If you’re craving a dish that’s rich, comforting, and packed with flavor, the Parmesan-Garlic Mushroom Chicken Recipe is going to become your new go-to. Imagine tender, golden chicken breasts enrobed in a luscious, creamy garlic sauce with earthy mushrooms, fresh thyme, and that irresistible touch of Parmesan cheese. This recipe combines simplicity and elegance, making every bite a cozy celebration of savory goodness that’s perfect for any night of the week.
Ingredients You’ll Need
Gathering just the right ingredients makes all the difference here. Each one works together to build layers of flavor, texture, and color — from the crispy golden chicken to the silky, creamy sauce studded with vibrant herbs and tender mushrooms.
- Chicken breasts: Using thin-sliced boneless skinless chicken ensures quick, even cooking and tender results.
- All-purpose flour: This creates a light coating on the chicken for a golden, crispy crust.
- Kosher salt and black pepper: Essential for seasoning every element just right and enhancing natural flavors.
- Olive oil: Adds a subtle fruitiness and helps achieve that perfect sear on the chicken.
- Mushrooms: Cremini or morel mushrooms bring an earthy, meaty depth to this dish.
- Onion: Diced onion adds sweetness and complexity to the sauce.
- Garlic: Finely minced for that punch of aromatic warmth without overpowering.
- Chicken broth: Creates a flavorful base for the creamy sauce, preventing it from feeling heavy.
- Heavy cream: Enriches the sauce to a silky, luscious consistency.
- Fresh thyme: Fresh or dried, thyme introduces a fragrant herbaceous note to balance the richness.
- Parmesan cheese: Grated Parmesan adds salty, nutty layers of umami and melts into the sauce beautifully.
- Parsley: Fresh chopped parsley brightens the dish as a garnish, adding color and freshness.
- Optional pasta or rice: Makes this a hearty, complete meal with your favorite carb base.
How to Make Parmesan-Garlic Mushroom Chicken Recipe
Step 1: Prepare the Dredging Mixture
Start by mixing all-purpose flour with kosher salt and ground black pepper in a shallow bowl. This simple blend seasons the chicken evenly and helps create a delicious golden crust that locks in the juices.
Step 2: Sauté the Chicken
Heat olive oil in a large skillet over medium-high heat. Coat each chicken breast thoroughly in the flour mixture and place them in the hot pan. Cook about 3 minutes per side until a lovely golden crust forms and the chicken is mostly cooked but still juicy in the center. Then, transfer the chicken to a plate—don’t worry, it will finish cooking in the sauce.
Step 3: Cook the Vegetables
Lower the heat to medium and add your sliced mushrooms, diced onions, and minced garlic to the skillet. Stir often as these ingredients gently soften, their flavors melding and mushrooms releasing their moisture. Cooking about 7 minutes, you want the mushrooms tender and lightly browned, creating a savory foundation for the sauce.
Step 4: Make the Sauce
Pour in chicken broth and stir, scraping up any browned bits from the pan’s bottom to capture every bit of flavor. Then add the heavy cream followed by chopped fresh thyme and grated Parmesan cheese. Stir everything together and bring to a gentle simmer, allowing the sauce to thicken slightly while soaking up the aromatic herbs and cheese melt.
Step 5: Finish Cooking the Chicken
Return the partially cooked chicken cutlets along with any resting juices back into the skillet. Nestle them into the creamy mushroom sauce to absorb those rich flavors. Let the chicken cook an additional 2 minutes just until it’s cooked through and warmed perfectly, ensuring every bite is tender and bursting with taste.
How to Serve Parmesan-Garlic Mushroom Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a bright, fresh contrast to the creamy sauce, making the dish pop visually while lifting the flavors. Don’t forget to serve with extra grated Parmesan on the side for guests who love an extra cheesy touch.
Side Dishes
This Parmesan-Garlic Mushroom Chicken Recipe pairs beautifully with simple hot pasta or fluffy rice—the sauce practically begs to be soaked up. Alternatively, roasted vegetables or a crisp green salad offer a refreshing balance to the richness of the dish.
Creative Ways to Present
For a dinner party vibe, serve the chicken on a large platter with sauce spooned generously over the top, sprinkled with herbs, and accompanied by bowls of pasta or rice. Or, for an everyday meal, plate individual servings with a side of buttered noodles that have been tossed in fresh herbs for extra color and flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Parmesan-Garlic Mushroom Chicken Recipe in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it perfect for delicious lunches or quick dinners later in the week.
