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.