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 in a large frying pan and metal spoon.

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 in a large frying pan.

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.

Close up of Creamy Parmesan Garlic Mushroom Chicken with a metal spoon.

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!

Creamy Parmesan Garlic Mushroom Chicken

4.9 from 58 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 8 people
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!
Course Dinner
Cuisine American, Italian


  • 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


  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.

Recipe Notes

[b]Alyssa Also Recommends:[/b]

Want to make this even easier? Here are a few products that I LOVE:

•Utopia Kitchen Cooking Knives
•The Recipe Critic Measuring Cups
•The Recipe Critic Whisk

Nutrition Facts
Creamy Parmesan Garlic Mushroom Chicken
Amount Per Serving
Calories 290 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g40%
Cholesterol 104mg35%
Sodium 494mg21%
Potassium 588mg17%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 29g58%
Vitamin A 724IU14%
Vitamin C 5mg6%
Calcium 113mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Overhead photo of Creamy Parmesan Garlic Mushroom Chicken in a frying pan and cut mushrooms on the side.



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.

Read More Posts by Alyssa

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  1. This dish is absolutely delicious! Ive lost track as to the number of times I’ve fixed it, and shared the recipe with friends!

  2. Hi Alyssa!
    First of all I made this recipe last night and it was delicious! Some of my Keto friends would like to know the nutritional value, carbs and so on. Is there information available on this? Thanks!

      1. Just post the nutritional values and us Keto folks can figure out if it fits. I know for sure I will leave out the flour to make it more Keto. I know that will make the sauce thinner but that’s ok.

      2. For my Keto friends.. I’m about to make this, but switched out flower for almond flower and calculated the nutrition
        Calories: 450
        Fat: 33G
        Carbs: 6.5G
        Net Carbs: 5.6G
        Fiber: 0.9G
        Protein: 33G

        1. Thank you for this! Although I love this dish and probably would make it whether it were Keto friendly or not. One of our favorites.

    1. Yes please post if you find out nutritional info 😉 Came here looking for just that. I’ve made this before & it’s SO yummy, I’m making it again tonight.

  3. I just made this tonight, it is delicious! I didn’t have spinach so I didnt add it but it was wonderful. Thank you for sharing.

    1. Chelsea, you can substitute canned evaporated(NOT sweetened condensed) milk undiluted for the cream or half & half. You can even use the lite version and still have great richness & mouth feel. Canned evaporated milk is a pantry staple in my kitchen as it was in my mom’s & paternal grandmother’s. Give it a try, be sure to shake the can well before opening.

    2. Chelsea, you can substitute canned evaporated(NOT sweetened condensed) milk undiluted for the cream or half and half. Even the “lite” version will work all while saving fat & calories. You won’t forfeit creamy richness. Canned evaporated milk should be in any pantry as a staple.

  4. The ingredient list specifies thinly sliced breast but the pieces shown and the description suggests the pieces are whole.. Are they sliced horizontally?

  5. So yummy!! This was my first time making it. And it was easy, delicious, and I cannot wait to eat my leftovers ? 5 stars for sure!

  6. Love this! Son and I both dislike mushrooms so I leave them out and when we don’t feel like meat we leave out the chicken too and stir fettuccine through the sauce and just eat the creamy pasta.

  7. OMG! Your recipes look wonderful! I’m making chicken and spinach tonight and can’t wait to try others~. Here’s my info so I can get your recipes via email!

  8. What a great recipe!! I actually tweaked it & made it into a soup! I just doubled everything in the recipe and added 4 cups of homemade chicken stock. It turned out wonderful!!! Thank you!

    1. For pasta I would serve either fettuccine or angel hair. The fettuccine will soak up all the sauce and the angle hair is a nice light tasting pasta. The measurements are in English. I am not sure what you are looking for. If you need a conversion chart you can google search it and find the measurements that you are looking for. Hope that helps! Thanks for following along with me! XOXO

  9. Absolutely love this dish ❤️ Has all my favorite ingredients. And you can never have too many mushrooms. Keep those recipes coming.

  10. When you say four chicken breasts, do you mean four whole breasts or four halves like are commonly sold in the grocery store? And better yet, can you tell me what the approximate weight is for the chicken? Thanks so much!

    1. I like to buy the full chicken breast and then cut them in half or you can buy the halves already cut in the grocery store too. These chicken pieces are not very thick when cooking them. I do not have the exact measurements since every package of chicken will be different. Hope you enjoy your dinner! XOXO

  11. Loved the recipe. I added a little chopped onion with the butter and garlic. I also seasoned the chicken with McCormick brand Montreal Steak Season. I doubles the sauce portion and served with Cork screw pasta. Everyone loved it!

