My easy-to-make creamy Parmesan garlic mushroom chicken is so delicious, it’s sure to be an instant family favorite! The cream sauce is incredibly rich and packed with garlic and Parmesan flavor that coats every bit of the chicken, mushrooms, and spinach to make an unforgettable dinner!
My creamy Parmesan garlic mushroom chicken is decadent, comforting, and packed with incredible flavor!
Winter calls for comforting meals that warm you inside and out! This creamy Parmesan garlic mushroom chicken is exactly that. Pan-seared chicken is drenched in an amazingly flavorful cream sauce filled with garlic, mushrooms, and spinach! It’s super filling and incredibly delicious.
This dish is also done in under 30 minutes! It’s perfect for cold weekday nights where you want something warm in your belly fast!
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Looking for more tasty spinach recipes? Be sure to check out my Best Spinach Recipes!
❤️ Why I Love This Recipe
Super creamy! This Parmesan garlic sauce is so luxuriously rich and creamy, you’ll be licking it right off the plate!
Quick to make! Can you believe this incredible dish can be made in just 25 minutes? It’s surprisingly fast to make – but doesn’t skip on flavor!
Filled with veggies! This recipe has a super decadent sauce, but it’s loaded with spinach and mushrooms – so you can feel great about serving it to your family!
🥘 Ingredients
This easy, creamy Parmesan garlic mushroom chicken is so simple – but so delicious! You might already have most of these ingredients in your fridge!
- 1 ½ pounds Boneless Skinless Chicken Breasts – Since the sauce is so rich, I enjoy using lighter chicken breasts, but you can use boneless, skinless chicken thighs if you prefer!
- ½ teaspoon each, Salt & Pepper – Or to taste!
- 2 tablespoons Olive Oil – I prefer Extra Virgin Olive Oil (EVOO) to sear off the chicken breasts and mushrooms.
- 8 ounces Mushrooms – I like to use white button mushrooms or cremini (baby bella) mushrooms in this recipe. The mushrooms should be cleaned and sliced (See Tips & Recipe Notes).
Creamy Parmesan Garlic Sauce
- ¼ cup Butter – ¼ cup is equivalent to 4 tablespoons or half a stick of butter!
- 1 teaspoon Garlic – The garlic should be minced for this recipe! FYI 1 teaspoon of minced garlic is about 1 large clove.
- 1 tablespoon All-Purpose Flour – Flour will thicken our sauce to make it super creamy! (See Substitutions for a gluten-free thickener)
- ½ cup Chicken Broth – Chicken broth will be a part of our sauce! Use your favorite homemade or store-bought broth.
- 1 cup Heavy Cream – Heavy whipping cream makes the sauce ultra-creamy and luxuriously rich! You can use milk or half & half if you’d like the sauce just a bit lighter.
- ½ cup Parmesan Cheese – The Parmesan should be grated for this recipe! I like to use a decent quality aged Parmesan when I can – the flavor is just unmatched!
- Seasonings – For this recipe you’ll use ½ teaspoon each of garlic powder, onion powder, and salt. You’ll also use ¼ teaspoon of freshly ground black pepper!
- 1 cup Baby Spinach – The leaf spinach makes this dish into a well-rounded meal! You want the spinach to be washed well and roughly chopped.
Are you gluten-free? Simply substitute cornstarch for the flour when making the sauce. However, it’s a potent thickening agent, so use half – or 1 ½ teaspoons. You’ll also want to make a slurry instead of adding to the butter: combine the cornstarch with 1 ½ teaspoons cold water, mix, then add to the chicken broth.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
My easy, creamy Parmesan garlic mushroom chicken is a delicious meal that’s ready so quickly! My easy-to-follow directions will help you make this meal perfectly.
- Prep chicken. First, start by patting 1 ½ pounds of boneless, skinless chicken breast dry and trim any excess fat as needed. Next, you want to season both sides of the chicken with ½ teaspoon of salt & pepper (or to taste) and set aside.
