Creamy Garlic Parmesan Chicken and Mushrooms
My son absolutely loves a big bowl of fettucine alfredo. I wanted to make a dinner that mimics his favorite creamy sauce and add tender chicken thighs, earthy cremini mushrooms and tons of garlic in a creamy Parmesan sauce.
This recipe for Creamy Garlic Parmesan Chicken and Mushrooms is great over a classic bowl of pasta, rice (the way I eat anything!), with large crusty pieces of French baguette or oven roasted vegetables and couscous. The side pairings are endless.
Make this easy recipe for your family!
Creamy Parmesan Garlic Chicken and Mushrooms
- 2 tablespoons olive oil
- 2 teaspoons Kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 4-5 skinless, boneless chicken thighs
- 4-5 cloves of garlic, diced
- 6 oz. sliced cremini mushrooms, wash off dirt
- 2 1/2 cups heavy whipping cream
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons chopped parsley
Heat a large pan with olive oil on medium-high heat. Season both sides of chicken thighs with salt. Brown both sides in the pan with hot oil. Remove from the pan and set aside.
Turn the heat down. Add more oil if needed. Add the garlic and mushrooms and saute for about 3 minutes. Gently scrape the brown bits on the bottom of the pan.
Then, add the heavy whipping cream while continuing to scrape the bottom of the pan. Add the browned chicken into the sauce with garlic and mushrooms. Simmer until the chicken is cooked all the way through or 165 degrees.
Then, add the Parmesan cheese. Stir and simmer. Add chopped parsley, turn off the heat and serve.