  12. Amazing! Easy and impressive one dish dinner! I substituted coconut milk for the cream and almond flour for the regular flour to be gluten and dairy free….and also Keto friendly. Everyone loved it. It was delicious. I topped with chopped scallions.

  13. So I’ll be making this tonight. My husband has made it a couple times and we love it. I’ll be serving it over spaghetti squash however. My husband complained to me the other day we’ve been having too much pasta! Imagine that, I thought there was no such thing. So I’ll let you know how we loved it!

  14. I put all the ingredients in a baking dish and put into the oven to finish cooking. I also added some mozzarella cheese on top I also made homemade mashed potatoes and broccoli to go with this meal. You can do so much with this chicken meal.

  15. Great recipe tastes so yummy, one of my kids favorites.
    Only criticism is trying to get through your blog to many ads and pop ups during your video big turnoff

  16. This was really good!! I did rub the chicken first with some garlic paste and salt pepper garlic powder and onion powder.

    I’m unable to print the recipe. It always prints a blank page. Anyone else have this problem?

    1. Oh no! I am not sure why you are having a printing problem. I just tried printing it and everything worked great! Let me know if there is a problem again. Thanks for following along with me!

    2. I can’t print either. When I click on it it preview the page but never send it to the printer. I’m just going to follow it off of my phone tonight.

  17. Hi, my grandchildren just requested this dish for Valentine’s Day dinner. The saice really is amazing. Easy to follow directions. Thank you

      1. We loved this served over cauliflower rice! Makes it more carb friendly; tho we are just trying to eat under 100 carbs a day and eat healthy and skipping all the sugar and grains possible to get weight under control and have a lifestyle we can live with long term!

  18. This dish is ohmyGAWD good!! I made it last night for Valentine’s Day as a special treat for my husaband 🙂 I made just a few tweaks here and there, like I doubled the amount of garlic the recipe calls for because I’m a an absolute fool-in-love for it, I didn’t fully cook the chicken and let it simmer in the sauce on low for 15 minutes at the end (which resulted in super tender, delish chicken), and I cooked the mushrooms in the sauce while the chicken was simmering instead of making them beforehand. What I got was the epitome of scrumptious, tender, saucy, mouth-watering goodness. My husband said it reminded him of what home should taste like. I’ll take that! 13/10 will make again!! Thank you for this out-of-this-world recipe!

  19. I was looking at the recipe it said to use the garlic cheese Parmesan sauce where do I find that at the store or is it in the recipe how to make the garlic cheese Parmesan sauce?

  20. I tried this recipe and used milk instead of half and half or cream because I didn’t have any and I also didn’t use mushrooms or garlic because I forgot all that at the store lol but it turned out great! Almost like a creamy gravy chicken and the sauce is think! Thank you for sharing!

  21. For those of you who may be interested in a substitute for cream or half and half, try canned evaporated(NOT sweetened condensed) milk undiluted. You can even use a “lite” version. You won’t be forfeiting creamy richness. Give it a try. Always a pantry staple at my house.

  22. I entered it into Carb Manager and this is what is said:

    8g Total Carbs

    7g Net Carbs

    1g Fiber

    32g Fat

    33g Protein

    446 Calories

  23. Soooo good and so easy! Served with mashed sweet potato and veg. Everyone loved it and it’s hard to make a meal in my house that everyone loves! Just as amazing the next day too – reheated perfectly x

  24. Another option for carb watchers is to omit the spinach from the recipe and instead cook enough spinach separately to serve the chicken/mushroom/sauce mixture on a bed of spinach instead of over pasta. Obviously that would increase the spinach flavor overall, but who doesn’t like more spinach? 🙂

  25. This is a family favorite. One of our most made dishes! We serve over spaghetti squash. (If you do this- do not package up leftovers in the same dish as the spaghetti squash tends to be watery when stored). So yummy! Thanks for sharing!

  26. 30 Minutes?? To slice the chicken, wash and slice the mushrooms, chop the spinach, mince the garlic, grate the parmesan and measure the remaining ingredients? Plus 15 minutes of cooking time = nope! BUT is it worth every single moment it takes to make this? YES! It is fantastic!! Thank you so much!

  27. I love this recipe, but used left over roast chicken, (or would use thighs as moister) and also substituted coconut cream instead of cream.

  28. I have made this many times and is even better the next day. I substituted the spinach for frozen peas. I always double the recipe and I use 2 kinds of mushrooms, white button mushrooms and small bella mushrooms. A famiy favorite!

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