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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.
It turned out looking just like the picture. This was such an easy meal to make. The sauce was so delicious and tasty. The mushrooms were a great idea. My boyfriend said this was his favorite meal to date that I’ve cooked! I already can’t wait to eat this again. We made mashed potatoes and put the whole meal over it. Plates were licked last night!
I never leave reviews but omg was this delicious!! The only thing I altered was I deglazed my pan with a little white wine when I was cooking the mushrooms, only because I had a ton of stuck bits. I did use 8 chicken breasts and although there is still plenty of sauce, I would double it next time because it’s that good! Thank you for a different and fantastic chicken recipe!
Serving for dinner to guest can this dish be made ahead of time?
Yes, this will be great made ahead of time.
I make this recipe frequently for my family who love it and want to make this for a large party of 20 for Christmas Eve but want to prepare it a day ahead. Can I cook the chicken, make the sauce and combine in a pan and cool and just reheat to serve the next day or will the sauce break if it is reheated with the chicken? Thanks for any help on this. Any advice on day ahead prep would be great.
10/30/2019 – This recipe did not disappoint. My husband and I loved it. I made the recipe as shown, but with 2 large chicken breasts instead of 4 and it served us two nights in a row! Leftovers were just as delicious. I will make it again. The only thing that alarms me is the Nutrition Facts…are those numbers accurate? If so, is there any way of cutting back on the calories, fat, sodium?
Easy and delicious. Husband approved
This has been in our rotation for over a year. We use freshly grated Parmesan. We’ve tried both heavy cream and half n half and they both turn out delicious. Guests rave about the restaurant quality. Great served over rice, pasta (we love orzo), or potatoes. I’m going to try doubling the sauce because that’s our favorite part.
This was absolutely delicious! I saw that a lot of people were making it with pasta which would be great, but I decided to make it with mashed potatoes and we loved it! Your recipes are fantastic. Thank you! ?
I altered the recipe a bit to suit ingredients on hand. Subbed frozen peas for the spinach. I had some leftover basmati rice and used that instead of pasta. I used chunks of chicken tenders instead of slicing breasts. We really liked it. Will definitely make again and probably serve to guests.
Has anyone tried this with whole thighs? I loathe boneless, skinless chicken of any type! I think the sauce sounds amazing with such rave reviews so I will adapt this to suit my favorite type of chicken. Thanks for the recipe!
Wow! I went cheep on the ingredients and used the dry powdered parmesan cheese I used can mushrooms. Still it was wonderful!!!! 13 yr old son and husband both gobbled it up.
Forgot to put the 5 stars!!!!
Holy Cow! I made this for my family and there were no leftovers at all!!!!! My husband mopped up the remaining sauce with a piece of bread! Definite homerun!!!
Excellent. Our family loves this recipe. The only thing we do different is double the sauce. That way we have plenty because the sauce is awesome.
My new go to, to impress people. Everyone loves it!!! Have been making regularly for a few months now. Delicious
Made this this evening, but added some tarragon. It’s delicious, thank you!
This was amazing! At first I was afraid it would be a bit *too* creamy for my taste, but it was perfect! My family loved it too. Definitely gonna save this link and make it in the future.
Btw, I believe the nutrition calculations are off.
Does this recipe really have 3129 calories????? 999 calories from fat???
I know I re-read it twice. I’m on a low fat diet for health reasons. In moderation I can have a heavy meal so to speak, but wow! This is triple heavy. But looks so good! I wonder if a few ingredients can be tweaked to lower the total fat?
That amount is for the entire dish. Divide by # of portions.
good to know, I was not going to make it for that reason. It looks delicious.