This quick and easy Creamy Garlic Parmesan Mushroom Chicken is so full of flavor, the whole family will love it. Tender, juicy chicken in a creamy sauce fragrant with garlic and parmesan with sautéed mushrooms and baby spinach - so delicious and on the table in 15 minutes. This is one chicken recipe you'll want to make time and time again!
I love a quick weeknight dinner and this Creamy Garlic Parmesan Mushroom Chicken has all the flavor! The sauce is just out of this world! Plus a little baby spinach to sneak in some veggies. Enjoy it as part of a low carb meal, or serve it over your favorite carb - pasta, mashed potatoes, or rice.
This Creamy Garlic Parmesan Mushroom Chicken is so quick and easy to make. Simply sauté chicken breasts in a little oil until golden brown and cooked through. I like to flatten mine a bit first into cutlets so they cook faster and more evenly. Just put them on a cutting board and give them a few whacks with a kitchen mallet. If the breasts are very thick, slice them in half horizontally before flattening.
Remove the chicken breasts from the pan, add a little more oil, and sauté some chopped onion until softened. Add sliced mushrooms and cook until golden and the onion begins to caramelize. Any kind of mushroom will do. I love using baby Portobellos or cremini.
Deglaze the pan with some chicken broth, add cream and seasonings, and bring to a simmer. Thyme pairs perfectly with the mushrooms and spinach. I've used fresh here, but dried would be excellent as well. Add the parmesan cheese and after it simmers for a minute or two, turn off the heat and stir in some baby spinach. You can add it whole or chop it a bit first.
The sauce is just amazing! Add the chicken breasts and serve.
Enjoy! Don't forget to pin for later!
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Recipe
Creamy Garlic Parmesan Mushroom Chicken
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 pound chicken breasts 454g
- 1 medium onion chopped
- 8 ounces mushrooms sliced (227g)
- 4 cloves garlic finely minced
- ¾ cup chicken broth 6oz, 170g
- ¾ cup cream or half and half 6oz, 170g
- ½ cup parmesan cheese 1.5oz, 43g
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- Big handful of baby spinach leaves whole or roughly chopped (about 4.4oz, 125g)
- Red pepper flakes salt, and pepper to taste
Instructions
- For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
- Heat a skillet over high heat. When pan is hot, add ½ tablespoon oil.
- When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.
- Add remaining ½ tablespoon oil to pan. Add onions and cook until softened.
- Add mushrooms and cook until golden brown and onions begin to caramelize.
- Add the garlic, stir, and cook for about 1 minute.
- Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
- Add cream and bring to a simmer. Add parmesan, thyme, red pepper flakes, salt, and pepper.
- When cheese is melted turn off the heat and stir in baby spinach.
- Return chicken to pan and serve.
Notes
- Make sure and give the mushrooms time to cook before stirring so they gain a lot of color.
Nutrition
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Sherron says
I made this tonight and it is delicious!! Sauce was a little thin so just added more parm!
Kelly says
So happy you liked it, Sherron!
marie johson says
Creamy Garlic Parmesan Mushroom Chicken is packed with full of flavour. I've tried this chicken and the whole family loved it. Thanks for this recipe <3
2pots2cook says
Lovely, lovely twist. Beautiful photo, so inviting !
Kelly says
Thanks so much!
Susan C says
When do you add the garlic? I didn't see it in the instructions. Or, did I miss it?
Kelly says
You didn't miss it, I did! The garlic is added after the mushrooms are golden brown. I've edited the instructions to correct that. Thanks, Susan!
Cheryl king says
I was looking for another way fir a chicken dish. I made this tonight...absolutely delicious. Will make it again. One thing though, the sauce was a little thin. It could be that I did not de-glaze with the broth long enough. Or, is it supposed to be on the thin side? I think the next time i will cook down the broth more. Thank you for sharing with us. My husband (picky eater) said it was delicious!
Kelly says
Hi Cheryl! Yes, cooking the broth a little longer will make the sauce thicker. So happy you liked it!
Adina says
A delicious looking dish, I know I would love it! The mushrooms looked so beautiful the other day when I went shopping, I was already thinking about some mushroom dish to cook one of these days. This would be a great idea!
Kelly says
Thank you, Adina! My family loves it, and I love that it is so easy to make!