One-Pan Creamy Parmesan Garlic Mushroom Chicken

Save this recipe on:

This One-Pan Creamy Parmesan Garlic Mushroom Chicken is the ultimate comfort food for busy weeknights. Golden seared chicken breasts swim in a velvety sauce made with fresh garlic, parmesan cheese, and earthy mushrooms, offering layers of rich flavor in every bite. It’s hearty, creamy, and packed with savory goodness—perfect over pasta, mashed potatoes, or even cauliflower rice if you’re going low-carb.

What sets this dish apart is how effortlessly it comes together in a single skillet. That means less mess, less cleanup, and more time enjoying your delicious meal. The garlic and parmesan pair beautifully with the mushrooms, adding deep umami notes that transform this chicken dish into a restaurant-worthy dinner.

---

Why You’ll Love This One-Pan Creamy Parmesan Garlic Mushroom Chicken

• All made in one pan for quick cleanup.
• Packed with flavor from fresh garlic, parmesan, and mushrooms.
• Ready in under 40 minutes, making it ideal for busy nights.
• Versatile: pair with pasta, rice, or veggies.
• Family-friendly and perfect for both casual dinners and special occasions.

---

Preparation Phase & Tools to Use

To make this recipe seamless, it’s important to gather the right tools:

• Large Skillet or Sauté Pan: The star tool of this one-pan dish. A wide, deep pan ensures even cooking and space for the sauce to simmer without overflowing.
• Tongs or Spatula: Helps flip the chicken without tearing the meat or scraping off the flavorful sear.
• Chef’s Knife: Essential for slicing mushrooms and mincing garlic evenly for balanced flavor.
• Cutting Board: Keeps your prep area organized and safe.
• Meat Thermometer (optional): Useful for checking if the chicken is cooked through (internal temp of 165°F/75°C).

Having these tools ready will make the process smoother and keep your cooking efficient.

---

Preparation Tips

Start by bringing your chicken breasts to room temperature; this helps them cook more evenly and stay juicy. Pat them dry with a paper towel to get a golden sear. When sautéing mushrooms, avoid overcrowding the pan—they release water and need space to brown properly. Deglazing the skillet with a splash of broth or cream after browning the chicken lifts all those delicious bits stuck to the bottom, enriching the sauce. Finally, once the sauce is combined, let it simmer gently rather than boil, to keep the cream from curdling and maintain that luscious texture.

---

Ingredients for this One-Pan Creamy Parmesan Garlic Mushroom Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 8 oz cremini or white mushrooms, sliced
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup chicken broth (low sodium)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes (optional for a kick)
• 1 cup fresh baby spinach (optional but recommended)
• Fresh parsley, chopped (for garnish)

---

Step 1: Season and Sear the Chicken

Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

---

Step 2: Sauté the Mushrooms

In the same pan, reduce heat to medium and add 2 tablespoons of butter. Add sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until they’re golden brown and have released their moisture.

---

Step 3: Add Garlic and Deglaze

Add the minced garlic to the mushrooms and sauté for 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up the flavorful browned bits from the bottom.

---

Step 4: Make the Creamy Sauce

Lower the heat slightly and stir in the heavy cream, parmesan cheese, Italian seasoning, onion powder, and red pepper flakes (if using). Stir well until the cheese is melted and the sauce is smooth. Let it simmer gently for 3–4 minutes to thicken slightly.

---

Step 5: Add Spinach (Optional)

If using, add baby spinach to the sauce and stir until wilted. This step boosts the nutritional value and adds a pop of color to the dish.

---

Step 6: Return Chicken to Pan

Place the cooked chicken breasts back into the skillet, nestling them into the sauce. Spoon sauce and mushrooms over the chicken, and let it simmer together for another 3–5 minutes so the flavors meld.

---

Step 7: Garnish and Serve

Turn off the heat and finish with a sprinkle of freshly chopped parsley. Serve hot over mashed potatoes, pasta, or rice. Spoon extra sauce over each portion for maximum flavor.

---

Notes

This dish is rich, creamy, and best enjoyed fresh off the stove. If you’re planning to pair it with pasta or rice, start cooking those while the chicken simmers to save time. Using freshly grated parmesan (rather than pre-shredded) makes a noticeable difference in both flavor and the smoothness of the sauce. And if you’re a fan of bold flavors, don’t skip the red pepper flakes—they add a subtle heat that balances the richness beautifully.

---

Watch Out for These Mistakes While Cooking

• Overcooking the chicken: This dries it out. Aim for an internal temperature of 165°F and pull it off the heat right after.
• Overcrowding the pan: Especially when browning mushrooms. They need space to caramelize properly, otherwise, they’ll just steam.
• Boiling the cream: Cream can curdle at high heat. Let it gently simmer.
• Using low-quality parmesan: Freshly grated from a block melts better and enhances the sauce’s taste.
• Skipping the deglazing: The browned bits at the bottom of the pan add deep flavor to your sauce—don’t waste them!

---

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, do so gently over low heat on the stovetop or in the microwave in short intervals, adding a splash of cream or milk to keep the sauce from drying out. This dish isn’t ideal for freezing due to the cream-based sauce, which can separate upon thawing.

---

Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 530
• Protein: 42g
• Fat: 36g
• Saturated Fat: 17g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g
• Sodium: 420mg
• Cholesterol: 145mg

---

Frequently Asked Questions

What can I substitute for heavy cream?

You can use half-and-half or a mix of milk and cream cheese, though the sauce will be slightly less rich.

Can I make this dish dairy-free?

Yes, substitute the cream with unsweetened coconut cream and use a vegan parmesan alternative.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs will be even juicier, but may require slightly longer cooking time.

How do I know when the chicken is fully cooked?

Use a meat thermometer—chicken is safe to eat at 165°F (75°C).

What sides go well with this dish?

Mashed potatoes, buttered noodles, roasted vegetables, or even steamed rice work perfectly.

Can I add wine to the sauce?

Yes! A splash of dry white wine (like Sauvignon Blanc) can add depth—add it after the garlic and let it cook off before adding cream.

How spicy is it with the red pepper flakes?

Mildly spicy. You can reduce or omit them entirely if you’re sensitive to heat.

Can I meal prep this recipe?

Yes, it reheats well for up to 3–4 days, just remember to store sauce and chicken together to maintain moisture.

---

Conclusion

One-Pan Creamy Parmesan Garlic Mushroom Chicken is a luxurious meal made simple. With minimal cleanup and maximum flavor, it’s a no-fuss recipe that doesn’t sacrifice richness or texture. Whether you’re whipping it up for a weekday dinner or hosting guests, it brings creamy, garlicky goodness to the table in under an hour. A must-have in your weeknight rotation!

---

Print

Save this recipe on: