Garlic Parmesan Chicken with a creamy mushroom sauce is the perfect one-skillet meal! Tender chicken breast seasoned to perfection and seared until golden brown. Then it's smothered in a garlic-infused cream sauce loaded with mushrooms and finished with parmesan cheese.
You will love this Lemon Butter Chicken and this Baked Smothered Chicken too!
Ingredients for Garlic Parmesan Chicken
Here's what you need to make this Garlic Parmesan Chicken with Mushroom cream sauce:
- Chicken breast: boneless skinless chicken breast sliced in half lengthwise
- Flour and seasoning: season the chicken with garlic powder, seasoned salt, pepper, and paprika. Then lightly bread it with the flour.
- Olive oil: the olive oil will be used to shallow fry the chicken
- Mushrooms: mushrooms are optional, but highly recommended! Saute the mushrooms to make the garlic parmesan cream sauce.
- Garlic and parmesan cheese: the garlic parmesan cheese will be added to the cream sauce as the base for this one skillet chicken dish.
- Heavy cream: heavy cream and chicken broth are the liquids used to make your sauce.
How to make Creamy Mushroom Chicken
This creamy chicken dish comes together in 30 minutes or less. Here's how you make it:
- Step 1: Season your chicken breast and coat each piece evenly.
- Step 2: Coat the chicken in flour and let them set before frying.
- Step 3: Pan fry the chicken until they are golden brown.
- Step 4: Saute the mushrooms and garlic until tender and fragrant.
- Step 5: Stir in the heavy cream and chicken broth until smooth.
- Step 6: Nestle chicken back into sauce and simmer for 10 minutes, then cover with parmesan cheese.
Budget friendly tip
This creamy garlic parmesan chicken is super cost-effective! You only need a couple of pantry staples, chicken breast (you can even sub with chicken thighs), and basic mushrooms to make a restaurant-quality meal for under $15. Plus, it all comes together in one skillet, less mess, less cleanup!
What to serve with Creamy Garlic Parm Chicken
This one skillet dish pairs perfectly with:
- Buttered pasta or fettuccine noodles
- Mashed potatoes or oven roasted potatoes
- Steamed rice or cauliflower rice
- Sautéed spinach, green beans, or roasted asparagus
- A crusty piece of bread to soak up all that creamy sauce!
FAQ
Can I make this garlic parmesan chicken low-carb or keto?
Absolutely! This creamy mushroom chicken is naturally low in carbs. Serve with zucchini noodles, cauliflower mash, or over leafy greens for a keto-friendly option.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the sauce.
Can I use chicken thighs instead of chicken breast?
Yes! Boneless skinless chicken thighs work great and add even more richness to this dish.
More chicken dishes to try
After you try this Creamy Mushroom Chicken recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 3 large Chicken breasts boneless, skinless, sliced in half lengthwise
- 2 tablespoons Olive oil or vegetable oil
- 1 tablespoon All purpose seasoning like seasoned salt
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- ½ teaspoon Black pepper
- 1 cup All purpose flour to lightly bread the chicken
- 2 tablespoons Butter
- 1 tablespoon Garlic minced
- 8 oz Mushrooms white or cremini, sliced
- ½ cup Chicken broth or water with chicken bouillon
- 1 cup Heavy cream
- ½ cup Parmesan cheese shredded or grated
- Fresh parsley or thyme for garnish optional
Instructions
- Season both sides of the chicken cutlets with all purpose seasoning, pepper, garlic powder, and paprika. Coat the chicken in the flour mixture to lightly bread it. Set the chicken aside with the breading for about 2-3 minutes before frying so the flour can set.
- Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown (about 4–5 minutes per side). Do not overcrowd the skillet. Once golden brown, remove and set aside.
- In the same skillet, melt butter. Add mushrooms and cook until softened, about 5 minutes. Be sure to stir constantly so that they do not burn. Mix in the garlic and saute with the mushrooms for about 1 minute.
- Reduce heat to medium-low. Stir in the chicken broth, then pour in the heavy cream. Add about 1 teaspoon salt and pepper, taste it and add more to your taste. Stir until smooth and creamy.
- Return the seared chicken to the skillet, spoon sauce over the top, and simmer for another 5-10 minutes until the chicken is fully cooked and smothered in the sauce.
- Serve and enjoy:
- Top with shredded parmesan cheese and cover the skillet so that it can melt. Garnish with fresh parsley and serve hot with pasta, mashed potatoes, rice, or roasted veggies!
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