Creamy Parmesan Garlic Mushroom Chicken

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! 

Creamy Parmesan Garlic Mushroom Chicken

Can I get a hallelujah for air conditioning?  Our air conditioning went out in the place where we are living now and of course it is the week before the big move.  As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees.  Gah!  It took 3 days for them to get it replaced and working properly.  And today is the first day that it is working.  You better believe I have that baby cranked down to 68. 😉

Since life is crazy busy I still realize that my kids need to eat.  You can only order Little Caesars so much and eat out before you are sick of it.  My kids LOVE when I take the time to cook a good meal.

Creamy Parmesan Garlic Mushroom Chicken

Skillet meals are our favorite lately.   They are 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 my 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 such rave reviews I know that you are going to love this one too!

4.8 from 206 reviews
Creamy Parmesan Garlic Mushroom Chicken
Prep time
Cook time
Total time
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!
Serves: 4
  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms
  • Creamy Parmesan Garlic Sauce:
  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped
  1. 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.
  2. 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.
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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This was absolutely brilliant!! Only due to my taste and the punch of the parmesan and garlic, I added a cup of mushroom soup and it just upped the mushroom kick! An absolute winner, thank you so much for sharing!

  2. Thank you so much for posting this recipe, I have scored major points with my wife for making it. It has become our favorite chicken recipe and for a cooking husband it goes together easily.

    It was DELICIOUS !!!
    Making it again tonight for guests.
    THANK YOU !!!
    Connie Williams

  4. Excellent! Not a fan of mushrooms so we did not use. We used 6 chicken breasts and doubled the sauce recipe so we would have extra to serve over bow tie pasta. It was really, really good!! Will definitely make again!

  5. I freaking love this recipe! I have made it probably 5 times now. I modify it slightly by using coconut flour or xanthan gum in order to keep it keto. I’ll serve it with broccoli for me and a baked potato for hubby. Thank you!!

  6. This recipe was so good. I’d rather eat this creamy pasta than go out to fancy Italian any day! I did make one edit by adding 1 extra tablespoon on flour just to make it a bit thicker.

  7. I love this recipe! It’s my go-to when I have spinach I need to get rid of. I also like that I can sub in other veggies if we don’t have mushrooms- like carrots or snow peas. I like to serve it over right or potatoes and it’s amazing! I’ve loved it all three times I’ve made it and I’ve always made it different.
    I do add double the garlic, however, because I love a strong garlic flavor in the sauce but it’s flavorful enough on its own.

  8. An easy weekday dinner that even my toddler loved! I served this with gnocchi and it flattened out some of the saltiness. Great recipe!

    1. Yes, it can be but it does not always have the right flavoring and sometimes the cream does separate. You are welcome to try and see the results! Thanks so much for following along with me! XOXO

  9. What else can I use if I don’t have the creamy Parmesan garlic sauce ?? Can I leave it out and it’ll taste good anyway??

  10. This is my go to white sauce from now on! Just the right flavor. Not too salty. I tried this same recipe with broccoli. Just delicious!

  11. This is DELICIOUS!! We made it tonight and the only thing we changed was doubling the amount of mushrooms that the recipe calls for. (I had 2 packages and I wanted to use them up.) Easy peasy and it came together quickly. The sauce was a little thick, so I added a dash of milk to loosen it up rather than additional half & half. This is a winner-winner chicken dinner!

    I want to add that I RARELY review a recipe. And often I tweak recipes or meld 2 or 3 different recipes together. I’m a terrible baker but a pretty good cook. This recipe is THAT GOOD! I HAD to come and say “thank you” to the woman who created it. No tweaking necessary!

  12. This was delicious ! I slice the chicken breast in about a half inch strips before cooking. I also used 4 cloves of garlic instead of 2 because we love garlic. Served this over pasta and it was a huge hit.

  13. Thanks for sharing this recipe. The creaminess of this was perfect – I have been trying to find a recipe without flour, but this is so creamy and not at all floury. My son really liked it.

    Question: Did you use regular white button mushrooms? Because I have never been able to get my button mushrooms brown like that. Or is it another kind?

  14. I had to quadruple the batch because this recipe would have only fed ,1-1/2 people. We like to eat. I needed my husband’s help because my back & leg hurt really bad from so much standing and sitting but the end result was very good. It was worth the agony that it took for me to make it!

    1. Oh no! I am so sorry about your back and leg! I am so glad that you kept with it and made it though! It is a delicious recipe;)! Thanks for choosing one of my recipes to make!! XOXO

  15. Pretty good recipe, I did not have any parmesan cheese so I substituted “Blue Cheese Crumbles” and added caramelized onions, and topped with crisp crumbled bacon. I served it over steamed broccoli to ease the carbs.

  16. The sauce was so delicious , I wish I would’ve doubled the quantity of liquid. Also, I subbed spinach for garlic, parsley, bay leaf and red pepper flakes. Turned out really nice.

  17. Thanks for tje recipe. It was very good. I did not have half and half or cream. I substituted with evoparated milk. It turn off pretty creamy.

  18. Really simple and really good. I swapped the breast for drum sticks and swapped the pasta for rice. It was great. Definitely adding this to my list of go to dishes

  19. Thank you for sharing this recipe. My husband and I absolutely loved it. My husband likes alot of sauce so I doubled the sauce portion . I see making quite a lot in my house. This is so great we plan to make the sauce and use with pasta as well. My only change next time will be to add additional spinach. For those cooking challenged like myself this is very easy to make and very hard to mess up!

  20. I can’t say enough about how delicious this was!!!!! Was a hit with everyone in my family, even the picky ones. Can’t wait to make this again!! Thanks so much for sharing

  21. This is an absolute favorite in our house! The sauce…..oh my gosh it is honestly the best. I have started making the sauce to top beef and venison, and WOW!!!!! It is better than dessert!

  22. Would it work if I cooked the chicken in broth in the crockpot, then cook mushrooms /make sauce/transfer to the skillet (follow the recipe from step 2) later, when I get home?? Or will that ruin the flavor?

  23. My husbands all time favorite meal was from this Italian restaurant in town that now closed. I started the search to recreate it. I stumbled upon your recipe and made it tonight and had to come and post this was it!! I’m thrilled I was able to recreate his favorite dish!! I just subbed out mushrooms for broccoli and added pasta for the kids. Such a huge hit and it’s now been requested to be made every week! Thank you so much for this delicious dish!!

  24. I finally made this recipe and it is DELICIOUS! I followed the recipe exactly – easy to make and the family loved it! Thanks

  25. I just made this for our New Years Eve get together. It was a huge hit!
    I will definitely be trying some of your other recipes.

  26. I just made this recipe tonight and DH and I absolutely loved it! We’re having company next week and I’m planning to make Creamy Garlic Parmesan Mushroom Chicken. I have one question; when I read the recipe I sliced the chicken breasts across the grain. I watched your video just now and it looks like the chicken breasts length wise instead? Any tips on how you accomplished that with slippery chicken? It certainly looks prettier the way the video shows the chicken in larger slices than my smaller slices. Thank you for sharing!

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