Creamy Parmesan Mushroom Chicken
Creamy parmesan mushroom chicken is an easy-to-make, one-pan meal ready in 30 minutes. Made with juicy chicken breasts cooked in a rich and creamy parmesan sauce with white wine, mushrooms, and spinach. This decadent dish packs lots of delicious textures and flavors.
Table of contents
One Pan Creamy Parmesan Mushroom Chicken is one of the easiest and most flavorful dishes you will ever make. This meal is a staple in our house because it is perfect to cook during busy weeknights. The meal is so tasty and appetizing, that you can make it on date nights or special occasions too.
We tend to eat a lot of chicken during the week, that’s why I am trying to find many delicious ways to cook it so it’s not boring. Once every two weeks, we buy chicken breasts in bulk so it will last us for a few meals.
In this easy meal, you will taste tender and juicy chicken breast that has been browned to golden perfection. Then, cooked into the most exceptional Parmesan sauce made with lots of garlic and white wine. Caramelized mushrooms and spinach add a nice texture and take the dish to another level.
I am a fan of making easy and flavorful chicken meals, some of our most popular once are Slow Cooker Garlic Sesame Chicken, Baked Mongolian Chicken, and Cranberry Orange Chicken.
Why you will love this recipe
- Ready in 30 minutes: No reason to spend hours waiting for dinner to get done. This is finished in 30 minutes.
- Simple to make: With just a handful of basic ingredients and a few steps, this is a chicken dinner that makes you the winner.
- Lots of flavor: Full of different flavors like white wine, garlic, parmesan cheese, and mushrooms for a blast of tastes in every forkful.
- Easy cleanup: Only one pan to clean after you are done cooking makes it even better.
- Leftovers are easy to store: Make extras and don’t worry about leftovers. They can be frozen for months.
What you’ll need to make creamy parmesan mushroom chicken
Special items:
- Large skillet – For cooking everything.
- Cooking utensils
Ingredients:
- Chicken breasts – I use boneless and skinless breasts because they are easy and have a nice mild flavor.
- Extra virgin olive oil – Perfect for this recipe because it is mild in taste and light in texture.
- Baby Bella mushrooms – Also known as cremini mushrooms, they are meaty and rich with a full flavor and hold up well when cooked.
For the sauce:
- Fresh spinach – I use and recommend organic fresh spinach for the best flavor and texture. Make sure it is bright green and healthy looking.
- Parmesan cheese – Shred it yourself from a block of fresh cheese for the best taste and texture. The stuff in the bag does not taste or feel the same.
- Heavy cream – The heavy whipping cream adds a thick richness to the sauce that cannot come from milk, half and half, or any other dairy product. Do not use light cream either. It will just not be as creamy.
- Unsalted butter – Use real butter for that buttery taste. Margarine just does not have that flavor.
- Garlic – Mince the garlic yourself just before cooking it to make sure to get the full robust flavor.
- All-purpose flour – Any flour will work but I like all-purpose flour because it is smooth and has a nice texture with a mild taste.
- White wine – Get a good dry white wine. Do not spend a lot of money but don’t go out and get the cheapest bottle on the shelf. You want something that tastes good.
- Onion powder – Adds a sweet and savory taste between raw and cooked onions. Different from either but similar to both.
- Garlic powder – For a milder taste than fresh garlic, powder can add a subtle taste that hints rather than overpowers.
- Red pepper flakes – Gives it a kick of spiciness without too much bite.
- Salt and Black pepper
For the garnish:
- Parmesan cheese – Freshly grated in thick slices for topping the dish just before serving.
How to make creamy parmesan mushroom chicken?
- Prepare the chicken and mushrooms: Season the chicken and set it aside. Then, clean and slice the mushrooms and set them aside.
- Cook the chicken: After, pour two tablespoons of olive oil into a large skillet over medium-high heat. When it is hot, add the chicken and cook it for four to five minutes on each side until it is golden brown. Then, place it on a plate to rest.
