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.