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–+ servings

Creamy Garlic Parmesan Mushroom Chicken Skillet

Golden pan-seared chicken cutlets simmered in a velvety garlic parmesan cream sauce loaded with buttery sautéed cremini mushrooms and fresh Italian herbs. A decadent, foolproof 25-minute weeknight dinner made entirely in one skillet.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course, One Skillet Meal
Cuisine: American, Italian-American Comfort Food
Ingredients Method Notes

Ingredients
  

Golden Seared Chicken Cutlets
  • 1 ½ lbs boneless skinless chicken breasts sliced in half horizontally into 4 thin cutlets
  • 2 tablespoon all-purpose flour or cornstarch for gluten-free; for light golden crust
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning dried basil, oregano, thyme
  • 1 teaspoon fine sea salt divided
  • ½ teaspoon freshly cracked black pepper divided
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon unsalted butter divided
Sautéed Garlic Herb Mushrooms
  • 10 oz cremini (baby bella) mushrooms cleaned and thickly sliced
  • 5 cloves fresh garlic finely minced
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
Velvety Garlic Parmesan Sauce & Finishing
  • ½ cup low-sodium chicken broth to deglaze the skillet and capture fond
  • 1 cup heavy whipping cream full fat for silky texture
  • ¾ cup Parmesan cheese freshly grated Parmigiano-Reggiano, not pre-shredded
  • 1 tablespoon fresh lemon juice cuts through richness and lifts flavor
  • 2 tablespoon fresh Italian flat-leaf parsley finely chopped for garnish

Method
 

Dredge & Sear Chicken Cutlets
  1. 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.
  2. 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.
  3. 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.
Sauté Golden Mushrooms
  1. 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.
  2. 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.
Deglaze & Simmer Parmesan Cream Sauce
  1. 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.
  2. 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.
  3. Gradually whisk in freshly grated Parmesan cheese and lemon juice until the cheese melts into a silky, velvety cream sauce.
Return Chicken & Serve
  1. 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.
  2. Simmer together for 2 minutes to heat through. Garnish with chopped fresh flat-leaf parsley and extra grated Parmesan. Serve immediately!

Notes

Serving suggestion: Exquisite over buttery mashed potatoes, garlic butter pasta, or warm crusty artisan bread. Low-carb option: Serve over steamed cauliflower rice or roasted asparagus.

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