Description
This Parmesan-Garlic Mushroom Chicken recipe features tender, flour-dredged chicken breasts sautéed to a golden brown and simmered in a creamy parmesan mushroom sauce. Infused with aromatic garlic, fresh thyme, and sautéed mushrooms and onions, this comforting dish is perfect served over pasta or rice for a rich and flavorful weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Chicken and Coating
- 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
Serving Suggestion
- Hot cooked pasta or rice (optional)
Instructions
- Prepare the Dredging Mixture: In a shallow bowl, combine the all-purpose flour, kosher salt, and ground black pepper. Mix well to evenly distribute the seasonings throughout the flour.
- Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Dredge each chicken breast thoroughly in the flour mixture, coating well. Once the oil is hot, add the chicken to the skillet and cook about 3 minutes per side, until golden brown and almost cooked through but still slightly pink inside. 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 often, for about 7 minutes until mushrooms release moisture, liquid evaporates, and vegetables are tender and lightly browned.
- Make the Sauce: Pour in the chicken broth, stirring and scraping up browned bits from the pan for flavor. Add the heavy cream, chopped thyme, and grated Parmesan cheese. Stir to combine and bring to a gentle simmer. Cook, stirring frequently, for about 4 minutes until the sauce thickens slightly.
- Finish Cooking the Chicken: Return the chicken and any collected juices to the skillet, nestling into the sauce so mostly covered. Cook an additional 2 minutes to ensure chicken is cooked through and heated fully.
- Serve: Serve the chicken with mushroom sauce over hot pasta or rice if desired, or plate the chicken and spoon sauce on top. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately while hot.
Notes
- Use thinly sliced chicken breasts about 1/2-inch thick for even cooking.
- Morel mushrooms can be used for a special flavor but cremini or button mushrooms work well.
- The sauce will thicken as it simmers; avoid boiling to prevent curdling the cream.
- Adjust salt and pepper to taste, especially if using salted broth.
- Heavy cream can be substituted with half-and-half for a lighter sauce, but texture may be less rich.
- Serve over pasta or rice to soak up the delicious sauce.
- Leftovers keep well refrigerated up to 3 days and reheat gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
