Short description

A rich and comforting dish featuring tender chicken breasts smothered in a luscious garlic and Parmesan cream sauce, complemented by earthy mushrooms and fresh spinach. This skillet meal is ready in under 30 minutes, making it perfect for a weeknight

Why You’ll Love This Recipe

Quick and easy: Prepared in one pan in under 30 minutes.
Flavorful sauce: A creamy blend of garlic, Parmesan, and herbs.
Versatile: Pairs well with pasta, rice, or vegetables.
Low-carb option: Suitable for keto and low-carb

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces sliced mushrooms (e.g., cremini or baby bella)
1/4 cup butter
2 garlic cloves, minced
1 tablespoon all-purpose 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 ground black pepper
1/2 teaspoon salt
1 cup fresh spinach,

directions

Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for 3–5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté the mushrooms: In the same skillet, add the sliced mushrooms and cook for 3–4 minutes, or until tender. Remove the mushrooms and set aside.
Prepare the sauce: Melt the butter in the skillet over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant. Whisk in the flour and cook for 1–2 minutes to form a roux.
Add liquids and seasonings: Slowly whisk in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Stir in the Parmesan cheese, garlic powder, black pepper, and salt. Bring the mixture to a simmer and cook for 3–5 minutes, or until the sauce thickens.
Combine and serve: Stir in the chopped spinach and cooked mushrooms. Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2–3 minutes, or until the chicken is heated through. Serve immediately.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25

variations

Gluten-free: Use a gluten-free flour blend or cornstarch as a thickening agent.
Dairy-free: Substitute the heavy cream with coconut cream and use dairy-free butter and cheese alternatives.
Spicy: Add a pinch of red pepper flakes to the sauce for a kick.
Herb-infused: Incorporate fresh herbs like thyme or rosemary for added flavor.
Vegetarian: Replace chicken with firm tofu or tempeh for a plant-based option.

storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended due to the cream-based sauce.
Reheating: Gently reheat in a skillet over low heat, adding a splash of chicken broth or cream to restore the sauce’s

FAQs

How can I ensure the chicken is cooked through?

Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well in this recipe.

Is there a substitute for heavy cream?

Half-and-half or whole milk can be used, but the sauce may be less rich.

Can I add other vegetables?

Yes, consider adding broccoli, asparagus, or bell peppers for added nutrition and color.

How do I prevent the sauce from curdling?

Avoid boiling the sauce after adding the cream and ensure the cream is at room temperature before adding.

Can I make this dish ahead of time?

It’s best served fresh, but you can prepare the sauce and chicken separately and combine them when ready to serve.

What sides pair well with this dish?

Serve with pasta, rice, mashed potatoes, or steamed vegetables.

Can I use pre-sliced mushrooms?

Yes, pre-sliced mushrooms can save time, but fresh slicing may enhance texture.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3 days.

Can I freeze the leftovers?

Freezing is not recommended due to the cream-based sauce.

Conclusion

Creamy Parmesan Garlic Mushroom Chicken is a delectable dish that combines savory flavors with a creamy texture, all prepared in one skillet. Its versatility allows for various adaptations to suit dietary preferences, making it a perfect addition to your weeknight dinner rotation.

Creamy Parmesan Garlic Mushroom Chicken

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Author: Lisa
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Skillet
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

This Creamy Parmesan Garlic Mushroom Chicken is a rich, comforting skillet meal featuring tender chicken breasts smothered in a creamy garlic-Parmesan sauce with mushrooms and spinach. Ready in under 30 minutes, it’s perfect for a quick weeknight dinner that’s both flavorful and satisfying.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces sliced mushrooms (cremini or baby bella)
1/4 cup butter
2 garlic cloves, minced
1 tablespoon all-purpose 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 ground black pepper
1/2 teaspoon salt
1 cup fresh spinach, chopped

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Instructions

Cook the Chicken: Heat olive oil over medium-high heat in a large skillet. Season chicken breasts with salt and pepper. Cook for 3–5 minutes on each side until golden brown and cooked through. Remove and set aside.
Sauté the Mushrooms: In the same skillet, add sliced mushrooms and cook for 3–4 minutes until tender. Remove and set aside.
Prepare the Sauce: Melt butter in the skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook for 1–2 minutes to create a roux.
Add Liquids and Seasonings: Slowly whisk in chicken broth and heavy cream, scraping up any browned bits. Stir in Parmesan, garlic powder, black pepper, and salt. Bring to a simmer for 3–5 minutes until the sauce thickens.
Combine and Serve: Stir in spinach and cooked mushrooms. Return the chicken to the skillet, spoon sauce over the chicken, and cook for an additional 2–3 minutes to heat through. Serve immediately.

Notes

To make gluten-free, use a gluten-free flour blend or cornstarch as a thickening agent.For dairy-free, substitute with coconut cream, dairy-free butter, and dairy-free cheese.Add a pinch of red pepper flakes for a spicy kick.To store leftovers, refrigerate for up to 3 days in an airtight container. Freezing is not recommended.