Dinner For Two: Creamy Parmesan Garlic Mushroom Chicken (+More Recipes!)
If you’re looking for ideas to make a romantic dinner for two, I have the most awesome recipes that are guaranteed to impress your date! With your loved one and one of these perfect romantic dishes, you can make dinner at home a special experience!
Pat your chicken breasts dry and trim any excess fat if needed. Season both sides of the chicken.
1 ½ lbs chicken breasts, ½ teaspoon each, salt & pepper
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.
2 tablespoon olive oil
Add the sliced mushrooms and saute until browned and tender. Remove from the skillet and set aside.
8 oz mushrooms
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.
¼ cup butter, 1 teaspoon garlic, 1 tablespoon all-purpose flour
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.
½ cup chicken broth, 1 cup heavy cream, ½ cup Parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon 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.
1 cup baby spinach
Stir to combine and heat to your satisfaction. Serve immediately over pasta, rice, or potatoes.
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!