Creamy Parmesan Mushroom Chicken is a fast pasta recipe ready in just 30 minutes.
I try a lot of recipes trying to create new things to share with you all here on the blog. My boys and husband are subjected to the results of those recipes, both good and bad, and believe me, there are just as many bad ones as there are good ones! Every now and then my husband will look across the table and give me a certain look when he takes the first bite and I know I’ve found a winner! This amazing Parmesan Mushroom Chicken is one of those recipes!
I adapted this recipe from one of my favorite recipes when I didn’t have all of the called for ingredients on hand, and I was so excited that it turned out amazing despite the changes I made! The strong flavor of the Parmesan cheese blends perfectly with the smooth, flavorful mushrooms. I serve mine over farfalle pasta but you could eat it on it’s own or over the starch of your choice-pasta, rice, or even potatoes! (For low carb diets, serve over zucchini or spaghetti squash!)
In a large skillet, heat butter and olive oil over medium high heat. Mix flour, oregano, salt and pepper in a medium bowl. Dredge chicken in flour mixture and add to skillet. Saute until cooked through, about 7 minutes. Remove chicken from pan and add wine to deglaze the pan. Add garlic and mushrooms and simmer 5 minutes.
Add chicken back to pan, cover and cook for an additional 10 minutes on medium low heat. Add heavy cream and parmesan, stir well and continue to simmer over medium heat until sauce reduces by half, about 10 minutes. Serve over pasta or starch of your choice.
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Creamy Parmesan Mushroom Chicken is a fast pasta recipe ready in just 30 minutes.
Ingredients
- 1.5 lb boneless, skinless chicken breast, cut in 1″ cubes
- 1 cup all purpose flour
- 1 tsp oregano
- 1/2 tsp pepper
- 1/4 tsp salt
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 8 oz baby bella mushrooms
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1 cup grated parmesan
- shredded parmesan for garnish if desired
- Pasta (prepared)
Instructions
- In a large skillet, heat butter and olive oil over medium high heat.
- Mix flour, oregano, salt and pepper in a medium bowl.
- Dredge chicken in flour mixture and add to skillet.
- Saute until cooked through, about 7 minutes.
- Remove chicken from pan and add wine to deglaze the pan.
- Add garlic and mushrooms and simmer 5 minutes.
- Add chicken back to pan, cover and cook for an additional 10 minutes on medium low heat.
- Add heavy cream and parmesan, stir well and continue to simmer over medium heat until sauce reduces by half, about 10 minutes.
- Serve over pasta or starch of your choice.
Keywords: parmesan mushroom chicken
adapted from The Midnight Baker (the original is awesome too!!)
Linking to I Heart Naptime
Melissa says
Yum!
★★★★★
Shirley says
Sorry, but I’m a very beginner cook, so in addition to how much chicken, other specs like skinless or boneless would help. It sounds delicious and I can’t wait to try it!
Love your blog!!
Melissa says
I’m SO sorry Shirley-I have no idea how my brain left that out!! It’s 1.5 lb boneless, skinless chicken breast cut in 1″ cubes-I’ve updated the recipe, thanks for pointing that out!
NC says
It sounds delicious! But how much chicken did you use? It isn’t listed in the ingredients.
Melissa says
Ohmygoodness NC, I’m so sorry! It’s 1.5 lb boneless, skinless chicken breast, cut into 1″ cubes-I’ve updated the post now, thank you for letting me know I missed it!
Liz says
Another nice recipe. Thanks so much and have a great day.
Melissa says
Thank you Liz-you have a wonderful day too!