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Creamy Parmesan Herb Mushroom Chicken is a 30 minute meal that tastes straight from a restaurant. The parmesan cream sauce has fresh herbs and mushrooms that coats the chicken perfectly. This meal is phenomenal!

Creamy Parmesan Herb Mushroom Chicken

We celebrated my little girl’s birthday a few days ago. She is three!! It is crazy how fast they grow up. This has been such a fun age and we all adore her. She wanted to have a Moana party of course. She talked all week about her “birt-day” and Moana. So the day finally arrived and she was so excited. We had her party at our neighborhood pool and clubhouse. Despite a few birthday mishaps of the cake tipping over in the car or the balloons getting stuck in her bedroom fan, it came together perfectly! A fun time was had by all and it was so fun to watch her on her special day. Now just one more week until we add a new little girl to the family!

Since I am at the end of my pregnancy, life is hard. It’s getting hard to walk, sleep, and keep up with everything. But I am all about an easy 30 minute restaurant quality meal for my family. And let me tell ya. If you don’t make this meal you are MISSING out!

Creamy Parmesan Herb Mushroom Chicken 2

This creamy parmesan sauce. It is absolute perfection. But I absolutely love when fresh herbs are added to give it amazing flavor. Thyme is one of my all time favorites so of course it was included in the line up. Oregano, basil, and fresh parsley also made their debut making it incredible! The sauce thickened up and coated the chicken perfectly.

Creamy Parmesan Herb Mushroom Chicken 3

I just served mine with some freshly steamed asparagus, but this would also be amazing served over rice or pasta. This chicken is so incredible that my family is already begging me to make it again.

You will love this one just as much as we did and regret not making it! I promise!

Creamy Parmesan Herb Mushroom Chicken 4

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Creamy Parmesan Herb Mushroom Chicken

4.82 from 11 votes
Creamy Parmesan Herb Mushroom Chicken is a 30 minute meal that tastes straight from a restaurant. The parmesan cream sauce has fresh herbs and mushrooms that coats the chicken perfectly. This meal is phenomenal!
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4



  • In a [url:1]large skillet[/url] add 2 tablespoons butter 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 2 tablespoons butter and melt. add garlic, fresh herbs and mushrooms. Saute for 1-2 minutes. Add the heavy cream, chicken broth, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
  • Garnish with fresh herbs, chopped parsley, and freshly grated parmesan cheese.


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Calories: 532kcalCarbohydrates: 4gProtein: 34gFat: 43gSaturated Fat: 24gCholesterol: 254mgSodium: 558mgPotassium: 526mgFiber: 1gSugar: 1gVitamin A: 1465IUVitamin C: 5.8mgCalcium: 210mgIron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating


  1. 5 stars
    This was super yummy. I made this with two chicken breast and served it over spaghetti. It was delicious! Although I am going to try it with some dry white wine instead of chicken broth next time.

  2. 5 stars
    Hello and thank you for taking the time to share this super simple and yummy recipe. I made this for dinner and wanted to give some feedback with a few tweaks I had to make. I used chicken breasts with bone but without skin and actually made sure chicken was cooked all the way through, so it was definitely more than a few minutes per side. Once it was cooked through, I added the remaining ingredients only I cheated slightly and used dried herbs because I didn’t have fresh. Not sure what the difference in flavor would’ve been but it was amazing this way. And I did double the sauce because I wanted to make sure it was enough for the pasta I decided to use as a side dish to soak up. Having said this, I allowed sauce to cook on very low heat with the chicken for an additional 15 minutes. Again, my fear is always under cooked chicken but having doubled the sauce helped ensure it didn’t dry up. Thank you again. It;’s super yummy!