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Chicken

Creamy Parmesan Garlic Mushroom Chicken

A rich and creamy sauce coats chicken breasts in this quick and comforting dinner. If you don't have chicken cutlets (thin-sliced boneless chicken breast) on hand, you can make your own by slicing two 8-ounce chicken breasts in half horizontally.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1/4 cup plus 2 teaspoons all-purpose flour, divided
  • 1 pound thin-sliced boneless chicken breast (4 pieces)
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 8 ounces white or cremini (baby bella) mushrooms, quartered
  • 1 tablespoon minced garlic
  • ¼ cup dry white wine
  • ½ cup half-and-half
  • ¼ cup shredded parmesan cheese
  • 2 tablespoons chopped fresh parsley

Directions

  1. Place 1/4 cup flour in a shallow dish. Sprinkle chicken with 1/4 teaspoon salt and pepper. Coat chicken in the flour, shaking off the excess. Discard any leftover flour.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown and cooked through, 2 to 4 minutes per side. Transfer the chicken to a plate; cover to keep warm.
  3. Add the remaining 1 tablespoon oil to the pan. Reduce heat to medium and add mushrooms and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are beginning to brown and soften, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Sprinkle the remaining 2 teaspoons flour over the mushrooms and stir to coat. Add wine and cook, stirring, until thickened and most of the liquid has evaporated, about 1 minute. Add half-and-half and cook, stirring, until the sauce is bubbling and thickened, 1 to 2 minutes. Remove from heat and top with Parmesan and parsley.