Description
This creamy garlic Parmesan mushroom chicken recipe features tender boneless chicken breasts cooked in a rich and savory sauce made with sautéed mushrooms, garlic, heavy cream, Parmesan cheese, and chicken broth. Ready in just 30 minutes, it’s an easy and flavorful meal perfect for weeknights or special occasions.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- Salt and pepper to taste
Sauce
- 8 oz (225 g) fresh mushrooms, sliced (such as cremini or button mushrooms)
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (240 ml) chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Season Chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance their natural flavor.
- Sauté Mushrooms: In a large skillet, heat olive oil and butter over medium-high heat. Add the sliced mushrooms and cook them until they are golden brown and tender, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Simmer Broth: Pour in the chicken broth, bring the mixture to a simmer, and let it reduce slightly to concentrate the flavors.
- Make Cream Sauce: Stir in the heavy cream and grated Parmesan cheese, mixing until the sauce is smooth and creamy.
- Cook Chicken in Sauce: Return the seasoned chicken breasts to the skillet, spooning sauce over them. Cover and simmer on low heat until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 8-10 minutes.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a pop of color and fresh flavor, then serve immediately.
Notes
- You can use cremini, button, or any mushrooms of your choice.
- For a thicker sauce, allow the cream and broth mixture to reduce further before adding chicken back in.
- Serve with pasta, rice, or crusty bread to soak up the creamy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use low-sodium chicken broth to control salt levels if preferred.
