Description
This Parmesan-Garlic Mushroom Chicken recipe features tender, thin-sliced chicken breasts dredged in seasoned flour, pan-seared to golden perfection, and smothered in a rich, creamy mushroom sauce made with garlic, onions, fresh thyme, and Parmesan cheese. Ready in just 30 minutes, it’s a flavorful and comforting meal perfect served over pasta or rice.
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 & 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)
To Serve
- Hot cooked pasta or rice (optional)
- 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 to evenly distribute the seasonings throughout the flour, ensuring flavorful coating for the chicken.
- Sauté the Chicken: Heat 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 chicken into the skillet and cook about 3 minutes per side, until golden brown and just shy of fully cooked. Transfer chicken to a plate and set aside.
- Cook the Vegetables: Reduce 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 mushrooms release moisture, liquid evaporates, and vegetables become tender and lightly browned.
- Make the Sauce: Pour in chicken broth, scraping any browned bits from the skillet to enrich flavor. Add heavy cream, chopped thyme, and grated Parmesan cheese. Stir to combine and bring to a gentle simmer. Continue cooking for about 4 minutes until the sauce thickens slightly.
- Finish Cooking the Chicken: Return the chicken cutlets and any juices collected back into the skillet with the sauce. Nestle chicken so it is mostly covered with sauce. Allow to cook an additional 2 minutes until chicken is fully cooked and heated through.
- Serve: Serve the chicken and mushroom sauce over hot pasta or rice if desired. Alternatively, plate chicken and spoon sauce on top. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately while hot.
Notes
- You can substitute cremini mushrooms with button or portobello mushrooms depending on availability and preference.
- For a lighter version, use half-and-half cream instead of heavy cream, though the sauce will be less rich.
- Make sure chicken breasts are sliced evenly about 1/2-inch thick to cook uniformly.
- Serve over pasta, rice, or even mashed potatoes for a comforting meal.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
