Parmesan Garlic Mushroom Chicken: A Creamy & Hearty Dinner Dish
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This recipe for chicken and mushrooms is filling and delicious. Chicken and mushrooms are always at the top of the list when thinking of a traditional meat and vegetable combination. You probably already have these two easy-to-find materials on hand. In every preparation, meaty mushrooms offer a hearty accompaniment to the succulent chicken. It tastes even better when it has delicate mushrooms and juicy chicken. You'll become addicted to the parmesan-garlic sauce after just one bite.

Hot Tip: The creamiest sauce can be made by using full-fat ingredients. However, half and half also work well if you're searching for something with fewer calories.

Here's how you can make this satisfying dish at home:


 2 tablespoons extra virgin olive oil

 225 g white button or cremini mushrooms, sliced

 680 g boneless, skinless chicken breasts

 For taste: ½ teaspoon each, salt and pepper

For the sauce:

 ½ cup grated Parmesan cheese

 1 cup chopped baby spinach

 ¼ cup butter

 ½ teaspoon onion powder

 1 cup heavy cream

 1 teaspoon minced garlic

 ½ teaspoon garlic powder

 ½ cup chicken broth

 ½ teaspoon salt

 1 tablespoon all-purpose flour

 ¼ teaspoon ground black pepper


 Dry your chicken breasts with a towel and, if necessary, cut any extra fat. Chicken should be seasoned on all sides.

 Over medium heat, heat the olive oil in a large skillet until it shimmers. The chicken breasts should be browned on both sides in a pan and cooked to an internal temperature of 165°F (64°C). After cooking, take the chicken out of the skillet and place it on a platter. Set aside.

 Add the mushroom slices and cook them until they are browned and soft. Take it out of the skillet, then set it aside.

For the sauce:

 In the skillet, lower the heat to medium, then melt the butter. Add the minced garlic and cook for approximately a minute, or until it is soft and aromatic. Stir frequently while cooking the paste for two to three minutes after adding the flour and combining it with the melted butter and garlic.

 Once the sauce is smooth, gradually whisk in the heavy cream and chicken stock in sections. Add the Parmesan cheese, garlic powder, onion powder, salt, and freshly ground black pepper after that.

 Then, let the sauce boil while you add the chopped baby spinach and toss it in. Return the chicken breasts and browned mushrooms to the skillet once the sauce thickens and the spinach wilts.

 Stirring together and heating till the desired temperature. Serve immediately over potatoes, spaghetti, or rice.