This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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.
Pin this now to find it later
Pin It
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.
This was fantastic! Can’t keep away from the sauce. I need my husband to hurry home for dinner…cuz it’s ready and I’m hungry and their won’t be any sauce left! ?
YAY! That is great to hear! Thank you for sharing!
Yum! I had already started to saute’ some mushrooms and onions when I found this recipe, so my steps were slightly different, and included a 1/2 sweet onion. The result was wonderful. I used “hand pulled rotisserie chicken breast” from Costco, which made it much faster. Served with rotini pasta, but next time, will try quinoa. Great recipe! 🙂
That sounds great! Thank you for sharing and letting me know!
i get confused when it comes to parmesan cheese(s), is it located where the dairy slices and shredded cheeses are, or is it in the cans that you sprinkle out?
Karen!
Thanks for the question! This recipe calls for shredded parmesan cheese. This will be the kind that is located with the diary slices and needs to be refrigerated. I hope this is helpful and thanks for following along with me!
Been cooking my whole life professionally and personally. I always run thru some recipes online just to see if there’s something unique to try with what is already in my mind. It is a perfect recipe, but to speed up time you can buy a rotisserie chicken also and cut it up. It will add some additional complexities depending on the type that is prepared. Lemon mojo etc. thx
We are gluten free and keto. I’m going to have to skip the flour since it’s not keto-friendly or gluten free. I’m thinking of just reducing the amount of chicken broth so that it’s not runny. Suggestions?
Yes, that will work great! Let me know how it turns out!
Thanks Alyssa for putting this recipe up we have been making this for about 6 months now it’s a family regular. Me and my gf use it when we need to impress….never fails. Thanks again?
Great recipe! Had it for dinner last night and husband and I loved the sauce. Any way you know the nutrition facts per serving? Might be asking a lot but figured I’d give it a shot. And sorry if it’s somewhere on here.
I like using skinnytaste.com or myfitnesspal.com for any nutritional information. Hope that helps you find what you are looking for.
This was an amazing recipe, so delicious, I doubled the batch so I could share with other family members and they were in heaven… I’ll be making this again for sure!!!Thanks
DELICIOUS RECIPE
I MADE IT LAST NIGHT AND SERVED IT WITH BROWN RICE, MY FAMILY LOVES IT. THANK YOU
I LOVE this recipe!!! Second time I’ve made it. More fresh garlic this time, a bit more Parmesan Cheese, triple the spinach and topped off with fresh chopped parsley. My husband was in heaven! Served over med egg noodles this time and served along with mixed veggies. Delicious!!!
Thinking pork chops would be great in this. Also, I will use a bit of xantham instead of flour. Recipes can be tweaked for keto!
This is the best sauce! I make it often. It’s fantastic over zoodles! My family love, love, loves this recipe!!!
I made this tonight it was very good and since I am doing a low carb diet I omitted the pasta will definitely make this again thanks for the recipe
I tried this recipe last night and I have to tell you that it was good to the last drop. My family loved it and it is definitely a keeper. Now I am going to check out your other recipes!! Thanks so much for sharing!
I love this recipe! I want to make it for my sister when she comes to visit, is it gluten free?
I am not familiar with GF items. I would recommend looking it up or seeing what your sister thinks before making it for her. She is going to love it! I hope that it all works out for you!
Can this be made with almond or coconut flour to make it lower in carbs?
I have not tried it with either of those flours. You are welcome to try them and see how it turns out for you. Let me know how it turns out! Good luck!
I made mine with almond flour it was still very tasty