- Cook the mushrooms: Now, pour the remaining two tablespoons of olive oil into the skillet and add the sliced mushrooms. Cook for two or three minutes, stirring constantly, until they are tender. Remove the mushrooms using a slotted spoon and place them on a plate nearby.
- Make the sauce: Turn down the heat to medium and add the butter to the skillet. After it melts, add the garlic and cook it for one minute, until it is tender. Add flour and whisk until it thickens. Stir in the cream and wine. Then, fold in the parmesan and season with garlic powder, onion powder, red pepper flakes, salt, and pepper.
- Finish and serve: Add the spinach and let the sauce simmer until the spinach wilts and the sauce starts to thicken, stirring a few times. Place the chicken and mushrooms back into the pan and cover them with sauce. Let it simmer on low for a few more minutes before garnishing with parmesan to serve.
Expert tip
Making this chicken perfectly tender
It can be difficult to cook chicken breasts without drying them out, especially skinless, boneless chicken breasts. Cooking them in a pan can make things even harder. Baking them in a slow cooker or instant pot seems easier because the juices cook in them, and they never seem to dry out but getting them just right in a pan may be a bit trickier. I have a few tips that can help make it easier.
Brining them can help a lot. Soak them in salt, water, and sugar for 15 minutes. Then, tenderize them with a meat mallet. This can also help by thinning them out to be the same thickness. Then, the thing to remember is to cook them with enough heat. In other words, get the pan hot enough first. Bring a skillet to medium-high heat with two tablespoons of olive oil before adding the chicken.
Then, sear the chicken on both sides before cooking them the rest of the way. Cook them for a total of four minutes on each side. Check the temperature after three minutes if they are thin. When the internal temperature is 150 degrees F, remove them from the pan and place them on a plate. Cover them, and the temperature will continue to rise to 165 degrees F by the time they are ready to be returned to the pan.
Recipe variations and add-ins:
- Different cuts of chicken: Use chicken thighs instead of breasts for a richer and meatier flavor. Ensure you nicely brown them!
- For extra spicy chicken: Toss in chopped poblano peppers, cayenne pepper, and hot sauce for extra heat.
- Sweeten the dish: To make it a sweet and savory combination, add a few tablespoons of brown sugar, sweet chili sauce, or honey to the sauce.
- Add veggies: Make this even heartier by adding some chopped carrots, celery, broccoli, peas, green beans, and corn.
- Baconize it: Cook some bacon and pat it dry before crumbling it onto the top of this finished dish.
- More cheese: To make it extra cheesy, add a half cup of mozzarella, cheddar, or pepper jack cheese to garnish with the parmesan.
Serving suggestions:
Creamy parmesan mushroom chicken goes great with all sorts of side dishes and desserts. Here are some ideas my family and I love.
- Serve with a side of crunchy garlic bread, perfect for soaking up the delicious creamy wine sauce.
- It is delicious on a bed of rice. I have a wonderful recipe for brown rice risotto made with white wine and mushrooms that would be perfect.
- This would also go great with a side of grilled zucchini salad or eggplant.
- Try it with a light salad on the side, like this awesome chickpea salad made with cucumbers, tomatoes, green onions, feta cheese, and avocado.
- I enjoy serving it over wide egg noodles, they get to soak all that yummy sauce! Sprinkle some extra parmesan on top.
- For dessert, this creamy parmesan mushroom chicken would go great with no-bake tiramisu cheesecake.
Frequently asked questions
Can I replace white wine with white wine vinegar?
In this recipe, I would only recommend it if alcohol were not allowed in someone’s diet. However, it can be substituted but would have to be in a 50/50 solution diluted with water or broth because it is more acidic than wine. The taste will be very similar, and the results will end up close to perfect. If you are looking for something different, try white grape juice, apple juice, or just use more chicken broth.
What are the best mushrooms for this recipe?
I prefer Baby Bella mushrooms but they have several names so they may actually be called something else at your grocery store. They are also known as cremini mushrooms, Italian mushrooms, or brown button mushrooms but they are really just baby portobello mushrooms. They have a dark firm flesh and are commonly used in many savory dishes. Button mushrooms are also very popular. They are the mildest tasting and are often seen on pizzas. Portobellos are large rich mushrooms that are sometimes used as a replacement for meat.