Freezing
This dish freezes nicely if you want to save some for future meals. Place portions in freezer-safe containers and use within 2 months for best flavor. To avoid texture changes, freeze before mixing with pasta or rice.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally, to avoid breaking the sauce. Adding a splash of chicken broth or cream helps revive the sauce’s silky texture. Microwave reheating works too—cover loosely and heat in short bursts to maintain moisture.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While cremini mushrooms add great earthiness, you can experiment with button mushrooms, shiitake, or morels for different flavor profiles. Just keep them sliced or whole based on size for even cooking.
Is it possible to make this dish dairy-free?
Yes, swap the heavy cream with coconut cream or a dairy-free cream alternative and use nutritional yeast instead of Parmesan. The flavor will shift slightly but still remain rich and satisfying.
Can I prepare parts of this dish in advance?
You can dredge the chicken and prep the mushrooms and onions ahead of time. Store them separately in the fridge and cook everything fresh when you’re ready to eat for the best texture and flavor.
Should I use fresh or dried thyme?
Fresh thyme offers a brighter, more pronounced herb flavor, but dried thyme works fine in a pinch. Use about one-third of the amount if substituting dried thyme for fresh.
What’s the best way to get the chicken perfectly golden?
Make sure the oil is hot before adding the chicken and avoid overcrowding the pan, which can steam instead of sear the chicken. Pat the chicken dry before dredging in flour to encourage a crisp crust.
Final Thoughts
This Parmesan-Garlic Mushroom Chicken Recipe combines comfort and sophistication in every mouthful. Its blend of creamy sauce, tender chicken, and earthy mushrooms truly makes it a standout for family dinners or impressing guests. Give it a try and watch it quickly become a beloved classic in your kitchen too!
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Parmesan-Garlic Mushroom Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
This Parmesan-Garlic Mushroom Chicken recipe features tender, thin-sliced chicken breasts dredged in a seasoned flour coating and sautéed to a golden brown. It’s then simmered in a rich and creamy mushroom sauce infused with garlic, onions, fresh thyme, and Parmesan cheese. Perfectly paired with pasta or rice, this dish is a comforting and flavorful option for a quick weeknight dinner that comes together in just 30 minutes.
Ingredients
Chicken and Dredging Mixture
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 1/2-inch thick)
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon ground black pepper (plus more to taste)
Cooking
- 2 tablespoons olive oil
- 1 pound mushrooms (such as cremini, thinly sliced, or whole morels if using)
- 1 onion (diced)
- 1 tablespoon finely minced garlic
Sauce
- 1/2 cup less-sodium chicken broth
- 3/4 cup heavy cream
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
- 1/2 cup grated Parmesan cheese (plus more to serve)
To Serve (Optional)
- Hot cooked pasta or rice
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the Dredging Mixture: In a shallow bowl, combine the all-purpose flour, kosher salt, and ground black pepper. Mix well so that the seasonings are evenly distributed throughout the flour.
- Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Thoroughly dredge the chicken cutlets in the flour mixture, coating each piece well. Once the oil is hot, place the coated chicken into the skillet and cook for about 3 minutes per side until the chicken is golden brown and nearly cooked through, but still slightly pink in the center. Transfer the chicken to a large plate and set aside.
- Cook the Vegetables: Reduce the heat to medium and add the sliced mushrooms, diced onion, and minced garlic to the same skillet. Cook, stirring often, for about 7 minutes until the mushrooms release their moisture, the liquid evaporates, and the vegetables become tender and lightly browned.
- Make the Sauce: Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan to enhance flavor. Add the heavy cream, chopped thyme, and grated Parmesan cheese. Stir until fully combined and bring the mixture to a gentle simmer. Cook, stirring frequently, for about 4 minutes, or until the sauce thickens slightly.
- Finish Cooking the Chicken: Return the chicken cutlets along with any juices collected on the plate back to the skillet. Nestle the chicken into the sauce so it is mostly covered. Allow it to cook for an additional 2 minutes, just until the chicken is completely cooked through and heated thoroughly.
- Serve: Serve the chicken and mushroom sauce over hot cooked pasta or rice if desired, or plate the chicken and spoon the sauce generously over the top. Garnish with chopped fresh parsley and offer extra grated Parmesan cheese at the table. Serve immediately while hot.
Notes
- To ensure even cooking, use chicken breasts sliced to about 1/2-inch thick.
- If desired, substitute heavy cream with half-and-half for a lighter sauce, though it may be less creamy.
- Morel mushrooms can be used for a gourmet touch but cremini mushrooms are a great more affordable alternative.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
- For gluten-free option, substitute all-purpose flour with gluten-free flour blend.
- Be careful not to overcook the chicken during the initial sauté to avoid a dry texture; it will finish cooking in the sauce.
