Creamy Parmesan Mushroom Chicken

This Creamy Parmesan Mushroom Chicken Pasta is a rich and comforting dinner that comes together easily in just 30 minutes. With tender chicken, savory mushrooms, and a luscious Parmesan cream sauce, it’s the perfect dinner for busy nights!

parmesan mushroom chicken and pasta on white plate

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Every now and then my husband will look across the table and give me a certain look when he takes the first bite of a recipe I’m testing and I know I’ve found a winner! This amazing Parmesan Mushroom Chicken is one of those recipes!

It’s even better when the recipe is as fast and easy as this one, you are going to love it!

Why I love this recipe

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.  It whips up in just 30 minutes and tastes like a gourmet restaurant-quality meal.

I serve mine over 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!)

Ingredients

parmesan mushroom chicken ingredients on countertop
  • boneless, skinless chicken breasts
  • all-purpose flour
  • spices – oregano, salt, pepper
  • extra virgin olive oil
  • butter
  • baby bella mushrooms
  • garlic
  • white wine
  • heavy cream
  • parmesan cheese
  • pasta or starch of your choice for serving

Step by step

  1. In a large skillet, heat butter and olive oil over medium high heat.
  2. Mix flour, oregano, salt and pepper in a medium bowl.
  3. Dredge chicken in flour mixture and add to skillet.
  4. Sauté until cooked through, about 7 minutes.
  5. Remove chicken from pan and add wine to deglaze the pan.
  1. Add garlic and mushrooms and simmer 5 minutes.
  2. Add chicken back to pan, cover and cook for an additional 10 minutes on medium low heat.
  3. Add heavy cream and parmesan, stir well and continue to simmer over medium heat until sauce reduces by half, about 10 minutes.
  4. Serve over pasta or starch of your choice.
gif of stirring bowl

Tips for best results

  • If serving over pasta, you can easily double or triple the sauce ingredients as you cook the chicken so you can pour it over the pasta.
chicken and mushrooms in a sauce over pasta with parmesan cheese

Serving suggestions

I serve this over pasta, roasted russet potatoes, spaghetti squash, or riced cauliflower depending on my mood. It’s great with an apple bacon salad or brussels sprout salad or a savory veggie side like roasted broccoli and carrots or creamed spinach. It’s also great with homemade garlic bread or Texas toast for enjoying with any extra sauce!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave. I do not recommend freezing this recipe due to the cheese in the sauce.

If you try this recipe please comment and rate it below, I love hearing from you!

Print
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chicken mushroom parmesan pasta on white and blue plate

Parmesan Mushroom Chicken


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5 from 1 review

Description

This Creamy Parmesan Mushroom Chicken Pasta is a rich and comforting dish that comes together easily for a satisfying meal. With tender chicken, savory mushrooms, and a luscious Parmesan cream sauce, it’s the perfect dinner for busy nights!


Ingredients

Units Scale
  • 1.5 lb boneless, skinless chicken breast, cut in 1″ cubes
  • 1 cup all purpose flour
  • 1 tsp oregano
  • 1/2 teaspoonpepper
  • 1/4 teaspoon salt
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 8ounces 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 or preferred starch for serving (optional)

Instructions

  1. In a large skillet, heat butter and olive oil over medium high heat.
  2. Mix flour, oregano, salt and pepper in a medium bowl.
  3. Dredge chicken in flour mixture and add to skillet.
  4. Saute until cooked through, about 7 minutes.
  5. Remove chicken from pan and add wine to deglaze the pan.
  6. Add garlic and mushrooms and simmer 5 minutes.
  7. Add chicken back to pan, cover and cook for an additional 10 minutes on medium low heat.
  8. Add heavy cream and parmesan, stir well and continue to simmer over medium heat until sauce reduces by half, about 10 minutes.
  9. Serve over pasta or starch of your choice.
  • Prep Time: 5 minutes
  • Cook Time: 30 mins
  • Category: Main
  • Method: stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 776
  • Sugar: 3.6 g
  • Sodium: 630.7 mg
  • Fat: 32.8 g
  • Carbohydrates: 59.9 g
  • Protein: 58.9 g
  • Cholesterol: 172.1 mg

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7 Comments

  1. 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!!

    1. 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!

    1. 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!