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Creamy Garlic Mushroom Chicken Recipe with Parmesan Sauce

Creamy Garlic Mushroom Chicken Recipe

Tender chicken breasts simmer in a creamy garlic, mushroom, and Parmesan sauce for an easy four-serving dinner. The sauce is rich, savory, and especially delicious with mashed potatoes, rice, pasta, or crusty bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 about 6 ounces each Boneless, skinless chicken breasts
  • 1 teaspoon, divided Kosher salt
  • 1/2 teaspoon, divided Black pepper
  • 1 teaspoon Garlic powder
Sauce
  • 2 tablespoons Olive oil
  • 2 tablespoons Unsalted butter
  • 8 ounces Cremini or white mushrooms, sliced
  • 5–6 cloves Garlic, minced
  • 1/2 cup, optional Dry white wine
  • 1 cup Low-sodium chicken broth
  • 1 cup Heavy cream
  • 1/2 cup Finely grated Parmesan cheese
  • 1 teaspoon Italian seasoning
Garnish
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. If the chicken breasts are thick, slice them horizontally into thinner cutlets or pound them to an even thickness. Season both sides with the kosher salt, black pepper, and garlic powder.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 4–5 minutes per side, until browned and nearly cooked through, then transfer it to a plate.
  3. Add the butter to the skillet. Cook the sliced mushrooms for 4–6 minutes, stirring occasionally, until browned and their moisture has evaporated.
  4. Add the minced garlic and cook for about 30 seconds, just until fragrant. Avoid letting the garlic become dark or bitter.
  5. Pour in the white wine, if using, and scrape up the browned bits from the bottom of the skillet. Simmer for 1–2 minutes; if omitting the wine, use additional chicken broth.
  6. Add the chicken broth, heavy cream, Italian seasoning, and Parmesan. Stir and simmer gently for 3–5 minutes, until the sauce begins to thicken, without allowing it to boil aggressively.
  7. Return the chicken and any accumulated juices to the skillet. Simmer for 4–6 minutes, turning once, until the chicken reaches an internal temperature of 165°F (74°C).
  8. Garnish with chopped fresh parsley and serve immediately. Spoon plenty of mushroom cream sauce over each chicken breast.

Notes

Brown the mushrooms in a single layer and avoid crowding the pan. Sear the chicken only until browned, then finish it in the sauce to help keep it juicy. Store leftovers refrigerated in a covered container and reheat gently so the cream sauce stays smooth.