Description
This Parmesan-Garlic Mushroom Chicken recipe features tender, thin-sliced chicken breasts cooked to golden perfection and smothered in a creamy mushroom and Parmesan sauce. Enhanced with garlic, fresh thyme, and a touch of heavy cream, this dish is perfect served over pasta or rice for a comforting and elegant meal.
Ingredients
Scale
Chicken
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 1/2-inch thick)
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon ground black pepper (plus more to taste)
- 2 tablespoons olive oil
Mushroom Sauce
- 1 pound mushrooms (such as cremini, thinly sliced, or whole morels if using)
- 1 onion, diced
- 1 tablespoon finely minced garlic
- 1/2 cup less-sodium chicken broth
- 3/4 cup heavy cream
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1/2 cup grated Parmesan cheese (plus more to serve)
- 1/4 cup chopped fresh parsley
Optional
- Hot cooked pasta or rice for serving
Instructions
- Prepare the flour mixture: In a shallow bowl, mix all-purpose flour with kosher salt and ground black pepper until well combined, ensuring even seasoning throughout the flour.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Dredge each chicken breast piece thoroughly in the flour mixture, then place in the hot skillet. Cook for about 3 minutes per side until the chicken is golden brown and nearly cooked through but still slightly pink in the center. Transfer the chicken to a plate and set aside.
- Sauté mushrooms and aromatics: Reduce heat to medium. Add sliced mushrooms, diced onion, and minced garlic to the same skillet. Cook, stirring frequently, for approximately 7 minutes until the mushrooms release their moisture, the liquid evaporates, and the vegetables are tender and lightly browned.
- Make the sauce: Pour chicken broth into the skillet, scraping up any browned bits from the bottom to enrich the flavor. Add heavy cream, chopped thyme, and grated Parmesan cheese. Stir to combine and bring to a gentle simmer. Continue cooking, stirring often, for about 4 minutes until the sauce thickens slightly.
- Finish cooking the chicken in sauce: Return the chicken cutlets along with any accumulated juices back to the skillet. Nestle the chicken into the sauce, covering them mostly. Cook for an additional 2 minutes to ensure the chicken is fully cooked and heated through.
- Serve: Serve the chicken and mushroom sauce over hot cooked pasta or rice if desired, or on a serving plate with the sauce spooned on top. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately while hot.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use low-sodium chicken broth to control saltiness.
- If fresh thyme is unavailable, dried thyme can be used.
- More Parmesan cheese can be sprinkled on top according to taste.
- Ensure chicken breasts are sliced thinly (about 1/2 inch) for even cooking.
- Serve with crusty bread to soak up extra sauce if not serving with pasta or rice.
