Creamy Parmesan Garlic Mushroom Chicken
By MichelleF
The Recipe Critic, Modified ~ You could double this recipe & serve over pasta for a family of 4. I made this with thinly sliced chicken breasts, but Cole informed me that 1 thin piece of chicken wasn’t enough (the same goes for 1 lb shrimp!!)! Next time I will use chicken thighs, so I’ve added those to the recipe.
Ingredients
- 4 thinly sliced boneless, skinless chicken breasts OR 8 boneless, skinless chicken thighs
- 2 TB olive oil
- Salt & pepper, to taste
- 8 oz. sliced mushrooms
- 1/4 cup butter
- 2 garlic cloves, minced
- 1 TB flour
- 1/2 cup chicken broth
- 1 cup half & half
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 cup spinach, chopped
Details
Servings 4
Adapted from therecipecritic.com
Preparation
Step 1
In a large pan, heat olive oil over medium-high heat. Add chicken & brown 3-5 minutes on each side, or until no longer pink inside. Transfer chicken to a plate. Add mushrooms & another TB oil if needed, & cook until tender. Transfer to the chicken plate. Melt butter in the pan. Add garlic & cook for 1 minute. Whisk in flour until it thickens. Whisk in chicken broth, half & half, cheese, garlic powder, pepper, & salt. Add spinach & let simmer until it wilts & sauce thickens. Return chicken & mushrooms to pan, turning chicken to coat.
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