This Creamy Garlic Mushroom Parmesan Chicken will quickly become a family favorite dinner. You can have it on the table in just 30 minutes for a creamy, dreamy, super delicious meal!
Looking for a weeknight dinner that feels a bit special but doesn't require hours in the kitchen? This creamy garlic mushroom parmesan chicken is your answer!
It's got that restaurant-quality vibe, with a luscious sauce that's packed with flavor, but it comes together in just about 30 minutes.
The chicken stays super juicy thanks to a quick sear, and the creamy garlic mushroom sauce is so good, you'll want to lick the plate clean. Trust me, this one's a keeper - the whole family will be asking for seconds!
Why you'll love this garlic mushroom parmesan chicken
- It's a restaurant-quality dish you can easily whip up at home any night of the week.
- The creamy garlic mushroom sauce is so flavorful, you'll want to lick the plate clean.
- It's a perfect balance of comfort food and something a little bit fancy.
What you'll need
Olive oil - You'll need a splash of olive oil to get a nice sear on the chicken.
Chicken - Boneless, skinless breasts are perfect, and I slice them thinly for quick cooking.
Butter - Adds richness and helps the mushrooms brown beautifully.
Mushrooms - I love cremini mushrooms for their earthiness, but any kind will work. A mix will add more flavor.
Garlic - Fresh garlic is definitely best in this recipe.
Fresh thyme - This pairs perfectly with the mushrooms and garlic and adds a subtle herby note. If you don't have fresh thyme, you can substitute it with ½ teaspoon of dried thyme.
Chicken broth - Store-bought is fine, but homemade is even better if you have it.
Heavy cream - This is what makes the sauce luxuriously creamy!
Parmesan cheese - Freshly grated is a must for the best flavor.
Baby spinach - To add a pop of brightness and extra nutrition to the dish.
Pro tip
Don't overcook the chicken! Chicken breasts can dry out easily. Cook them just until they're golden brown and cooked through (internal temperature of 165°F). Then, remove them from the pan and add them back in at the very end to warm through in the sauce. This will keep them juicy and tender.
How to make creamy garlic parmesan chicken
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Slice, season, and coat the chicken in flour. Cook into skillet in a bit of olive oil until golden brown. Remove from the skillet and set aside.
Sauté the mushrooms in two tablespoons of butter until softened, then remove them from the pan and set aside.
Melt the remaining butter in the same pan and add the garlic and thyme. Cook for a minute until fragrant.
Add the broth and cream to skillet, simmer until thickened, then stir in the Parmesan.
Add the spinach and chicken to the sauce and coat well. Serve with extra Parmesan and pepper.
Substitutions and variations
- For an extra cheesy kick, add a dollop of cream cheese to the sauce along with the Parmesan.
- Instead of chicken, try using thinly sliced pork cutlets, salmon fillets, or even firm tofu for a vegetarian option. Adjust the cooking time accordingly.
- Swap the spinach for kale or even broccoli florets. Just make sure to adjust the cooking time accordingly.
Helpful tips
- I always start by pounding the chicken breasts to an even thickness. This ensures they cook evenly and prevents any dry or undercooked spots.
- Don't skip the flour! It helps create a beautiful golden crust on the chicken and also thickens the sauce slightly.
- Don't overcook the spinach! Just wilt it in the sauce at the very end.
What to serve with garlic parmesan chicken
- I like to serve this dish with a side of pasta or mashed potatoes to soak up all that delicious sauce.
- A simple rice pilaf with herbs or lemon zest is another great side idea.
- Or simply serve the parmesan chicken with warm, crusty bread, which is great for mopping up every last bit of that creamy sauce.
Leftovers and storage
- Leftovers will keep well in the fridge for up to 3 days in an airtight container.
- Gently reheat on the stovetop over medium-low heat, adding a splash of chicken broth or cream if needed to loosen the sauce.
- I don't recommend freezing this recipe because the creamy sauce won't have the same lovely texture when thawed.
If you've tried this creamy garlic mushroom parmesan chicken recipe, please rate it and leave me a comment below! I'd love to hear how it turned out.
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Creamy Garlic Mushroom Parmesan Chicken
Ingredients
- 1 tablespoon olive oil
- 2 boneless chicken breasts sliced lengthwise
- ¼ cup all purpose flour
- 3 tablespoons butter divided
- 10 ounces sliced mushrooms
- 4 garlic cloves crushed
- 2 tablespoons fresh thyme finely chopped
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- 1 cup baby spinach
- Salt and freshly ground black pepper to taste
Instructions
- Slice each chicken breast in half lengthwise to create thinner cutlets. Season both sides with salt and pepper. Dredge the chicken pieces in the flour, ensuring they are evenly coated.2 boneless chicken breasts¼ cup all purpose flour
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 3-4 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.1 tablespoon olive oil
- Melt 2 tablespoons of butter in the same skillet. Add the mushrooms and cook for 5-7 minutes, or until the mushrooms are softened and golden brown. Remove the mushrooms and set them aside.3 tablespoons butter10 ounces sliced mushrooms
- Add the rest of the butter to the skillet. Once it's melted, stir in the garlic and thyme and cook for a minute, stirring often.4 garlic cloves2 tablespoons fresh thyme
- Pour the chicken broth into the skillet and bring to a simmer. Reduce heat to medium-low and stir in the heavy cream. Simmer for a few minutes, or until the sauce thickens slightly.½ cup chicken broth1 cup heavy cream
- Stir in the Parmesan cheese until melted and the sauce is smooth. Add the spinach and cook until wilted. Return the cooked mushrooms and chicken to the skillet and coat with the sauce.½ cup Parmesan cheese1 cup baby spinach
- Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper.Salt and freshly ground black pepper to taste
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