One-Pan Creamy Parmesan Mushroom Chicken

I am sharing with you one of the easiest yet most impressive homemade dinners that takes just 30 minutes to make. This One-pan creamy Parmesan mushroom chicken is so easy to make that it’s the ideal candidate for cozy home-cooked dinners, yet sophisticated enough for special occasions. The chicken is tender and juicy, cooked in a velvety smooth creamy sauce with mushrooms and spinach. This is a meal to remember.

We tend to eat a lot of chicken during the week, so I’m looking for many delicious ways to cook it so it’s not boring. Every two weeks, we purchase chicken breasts in bulk so they last for a variety of meals. A few recipes I always come back to and recommend you try are among my most popular, including Orange Chicken, Slow Cooker Garlic Sesame Chicken, and Cranberry Orange Chicken.

One Pan Creamy Parmesan Mushroom Chicken is one of the easiest and most flavorful dishes you will ever make. The chicken breast is browned to golden perfection, then cooked in an exceptional Parmesan sauce with garlic and white wine. The caramelized mushrooms and spinach add texture and elevate the meal. Every time I make it, my family feels like we are eating out at a fancy restaurant.

Why you will love this recipe

• Ready in 30 minutes: Weeknight meals, in my opinion, should be easy and comforting; there is no need to skimp on flavor, just on time. This one-pan dinner takes just 30 minutes to make, and it’s always impressive.
• Simple to make: With just a handful of basic ingredients and a few steps, this chicken dinner makes you the winner. 
• Lots of flavor: Full of different flavors like white wine, garlic, parmesan cheese, and mushrooms for a burst of taste in every bite. Definitely a restaurant-quality meal in the comfort of your own home.
• 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 reheat easily and can be frozen for up to 3 months.

What you will need

• Chicken breasts: I use boneless, skinless breasts because they are easy to prepare and have a mild, pleasant flavor.
• Extra-virgin olive oil: Ideal for this recipe because it is mild-flavored and light-textured.
• Baby Bella mushrooms: Also known as cremini mushrooms, are meaty, richly flavored, and hold up well when cooked.

For the sauce:

• Dairy: This sauce is rich and creamy thanks to the unsalted butter, heavy whipping cream, and Parmesan cheese.
• Seasoning and aromatics: A mixture of freshly minced garlic, onion powder, garlic powder, and red pepper flakes adds a robust, savory flavor to the elegant sauce. Plus salt and pepper to taste.
• Other ingredients: I add white wine to the sauce, and you will love the slight acidity and aromas it adds to this dish. Additionally, to make the sauce roux, I use white all-purpose flour.
• Fresh spinach: I use and recommend organic fresh spinach for the best flavor and texture. Make sure it is bright green and healthy-looking.

How to prepare it

Prepare the chicken: I start by patting dry the chicken breast dry, pounding it with a mallet if needed to make it uniformly thick, and seasoning it.

Prepare the mushrooms: I clean and slice them, setting them aside.

Cook the chicken: After, I pour two tablespoons of olive oil into a large skillet over medium-high heat. When hot, I add the chicken and cook for 4 to 5 minutes on each side, until golden brown. Then, place it on a plate to rest, covered with foil.

Cook the mushrooms: I pour the remaining 2 tablespoons of olive oil into the skillet and add the sliced mushrooms, cooking them for two or three minutes, stirring constantly, until they are tender. I remove the mushrooms with a slotted spoon and place them on a nearby plate.

Make the sauce: I reduce the heat to medium and add the butter to the skillet. After it melts, I add the garlic and cook for 1 minute while stirring, until tender. Next, I add the seasoning and the flour and whisk until thickened. Stir in the cream and wine gradually while whisking constantly.

Add cheese: I reduce the heat to low and fold in the parmesan, then season with salt and pepper.

Add spinach: Lastly, I add the spinach and let the sauce simmer until the spinach wilts and the sauce begins to thicken, stirring occasionally.

Add the chicken and serve: I return the chicken and mushrooms to the pan, cover with the sauce, and serve. Let it simmer on low for a few more minutes, then garnish with Parmesan before serving.

Expert tip

Making the chicken perfectly tender

It can be difficult to cook chicken breasts without drying them out. Brining them can help a lot. Soak them in a saltwater solution with sugar for 15 minutes. Then, tenderize them with a meat mallet. Then, remember to cook them over high heat. Bring a skillet to medium-high heat with two tablespoons of olive oil before adding the chicken. Then sear the chicken on both sides for a few minutes. Check the temperature using a kitchen thermometer. When the internal temperature reaches 160°F, remove them from the pan and place them on a plate. Cover with foil, and the temperature will continue to rise to 165°F by the time they are ready to be returned to the pan.

More tips to consider:

• 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.
• Make sure the chicken is cooked. There should be no pink juices. After 10 minutes of rest, the internal temperature should reach 165°F.
• The mushrooms tend to get very moist, which will eventually thin the sauce. After cooking, let them simmer, uncovered, for a few minutes to reduce.
• It is okay to cook the chicken ahead of time, but if you want it crispy, broil it for a couple of minutes.

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!
• Lighter: For a lighter version of the sauce, substitute heavy cream with half-and-half or evaporated milk.
• For extra-spicy chicken: Toss in chopped poblano peppers, cayenne pepper, and hot sauce for added heat.
• Using rotisserie chicken: To save time, use rotisserie chicken; just shop it and add it 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, pat it dry, and crumble it over the 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 pairs well with a variety of side dishes and desserts. Here are some ideas my family and I love. I serve it with a side of crunchy garlic bread, perfect for soaking up the delicious creamy wine sauce. It is equally delicious served over rice. I have a wonderful recipe for brown rice risotto made with white wine and mushrooms that would be perfect.

This is also great over thick egg noodles; they soak up the delicious sauce, served with a side of grilled zucchini salad or grilled eggplant. I prefer it with a light salad on the side, such as this chickpea salad made with cucumbers, tomatoes, green onions, feta cheese, and avocado. Extra shaved parmesan on top is a must. For dessert, I recommend this Irish apple cake that can be made ahead of time; it always hits the spot.

How to store leftovers:

• Refrigerate: Refrigerate for up to three days in an airtight container.   
• Freezing: Place in a freezer-safe container and freeze for up to three months. Alternatively, place it in individual freezer bags 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.

Frequently asked questions

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