- Prep veggies. If not done already, wash and slice 8 ounces of mushrooms, mince 1 teaspoon of garlic (1 clove), and wash and roughly chop 1 cup of baby spinach. Set these aside too, for later use.
- Sear chicken. Next, heat a large skillet over medium heat with 2 tablespoons of olive oil until the oil is hot and begins to shimmer. Add the seasoned chicken breasts and pan-sear, browning both sides until cooked. The chicken should reach and internal temperature of 165°F (64°C). When done, transfer to a plate and set aside.
- Sear mushrooms. To the same pan, add 8 ounces of prepared, sliced mushrooms and sauté until browned and tender. Remove from skillet and set the browned mushrooms aside with the chicken.
Creamy Parmesan Garlic Sauce
- Sauté garlic and make roux. In your skillet, reduce the heat to medium and melt ¼ cup of butter (4 tablespoons or ½ a stick). Add 1 teaspoon of minced garlic and sauté until tender and fragrant, about 1 minute. Then, add 1 tablespoon of flour to the melted butter and garlic, and mix, stirring frequently to cook the paste for about 2 to 3 minutes.
- Make sauce. Next, slowly whisk in ½ cup of chicken broth, then 1 cup of heavy cream until the sauce is smooth. To that, stir in ½ cup grated Parmesan cheese and the seasonings: ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Whisk until well blended.
- Finish sauce. Add the prepared 1 cup of baby spinach to the sauce and stir, then bring the sauce to a simmer. Once the sauce is thickened and the spinach is wilted, return the chicken breasts and sautéed mushrooms to your skillet. Then, stir to combine and heat to your satisfaction. Serve immediately over pasta, rice, or potatoes. Enjoy!
My easy-to-make creamy Parmesan garlic mushroom chicken is one of the most satisfying dinners ever! It’s best served over something that can soak up that delicious sauce like vermicelli rice or mashed potatoes. Dinner is served!
💭 Angela's Pro Tips & Recipe Notes
- When cleaning mushrooms, it’s best to wipe them clean with a damp paper towel. Mushrooms are like little sponges, so if you run them under water they’ll absorb the water and be harder to brown!
- After adding the flour to the butter, keep an eye on the roux! You don’t want it or the garlic to burn – you just want to cook for a couple of minutes to get the raw taste out.
- If the sauce thickens too much, you can add up to another cup to the sauce!
🥡 Storing & Reheating
My creamy Parmesan Garlic mushroom chicken makes delicious leftovers (if you have any)! I recommend storing the chicken and sauce in a suitable-sized airtight container. It will last for 3 to 5 days, but there’s no way you won’t eat it all before then!
Freezing
If you’d like to extend the shelf life of this delicious pan-seared chicken, you can freeze it! It should be put into an airtight container and preferably wrapped with plastic cling film to prevent ice crystals.
However, note that the freezing process might cause a difference in texture in the sauce after defrosting the chicken and sauce.
Reheating Creamy Parmesan Garlic Mushroom Chicken
I recommend reheating this delicious creamy Parmesan garlic mushroom chicken slowly on the stove-top to prevent the sauce from splitting! Put the leftovers in an appropriately sized skillet over low-medium heat and cover. Heat for 10-15 minutes or until the sauce is heated and the chicken has reached a reheated temperature of 165°F (64°C).
🐔 More Delicious Chicken Dishes!
- Cream Cheese Chicken
- Baked BBQ Chicken Breast
- Shake And Bake Chicken
- Coconut Chicken
- Cilantro Lime Chicken Thighs
❓ Recipe FAQs
I love the earthy, savory flavor that mushrooms add to the creamy Parmesan garlic mushroom chicken. However, if you’re not a fan of mushrooms, you can skip them! You can always add extra chicken or spinach to make up for the volume if you prefer.
