Description
This creamy Parmesan garlic mushroom chicken is a comforting, one-pan dinner that’s bursting with flavor. Juicy chicken breasts are seared to golden perfection, then simmered in a rich garlic mushroom cream sauce with melty Parmesan. It’s perfect over pasta, mashed potatoes, or rice for an easy weeknight meal.
Ingredients
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4 boneless, skinless chicken breasts
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Salt and pepper, to taste
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2 tablespoons olive oil
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2 tablespoons butter
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8 oz mushrooms, sliced (cremini or white button)
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4 cloves garlic, minced
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1 cup heavy cream
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1/2 cup chicken broth
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3/4 cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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1/4 teaspoon crushed red pepper flakes (optional)
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Fresh parsley, chopped (for garnish)
Instructions
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Season both sides of the chicken breasts with salt and pepper.
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In a large skillet over medium heat, heat olive oil. Add chicken and cook for 5–7 minutes on each side, until golden and cooked through. Remove and set aside.
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In the same pan, melt the butter. Add sliced mushrooms and cook for 4–5 minutes until soft and browned.
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Stir in the garlic and cook for about 1 minute until fragrant.
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Pour in the heavy cream and chicken broth. Stir in Parmesan cheese, Italian seasoning, and red pepper flakes if using.
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Simmer for 4–5 minutes until the sauce thickens slightly.
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Return chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes.
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Garnish with fresh parsley and serve hot.
Notes
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You can use chicken thighs instead of breasts for a juicier result.
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For a lighter version, use half-and-half instead of heavy cream.
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Serve over pasta, mashed potatoes, or with a side of steamed veggies.