Succulent chicken cutlets enveloped in a velvety Parmesan-garlic mushroom sauce—this dish is a weeknight hero that’ll make you feel like you’re dining at your favorite bistro, but in your cozy kitchen. Parmesan-Garlic Mushroom Chicken is deeply satisfying, packed with savory flavors and creamy textures, and comes together in just about 30 minutes. It’s a dream for busy nights when you crave something special with minimal fuss.

Why You’ll Love This Recipe

  • Speedy and Effortless: With simple steps and common ingredients, you can whip up a restaurant-quality meal in under half an hour. No complicated techniques—just good food fast.
  • Incredible Flavor: Imagine thin, crispy chicken cutlets, bathed in a sauce rich with mushrooms, garlic, fresh thyme, and nutty Parmesan. Each bite bursts with earthy depth and creamy warmth.
  • Weeknight Flexibility: It’s perfect on pasta, rice, or even sopped up with crusty bread. You really can’t go wrong.
  • Foolproof for Beginners: If you’re new to cooking, this is a fantastic recipe to build your confidence. If you’re a seasoned cook, consider it your new secret weapon for hectic nights.
Parmesan-Garlic Mushroom Chicken

Ingredients You’ll Need

  • All-Purpose Flour
    For dredging the chicken, giving it the perfect golden crust and helping thicken the finished sauce just enough.
  • Kosher Salt & Ground Black Pepper
    Essential for seasoning the flour, chicken, and bringing all those flavors forward.
  • Boneless Skinless Chicken Breasts (Thin-Sliced)
    Quick-cooking and tender; if you only find regular breasts, just slice them horizontally.
  • Olive Oil
    For searing the chicken and sautéing the veggies—opt for extra virgin if you can.
  • Mushrooms (Cremini or Any Favorite)
    The star of the sauce; thinly sliced for cremini (or leave morels whole for a real treat).
  • Onion (Diced)
    Adds subtle sweetness and depth to the sauce.
  • Fresh Garlic (Finely Minced)
    Do not be shy here—garlic is the backbone flavor.
  • Chicken Broth (Less-Sodium)
    Deglazes the pan, pulling up all the tasty browned bits.
  • Heavy Cream
    Responsible for transforming ordinary sauce into silk. A little goes a long way.
  • Fresh Thyme (or Dried)
    Provides that herbal pop—fresh is best, but dried works in a pinch.
  • Parmesan Cheese (Freshly Grated)
    Stir some into the sauce and keep extra on hand to serve. Pre-grated just doesn’t cut it here—freshly grated is the way to go.
  • Pasta or Rice (Optional, for Serving)
    You do not want to waste a drop of this sauce. Choose your favorite pasta, fluffy rice, or even mashed potatoes.
  • Fresh Parsley
    Sprinkled at the end for color and a fresh finish.

Tip: That final shower of extra Parmesan really makes everything sing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on this classic? Here are a few ideas:

  • Swap the Protein: Try boneless pork chops or even tofu cutlets if you’re looking for a vegetarian twist.
  • Mushroom Medley: Mix button, shiitake, and wild mushrooms for richer flavor and texture.
  • Boost the Veggies: Throw in a handful of baby spinach or peas right at the end for some color and extra nutrition.
  • Wine Sauce: Replace half the broth with a dry white wine for subtle acidity.
  • Dairy-Free: Use a plant-based cream and vegan Parmesan to keep it creamy but dairy-free (the flavor is still fantastic).

How to Make Parmesan-Garlic Mushroom Chicken

Step 1: Prep the Chicken

Get your flour, salt, and pepper mixed in a shallow bowl. Dredge the chicken cutlets to coat each piece well—this is what makes the crust so irresistible.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high. Add the chicken cutlets, giving them space, and cook about 3 minutes per side. You want a golden crust, but don’t cook all the way through yet—just until almost done. Move them to a plate to rest for a minute.

Step 3: Sauté the Veggies

Turn the heat down just a notch and toss in the sliced mushrooms, onions, and garlic. Stir often and let everything cook down, about 7 minutes. Wait for the mushrooms to release their juices and brown a bit. That’s when the magic happens.

Step 4: Build the Sauce

Pour in the chicken broth, scraping up those glorious browned bits. Then add the cream, thyme, and Parmesan, stirring as the sauce gently simmers and thickens. This will only take a few minutes.

Step 5: Finish the Chicken

Nestle the chicken (and all the juices) back into the pan, spooning the sauce over the pieces. Let it simmer for another 2 minutes until the chicken is fully cooked and juicy.

Step 6: Garnish and Serve

Serve the chicken over pasta or rice, or in a pretty serving dish. Sprinkle generously with chopped fresh parsley and a flurry of extra Parmesan. Tuck in while it’s piping hot.

Pro Tips for Making the Recipe

  • Thin Cutlets Are Key: Thinner chicken cooks quickly and stays juicy. If starting with thicker breasts, just slice them in half horizontally.
  • Don’t Crowd the Pan: Working in batches keeps the chicken crisp instead of steaming.
  • Brown the Mushrooms: Let the mushrooms get a bit golden before adding liquid—this ups the flavor.
  • Fresh Herbs Win: Whenever possible, fresh parsley and thyme add vibrancy.
  • Use Good Parmesan: This isn’t a spot for the green-can cheese; fresh grating brings nutty intensity and melts beautifully into the sauce.

