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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!
Chicken is a favorite dish in our family and all over the world. You have to try these fan favorites, Tuscan Garlic, Slow Cooker Crack Chicken, and Fried Rice.
Creamy Parmesan Garlic Mushroom Chicken
Skillet meals are our favorite lately. Just like this Skillet Italian Sausage and Peppers and Chili’s Skillet Queso, this mushroom chicken is amazing! This is 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 the 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.
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 a ton of attention. Try Creamy Skillet Chicken Cacciatore and Skillet French Onion Chicken to know what I mean! These dishes are fast, delicious, and super easy. I know that you are going to love this one too!
Ingredients For Creamy Garlic Mushroom Chicken
You can also use boneless skinless chicken thighs in this dish with success. For a different twist substitute the chicken with salmon or shrimp. Use the type of mushrooms you and your family love best.
- Boneless skinless chicken breasts: Try to pick chicken that is all the same size and thickness for even cooking.
- Olive oil: Use a good grade extra virgin olive oil.
- Salt and Pepper: Salt and pepper to taste.
- Sliced mushrooms: You can slice your own or buy presliced mushrooms. Button, baby portabella, and cremici work best.
Creamy Parmesan Garlic Sauce
Using full-fat ingredients for the sauce will give you the creamiest results. Half and half will be the best next thing to heavy creamy. This creates a super yummy creamy rich sauce that is unbelievably satisfying.
- Butter: Use real butter not a butter substitue for the best flavor.
- Garlic cloves minced: Fresh garlic gives a pungent flavor that complilments the mushrooms.
- Flour: Thickens the sauce.
- Chicken broth: Chicken will give the best flavor.
- Heavy cream or half and half: Either will give flavor and creaminess.
- Grated parmesan cheese: Grate your own cheese so it will melt the best.
- Garlic powder: Adds extra flavor without bulk.
- Pepper and Salt: Add more or less to taste.
- Spinach: Chopped finely. You don’t want too much bulk.
How to Make Parmesan Garlic Mushroom Chicken
Cooking the chicken till it’s done and tender, but not overcooked and dry, is the goal here. Remember that chicken will continue to cook a bit after it’s removed from the pan. So you can remove the chicken right before it’s done and it will be juicy and tender.
- Cook the Chicken: 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.
- Make the Sauce: 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.
Creamy Garlic Mushroom Chicken Tips
The flavor for this dish comes from the umami in the mushrooms, the saltiness from the parmesan cheese, and the pungent garlic. The easiness of this dish is going to be mind-blowing after you taste how incredible this is.
- Chicken Breasts: There are a few ways to ensure you get moist tender chicken. Pound skinless boneless chicken breasts till they are all the same thickness. This will ensure the chicken cooks at the same rate so it finishes at the same time. You can also pre-slice the chicken into bite-sized pieces. This will also make sure the chicken cooks at the same time.
- Chicken Thighs: You can also use boneless, skinless chicken thighs in this dish. The brown meat will create extra moist, tender chicken.
- When is the Chicken Done?: Use a meat thermometer to make sure the chicken reaches 160 degrees for white meat and 165 for dark meat. You can remove the chicken from the pan once it hits 158 degrees. Letting the chicken rest it will continue to both cook and redistribute the juices throughout the meat.
- Spinach: If you want, you can chop the spinach into bite sized pieces instead of leaving it big.
How to Serve This Creamy Chicken Dish
This is so creamy and so savory, you are going to want to make sure that you get every single drop of sauce up off your plate. Serve this over rice, mashed potatoes, or pasta to help soak up the sauce. For low carb options you can serve over zucchini zoodles, mashed cauliflower, or steamed vegetables. Use a crusty bread to help clean your plate clean. This is going to be a dinner you put on repeat.
How To Store Creamy Mushroom Chicken
Because of the cream in this dish, I do not recommend freezing. When you warm it up it will separate and the texture will be off, although it will still taste amazing. Keep this in the fridge in an air-tight container for up to 4 days. Reheat in the microwave or in a pan on the stove.
More Chicken Recipes You Have to Try
Chicken is a favorite protein across the world. It’s healthy and relatively cheap meat. It’s mild flavor makes it the perfect base for a huge variety of spices, herbs, and sauces. Chicken holds up to baking, frying, sautéing, grilling, slow cookers and air fryers. It is high in quality proteins and low in fat, especially if you keep to the lean cuts. Chicken is just good. Plain and simple. These are some of the best tried and true chicken recipes.
