Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite! 

Creamy Parmesan Garlic Mushroom Chicken in a large frying pan and metal spoon.

Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week before the big move. As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees. Gah! It took 3 days for them to get it replaced and working properly. And today is the first day that it is working. You better believe I have that baby cranked down to 68. 😉

Since life is crazy busy I still realize that my kids need to eat. You can only order Little Caesars so much and eat out before you are sick of it. My kids LOVE when I take the time to cook a good meal.

Creamy Parmesan Garlic Mushroom Chicken in a large frying pan.

Skillet meals are our favorite lately. They are ready in just 30 minutes and they taste like they are from a restaurant.

And you guys.

This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make!

My son said this is one of the best things he has ever eaten! I think my son is my biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.

Close up of Creamy Parmesan Garlic Mushroom Chicken with a metal spoon.

I promise that you guys are going to love this meal just as much as we did! I have been perfecting this creamy sauce for so long and it is literally amazing. All of my chicken skillet dishes have been getting such rave reviews I know that you are going to love this one too!

Creamy Parmesan Garlic Mushroom Chicken

4.92 from 70 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 8 people
Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!
Course Dinner
Cuisine American, Italian


  • 4 boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

  • 1/4 cup butter
  • 2 garlic cloves minced
  • 1 tablespoon flour
  • 1/2 cup chicken broth
  • 1 cup heavy cream or half and half
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 cup spinach chopped


  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

  2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Recipe Notes

[b]Alyssa Also Recommends:[/b]

Want to make this even easier? Here are a few products that I LOVE:

•Utopia Kitchen Cooking Knives
•The Recipe Critic Measuring Cups
•The Recipe Critic Whisk

Nutrition Facts
Creamy Parmesan Garlic Mushroom Chicken
Amount Per Serving
Calories 290 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g40%
Cholesterol 104mg35%
Sodium 494mg21%
Potassium 588mg17%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 29g58%
Vitamin A 724IU14%
Vitamin C 5mg6%
Calcium 113mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Overhead photo of Creamy Parmesan Garlic Mushroom Chicken in a frying pan and cut mushrooms on the side.



Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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  1. 5 stars
    This was so good. I messed up and didn’t think it was getting thick enough so I added a bit more flour and it got a bit thicker than pictured. I compromised with a little extra cream and broth to get the consistency how I wanted and OH. MY. GOODNESS! It was so good. My super picky husband said it needs to go into our rotation of dinners! Next time I will try it on some pasta. Tonight I just put it next to a side of oven baked parmesan asparagus. It was a perfect combo. I am excited for left overs tomorrow! 😊

  2. 5 stars
    This was absolutely fantastic!! Did not have spinach so left it out but will add next time I make this which will be very soon!!

  3. 5 stars
    Beautiful recipe~ some combination of chicken/veg/cream sauce is in our dinner rotation at least once a week, sometimes twice! This method is the best, step by step, & takes out the intimidation factor of creating quick, amazing dinners for even the newest of cooks=)
    *The one thing I discovered in making a roux for gravy or sauces, is to be sure I cook out the ‘floury’ taste by making sure I whisk that flour in the butter for a good, solid minute or two. This way, the flour serves it’s purpose as a thickener, without adding unwanted pasty flavor to your dish.

  4. This was delicious. I made it for my family last night and we all loved it. I had to cook the chicken longer than what the recipe said, and the butter/ flour mixture didn’t thicken initially but did once I put the parmesan in. Thank you for the fabulous recipe. I’m adding it to my repertoire.

  5. 5 stars
    OMG..This was A-mazing! Very easy and quick to make. I served with mashed potatoes and added some of the sauce on top. Family can’t wait to have again.

  6. 5 stars
    EASY, one pan (okay, so I cook from scratch, but hate cleanup), tasty recipe.

    I used a parmesan-romano blend, which was great. If you’re watching sodium in your diet, don’t add more salt until you taste after adding the cheese. Added a bit more fresh-ground pepper to the sauce. I also sauteed in 2 tsp. chopped garlic to the mushrooms, instead of the dried garlic.

    I really appreciate that you provide the nutritional content, because this is a great low-carb dinner. (I served it over quickly sauteed spinach, and the rest of the family had it over egg noodles).

  7. 5 stars
    I used a large portobello mushroom cap, sliced, and didn’t bother chopping the spinach, probably using at almost 2x the recipe.

    Also, with a pinch more flour and a half veggie broth and half whole fat goat milk combo instead of the cream, the result was much easier on the digestion with a lot less fat.

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