Creamy Parmesan Garlic Mushroom Chicken

If you’re craving something creamy and comforting, look no further. This recipe hits the spot every single time. It feels fancy but takes very little effort. You can have a restaurant-quality meal on your table tonight.

This Creamy Parmesan Garlic Mushroom Chicken is perfect for those busy nights. It uses simple ingredients you likely have already. Your family will think you spent hours in the kitchen. In reality, you will be done in under an hour.

Why You’ll Make This Again

This dish is the definition of comfort food for a chilly Fall evening. You only need one skillet for the whole process. That means less time cleaning and more time relaxing. It is ready in 40 minutes from start to finish.

The flavors are rich, savory, and perfectly balanced. The mushrooms add a deep earthiness to the silky sauce. It is a reliable recipe that never fails to impress. You will love how the parmesan melts perfectly into the cream.

How This Comes Together

Everything happens in one large skillet for maximum flavor. You start by searing the chicken to get a golden crust. Then, you build the sauce in the same pan. This captures all the tasty bits left behind by the meat. It is a straightforward process that even beginners can master.

What You’ll Need

You only need a few fresh pantry staples for this dish. High-quality parmesan makes a big difference here.

• 2 large boneless skinless chicken breasts, halved horizontally into 4 cutlets
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 0.5 cup chicken broth
• 0.5 cup grated Parmesan cheese
• 0.5 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped

Step-by-Step Directions

1. Season chicken cutlets on both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place chicken in the skillet and sear for 5 to 7 minutes per side. Ensure an internal temperature of 165°F (74°C) is reached. Remove chicken and set aside.
4. In the same skillet, add sliced mushrooms and sauté for 5 minutes. Cook until browned and the liquid has evaporated.
5. Add minced garlic to the mushrooms and sauté for 60 seconds until fragrant.
6. Deglaze the skillet with chicken broth, scraping the bottom to release fond. Stir in the heavy cream and dried oregano.
7. Bring the liquid to a simmer over medium heat and stir in the Parmesan cheese.
8. Reduce heat to medium-low and simmer for 3 to 5 minutes until thickened.
9. Return the chicken cutlets to the skillet, spooning the sauce over them to coat.
10. Garnish with chopped parsley and serve immediately.

How To Serve It

This dish is very versatile for any weeknight dinner. You can serve it over a bed of buttery pasta. It also tastes incredible with creamy mashed potatoes. For a lighter option, try it with steamed green beans. The sauce is so good you will want crusty bread to dip.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. When reheating, do it gently on the stove. You might need a splash of broth to loosen the sauce. I do not recommend freezing this due to the heavy cream. The sauce might separate when thawed.

Make It Even Better (Pro Tips)

• Don’t crowd the pan when searing the chicken cutlets.
• Wipe the mushrooms with a damp cloth instead of washing them.
• Use freshly grated Parmesan cheese for the smoothest sauce.
• Always deglaze the pan to get those flavorful browned bits.
• Keep the heat low once you add the cheese to prevent curdling.
• Try using chicken thighs for an even juicier result.
• Add a squeeze of lemon juice at the end for brightness.

Easy Ways To Change It Up

• Stir in two cups of fresh spinach at the very end.
• Swap the mushrooms for sun-dried tomatoes for a different flavor.
• Use this same sauce over pan-seared pork chops instead.
• Add a pinch of red pepper flakes for a subtle kick.

Quick Questions

Can I use milk instead of heavy cream?

You can, but the sauce will be much thinner. Heavy cream provides that signature velvety texture we want. If you use milk, you may need a cornstarch slurry.

What are cremini mushrooms?

They are often sold as “baby bella” mushrooms in stores. They have more savory flavor than white button mushrooms. Either variety will work perfectly in this recipe.

I hope this becomes a new favorite in your home. It is simple, fast, and incredibly satisfying. Enjoy every creamy bite!

— Ethan

Creamy Parmesan Garlic Mushroom Chicken

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 485

Ingredients Method

Ingredients

  

• 2 large boneless skinless chicken breasts, halved horizontally into 4 cutlets
• 0.5 teaspoon sal t
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic , minced
• 1 cup heavy cream
• 0.5 cup chicken broth
• 0.5 cup grated Parmesan cheese
• 0.5 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped

Method

 

1. Season chicken cutlets on both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place chicken in the skillet and sear for 5 to 7 minutes per side until an internal temperature of 165°F (74°C) is reached. Remove chicken from the pan and set aside.
4. In the same skillet, add sliced mushrooms and sauté for 5 minutes until browned and the released liquid has evaporated.
5. Add minced garlic to the mushrooms and sauté for 60 seconds until fragrant.
6. Deglaze the skillet with chicken broth, scraping the bottom to release fond, then stir in the heavy cream and dried oregano.
7. Bring the liquid to a simmer over medium heat and stir in the Parmesan cheese.
8. Reduce heat to medium-low and simmer for 3 to 5 minutes until the sauce achieves a nappe consistency.
9. Return the chicken cutlets to the skillet, spooning the sauce over them to coat thoroughly.
10. Garnish with chopped parsley and serve immediately.