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Creamy Parmesan Garlic Mushroom Chicken
Ingredients
- 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
Instructions
- 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.
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Was grated or shredded Parmesan cheese used..???
Definitely want to try this –What is meant by chicken breasts sliced thin ?? The chicken pieces look fairly large in the picture.
I also wandered about the breast sliced thin
Was wondering the same thing
Ladies, putthe breasts on a cutting board and make a horizontal slice all the way through. You then will have 2 thinner pieces.
That’s was amazing my entire family love it even my picky 13 year old. I did use a big pan instead of a skillet I followed the directions jus as the recipe called for except that I cooked my chicken in my pressure cooker for 40 minutes then I shredded the Chicken. I also used unsalted butter. I served this just like it is and I added the one-hour dinner rolls that were amazing! Thanks so much for this recipe it is definitely going in my recipe book as I was told to by my family 🙂
Just had this for dinner. Sauce is to die for…
This was so easy to make, even for me. I am not the cook of the house and I was just tired of eating out. I followed step by step and decided to add asperagus instead of spinach. Family enjoyed it. Thank you. Looking forward to making more.
I really want to make this it sounds super super yummy!!! But do you think it could be done in the crockpot?
I will be making my version of this in the crockpot tomorrow! I haven’t made it yet…but I’ll bet it will be delicious ?
Torey,
Did you make the Creamy Parmesan Garlic Chicken in the crockpot? If so, what was the cooking time and temperature? Thank you.
Why don’t people read the recipe? I see some silly questions . It looks delicious, can’t wait to try it.w
I was so disappointed that this meal was just ok. Being from New Orleans, I found this dish to be extremely bland & one dimensional. However, this recipe has potential. I will make it again with the following modifications: substituting salt/pepper with Cajun seasoning on chicken pre-sautée, breaking the heaviness of the cream sauce by adding capers, sun dried tomatoes or lemon juice, increasing the amount of spinach & topping dish with parmasan cheese.
One dimensional? Not everything must Be got and spicy. Talk about one dimensional. Perhaps it’s not fair to rate a recipe that doesn’t list the ingredients you would want.
Exactly!
Now to me, that sounds quite gross. I think I like Alyssa’s recipe much, much better. To each their own, so you keep your “tasty” version, and I’ll certainly not bother to buy any of those ingredients (whoa, stomach, calm down, it’s okay, we’re not going there!).
Sometimes I like ” bland” ( which this is NOT).
Love the idea of adding sun dried tomatoes and a good splash of wine. I am making this tonight for the first time, so want to to stick close to recipe as written, but the tomatoes I think will add some depth and tartness. Will review later.
I made right after I read the recipe it sounded so delicious the only difference is I added onion and a little bit extra different types of seasoning that we prefer it was beyond restaurant you’re right it is absolutely delish if not restaurant better than Russia
That looks SO good!! Definitely adding it to my must-try list.
This is delicious!! Thank you for another great recipe. I subbed the flour for gluccoman and put it over zoodles!
I am so glad to hear you liked it!
Do you mean glucomannan, i.e, konjac flour?? I’m keto so that only ingredient I need to exchange is the flour. Did you do a 1:1 ratio for the exchange? THANKS!!
I’m new to keto so what would you exchange the regular flour for, almond flour or coconut flour?
Delicious! !! Will be making again soon. Thank you for the recipe!
I made it last night and it was delicious. I should have let the sauce reduce just a bit more, but it was enjoyed by all.
I made this last night for dinner and it was so good, thank you.
So easy and so so yummy!! I added white wine to the sauce and oh my lanta so good. There’s already requests for the dish again!
HOW much wine did you add?
Steve Hansen suggested a “splash”. Try that and taste the sauce. If you think it needs more you can do so. Jaques Pepin was big on tasting while cooking and who am I to challenge a friend of Julia Child?
I would love this but would need a less calorific version .
I made this tonite, and it was AWESOME!!! Whole fam absolutely LOVED it!
I used half & half instead of heavy cream to reduce the calorie count a little.
This is decadent, and something I’d only eat like, once a month.
I simply cooked 3 chicken breasts in the skillet, for 5 min each side. Did not slice them up.