Why is my chicken rubbery?
The most common reason for this is because it was overcooked. Be sure to only cook it for four minutes before checking to see if it is done. It is best to use an instant thermometer. If it is 150 degrees F, take it out and it will rise to 165 degrees by the time the sauce is finished cooking. If it is cooked to 165 degrees and then removed, it will reach 180 degrees by the time it is served, which is way too high and will cause it to be dry and rubbery.
Can I cook this ahead of time?
It can be cooked ahead of time and refrigerated for up to three days. However, I would not wait any longer than that. The mushrooms will start getting soggy and the chicken will not be as caramelized after 24 hours. If you want the chicken to be crispy again, heat it in the broiler for a couple of minutes and this will perk up the mushrooms as well. But keep an eye on it to make sure the sauce does not burn.
How to store leftovers:
- Refrigerate: Refrigerate for up to three days in an airtight container.
- Freezing: Place in a freezer-safe container and it can be frozen for up to three months. Or put it in individual freezer bags to save for later meals.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: You can reheat it in the oven for 15 minutes or the microwave for one to two minutes.
More one-pan recipes:
Recipe tips:
- Do not skip the browning step. That is important. It may take a few minutes, but it makes a big difference in the flavor, juiciness, and texture of the whole dish.
- To save time, use rotisserie chicken instead of making your own.
- Make sure the chicken is cooked. There should be no pink juices. In fact, after it rests for 10 to 15 minutes, the internal temperature should be 165 degrees F.
- Replace wine with white wine vinegar, white grape juice, apple juice, or chicken broth.
- Any mushroom will do but Baby Bellas, buttons, or portobellos are best.
- Do not let the chicken overcook or it will be rubbery and hard to chew.
- It is okay to cook it ahead of time but if you want it crispy again put it under the broiler for a couple of minutes.
Creamy Parmesan Mushroom Chicken – One Pan
Ingredients
- 4 chicken breasts boneless and skinless or 4 bone-in skin-on chicken thighs
- 4 tablespoons extra virgin olive oil
- 16 ounces baby bella mushrooms sliced
Sauce:
- 3 tablespoons unsalted butter
- 6 cloves garlic minced
- 2 tablespoons all purpose flour
- 3/4 cup white wine
- 2 cups heavy cream
- 2 cups parmesan cheese grated
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups fresh spinach
Garnish:
- 1/2 cup parmesan cheese grated
Instructions
- Season the chicken with a bit of salt and pepper and set aside.
- Clean the mushrooms, slice them, and set aside.
- Add two tablespoons of olive oil to a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for 4-5 minutes on each side or until golden brown on each side. If you slice it in the center, it should be cooked. Remove the chicken from the skillet using tongs and place it on a plate nearby.
- Add the remaining two tablespoons of olive oil to the skillet and add the sliced mushrooms. Cook the mushrooms for 2 – 3 minutes, stirring all the time, until tender.
- Using a slotted turner, remove the mushrooms from the skillet to a plate nearby. The slotted turner helps remove the mushrooms, while all the liquid will remain in the skillet.
- Reduce heat to medium and add butter to the skillet.
- Add the minced garlic once the butter has melted and cook for 1 minute, or until tender.
- Add the flour and whisk until it thickens. This will happen very quickly, so make sure you have the wine and cream on hand.
- Stir in the white wine and heavy cream. Fold in the parmesan cheese and season with garlic powder, onion powder, red pepper flakes, black pepper, and salt. Taste and adjust for salt and pepper.
- Add the fresh spinach and let the sauce simmer until it thickens and the spinach wilts. Stir a few times.
- Add the chicken and mushrooms to the skillet, cover in sauce, and let it simmer on low heat for five more minutes.
- Garnish with 1/2 cup of grated parmesan and serve with pasta, couscous, or bulgur.
- The dish can also be served on its own with warm, crusty bread for dipping!