Creamy garlic Parmesan mushroom chicken skillet

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There is something incredibly comforting about a skillet dinner that feels restaurant-worthy but comes together right in your own kitchen. This creamy garlic Parmesan mushroom chicken skillet is exactly that kind of meal rich, cozy, and full of flavor, with juicy chicken nestled into a velvety sauce you’ll want to spoon over everything.

It’s the perfect weeknight dinner when you want something hearty and satisfying without spending hours cooking. Everything happens in one pan, which means fewer dishes and more time to enjoy that creamy mushroom sauce.

If you love creamy comfort food with bold garlic flavor and plenty of Parmesan, this creamy garlic Parmesan mushroom chicken skillet is about to become a regular in your dinner rotation.

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Why You’ll Love This Recipe

• Made in one pan for easy cleanup
• Juicy chicken with a golden seared crust
• Creamy garlic Parmesan mushroom sauce tastes restaurant-quality
• Quick enough for busy weeknights
• Perfect for serving over pasta, rice, or mashed potatoes
• Easy to customize with herbs, spice, or extra veggies

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Step-by-Step Instructions

Step 1: Season the Chicken

First, pat the chicken breasts dry with paper towels. This helps them sear beautifully instead of steaming. Season both sides generously with salt and freshly ground black pepper.

Step 2: Sear the Chicken Until Golden

Next, heat a large skillet over medium-high heat. Melt one tablespoon of butter with the olive oil. Once hot, add the chicken breasts in a single layer.

Sear for 4–5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and keep any juices, they add flavor back into the sauce.

Step 3: Deglaze the Pan

Then, pour in the white wine if using. Use a wooden spoon to scrape up all the browned bits from the bottom of the skillet.

This step builds deep flavor and makes the sauce taste extra rich. Let the wine simmer for about 30 seconds until mostly evaporated.

Step 4: Sauté the Mushrooms

Now, melt the remaining tablespoon of butter in the same pan. Add the sliced mushrooms and cook for about 5 minutes.

Stir occasionally until the mushrooms soften and their moisture cooks down. This helps them brown and develop that savory flavor.

Step 5: Add Garlic and Flour

Next, stir in the minced garlic and cook for about 30 seconds until fragrant.

Sprinkle the flour over the mushrooms and stir continuously for one full minute. This removes the raw flour taste and helps thicken the sauce later.

Step 6: Create the Creamy Sauce

Reduce the heat to medium-low. Slowly pour in the chicken broth and heavy cream, stirring constantly so the sauce stays smooth.

Bring everything to a gentle simmer. The sauce will begin to look creamy and slightly thickened.

Step 7: Melt in the Parmesan

Then, add the freshly grated Parmesan cheese in small batches, stirring after each addition.

The cheese melts into the sauce and creates that signature creamy garlic Parmesan texture.

Step 8: Simmer Until Thick and Velvety

Let the sauce simmer gently for 2–3 minutes, stirring occasionally.

Taste and adjust the seasoning with more salt and pepper if needed. The sauce should coat the back of a spoon and smell absolutely irresistible.

Step 9: Return the Chicken to the Skillet

Finally, nestle the seared chicken breasts back into the creamy mushroom sauce, along with any juices from the plate.

Simmer for another 2 minutes until the chicken is warmed through and fully coated in the sauce.

Step 10: Garnish and Serve

Remove the skillet from the heat and sprinkle with fresh parsley or chives.

Serve your creamy garlic Parmesan mushroom chicken skillet hot with mashed potatoes, pasta, rice, or crusty bread to soak up every drop of sauce.

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Tips for Best Results

• Pat the chicken dry before searing for the best golden crust
• Don’t overcrowd the pan or the chicken won’t brown properly
• Use freshly grated Parmesan for the smoothest sauce
• Simmer gently — high heat can cause the cream to separate
• Add a pinch of red pepper flakes for subtle heat
• Store leftovers with extra broth or cream to keep the sauce silky

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FAQs

Can I make creamy garlic Parmesan mushroom chicken skillet ahead of time?
Yes, you can cook it ahead and reheat gently on the stovetop with a splash of broth or cream.

What mushrooms work best in this recipe?
Cremini mushrooms are ideal, but white button mushrooms work perfectly too.

Can I skip the wine?
Absolutely. Just replace it with extra chicken broth for the same deglazing step.

How do I keep the sauce from getting too thick?
Add a small splash of chicken broth or cream while simmering or reheating to loosen it up.

What should I serve with creamy garlic Parmesan mushroom chicken skillet?
It’s delicious with pasta, rice, mashed potatoes, or crusty bread for soaking up the sauce.

One-Pan Creamy Garlic Parmesan Mushroom Chicken Skillet

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 12 oz cremini (baby bella) or white button mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio), optional
• 1/2 cup chicken broth
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup freshly grated Parmesan cheese
• Fresh parsley or chives, chopped, for garnish

Instructions

Season the chicken: Pat chicken breasts dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.

Sear the chicken: In a 12-inch skillet (oven-safe if you prefer, though not necessary for this recipe) over medium-high heat, melt 1 tablespoon of butter with the olive oil. Add the seasoned chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken to a plate and set aside, reserving any pan juices.

Deglaze the pan: If using, pour the white wine into the hot skillet. Scrape up any browned bits stuck to the bottom of the pan with a wooden spoon. Cook for about 30 seconds until the wine has mostly evaporated.

Sauté mushrooms: Add the remaining 1 tablespoon of butter to the same skillet. Add the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until they are soft and their liquid has cooked down.

Add garlic and flour: Toss in the minced garlic and sauté for another 30 seconds until fragrant. Sprinkle the all-purpose flour over the mushrooms and stir continuously for 1 minute to cook off the raw flour taste.

Create the sauce: Reduce the heat to medium-low. Slowly pour in the chicken broth and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a gentle boil.

Melt Parmesan: Add the freshly grated Parmesan cheese in batches, stirring continuously until the cheese melts smoothly into the sauce, creating a creamy consistency.

Season and thicken: Taste the sauce and season with additional salt and pepper if needed. Simmer the sauce gently for 2-3 minutes, stirring occasionally, until it has reduced slightly and thickened to your desired creamy consistency.

Finish the dish: Return the seared chicken breasts and any accumulated plate juices to the skillet, nestling them into the sauce. Simmer for another 2 minutes or until the chicken is warmed through and reaches an internal temperature of 165°F.

Garnish and serve: Garnish generously with fresh chopped parsley or chives. Serve hot with your favorite side dishes.

Nutrition

Calories: 620 kcal Protein: 58g Carbs: 8g Fat: 42g