I ate the leftover sauce right out of the pan. It is soooo good!! Tastes like a rich, creamy mushroom soup 🙂
How much garlic Parmesan sauce do I add
Ignore I got a step ahead in myself ??
Me also.
Loved ur recipe.. I love the ones with simple ingredients:) but there is a prblm 🙁 i dnt have a skillet.. Can i make it in a big pan instead of skillet??? If yes then kindly give the instructions cz m new in cooking.. Thank you xx
Get a nice cast iron skillet in several sizes. You will be able to make amazing meals with these for many years to come. Iuse my great grand mothers. Remember to never ever never wash them with soap. You will have to season them again. No big deal but is time consuming.
Can u add the calories of each meal? How many calories on the creamy mushroom parmason chick?
At this time I do not have calorie intakes on any of my recipes. I recommend myfitnesspal.com and typing in the recipe you are going to make and/or eat. I have had successful nutritional information received from nutritional and fitness websites or apps. Thanks so much for following along!
Your Recipe Critic,
Alyssa
Hello Alyssa, I made your delish dish yesterday – oh my goodness me it is just “to die for” I used fresh spinach from my garden & have shared it with all my friends via email, but I want to share it on facebook 🙂 Thank you
Oh, that is wonderful!! Thank you for letting me know! I am SO happy it worked out well and you all loved it!! Thanks for sharing it with your friends! I really appreciate it! This recipe is one of our family favorites! I love fresh spinach and I am sure that brought out all the flavors on your chicken too! LOVE IT! Thank you!!
I forgot to buy chicken stock. So what can I use in sub for it?
Hah! Lots!! Anything with heavy cream or half and half will be a diet buster. But if you’re looking for a splurge, this would be it!!
Depends on the diet. For a low carb or keto diet, this is perfect!
I just did the MyFitnessPal and it gave 533 cal per serving.
I calculate the calories in almost everything I eat and drink. I came up with a total recipe calorie count of 2826 calories based on 8 oz. for each chicken breast and using heavy whipping cream. It is 707 calories per serving, not including pasta.
do you generally use fresh or frozen spinach in this dish? fresh would seem to be the preference
Actually washing with soap pretty much ruins the pan, as the porous material of the skillet is filled with soap. Your next few meals will taste like Dawn.
Oh a pan is a pan is a pan darling. Hey, use this beautiful recipe then add a can of crushed tomatoes. Let is simmer and watch the sauce reduce and deepen in colour from a shy pink to a deep red. The darker the colour the tastier the sauce! I did this tonight, it’s to die for’
go to flea markets,garage sale & estate sales and getya some old cast iron{wagner,erie}..don’t bother w/ Lodge unless ya like sticking foods..look for smooth surfaces and if rusty get a sos pad…and scrub…many you tube vids on re-seasoning…enjoy
just tried this it’s a keeper for me!!!! and I try new recipes alot this is in the monthly rotation…thank you
next time I might add a splash of white wine but I always try recipes as written for the first try and this was awesome
So glad it is a keeper! Thanks for following along with me! Xo
Your Recipe Critic,
Alyssa
Hi Alyssa, where do you find the creamy parmesan garlic sauce? And do you use fresh spinach? Thanks!
I usually shop at my local grocery store; such as, Walmart/Sam’s Club, WinCo, Fred Meyer or Costco. Most of them have this sauce. It is usually down the sauce isle with the spaghetti sauce. Fresh spinach is ideal but frozen is just as good! Hope that helps!!
I thought the sauce was made from scratch not store bought. Am I missing something? Your reply to Tracee Powell on 5/24/2017 makes it sound as if you purchased the “Creamy Parmesan Garlic Sauce” from one of your local grocery stores. I am confused please clarify this for me. I want to be able to make this but I don’t want to purchase something I don’t need. Thank you!?
I think it is confusing because there is a bullet point next to the Creamy Parmesan Garlic Sauce. I am trying to fix that but it is not letting me take it off. The sauce is made from scratch. The ingredients for the sauce is under that bullet point. Thank you for letting me know! I will keep working on this post to clarify it better! Hope that helps!! Xo
Just fixed this for dinner and it was superb! My husband loves it, and the chicken was so tender. Next time I will double the spinach, because it cooks down so much. I served this over rice with glazed carrots and garlic bread. Thanks for a delicious recipe!
That is SO great to hear!! Thank you for sharing with me!! I am so happy you and your family loved it as much as my family does!! Thanks for following along with me!