I like to use a block of aged Parmesan cheese when it’s called for in recipes! It has such a complex, nutty flavor that’s perfect in this recipe and so many others. Good quality Parmesan is a little pricier than the stuff that comes in the green can, but it lasts a while and can be used in so many recipes. You can even freeze it to extend the shelf life!
📖 Recipe Card
Creamy Parmesan Garlic Mushroom Chicken
Ingredients
- 1 ½ lbs chicken breasts (boneless, skinless)
- ½ teaspoon each, salt & pepper (to taste)
- 2 tablespoon olive oil (extra virgin)
- 8 oz mushrooms (cleaned and sliced, white button mushrooms or cremini mushrooms)
Creamy Parmesan Garlic Sauce
- ¼ cup butter (½ stick or 4 tablespoons)
- 1 teaspoon garlic (minced)
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- 1 cup heavy cream (or whipping cream, or milk, or half & half)
- ½ cup Parmesan cheese (grated)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup baby spinach (washed and chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Pat your chicken breasts dry and trim any excess fat if needed. Season both sides of the chicken.
- Heat a large skillet with the olive oil over medium heat until the oil begins to shimmer. Pan fry the seasoned chicken breasts to brown both sides until cooked and the chicken has an internal temperature of 165°F (64°C). Remove the chicken from your skillet when done and transfer to a plate. Set aside.
- Add the sliced mushrooms and saute until browned and tender. Remove from the skillet and set aside.
Creamy Parmesan Garlic Sauce
- Reduce the heat to medium and melt the butter in your skillet. Add the minced garlic and saute until tender and fragrant, about 1 minute. Add the flour and mix into the melted butter and garlic, stir frequently and cook the paste for about 2-3 minutes.
- Slowly whisk in portions of the chicken broth and heavy cream until the sauce is smooth, then stir in the Parmesan cheese, garlic powder, onion powder, salt, and ground black pepper.
- Add the chopped baby spinach and stir into the sauce, then allow the sauce to come to a simmer. Once the sauce thickens and the spinach is wilted, return the chicken breasts and sauteed mushrooms back to your skillet.
- Stir to combine and heat to your satisfaction. Serve immediately over pasta, rice, or potatoes.
Notes
- When cleaning mushrooms, it’s best to wipe them clean with a damp paper towel. Mushrooms are like little sponges, so if you run them under water they’ll absorb the water and be harder to brown!
- After adding the flour to the butter, keep an eye on the roux! You don’t want it or the garlic to burn – you just want to cook for a couple of minutes to get the raw flour taste out.
- If the sauce thickens too much, you can add up to another cup to the sauce!
Nigrl says
Great tasting recipe. One of my favourites. Being from Europe it would have been easier for me if the ingredients were in grams, so I didn't have to search what size cup measurements are. Thanks
Angela @ BakeItWithLove.com says
I'm glad you enjoyed the dish! All of the recipe cards have the ability to toggle between US Customary and Metric (where everything is converted for you). Hope that helps for the next time!
Jan says
Awesome recip!. Used 2.2 lbs of chicken tenderloin, canned mushrooms and canned milk because it was what I had on hand and it came out great!
Deborah R says
We absolutely loved, loved, loved it!
I made it for dinner tonight and although I usually have a helper who either measuring the ingredients or at the stove watching that it doesn't burn, that wasn't the case today.
Hubby was at work and my son was supervising our puppy who just had surgery a few days ago. I was truly on own this time putting this together along with roasted redskin potatoes. Boy, did I ever hustle! Lol!!
I was very nervous that it wasn't going to be as good as it looked on your page but that fear quickly disappeared after my son took his first bite and he said "OMG! WOW! This is really, really, really good Mom!"
We agreed that this is something we would expect to find in a 5 star restaurant which he then said "Way to go Chef!" 🙂
He said that I better leave a review to let you know your recipe was really really awesome! Thank you for sharing! 🙂
Samuel Kluck says
I made it. It was a good recipe. Big hit with the family and friends. Thanks