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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 delicious! My family loved it. Thanks for sharing your recipe.
That is SO great to hear!! This is one of our favorite family recipe! Thank you for sharing!
I’m trying this tonight for the first time and I noticed a lot of reviewers wanted to know how to make this a “healthier” recipe. Easy – substitute the heavy cream with no fat yogurt! Tastes just as yummy without all those heavy calories!
Thank for the tips!! I am glad you were able to make it your way! Thanks for sharing!!
Oh my!! This is the best recipe ever!! I am not a mushroom fan but after seeing the picture and reading the recipe decided to try it. Super quick and LOVE that it is one pan! My hubby and lo’s ate it all! With 4 children I am always looking for quick, healthy and easy! Also a quick side note; please comment or rate a recipe as it is written. If you want to be a chef and change or alter a recipe completely get your own blog or site and do it yourself. This recipe is absolutely perfect as is!!!
That is SO great to hear!! Thank you SO much for sharing! I know how hard it is to have kid approval and even husband approval on recipes. That is exciting EVERYONE LOVED it! It is simple to make and so tasty! I do love all the flavors and how quick it comes together. That makes me so happy!! THANK YOU! Xo
Absolutely delicious!! Used half and half and just a little less butter. Will be checking out more of your recipes!!
AWESOME! Thank you SO much! That sounds like a great and healthier substitution! I am so happy you loved it as much as we did! Thanks for following along with me! Xo
I’m definitely not the cook in my house, but this was a HUGE success for dinner tonight. I followed the recipe exactly, except for measuring the garlic, salt, and pepper for the sauce, and it was fantastic!
That sounds perfect! You are a natural! Keep up the great work! Thanks for sharing and following along with me! Xo
Your Recipe Critic,
Alyssa
Thanks I am going to use this as a base recipe. I am trying to recreate a Mexican dish that has a wonderful cream sauce but with seafood and chipolata for zip. Fresh halibut, shrimp and scallops with double the vegs. If not exact will be delicious.
Wow! I love your ideas! Those all sounds delicious! Keep up the great recipes! Xo
Your Recipe Critic,
Alyssa
Can i use boneless skinless thighs?
Yes, that should work just the same! I hope you love this recipe as much as my family did!
Your Recipe Critic,
Alyssa
Alyssa, can this be baked in the oven? If so what temp and for how long? Would like to make for group dinner tonight. ?
I would cook it at 375* for 40 to 45 minutes until chicken is 165* in the center. I hope that helps! Good luck tonight!
Your Recipe Critic,
Alyssa
I made this last night. Very very good, and my husband doesn’t usually like chicken, but he loved this. I’m making it tonight for some guests, without the chicken, and with pasta shells. More like a side dish. Super yummy, and thick and creamy sauce.
That is SO good to hear! I am so glad he LOVED it and you are making it again! I love the pasta shells idea! Thanks for sharing! Xo
Your Recipe Critic,
Alyssa
I made this and loved it however, the sauce came out soupy and I even added more flour than the recipe called for. Any suggestions on how to make this more of a creamy textured sauce?
Hi Nicole, maybe you just need to cook the sauce a wee bit longer? I made this for the first time tonight and the sauce came out really thick and creamy. Don’t be afraid to let it bubble away and reduce just keep whisking!! Also I “dried” off the mushrooms before adding them back in to the sauce – they had let a lot of juice out in the bowl whilst resting, if that had all Bern added in it would have thinned the sauce a good bit. Hope this all makes sense and helps a bit ?
This recipe has a rich creamy, cheeses mushroom and garlic sauce. Albeit was simple to follow and I often have these ingredients in pantry stock. I used thigh fillets as that was what I had in the freezer. A good recipe to use up bits and pieces. I have two children that are incredibly fussy eaters, one of which said the chicken actually tastes like a Kiev once you get into it. My third child had second but will practically eat anything to please. I found the garlic overpowering but again that’s just me. I would relate to this dish once per month or perhaps use skinny tinny milk to reduce the calories. Ideally with steamed veg. Congratulations ten out of ten in our household.
Made it, came out so delish!!
That is awesome! Thanks so much for sharing!
Can you tell me how to find out the nutritional information. I am on a low carb diet and need to know? Thank you
Unfortunately, I do not have the nutritional information on my recipes. I would recommend my fitness pal or another health app that could answer those questions! 🙂
On *pointe
I use my stock pot for a fry pan an lot. It keeps the splatter down because of the tall pan wall. I would do this recipe in the stock pan also.
Great tip! Thank you for sharing!
If you are concerned about fat and calories, you can substitute 3/4 cup of 2% milk + 1/4 cup of cream in place of 1 cup of cream for a sauce like this. It will produce a lighter sauce with much less fat and calories, but the splash of cream will still lend some decadence (even if you go with the half & half). Still a delicious alfredo, just not so heavy.