Description
Savor a creamy and flavorful Parmesan-Garlic Mushroom Chicken dish that combines tender sautéed chicken breasts with a rich mushroom and garlic cream sauce. Perfectly seasoned and topped with fresh parsley and extra Parmesan cheese, this comforting meal comes together quickly for an impressive weeknight dinner.
Ingredients
Scale
Chicken
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 1/2-inch thick)
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon ground black pepper (plus more to taste)
- 2 tablespoons olive oil
Vegetables & Sauce
- 1 pound mushrooms (such as cremini, thinly sliced, or whole morels if using)
- 1 onion (diced)
- 1 tablespoon finely minced garlic
- 1/2 cup less-sodium chicken broth
- 3/4 cup heavy cream
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1/2 cup grated Parmesan cheese (plus more to serve)
- 1/4 cup chopped fresh parsley
Optional
- Hot cooked pasta or rice (for serving)
Instructions
- Prepare the Dredging Mixture: In a shallow bowl, combine the all-purpose flour, kosher salt, and ground black pepper. Mix thoroughly to evenly distribute the seasonings within the flour for coating the chicken.
- Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Dredge each chicken breast thoroughly in the flour mixture, coating well. When the oil is hot, place the chicken pieces in the skillet and cook about 3 minutes per side until golden brown and almost cooked through but still slightly pink in the center. Remove the chicken and transfer to a plate; set aside.
- Cook the Vegetables: Lower the heat to medium and add the sliced mushrooms, diced onion, and minced garlic to the skillet. Stir often and cook for about 7 minutes until the mushrooms release their moisture, the liquid evaporates, and the vegetables become tender and lightly browned.
- Make the Sauce: Pour in the chicken broth, stirring and scraping the bottom of the pan to loosen browned bits for extra flavor. Add the heavy cream, chopped thyme, and grated Parmesan cheese. Stir to combine thoroughly, then bring the sauce to a gentle simmer. Continue cooking for about 4 minutes, stirring frequently until the sauce thickens slightly.
- Finish Cooking the Chicken: Return the chicken breasts along with any accumulated juices back into the skillet, nestling the chicken into the sauce so it is mostly covered. Cook for an additional 2 minutes until the chicken is fully cooked through and heated thoroughly.
- Serve: Serve the chicken and mushroom sauce over hot cooked pasta or rice if desired, or place the chicken on a serving dish and spoon the sauce generously over the top. Garnish with chopped fresh parsley and offer extra grated Parmesan cheese at the table. Serve immediately while hot.
Notes
- Use thin-sliced chicken breasts for even cooking; pounding thicker breasts to 1/2-inch thickness works well.
- If you prefer less creaminess, reduce the heavy cream to 1/2 cup.
- Substitute fresh thyme with dried, or use other herbs like rosemary for variation.
- For a gluten-free option, swap all-purpose flour with gluten-free flour blend for dredging.
- Serve with pasta, rice, or crusty bread to soak up the creamy mushroom sauce.
