Spoon Simple
Creamy Parmesan Garlic Mushroom Chicken
Seared chicken thighs in a garlicky Parmesan cream sauce with mushrooms and spinach. A one-skillet dinner ready in 30 minutes — spoon it over pasta or rice.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Sear the chicken and mushrooms
- 1½ lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- Salt and black pepper
- 8 oz mushrooms (sliced)
Step 2 — Make the Parmesan garlic sauce
- ¼ cup butter
- 2 garlic cloves (minced)
- 1 tbsp all-purpose flour
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese (grated)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup spinach (chopped)
Step 3 — Serve
- Cooked pasta or rice
- Extra Parmesan (optional)
- Fresh parsley (optional)
Instructions
- 1
Sear the chicken
Pat the chicken dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the thighs 4–5 minutes per side until golden and the thickest part reaches 165°F. Transfer to a plate.
- 2
Brown the mushrooms
Add the mushrooms to the same skillet. Cook 3–4 minutes, stirring once or twice, until they release their liquid and start to brown. Transfer to the plate with the chicken.
- 3
Make the sauce
Lower the heat to medium and melt the butter. Stir in the garlic and cook about 30 seconds, until fragrant. Whisk in the flour and cook 1 minute. Slowly whisk in the chicken broth, then the cream, Parmesan, garlic powder, salt, and pepper. Simmer 2–3 minutes until the sauce thickens enough to coat a spoon.
- 4
Finish and serve
Stir in the spinach until it wilts. Return the chicken and mushrooms to the skillet and turn to coat. Simmer 1–2 minutes so everything heats through. Serve over pasta or rice, with extra Parmesan and parsley if you like.
Nutrition per serving: 590 cal · 36g protein · 6g carbs · 46g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
