I’m sharing a 30-minute Creamy Parmesan Garlic Mushroom Chicken and the single pantry ingredient that makes the sauce come together effortlessly.

Jump to Recipe

I don’t say that lightly but this Creamy Parmesan Garlic Mushroom Chicken surprised me. In about thirty minutes the Parmesan and mushrooms somehow team up to make a sauce that’s silky and oddly addictive, like it knows how to charm picky eaters.

I kept tasting it and thinking there must be a trick, but nope, it’s just surprisingly smart comfort food that looks way fancier than the time it takes to make. I almost hid the leftovers because I wanted to eat them all, true story.

If you like bold simple dinners this Mushroom Chicken will steal the show.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts: Lean protein low carb keeps the dish hearty, great for muscle repair and satiety.
Mushrooms: Earthy, low calorie, adds umami and fiber, boosts B vitamins and antioxidants.
Garlic: Pungent, adds savory bite; has immune boosting compounds and a slight sweetness when cooked.
Parmesan: Salty, nutty cheese; rich in calcium and protein, but high in sodium and fat.
Heavy cream: Luxurious makes sauce silky; high in fat, creamy mouthfeel, use sparingly for balance.
Olive oil: Heart healthy fats, adds fruitiness and depth; helps brown chicken, moderate calorie source.
Lemon juice: Bright acidity cuts richness and adds fresh tang, small amount balances flavors.
Parsley: Fresh herb adds color and mild grassy note; some vitamins, low calorie garnish.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, about 3 medium pieces

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup all purpose flour

2 tablespoons olive oil

2 tablespoons unsalted butter

8 ounces cremini or white mushrooms, sliced

3 large garlic cloves, minced

1 small shallot, finely chopped (optional)

1/2 cup low sodium chicken broth

1 cup heavy cream

3/4 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

How to Make this

Print Recipe (No Advertisments)

1. Pound the 1 1/2 pounds of chicken breasts to an even thickness (about 1/2 inch) or slice them in half, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper and dredge in 1/2 cup all purpose flour, shaking off excess.

2. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until shimmering, then add the chicken and cook about 4 to 5 minutes per side until golden brown, it’s ok if there’s a little crust; transfer chicken to a plate and tent with foil.

3. Add 8 ounces sliced cremini or white mushrooms to the same pan (do not wipe it out), cook 4 to 5 minutes until they release their liquid and start to brown, don’t overcrowd the pan or they’ll steam.

4. Stir in 3 minced garlic cloves and 1 small finely chopped shallot (optional) and cook 30 to 60 seconds until fragrant, be careful not to burn the garlic.

5. Pour in 1/2 cup low sodium chicken broth to deglaze the pan, scrape up the browned bits with a wooden spoon and let it bubble for 1 to 2 minutes to reduce slightly.

6. Reduce heat to medium-low, add 1 cup heavy cream and 1 teaspoon Italian seasoning, stir to combine and bring to a gentle simmer.

7. Gradually stir in 3/4 cup freshly grated Parmesan cheese until melted and the sauce thickens, taste as you go and be cautious with extra salt since the cheese and broth are salty; if sauce looks grainy, lower the heat and stir more slowly.

8. Return the chicken to the skillet, spoon sauce over the pieces and simmer gently 3 to 5 minutes until the chicken reaches 165°F internal temp and the sauce coats the back of a spoon; if sauce gets too thick add a splash more broth or cream.

9. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley, adjust seasoning with extra pepper or a pinch of salt if needed.

10. Serve the chicken with plenty of creamy Parmesan garlic mushroom sauce over pasta, rice or mashed potatoes and sprinkle more Parmesan on top if you like.

