Recipe: Creamy Parmesan Garlic Mushroom Chicken
I’m calling it now: This is the best thing you’ll make in your skillet all week. Presumptuous? Perhaps. I prefer to think of it as confidence to the highest degree. You are in for a dinner that is pure nostalgic comfort.
It draws inspiration from classic cream of mushroom chicken, with a serious grown-up twist that ditches the canned soup, tosses in plenty of garlic and salty Parm, and still finishes with the luxe, creamy sauce you expect.
Creamy Parmesan Garlic Mushroom Chicken:
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Make the Sauce Just the Way You Like It
The very best thing about this skillet dinner is the sauce. Luckily this recipes makes enough to go around for every plate on the table. You have the option of making it using either half-and-half or whole milk. Both make for an equally delicious result, but I typically prefer half-and-half because it results in a sauce that tastes especially rich and luxurious. And while you’ll get the same deep flavor when using whole milk, the sauce is not quite as rich.
For this recipe I recommend skipping low-fat and nonfat milk, as they leave the sauce on the thin side.
Creamy Parmesan Garlic Mushroom Chicken
boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thick
- 1 tablespoon
- 3 tablespoons
- 10 ounces
cremini mushrooms, thinly sliced
- 1/2 medium
yellow onion, diced
- 1/2 teaspoon
kosher salt, plus more for seasoning
- 1/4 teaspoon
freshly ground black pepper, plus more for seasoning
- 4 cloves
- 2 tablespoons
- 1 cup
half-and-half or whole milk
- 1/2 cup
low-sodium chicken broth
- 1/2 cup
finely grated Parmesan cheese (about 1 ounce), plus more for serving
- 2 tablespoons
chopped fresh parsley leaves
Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
Heat the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches if necessary, add the chicken and sear until deeply browned on the bottom, 5 to 7 minutes. Flip with tongs and sear the other side until browned, 5 to 7 minutes. Transfer the chicken to a plate; set aside.
Reduce the heat to medium and melt the butter in the skillet. Add the mushrooms, onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally until tender, about 7 minutes. Add the flour, stir to evenly coat the vegetables, and cook for 1 minute.
Stir in the half-and-half or milk and broth until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer and stir in the Parmesan. Return the chicken to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes. Sprinkle with additional Parmesan and the parsley before serving.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.