How to Serve

Parmesan-Garlic Mushroom Chicken is a stunner over buttered noodles, fluffy white rice, or even creamy mashed potatoes. Mop up every bit of the luscious sauce with a thick piece of bread. For a lighter pairing, serve with steamed green beans or a crisp salad dressed with lemon and olive oil.

Hint: This also makes a fabulous open-faced chicken sandwich if you’ve got leftovers!

Make Ahead and Storage

Storing Leftovers

Leftover chicken and sauce keep well in an airtight container in the fridge for up to 3 days. The flavors actually develop even more overnight.

Freezing

Freeze cooled chicken and sauce together for up to 2 months. The cream sauce may separate a little when reheated, but just stir well and it’ll come right back.

Reheating

Gently reheat in a skillet over medium-low, adding a splash of broth or cream to bring the sauce back to life. You can also microwave it in short bursts, stirring between intervals.

FAQs

  1. Can I use chicken thighs instead of breasts?

    Absolutely. Boneless, skinless thighs work beautifully here—they’re a bit more forgiving and stay juicy. Just trim any excess fat and proceed as written.

  2. What kind of mushrooms are best for this recipe?

    Cremini mushrooms deliver a nice rich flavor, but just about any mushroom works. Try white button, shiitake, or even wild mushrooms for extra depth. Morels (left whole) are a real treat when in season.

  3. Can I make this dish gluten-free?

    Yes! Just use your favorite 1:1 gluten-free flour blend for dredging the chicken. Everything else is already gluten-free.

  4. What if I don’t have fresh thyme?

    No problem. Use dried thyme—just reduce the amount to about a teaspoon, as dried herbs are more potent. Italian seasoning or herbes de Provence are also good substitutes.

Final Thoughts

This Parmesan-Garlic Mushroom Chicken is proof that you don’t have to sacrifice flavor or comfort when time is short. It’s just the kind of dish that impresses everyone but is easy enough for any night of the week. Grab your ingredients, bring a little bistro magic home, and make dinnertime something to look forward to. Give it a try and fall in love with homemade simplicity!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Parmesan-Garlic Mushroom Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stacy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

This Parmesan-Garlic Mushroom Chicken is a creamy, savory main dish featuring golden-brown chicken cutlets nestled in a rich mushroom and garlic sauce infused with Parmesan cheese and fresh thyme. Perfect for a cozy weeknight dinner or entertaining, this recipe is quick to prepare, deliciously satisfying, and pairs well with pasta or rice.

Ingredients

Units Scale

For the Chicken

  • 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 1/2-inch thick)
  • 1/2 cup all-purpose flour
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 teaspoon ground black pepper (plus more to taste)

For Sautéing

  • 2 tablespoons olive oil

For the Sauce

  • 1 pound mushrooms (such as cremini, thinly sliced, or whole morels if using)
  • 1 onion (diced)
  • 1 tablespoon finely minced garlic
  • 1/2 cup less-sodium chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 1/2 cup grated Parmesan cheese (plus more to serve)

To Serve

  • Hot cooked pasta or rice (optional)
  • 1/4 cup chopped fresh parsley

Instructions

  1. Prepare the Dredging Mixture: In a shallow bowl, combine the all-purpose flour, kosher salt, and ground black pepper. Mix well so that the seasonings are evenly distributed throughout the flour.
  2. Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Dredge the chicken cutlets thoroughly in the flour mixture, coating each piece well. Once the oil is hot, place the dredged chicken into the skillet and cook for about 3 minutes on each side, until the chicken is golden brown and almost cooked through but still slightly pink in the center. Transfer the chicken to a large plate and set aside.
  3. Cook the Vegetables: Decrease the heat to medium and add the sliced mushrooms, diced onion, and minced garlic to the same skillet. Cook, stirring often, for about 7 minutes or until the mushrooms have released their moisture, the liquid has evaporated, and the vegetables are tender and lightly browned.
  4. Make the Sauce: Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan to enhance the sauce’s flavor. Add the heavy cream, chopped thyme, and grated Parmesan. Stir until fully combined, then bring to a gentle simmer. Continue to cook, stirring frequently, for about 4 minutes until the sauce thickens slightly.
  5. Finish Cooking the Chicken: Return the chicken cutlets and any collected juices to the skillet with the sauce. Nestle the chicken into the sauce so it is mostly covered. Allow it to cook for an additional 2 minutes, just until the chicken is completely cooked through and heated all the way.
  6. Serve: Serve the chicken and mushroom sauce over hot pasta or rice, if desired, or place the chicken on a serving dish and spoon the sauce over the top. Sprinkle with chopped parsley and pass extra Parmesan at the table. Serve immediately while hot.

Notes

  • Use chicken cutlets of even thickness for uniform cooking.
  • You may substitute other mushrooms or use a combination for added flavor.
  • For a lighter version, use half-and-half instead of heavy cream.
  • Serve leftovers refrigerated for up to 3 days; gently reheat before serving.
  • This dish pairs well with crusty bread or a light salad.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 500
  • Sugar: 4g
  • Sodium: 985mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 41g
  • Cholesterol: 151mg
Avatar photo

Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star