Go Back
–+ servings
Ultra close-up macro of golden seared chicken cutlets simmering in velvety garlic parmesan mushroom cream sauce

Creamy Garlic Parmesan Mushroom Chicken Skillet

Tender, golden-seared chicken cutlets smothered in a rich and velvety garlic parmesan cremini mushroom cream sauce. Ready in 30 minutes in one single skillet!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 465
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 lbs Boneless skinless chicken breasts sliced horizontally into thin cutlets
  • 8 oz Cremini (baby bella) mushrooms sliced
  • 2 tbsp Olive oil for searing
  • 2 tbsp Unsalted butter divided
  • 5 cloves Fresh garlic finely minced
  • 1 Large shallot finely diced
  • 1/4 cup All-purpose flour for dredging cutlets to lock in juices
  • 3/4 cup Low-sodium chicken broth deglazes the flavorful fond from the pan
  • 3/4 cup Heavy whipping cream for a luxurious velvety sauce
  • 1/2 cup Parmigiano-Reggiano freshly grated, plus more for garnish
  • 1 tsp Fresh thyme leaves chopped
  • 2 tbsp Fresh Italian flat-leaf parsley finely chopped for garnish
  • 1 tsp Kosher salt & freshly cracked black pepper to taste

Method
 

  1. Pat chicken cutlets dry with paper towels. Season both sides generously with kosher salt and cracked black pepper. Dredge lightly in flour, shaking off any excess.
  2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large deep skillet (cast iron preferred) over medium-high heat until sizzling. Add chicken cutlets in a single layer and sear for 4 to 5 minutes per side until golden brown and cooked to an internal temperature of 165°F (74°C). Transfer chicken to a warm plate and tent with foil.
  3. In the same skillet, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Add sliced cremini mushrooms and sear undisturbed for 3 minutes until caramelized and browned. Stir in the diced shallot, minced garlic, and fresh thyme; sauté for 1 minute until fragrant.
  4. Pour in the chicken broth, using a wooden spoon to scrape up all the flavorful caramelized browned bits (fond) stuck to the bottom of the skillet. Simmer for 2 minutes until liquid reduces by half.
  5. Reduce heat to medium-low and pour in the heavy cream. Bring to a gentle simmer for 3 minutes until the sauce thickens into a glossy, velvety consistency.
  6. Stir in the freshly grated Parmigiano-Reggiano until melted and completely smooth. Taste and adjust salt and pepper as needed.
  7. Return the seared chicken cutlets and any resting juices back to the skillet. Spoon the bubbling garlic parmesan mushroom sauce generously over the chicken. Simmer for 1 to 2 minutes to reheat through.
  8. Garnish with freshly chopped Italian parsley and extra grated parmesan. Serve immediately while piping hot.

Nutrition

Calories: 465kcalCarbohydrates: 10gProtein: 42gFat: 28gSaturated Fat: 14gCholesterol: 155mgSodium: 580mgPotassium: 620mgFiber: 1gSugar: 2gVitamin A: 1250IUVitamin C: 8mgCalcium: 220mgIron: 2.4mg

Tried this recipe?

Let us know how it was!