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Creamy Parmesan Garlic Mushroom Chicken Skillet

Creamy parmesan garlic mushroom chicken skillet with golden-seared chicken breasts and a smooth, velvety Parmesan garlic cream sauce. Sautéed mushrooms and optional spinach cook right in the same pan for an easy one-skillet dinner ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless, skinless chicken breasts (or 6 chicken thighs) Use chicken breasts for classic sear time; thighs also work and stay tender.
Oil and butter
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter Split for searing and sautéing mushrooms.
Seasonings
  • 1 tsp kosher salt Season chicken and taste as needed.
  • 0.5 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tsp Italian seasoning
Mushrooms and garlic
  • 12 oz cremini mushrooms Sliced; brown until moisture evaporates for better sauce body.
  • 5 garlic cloves, minced Use freshly minced garlic for best aroma.
Cream and broth
  • 1.5 cup heavy cream Stir in after broth; simmer gently to avoid curdling.
  • 0.5 cup low-sodium chicken broth Scrape up browned bits for deeper flavor.
  • 1 cup freshly grated Parmesan cheese Whisk in to create a smooth, creamy sauce.
  • 1 tbsp cream cheese (optional) Optional; helps thicken and adds extra richness.
Vegetables and herbs
  • 2 cup baby spinach (optional) Stir in at the end until just wilted.
  • 2 tbsp chopped fresh parsley
  • extra grated Parmesan for serving Serve on top for a stronger Parmesan finish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the chicken dry and season both sides with kosher salt, freshly ground black pepper, garlic powder, onion powder, and smoked paprika.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams.
  3. Sear the chicken for 5–6 minutes per side, until golden brown, then transfer to a plate.
Brown the mushrooms and build the sauce
  1. Add the remaining butter to the skillet and stir in the cremini mushrooms, cooking 6–8 minutes until browned and their moisture has evaporated.
  2. Add the minced garlic and Italian seasoning and cook for 30 seconds, just until fragrant.
  3. Pour in low-sodium chicken broth and scrape up any browned bits from the pan.
  4. Stir in heavy cream and bring to a gentle simmer for 2–3 minutes.
  5. Whisk in freshly grated Parmesan cheese and optional cream cheese until the sauce is smooth and creamy.
  6. Stir in baby spinach, if using, and cook until just wilted.
Finish and serve
  1. Return the chicken to the skillet and spoon the sauce over each piece.
  2. Simmer for 5–7 minutes, until the chicken reaches 165°F (74°C).
  3. Sprinkle with chopped fresh parsley and serve with extra grated Parmesan.

Notes

Pro tip: keep the sauce at a gentle simmer and whisk the Parmesan in off aggressive heat to help it stay silky. Store leftovers in the refrigerator up to 3 days; reheat gently until warmed through (add a splash of broth/cream if thick). Freezing is not recommended for best cream texture. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce, though it may be slightly thinner.