Description
This Parmesan-Garlic Mushroom Chicken is a quick and flavorful skillet dish featuring tender chicken breasts coated in a seasoned flour mixture, sautéed with savory mushrooms, onions, and garlic, then simmered in a luxurious Parmesan cream sauce. Perfect for serving over pasta or rice for a comforting and elegant meal in under 30 minutes.
Ingredients
Scale
Chicken:
- 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)
- 2 tablespoons olive oil
Vegetables and Sauce:
- 1 pound mushrooms (such as cremini, thinly sliced, or whole morels if using)
- 1 onion, diced
- 1 tablespoon finely minced garlic
- 1/2 cup less-sodium chicken broth
- 3/4 cup heavy cream
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1/2 cup grated Parmesan cheese (plus more to serve)
- 1/4 cup chopped fresh parsley
Optional:
- Hot cooked pasta or rice (for serving)
Instructions
- Prepare the Dredging Mixture: In a shallow bowl, combine the all-purpose flour, kosher salt, and ground black pepper. Mix thoroughly to ensure the seasonings are evenly distributed throughout the flour.
- Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Dredge each chicken breast thoroughly in the flour mixture, coating each piece well. Once the oil is hot, add the chicken to the skillet and cook for about 3 minutes per side, until golden brown and nearly cooked through but still slightly pink in the center. Transfer the chicken to a plate and set aside.
- Cook the Vegetables: Reduce heat to medium. Add sliced mushrooms, diced onion, and minced garlic to the same skillet. Cook, stirring frequently, 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, stirring to scrape up any browned bits from the bottom of the pan for added flavor. Add heavy cream, chopped thyme, and grated Parmesan cheese. Stir to combine and bring the sauce to a gentle simmer. Continue cooking, stirring often, for about 4 minutes until the sauce thickens slightly.
- Finish Cooking the Chicken: Return the chicken cutlets along with any collected juices to the skillet, nestling them into the sauce so they are largely covered. Cook for an additional 2 minutes to ensure the chicken is fully cooked and heated through.
- Serve: Serve the chicken and mushroom sauce hot over cooked pasta or rice if desired, or place the chicken on a serving dish and spoon the sauce on top. Garnish with chopped fresh parsley and offer extra Parmesan cheese at the table. Enjoy immediately.
Notes
- For a dairy-free alternative, substitute heavy cream with coconut cream and use a dairy-free Parmesan substitute.
- To add extra flavor, consider adding a splash of white wine to deglaze the pan before adding the chicken broth.
- Ensure chicken breasts are thinly sliced to cook evenly and quickly.
- Fresh thyme is preferred, but dried thyme works well too—reduce quantity accordingly.
- This dish pairs beautifully with creamy mashed potatoes, pasta, or rice to soak up the delicious sauce.
- Use less-sodium chicken broth to better control the salt level in the dish.
