Creamy Parmesan Garlic Mushroom Chicken

Looking for a dish that’s both comforting and full of flavor?

This Creamy Parmesan Garlic Mushroom Chicken is your answer!

With juicy chicken breasts smothered in a creamy, garlicky Parmesan sauce and complemented by earthy mushrooms, this recipe is a perfect mix of simple ingredients and bold, indulgent flavors.

It’s quick to prepare, deliciously rich, and sure to impress at the dinner table!

Perfect for a cozy weeknight meal or a special dinner, it’s a dish you’ll want to make again and again.

For the Chicken

Chicken Breasts – I use boneless, skinless chicken breasts for a tender, juicy bite. Pounded to an even thickness for quick and even cooking.
Olive Oil – To sear the chicken, adding a crispy texture.
Unsalted Butter – Adds richness and depth to the sauce.
Cremini Mushrooms – Earthy and tender, they soak up the creamy sauce.
Yellow Onion – For a bit of sweetness and flavor.
Kosher Salt & Black Pepper – Season the chicken and vegetables for optimal flavor.
Garlic – Minced for a fragrant, savory base.
All-Purpose Flour – Helps thicken the sauce to a creamy consistency.
Half-and-Half or Milk – For the creamy base of the sauce.
Low-Sodium Chicken Broth – Adds flavor and helps balance the richness of the sauce.
Parmesan Cheese – Freshly grated to melt smoothly into the sauce and create a velvety texture.
Fresh Parsley – A burst of freshness to finish the dish.

For the Sauce

Parmesan Cheese – Adds creaminess and savory depth.
Half-and-Half or Whole Milk – Helps create a silky smooth sauce.
Low-Sodium Chicken Broth – Balances the creaminess with savory depth.

Creamy Parmesan Garlic Mushroom Chicken

This rich and savory dish features tender chicken breasts smothered in a creamy garlic Parmesan sauce with earthy mushrooms and a touch of fresh parsley. It's quick to prepare, packed with flavor, and perfect for any occasion.

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Course: Main Course

Cuisine: American

Keyword: Parmesan Garlic Mushroom Chicken

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

.

Ingredients

4 boneless, skinless chicken breasts (about 2 pounds), pounded to 1/2-inch thickness

1 tablespoon olive oil

3 tablespoons unsalted butter

10 ounces cremini mushrooms, sliced thin

1/2 medium yellow onion, diced

1/2 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup half-and-half or whole milk

1/2 cup low-sodium chicken broth

1/2 cup finely grated Parmesan cheese (about 1 ounce), plus extra for serving

2 tablespoons fresh parsley, chopped

Instructions

Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.

Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat until hot. In batches, if needed, add the chicken to the skillet and cook until browned on the bottom, about 5 to 7 minutes. Flip and cook for another 5 to 7 minutes until browned on the other side. Remove the chicken from the skillet and set aside.

Cook the Veggies: Reduce the heat to medium and melt the butter in the same skillet. Add the sliced mushrooms, diced onion, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, for about 7 minutes or until the vegetables are tender.

Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for another minute. Gradually add the half-and-half (or milk) and chicken broth, stirring continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the Parmesan cheese and let the sauce thicken.

Finish the Dish: Return the chicken to the skillet and simmer for 2 to 3 minutes until the sauce is thickened and the chicken is fully cooked through.

Serve: Sprinkle with additional Parmesan cheese and chopped parsley before serving.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great swap. They stay tender and juicy, and they work perfectly in this creamy sauce. Just make sure to adjust the cooking time slightly to ensure they cook through.
What can I use instead of half-and-half or whole milk?
No worries if you don’t have half-and-half or whole milk! You can use heavy cream for a richer sauce, or even just milk with a bit of extra butter for that creamy texture. It’ll still be delicious!
Can I add other vegetables to this dish?
Of course! This dish is versatile. Try adding spinach, kale, or even zucchini for a healthy touch. Just toss them into the sauce toward the end of cooking to keep their freshness.
How do I thicken the sauce if it’s too thin?
If the sauce is too thin, simply stir in a bit more grated Parmesan or create a quick cornstarch slurry (mix cornstarch with water) and stir it in. The sauce will thicken in no time!
Can I make this recipe ahead of time?
Yes, you can! Prepare the sauce ahead of time and refrigerate it. When ready to serve, just reheat the sauce and cook the chicken fresh. It’s a great option for meal prep or when you’re short on time.