Oh, this chicken. Simple and lush and weeknight friendly and company friendly and kid friendly. Unless you have mushroom issues in your house. Which I have on occasion, and then suddenly it’s gone again. Those crazy kids, they do like to keep us on our toes don’t they?
But I love mushrooms, and while you could leave them out and just make a simple Parmesan Garlic Chicken, which would also be amazing, I’m truly happy to see them.
Morel Mushrooms (Optional!)
If you peer into the photos you will see the unmistakable elongated and honeycombed texture of morel mushrooms, which I combined with more accessible sliced creminis. Morels are delicate, they are expensive, and they have such a haunting smoky, nutty, earthy flavor that mucking around with them too much would be a shame. They can be cultivated or found in the wild, and they are also available dried.
Dried Morel Mushrooms
Dried morels are awesome because they are available year round, they store for months and months. If you don’t have morels, or don’t feel like making this a pricy dish, just stick with any old sliced mushrooms even button or cremini. I did a 50/50 morel/cremini thing, because ½ pound is what I had on hand.
If you use dried morels, 1 ounce of dried morels would be equal to ½ pound of fresh morels. Dried morels should be reconstituted in warm water to cover for about 30 minutes, then drained. Use the soaking water should be to add flavor to the dish as well. You can add it instead of the broth if you like.
Simple and lush and weeknight friendly and company friendly – also you call pull it off in about 30 minutes!Tweet This
Serve Parmesan Garlic Chicken with Mushrooms with:
- White rice
- Brown Rice
- Mashed Potatoes
- Smashed Roasted Baby Potatoes
- Mashed Yukon and Sweet Potatoes with Sauteed Leeks
Other Stovetop Chicken Breast Recipes:
- Pan-Seared Chicken Breasts with Roasted Tomatillo Salsa
- Creamy Italian Chicken Skillet
- Chicken with White Wine, Leek, Spinach and Arugula Pan Sauce
- Sautéed Chicken with Spinach and Red Onions
- Grits with Chicken and Creamy Green Chili Pan Sauce
Parmesan Garlic Mushroom Chicken
- ½ cup all-purpose flour
- 2 teaspoons kosher salt plus more to taste
- 1 teaspoon ground pepper plus more to taste
- 1 ½ pounds thin-sliced boneless skinless chicken breasts about ½ inch thick
- 2 tablespoon olive oil
- 1 pound cremini mushrooms or other mushrooms, thinly sliced (if you use morels, leave them whole)
- 1 onion diced
- 1 tablespoon finely minced garlic
- ½ cup less-sodium chicken broth
- ¾ cup heavy cream
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- ½ cup grated Parmesan cheese plus more to serve
- Hot cooked pasta or rice to serve, optional
- ¼ cup chopped fresh parsley
- Combine the flour, salt and pepper in a shallow bowl
- Heat the olive oil in a very large skillet over medium high heat. Dredge the chicken cutlets in the flour mixture. Once the oil is hot, cook the cutlets in the pan for about 3 minutes on each side until they are golden brown, and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
- Turn the heat down to medium and add the mushrooms, onions and the garlic. Cook, stirring frequently, for about 7 minutes, until any liquid that the mushrooms have released has evaporated, and they are tender and lightly browned. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the cream, thyme and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
- Tuck the chicken back in the pan, with any juices that may have collected on the plate, making sure the chicken is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
- Either serve the chicken over the hot pasta or rice, or transfer it to its own serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.
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