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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.
What are the percentages of the fat, sodium,sugar, etc.
I am not sure the fat, sodium or sugar intake on this recipe. I do recommend you using my fitness pal or another app that could help you receive the information that you are looking for. Thanks for following along and trying our new recipes!
Your Recipe Critic,
Alyssa
I made this last night. It’s a keeper. I did add cognac to the mushrooms and some shallots.. a little white wine towards the end and a little splash of lemon, but those were all minor changes. This was amazing on it’s own. There are so many ways to go with this, which makes it a favorite for me. I’m looking forward to trying your chicken cacciatore next. So glad I found you. Thank you so much~!!!
I love this recipe. It is a cheat meal and worth every bite. I’ve made it with little-roasted potatoes and with garlic mashed potatoes…DELICIOUS!
Delicious!!! This was easy and tastes amazing! I didnt change a thing. Next time I am wondering if I can bake the sauce with pork chops (pork shoulder) for about 11/2 hours. I usually use a mushroom soup made sauce (really good) but want this sauce now. Do you think it would survive baking around 350 for that long??
I’m with Jennie up there! This dish was so good! I made it for my mother in law’s birthday and she loved it. I served it over wild and long grain rice with a greek salad, homemade creamed corn and pull apart bread. Dipping that bread in the sauce..man oh man that was stupid good! I will make this again..and again..etc. Thanks for this recipe.
I love your evaluation of Alyssa’s recipe! I also like what you served it with, so thank you for the good ideas 🙂
Made this last night. It was soooo delicious! My husband and I really enjoyed it. Not sure how anyone could think it was bland. I wanted to lick the pan. I shared the recipe with friends and I will definitely make this again. Normally I add extra garlic to any recipe but this time I stuck with the amount called for and felt it was just enough. The sauce had a nice garlicky flavor.
Delicious! I doubled the recipe and used 1/2 cup chicken broth and 1/2 cup sherry. Absolutely delicious. I also used 1 cup heavy cream and one cup 1% milk. Worked just fine. Thank you!
Fantastic flavor, simple ingredients, and easy to make! Be sure to clean/slice your mushrooms in advance, measure out all your ingredients, and stage nearby as cooking goes quickly. Makes enough sauce to cover a 16-ounce box of fettucine, so be sure to start boiling water in time to have your noodles ready. I accidentally bought light cream instead of heavy cream and the sauce still turned out thick and tasty. I’ll definitely make this recipe again.
I meant to give it 5 stars, but I think my finger slipped on the touch screen so it might show only 4. Can you fix that for me?
This may be the best thing I’ve ever made. Lol
Soooooo good. I doubled the sauce and we ate it with egg noodles. Thanks for the recipe!!!
This is SO GOOD. SO GOOD!!!!!!!!!!!! I added some real bacon bits to mine. Oh my gosh. I’m drooling.
Served over sticky rice, cooked in a cast iron skillet. Real good!!!
Made this for the family for the first time tonight with the exact called for ingredients (and tbh maybe a touch more garlic)and they absolutely smashed it, especially the 2 year old. Thank you for this beautiful recipe, definitely will remain in my book of go to recipes for a few decades 🙂
This was incredible. Hands down the best alfredo style sauce ever.
For those saying it’s bland did you let the chicken brown in the pan and mushrooms? The pan scraping added such a depth of flavor.
I sent your recipe to basically everyone I know tonight and demanded they try this ASAP.
Picky toddler and husband LOVED this. The toddler started living the sauce off his noodles when he was full.
Thank you for this!
I am on a low carb diet and this was perfect (I just omitted the flour it called for). I made some steamed zucchini slices and poured some of the sauce over those as well. It tasted so very VERY good. Thank you!!
Wow! A fantastic, tasty quick dinner. I didn’t have any cream so took a risk and substituted coconut milk for cream and it was absolutely delicious. I will use cream next time to see the difference but honestly, the coconut milk was a knockout. I might add sun dried tomatoes next time too. Five stars from me, and my family.
Thanks for the recommendation, I was planning on doing the same thing! Glad someone else already tried it!
When you hand your husband a plate of food & he responds with, “Oh my gosh, hon! This is so good! Restaurant quality!” you know that you’ve made a great dish. And he was Very excited to take the leftovers to work for lunch. 🙂
Thank you for such a wonderfully delicious recipe.