Name: Creamy Parmesan Garlic Mushroom Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large Boneless skinless chicken breasts; 8 oz Cremini mushrooms, sliced; 1 cup Heavy cream; 0.5 cup Parmesan cheese, freshly grated; 4 cloves Garlic cloves, minced; 2 tbsp Unsalted butter; 1 tbsp Olive oil; 1 tsp Italian seasoning; 2 tbsp Fresh parsley, chopped; to taste Salt and black pepper

"Indulge in succulent pan-seared chicken breasts smothered in a rich, velvety sauce of heavy cream, aged Parmesan, and earthy cremini mushrooms. This elegant one-pan dinner delivers sophisticated flavors with minimal cleanup."

1 Ingredients

Qty	Item
2 large 600 g	Boneless skinless chicken breasts
8 oz 225 g	Cremini mushrooms, sliced
1 cup 240 ml	Heavy cream
0.5 cup 50 g	Parmesan cheese, freshly grated
4 cloves 4 cloves	Garlic cloves, minced
2 tbsp 28 g	Unsalted butter
1 tbsp 15 ml	Olive oil
1 tsp 2 g	Italian seasoning
2 tbsp 8 g	Fresh parsley, chopped
to taste 0 g	Salt and black pepper

2 Instructions

Slice the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides generously with salt, pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.

In the same skillet, melt the butter. Add the sliced mushrooms and sauté for 5 minutes until they release their moisture and turn golden brown.

Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.

Reduce the heat to medium-low and pour in the heavy cream. Bring to a gentle simmer, scraping the bottom of the pan to release the flavorful browned bits.

Stir in the grated Parmesan cheese and whisk until the sauce thickens and becomes smooth.

Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for 2 minutes to heat through. Garnish with fresh parsley and serve immediately.

·
Use freshly grated Parmesan from a block; pre-shredded cheese contains cellulose that prevents it from melting smoothly into the sauce.
·
If the sauce becomes too thick, whisk in a tablespoon of chicken broth or water to reach your desired consistency.
·
Ensure the mushrooms are dry before sautéing to get a better sear rather than steaming them.
·
To keep the chicken juicy, let it rest for 5 minutes before slicing if you choose to serve it sliced.

? Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs are a great alternative and provide even more moisture and flavor.

What should I serve this with?

This dish pairs beautifully with fettuccine pasta, mashed potatoes, or steamed green beans for a low-carb option.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream sauce from breaking.

Can I use half-and-half instead of heavy cream?

You can, but the sauce will be thinner and less rich. You may need to simmer it longer or add a small cornstarch slurry to thicken it.

→ Keep Cooking

See All Main Dishes

Next Recipe

Crock Pot Lemon Garlic Chicken with Potatoes

Indulge in a melt-in-your-mouth chicken dinner that practically cooks itself. This recipe combines succulent chicken thighs with tender baby potatoes in a vibrant sauce of fresh lemon, roasted garlic, and savory herbs for a complete, comforting meal.

Cook Crock Pot Lemon Garlic Chicken with Potatoes