Creamy Parmesan Garlic Mushroom Chicken

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.

Beef with Rosemary-Mushroom Sauce.

This is one of the more healthy recipes that I like to make. It’s pretty tasty and I love to serve it with mashed potatoes. Enjoy!


Beef with Rosemary-Mushroom Sauce

  • sliced mushrooms, about 6 oz
  • 1 cup dry red wine
  • 1 lbs steak, I used skirt steak but any will do (about 1 inch thick)
  • 1 Tbs vegetable oil
  • 1 green onions, chopped
  • 1 Tbs chopped fresh rosemary
  • 1 Tbs balsamic vinegar
  • 4-5 minced garlic cloves
  • 1 cup beef broth
  • 1 cup tomato sauce
  • Salt & pepper


Combine the mushrooms, wine and steak in a Ziploc bag, seal, and let marinate in the refrigerator for at least 30 minutes. Turn it every 10 mins or so.

Heat a pan, I like to use my Le Creuset Braiser, over medium-high with the oil. Remove the steak from the Ziploc, keep the marinade, and lightly salt & pepper the steak. Cook the steak for 3 to 4 minutes on each side or until the desired degree of doneness, this will depend on the thickness of the steak. Remove it from the pan and let it rest covered with aluminum foil. Turn the heat down to medium. Add the onion, rosemary, marinade, broth, and tomato sauce. Bring it to a boil and simmer for about 20 minutes, or until reduced by half.

Slice the steak diagonally across the grain and toss in the sauce. Serve it with potatoes or even rice.