Equipment Needed

1. Meat mallet or rolling pin, to pound the breasts to even thickness
2. Cutting board and sharp chef’s knife, for trimming and slicing mushrooms and shallot
3. Shallow dish or plate for the flour, and tongs or fingers for dredging
4. Large skillet (12-inch stainless or nonstick), for searing chicken and making the sauce
5. Wooden spoon or heatproof spatula, to scrape up browned bits and stir the sauce
6. Measuring cups and spoons, for broth, cream, cheese and seasonings
7. Microplane or fine grater, for freshly grating Parmesan
8. Instant-read thermometer, to confirm chicken reaches 165°F
9. Small bowl and fork for mixing garlic/shallot and resting plate tented with foil

FAQ

Q: How do I know when the chicken is done? A: The safest way is an instant read thermometer, 165°F in the thickest part. If you don't have one, slice the thickest piece and check that juices run clear and there's no pink. Let the chicken rest 4 to 5 minutes before slicing so it stays juicy.

Q: Can I use chicken thighs instead of breasts? A: Yes. Boneless thighs work great and stay a bit juicier, they cook a little faster so watch them. Bone-in thighs will need longer to reach 165°F. Same seasoning and sauce works fine.

Q: My sauce is too thin or too thick, how do I fix it? A: Too thin: simmer uncovered a few minutes to reduce, or whisk in a 1 teaspoon cornstarch + 1 tablespoon cold water slurry until it thickens. Too thick: stir in a splash of chicken broth or cream until you get the right consistency. Don't boil the cream hard or it can separate.

Q: Can I make this ahead and how do I store leftovers? A: Yes. Make ahead and cool, then refrigerate up to 3 to 4 days. Freeze for up to 2 months in an airtight container. To reheat, warm gently in a skillet with a splash of broth so the sauce loosens, avoid blasting it in the microwave or boiling.

Q: Any quick swaps for dairy or lighter options? A: For lighter, use half and half instead of heavy cream and reduce the cheese a bit, the sauce will be less rich. Dairy free: use canned full fat coconut milk and add nutritional yeast or a vegan Parmesan substitute. Flavor will change but it'll still be tasty.

Q: How do I keep the chicken from getting rubbery and get nice browned mushrooms? A: Pound breasts to even thickness, pat dry, dredge lightly in flour and don't crowd the pan. Sear over medium high heat until golden, then finish in the sauce. For mushrooms, give them space and let them brown before stirring, and add garlic near the end so it doesn't burn.

Creamy Parmesan Garlic Mushroom Chicken Recipe Substitutions and Variations

Chicken breasts: swap for boneless, skinless chicken thighs (juicier, a little more forgiving, add 2 to 3 minutes to cook) or turkey cutlets if you want a milder flavor.
All purpose flour (for dredging): use cornstarch for a crispier crust, or a 1:1 gluten free baking blend if you need to avoid gluten.
Heavy cream: use half and half mixed with 2 tbsp cream cheese for richness, or full fat Greek yogurt thinned with a splash of milk (stir in off the heat so it doesn’t split); coconut cream works for dairy free.
Parmesan cheese: sub Pecorino Romano, Grana Padano, or Asiago for a similar salty, nutty punch, just taste and cut back on added salt if using Pecorino.

Pro Tips

1. Pat the chicken really dry before flouring and let the flour sit on it for a few minutes so it sticks better, dont just shake it and toss it right away — this helps you get a nicer crust and stops the sauce from getting floury.

2. Get the pan hot enough so the chicken and mushrooms brown, but not so hot that garlic burns; cook in smaller batches if needed so nothing steams, and use a quick instant read thermometer to hit 165°F for perfectly cooked chicken.

3. Brown the mushrooms first and only add garlic at the end, then deglaze well with the broth to pick up the browned bits; for a silky, non grainy sauce grate real Parmesan finely and add it slowly off the highest heat, stirring gently.

4. Finish with a squeeze of lemon and let the chicken rest a few minutes before serving, taste for salt after the cheese is in, and if the sauce tightens too much thin it with a splash of broth or reserved pasta water — trust me it saves a ruined sauce.