Creamy Garlic Parmesan Mushroom Chicken
Thin chicken cutlets seared golden and finished in a creamy sauce of browned mushrooms, garlic, Parmesan, and cream.
Ingredients
Main Ingredients
- 2 large chicken breasts halved horizontally into 4 cutlets
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 8 oz cremini mushrooms sliced
- 4 cloves garlic minced
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Pat the chicken dry and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken 4 to 6 minutes per side until golden and 165 degrees F in the center. Move to a plate.
- Add the mushrooms to the same skillet and cook about 5 minutes until browned and the moisture has cooked off.
- Stir in the garlic and cook about 1 minute. Pour in the broth and scrape up the browned bits.
- Reduce the heat to medium and stir in the cream, Parmesan, oregano, and red pepper flakes. Simmer gently 3 to 5 minutes until thickened.
- Return the chicken and juices to the skillet, spoon the sauce over the top until warmed through, and garnish with parsley.
Notes
Refrigerate leftovers within two hours and eat within 3 to 4 days. Reheat gently with a splash of broth to 165 degrees F. Nutrition is an estimate.