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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.
This was one of the best chicken recipes I’ve ever made! My husband did everything but drink the sauce!
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.
So good and so easy!! Will definitely make this again and again!
Amazing recipe.. thanks for sharing! It’s now our family favourite dish..
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).
Awesome!! We have done this twice. The 1 st time it was great served with oven baked asparagus, the second was over pasta. I gotta say the pasta was my fave. Thank your for sharing the recipe!!!
Delicious. Thank you.
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.
Awesome ~ plenty of sauce which is not always the norm ❤️
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.
I can”t wait to start trying some of your recipes
Thankyou for sharing.
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.
Excellent recipe and it was delicious.Thank you Alissa.
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!!
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! 😊
Thank you so much for this recipe. It is now used as pasta sauce, chicken a la king sauce, just sauce over meat, sauce over rice.
I just absolutely love this!
I have sometimes used evaporated milk instead of cream, omitted the cheese, added sweet peppers, zucchini, onions, paprika.
This is an absolutely awesome base.
Thank you so much for sharing.
I made this tonight it was sooo good. Csnt wait to try it with shrimp. Quick question can the leftovers be frozen?
Yes, freeze in a ziplock bag laying flat for a month long. When ready to reheat place on the stove top and warm up slowly.