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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.
Loved the recipe. I added a little chopped onion with the butter and garlic. I also seasoned the chicken with McCormick brand Montreal Steak Season. I doubles the sauce portion and served with Cork screw pasta. Everyone loved it!
Do you know the nutritional info? How many calories?
I like to use myfitnesspal.com or skinny taste.com for any nutritional information. Hope that helps answer any questions that you may have. Thanks for following along with me! XOXO
When you say four chicken breasts, do you mean four whole breasts or four halves like are commonly sold in the grocery store? And better yet, can you tell me what the approximate weight is for the chicken? Thanks so much!
I like to buy the full chicken breast and then cut them in half or you can buy the halves already cut in the grocery store too. These chicken pieces are not very thick when cooking them. I do not have the exact measurements since every package of chicken will be different. Hope you enjoy your dinner! XOXO
How do I increase the serving sizes? I would like to serve atleast 6?
I would double the recipe all together to have at least a serving size of 6. Hope that helps and you enjoy it! XOXO
This dish is definitely a keeper! We loved it. The flavor is outstanding!
Absolutely love this dish ❤️ Has all my favorite ingredients. And you can never have too many mushrooms. Keep those recipes coming.
Hi
Do you know the English measurements for this?
Also, what type of pasta would you serve this with?
Thanks
For pasta I would serve either fettuccine or angel hair. The fettuccine will soak up all the sauce and the angle hair is a nice light tasting pasta. The measurements are in English. I am not sure what you are looking for. If you need a conversion chart you can google search it and find the measurements that you are looking for. Hope that helps! Thanks for following along with me! XOXO
Can i make this using gluten free flour
Yes. That sounds good. Let me know how it turns out!
What a great recipe!! I actually tweaked it & made it into a soup! I just doubled everything in the recipe and added 4 cups of homemade chicken stock. It turned out wonderful!!! Thank you!
OMG! Your recipes look wonderful! I’m making chicken and spinach tonight and can’t wait to try others~. Here’s my info so I can get your recipes via email!
IS THIS LOW CARB FRIENDLY? WOULD LIKE MORE NUTRITION FACTS PLEASE
I like to use myfitnesspal.com or skinny taste.com for any nutritional information. Hope that helps you find what you are looking for. XOXO
This is very delicious thank you for sharing I wish I could upload a pic of it!
Love this! Son and I both dislike mushrooms so I leave them out and when we don’t feel like meat we leave out the chicken too and stir fettuccine through the sauce and just eat the creamy pasta.
So yummy!! This was my first time making it. And it was easy, delicious, and I cannot wait to eat my leftovers ? 5 stars for sure!
The ingredient list specifies thinly sliced breast but the pieces shown and the description suggests the pieces are whole.. Are they sliced horizontally?
Yes, I slice them horizontally.
Can I use Milk instead of cream or half and half?
You can but it will not be as thick, rich and creamy. Let me know what you choose and how it turns out! Thanks for following along with me! XOXO
Chelsea, you can substitute canned evaporated(NOT sweetened condensed) milk undiluted for the cream or half & half. You can even use the lite version and still have great richness & mouth feel. Canned evaporated milk is a pantry staple in my kitchen as it was in my mom’s & paternal grandmother’s. Give it a try, be sure to shake the can well before opening.
Chelsea, you can substitute canned evaporated(NOT sweetened condensed) milk undiluted for the cream or half and half. Even the “lite” version will work all while saving fat & calories. You won’t forfeit creamy richness. Canned evaporated milk should be in any pantry as a staple.