When you need an extraordinary restaurant-quality meal on a busy weeknight without spending hours over the stove, this creamy garlic parmesan mushroom chicken skillet is your ultimate secret weapon. Tender, golden pan-seared chicken cutlets are nestled into an ultra-luxurious, velvet garlic cream sauce brimming with buttery caramelized baby bella mushrooms, freshly grated aged Parmigiano-Reggiano, and fragrant Italian herbs—all coming together in one single skillet in just 25 minutes.
The magic behind this one-pan dinner lies in layering rich pan fond. After searing the flour-dusted chicken cutlets to golden perfection, the mushrooms are caramelized in the same savory pan drippings. Deglazing the skillet with savory chicken broth lifts every morsel of caramelized flavor from the skillet bottom directly into the simmering heavy cream and melting parmesan cheese, creating a silky sauce that clings irresistibly to every forkful.
Why You’ll Love This Recipe
- True 25-Minute One-Pan Ease: From prep to table in under half an hour with only one pan to wash, making it the dream solution for hectic weeknight family dinners.
- High-Protein & Naturally Low-Carb: Boasts an impressive 44 grams of protein per serving with just 8 grams of net carbs, fitting effortlessly into keto, low-carb, and wholesome lifestyle diets.
- Better Than Dining Out: Delivers all the decadent indulgence of a fine Italian bistro meal for a fraction of the cost right in your own kitchen.
- Versatile Pairing Options: Spoons delightfully over fluffy garlic mashed potatoes, buttered fettuccine, or alongside our viral One-Pot Creamy Garlic Marry Me Chicken Pasta.
Key Ingredients & Smart Swaps
- Chicken Cutlets: Slicing thick chicken breasts horizontally in half creates thin, uniform cutlets that sear quickly and stay exceptionally tender and juicy. Boneless chicken thighs also work deliciously.
- Flour Dredge: A light dusting of all-purpose flour seasoned with garlic powder and herbs seals in natural juices and creates a golden crust that helps the sauce cling. Use cornstarch or almond flour for gluten-free and strict keto options.
- Cremini (Baby Bella) Mushrooms: Provide deeper earthy flavor and firmer texture than plain white button mushrooms. Shiitake, chanterelle, or wild forest mushrooms make decadent gourmet upgrades.
- Fresh Garlic: Five freshly minced cloves provide deep aromatic sweetness. Fresh garlic is non-negotiable for that authentic trattoria flavor!
- Low-Sodium Chicken Broth: Used to deglaze the pan and dissolve the flavorful fond without adding excess saltiness.
- Heavy Whipping Cream: Full-fat heavy cream emulsifies with the cheese into a luxurious, glossy sauce that will never curdle or separate.
- Fresh Parmigiano-Reggiano: Grate your own parmesan block using a microplane. Pre-shredded packaged cheeses contain anti-caking starches that cause sauces to become grainy.
- Fresh Lemon Juice: A splash of fresh lemon juice at the end cuts through the richness and balances the dairy with bright citrus notes.
Step-by-Step Cooking Walkthrough
1. Season and Sear the Chicken: Pat your chicken cutlets thoroughly dry with paper towels. Lightly coat in seasoned flour. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken undisturbed for 4 to 5 minutes per side until deeply golden and cooked through to 165°F (74°C). Transfer chicken to a warm plate and loosely tent with foil.
2. Brown the Mushrooms: Melt the remaining butter in the skillet. Add the sliced cremini mushrooms in an even layer. Let them cook untouched for 3 minutes so their moisture evaporates and edges caramelize. Stir in the minced garlic and fresh thyme leaves, cooking for 60 seconds until fragrant.
3. Build the Velvet Sauce: Pour in the chicken broth, using a wooden spatula to scrape up all the delicious browned bits stuck to the skillet bottom. Pour in the heavy cream and bring to a gentle simmer for 3 to 4 minutes until slightly reduced. Turn heat to medium-low, sprinkle in the freshly grated Parmesan cheese and lemon juice, and whisk until smooth and creamy.
4. Combine and Serve: Return the seared chicken cutlets along with any plate juices into the pan. Spoon the mushroom cream sauce over each cutlet and simmer for 2 minutes to meld flavors. Shower with fresh chopped parsley and serve piping hot straight from the skillet!
