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This one skillet Creamy Parmesan Chicken With Mushrooms is the perfect weeknight dinner! Made in just 30 minutes, this easy recipe hosts tender chicken breasts in a creamy tomato parmesan mushroom sauce.
I love an easy weeknight dinner and this Creamy Parmesan Chicken with Mushrooms hits all the right notes! This dish hosts tender chicken and hearty mushrooms in a creamy parmesan tomato sauce. It’s incredibly simple to put together and extremely flavorful, amazing what you can do with a couple simple ingredients!
Creamy Parmesan Chicken With Mushrooms
- Easy To Make
- 30 Minute Meal
- Made In One Skillet
- Simple Ingredient List
If you love Italian flavors, easy prep, and minimal cleanup, this recipe is for you! This chicken dinner is made entirely in one skillet, in just 30 minutes, with a simple list of ingredients you will most likely have on hand already!
Ingredient Notes
- Chicken – Use 2 large chicken breasts, sliced horizontally. If you have smaller chicken, you can use 4 smaller breasts, which is what I used.
- Seasoning – Italian seasoning, salt and pepper.
- Butter – I used unsalted to control the sodium.
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Mushrooms – Use either white mushrooms or cremini mushrooms. Cleaned and sliced. See “FAQs & Expert Tips” on how to properly clean your mushrooms!
- Garlic – Fresh is best! Minced.
- Chicken Broth – I always opt for low sodium. You can make your own chicken broth using my recipe if you’d like!
- Tomato Sauce – Use your favorite.
- Heavy Cream – Half and half can be used for a lighter fare.
- Parmesan Cheese – I always prefer using fresh parmesan!
- Parsley – Chopped for garnish.
How To Make Creamy Parmesan Chicken With Mushrooms
- Season Chicken: Season the chicken on both sides with salt, pepper and Italian seasoning.
- Cook Chicken: Melt 2 tbsp of the butter in a large skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side until browned. Once the chicken is cooked through and no longer pink, transfer it to a plate.
- Cook Mushrooms: In the same skillet and the remaining butter and 1 tbsp of olive oil. Add the mushrooms and cook for about 3 to 5 minutes until the mushrooms start to brown. Stir in the garlic and cook until aromatic, about 30 seconds.
- Add Ingredients: Add the chicken broth, tomato sauce, heavy cream and Parmesan cheese to the skillet and stir until well combined and smooth, scraping the brown bits from the bottom. Simmer for about 3 minutes. Taste and adjust with salt and pepper.
- Finish & Serve: Add the cooked chicken back to the skillet and cook for another 3 minutes or until the chicken reheats. Spoon some of the creamy mushroom sauce over the chicken and garnish with parsley.
FAQs & Expert Tips
FAQs
Frequently Asked Questions
Can I Use A Different Cut Of Chicken?
You can absolutely use a different cut of chicken if you prefer. This recipe will work for any type of protein you like, or can be made vegetarian by using extra mushrooms. Keep in mind, when using different cuts of chicken, or different proteins, the cook time will vary.
How To Properly Clean Your Mushrooms
Mushrooms grow low to the ground so they will usually carry a bit of dirt when you buy them from the stores. However, I never wash mushrooms because they will get waterlogged! To clean them, use a damp paper towel or a soft mushroom brush to wipe each mushroom to remove any dirt.
What Else Can I Add?
Feel free to add in some extra veggies to this dish! You can also play around with herbs and spices to customize this dish to your liking. Try this recipe with different types of mushrooms to see what you like best, you’ve got options!
How To Serve
I like to serve this dish with mashed potatoes or rice, but it would also be fantastic served over pasta. You could also serve it as is, with a simple side salad and some crusty bread to soak up that delicious sauce!
Tips
- I used white mushrooms in this dish, but you can use whichever type you like best. Heartier varieties like cremini or shiitake work best.
- Do not soak the mushrooms. Mushrooms absorb water like sponges, therefore they won’t brown nicely when cooked.
- I used chicken breast here, but you can use meatballs, or even pork tenderloin, cut into slices or pieces. If you’re looking for a vegetarian option, skip the meat and just use mushrooms! I’ve tried many variations and I have to say I can’t pick a favorite, they’re all delicious!
Storing Leftovers
Store leftover creamy parmesan chicken with mushrooms in an airtight container in the fridge for 3-4 days.
Freezing
You can also store leftovers in the freezer! Transfer leftovers to an airtight container and store in the freezer for 4-6 months.
More Great Recipes To Try
Creamy Parmesan Chicken With Mushrooms
Equipment
Ingredients
- 2 large chicken breasts sliced horizontally, or 4 smaller breasts
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 teaspoon Italian seasoning
- 3 tablespoon butter unsalted
- 1 tablespoon olive oil
- 8 ounce mushrooms cleaned and sliced
- 3 cloves garlic minced
- ½ cup chicken broth low sodium
- 3 tablespoon tomato sauce
- ½ cup heavy cream
- ½ cup Parmesan cheese
- 1 tablespoon parsley chopped
Instructions
- Season Chicken: Season the chicken on both sides with salt, pepper and Italian seasoning.
- Cook Chicken: Melt 2 tbsp of the butter in a large skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side until browned. Once the chicken is cooked through and no longer pink, transfer it to a plate.
- Cook Mushrooms: In the same skillet and the remaining butter and 1 tbsp of olive oil. Add the mushrooms and cook for about 3 to 5 minutes until the mushrooms start to brown. Stir in the garlic and cook until aromatic, about 30 seconds.
- Add Ingredients: Add the chicken broth, tomato sauce, heavy cream and Parmesan cheese to the skillet and stir until well combined and smooth, scraping the brown bits from the bottom. Simmer for about 3 minutes. Taste and adjust with salt and pepper.
- Finish & Serve: Add the cooked chicken back to the skillet and cook for another 3 minutes or until the chicken reheats. Spoon some of the creamy mushroom sauce over the chicken and garnish with parsley.
Tips & Notes:
- I used white mushrooms in this dish, but you can use whichever type you like best. Heartier varieties like cremini or shiitake work best.
- Do not soak the mushrooms. Mushrooms absorb water like sponges, therefore they won’t brown nicely when cooked.
- I used chicken breast here, but you can use meatballs, or even pork tenderloin, cut into slices or pieces. If you’re looking for a vegetarian option, skip the meat and just use mushrooms! I’ve tried many variations and I have to say I can’t pick a favorite, they’re all delicious!
- Store leftover creamy parmesan chicken with mushrooms in an airtight container in the fridge for 3-4 days.
- You can also store leftovers in the freezer! Transfer leftovers to an airtight container and store in the freezer for 4-6 months.
