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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