3 Chef Secrets for Perfect Results
1. Dry and Dredge for Maximum Sear: Moisture is the enemy of a golden sear. Always dry cutlets thoroughly before dredging. The ultra-light flour dusting creates a golden protective barrier that traps internal juices while thickening the pan sauce later.
2. Don’t Salt Mushrooms Immediately: If you salt mushrooms the moment they hit the pan, they instantly release liquid and boil in their own steam. Let them sear dry in hot fat first to develop rich golden caramelization, then add salt and garlic toward the end.
3. Lower Heat Before Adding Cheese: High boiling heat can cause dairy proteins in parmesan to seize and separate into oil and clumps. Always drop your burner to medium-low before whisking in the cheese, ensuring a silk-smooth emulsion every time.
What to Serve With Creamy Garlic Mushroom Chicken
- Comforting Starches: Spoon the luscious mushroom sauce generously over roasted garlic mashed potatoes, buttered egg noodles, or parmesan polenta.
- Crispy Artisan Bread: Serve with warm garlic bread or toasted ciabatta to wipe your plate clean down to the last drop of garlic cream.
- Steakhouse Pairings: For a hearty surf-and-turf weekend feast, serve alongside our Garlic Butter Steak Bites with Tender Mushrooms or browse our complete Dinner Collection for more fast weeknight favorites.
- Italian Classics: Pair with our comforting One-Pan Creamy Tuscan Garlic Chicken and Gnocchi for dinner party inspiration.
Storage, Freezing & Reheating Instructions
- Refrigeration: Place leftovers in an airtight glass container in the refrigerator for up to 4 days. The sauce thickens as it cools, protecting the chicken from drying out.
- Gentle Stovetop Reheating: Reheat gently in a covered skillet over medium-low heat with 2 tablespoons of chicken broth or a splash of milk to loosen the sauce back to its original silky texture.
- Freezer Storage: While cream sauces can separate when frozen, you can freeze this dish in a sealed freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and whisk in a splash of warm cream during reheating to recombine.
Frequently Asked Questions
Can I use chicken tenders or thighs instead of breasts?
Yes! Boneless, skinless chicken thighs make an extraordinarily juicy variation (sear for 6 to 7 minutes per side). Chicken tenders cook even faster (3 to 4 minutes per side).
Can I substitute half-and-half or whole milk for heavy cream?
Heavy cream produces the richest, most stable sauce that will not curdle when simmered with lemon juice. If substituting half-and-half, whisk 1 teaspoon of cornstarch into the cold liquid before adding to the pan to ensure it thickens properly.
Can I add spinach or sun-dried tomatoes to this skillet?
Absolutely! Stir in two cups of fresh baby spinach or ⅓ cup chopped sun-dried tomatoes during the final 2 minutes of simmering until wilted for extra color and flavor.
Creamy Garlic Parmesan Mushroom Chicken Skillet
Ingredients
Method
- Pat chicken cutlets completely dry with paper towels. In a shallow dish, stir together flour, garlic powder, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Dredge cutlets lightly on both sides, shaking off any excess.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering.
- Add chicken cutlets and sear undisturbed for 4 to 5 minutes per side until deeply golden brown and cooked through (internal temperature 165°F / 74°C). Transfer chicken to a clean plate and tent loosely with foil.
- Melt remaining 1 tablespoon butter in the same skillet over medium heat. Add sliced cremini mushrooms in a single layer and cook undisturbed for 3 to 4 minutes to achieve deep golden browning.
- Stir in minced garlic, fresh thyme, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté for 60 seconds until fragrant, taking care not to burn the garlic.
- Pour low-sodium chicken broth into the skillet, scraping up all the golden caramelized bits (fond) stuck to the bottom of the pan with a wooden spoon for maximum savory depth.
- Pour in the heavy cream and bring sauce to a gentle simmer. Reduce heat to medium-low and cook for 3 to 4 minutes until sauce starts to thicken slightly.
- Gradually whisk in freshly grated Parmesan cheese and lemon juice until the cheese melts into a silky, velvety cream sauce.
- Nestle the seared chicken cutlets and any accumulated resting juices back into the simmering skillet. Spoon the rich mushroom cream sauce generously over the chicken.
- Simmer together for 2 minutes to heat through. Garnish with chopped fresh flat-leaf parsley and extra grated Parmesan. Serve immediately!
Notes
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