Creamy Parmesan Chicken With Mushrooms

Ingredients

• 2 largechicken breasts, sliced horizontally, or 4 smaller breasts
• ½ teaspoonsalt, or to taste
• ½ teaspoonblack pepper, or to taste
• 1 teaspoonItalian seasoning
• 42 gunsalted butter
• 15 mlolive oil
• 225 gmushrooms, cleaned and sliced
• 3 clovesgarlic, minced
• 120 mllow-sodium chicken broth
• 45 mltomato sauce
• 120 mlheavy cream
• 50 gParmesan cheese
• 15 mlfresh parsley, chopped

Instructions

1. 1

   Season the chicken

   Season both sides of the chicken with the salt, pepper and Italian seasoning.

2. 2

   Brown the chicken

   Melt 28 g of the butter in a large frying pan over a medium heat. Add the chicken and cook for about 4–5 minutes on each side, until browned and cooked through with no pink remaining. Transfer it to a plate.

3. 3

   Cook the mushrooms

   In the same pan, add the remaining butter and 15 ml of olive oil. Add the mushrooms and cook for about 3–5 minutes, until they begin to brown. Stir in the garlic and cook for about 30 seconds, until fragrant.

4. 4

   Make the sauce

   Add the chicken broth, tomato sauce, cream and Parmesan to the pan. Stir until smooth and combined, scraping up the browned bits from the bottom. Simmer for about 3 minutes, then taste and adjust the salt and pepper.

5. 5

   Finish and serve

   Return the cooked chicken to the pan and cook for another 3 minutes, or until heated through. Spoon the mushroom sauce over the chicken and garnish with parsley.

What is creamy Parmesan chicken?

This American-style skillet dinner pairs chicken with a creamy sauce of mushrooms, tomato and Parmesan. It draws on familiar Italian-American flavours, with Italian seasoning and Parmesan giving the sauce its savoury character.

One-pan cooking helps the browned chicken and mushrooms lend flavour to the sauce. The short simmer brings the ingredients together without making the method complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 412 calories, 32g protein, 5g carbs, 30g fat.

The carbohydrates come mainly from the mushrooms, tomato sauce and small amounts in the other ingredients; the chicken supplies most of the protein. Butter, olive oil, cream and Parmesan contribute much of the fat. Serve with green vegetables for a balanced plate, or add a modest portion of rice or potatoes if you want a more substantial meal.

The ingredients that shape the sauce

Chicken: Slicing large breasts horizontally, or using smaller breasts, helps the pieces cook in the time given. Season both sides so the flavour is spread through the dish.

Mushrooms: Give them room in the pan and let them begin to brown before adding the garlic. Their browned edges add savouriness to the creamy sauce.

Parmesan and cream: Cream gives the sauce its body, while Parmesan adds a salty, savoury note. Stir them in with the broth and tomato sauce until smooth.

Brown the chicken first

Cook the chicken in butter over a medium heat, turning it after about 4–5 minutes. Once it is browned and cooked through with no pink remaining, move it to a plate while you make the sauce.

Use the same pan for the mushrooms so they pick up the browned bits left behind. Scrape those bits into the sauce when you add the liquids.

Watch the mushrooms and garlic

Mushrooms: Cook them for about 3–5 minutes, until they start to brown. They should have some colour before the other sauce ingredients go in.

Garlic: Add it after the mushrooms and cook for about 30 seconds, just until fragrant. Keeping this step brief helps it flavour the pan without scorching.

How to tell when the sauce is ready

Stir the broth, tomato sauce, cream and Parmesan until the mixture looks smooth, scraping the base of the pan as you go. Let it simmer for about 3 minutes to combine the flavours.

Return the chicken to the sauce for another 3 minutes, until it is heated through. Spoon sauce over the chicken when serving so each portion gets mushrooms as well.

Serving ideas

Serve the chicken with a simple green vegetable, such as steamed broccoli or green beans, to add freshness alongside the rich sauce. A salad also works well.

For a more filling plate, pair it with rice, pasta or potatoes to catch the sauce. Add the parsley just before serving for a fresh finish.

Recipe notes & tips

• Slice large chicken breasts horizontally so they cook in the time given.
• Use a large pan so the mushrooms can brown rather than crowd together.
• Scrape the browned bits from the pan into the sauce for extra savoury flavour.
• Add the garlic only after the mushrooms have started to brown.
• Taste the sauce before returning the chicken and adjust the seasoning as needed.
• Garnish with parsley just before serving.

Variations

• Add spinach: Stir a handful into the sauce near the end and let it wilt.
• Use chicken thighs: Choose boneless thighs and cook until cooked through before setting them aside.
• Add chilli: Sprinkle in chilli flakes with the garlic for a little heat.
• Swap the herbs: Use dried thyme in place of the Italian seasoning for a different herbal note.
• Serve with pasta: Spoon the sauce and chicken over cooked pasta for a heartier meal.

Common mistakes to avoid

• Crowding the mushrooms: They may steam instead of browning, so use a roomy pan.
• Burning the garlic: Add it after the mushrooms and cook for only about 30 seconds.
• Skipping the browned bits: Scrape them up as you stir in the sauce ingredients.
• Boiling the sauce hard: Keep it to a simmer while it cooks for about 3 minutes.
• Serving the chicken too soon: Return it to the pan for another 3 minutes so it heats through.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat gently in a covered pan over a low heat, adding a splash of broth if the sauce has thickened; avoid boiling it.

Frequently asked questions