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
Scale
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.
