So one of my family members posted this recipe to Facebook. The only modification I’ve made is to up the garlic (because I LOVE garlic) and removed spinach. Which I love as well, just not in this kind of dish. It’s pretty easy to make and actually fast, 30 minutes. Just have all your items prepped before you start, you’re not going to have time to do it as your cooking. Enjoy!
Creamy Parmesan Garlic Mushroom Chicken
- 4 boneless, skinless breasts, thinly sliced
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
- 8 oz crimini mushrooms, sliced
- 4-5 cloves garlic, minced
- 1 Tbsp flour
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 Tsp garlic powder
- 1/4 Tsp pepper, + more for seasoning the chicken
- 1/2 Tsp salt, + more for seasoning the chicken
In a large skillet add the olive oil and heat to medium-high. Season the chicken with salt and pepper, then cook on each side for 3-5 minutes (until golden brown). Remove from the pan and turn the heat down to medium. Add the butter and melt. Add the mushrooms and cook for 3 minutes, until they start to soften. Add the garlic and cook for another minute. Whisk in the flour and cook for a minute to get rid of the flour taste and it starts to thicken. Whisk in the chicken broth, cream, cheese, garlic powder, 1/2 Tsp salt and 1/4 Tsp pepper. Stir until it starts to thicken. Add the chicken and cook for another 2-3 minutes. I like to serve this with mashed potatoes but you can also use pasts.
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