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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.
Huge fan of your CREAMY TUSCAN GARLIC CHICKEN! 5 stars for that recipe!! 👍 Everyone loves that! This recipe was good, but the sauce was too thick/rich (for me)- probably due to the flour/butter. Next time I’m going to leave out the flour and reduce the butter end play with it a little bit. Much prefer the sauce of the Tuscan garlic chicken. But still all in all delicious!!
Great skillet dish…..I just a little white wine to the chicken stock….(just had to)
I don’t usually comment on recipes, but this one is over-the-top good, even though prep time is definitely over 5 minutes. I usually change up recipes as I go, but with this one I followed it exactly and it was super. This will definitely be on my table regularly.
I’m going to try this for dinner tomorrow and was wondering about substituting chicken thighs for the chicken breasts used in the original recipe. Any ideas?
Yes, that will work great! You may just have to adjust the temperature for it.
I would love to try this recipe it looks so delicious! In the past cooking with chicken breasts I’ve had a problem with them not being moist but very dry. Ugh! I can’t cook chicken breasts correctly 😓 Can you give me a advice how not, to do this please? Especially with this delicious looking recipe. 😊
Thank you so much.
You are doing great! My biggest tip is using a meat thermometer. Once you reach an internal temperature of 165 degrees Fahrenheit then remove them right then.
Just as good as reported! My husband LOVED it. And if you are living a high fat, low carb life style, this is great. Used Almond Flour for thickener (only substitution).
I added a bit more garlic & parmesan, because I love them both, and it was very good! Will definitely make this again! Thank you!
Really amazed with the content quality.
Easy and simply delicious. All 4 kids enjoyed it and asked for seconds. Even left overs where popular 2 days later.
Husband here WOW you knocked this one out of the park !!!
Really want to thank you for this recipe , my wife is a great cook but from time to time she likes to look up something different and this was great.
My last burner only cooks on high could I finish this on the oven?
Yes, that will work. Just check to make sure it does not overcook.
I made this last night only I left out the spinach because the hubby hates it. I served it over thin spaghetti. Man, it is sooo good! I like that is was quick & easy. It was done in the amount of time it took to cook the spaghetti! My husband loved it so much, I bet I’ll be able to put spinach in it next time and he’ll STILL eat it. Thank you!
We tried this recipe yesterday and absolutely loved it. My kids would tell me I’m being extra by saying this but it spoke to my soul! We didn’t have any half and half or heavy whipping cream so I used 2% milk and added 3 TB of cool whip and used regular water and a bullion cube. Not sure how it tastes originally but even with the lack of ingredients and having to make substitutions, it was amazing. My husband said, “Now this is a meal”. Reheated some for lunch today and it was still good. Next time I’ll triple the sauce though instead of just doubling since we did put it over some penne pasta. Thank you for this permanent addition to my recipe box!
Absolutely delicious! First meal in as long as I can remember where my 3yr old not only ate everything on her plate but asked for seconds instead of dessert! Super simple too. I doubled the garlic cause my family loves garlic & I think next time I’ll double the spinach too cause we like that as well & don’t serve this over pasta or anything so maybe that’ll help feel a little fuller
I made this before, and it was good. I felt it was missing something so this time I added sauteed red peppers and a half of a sweet onion, with some red peppers for a hint of spice. NO leftovers for my family. It was a hit for everyone.
The best, I added more garlic then called for only because myfamily loves garlic,