Skip to main content
Close Menu

Wow your dinner guests with this one-pan Chicken in Mushroom and Parmesan Cream Sauce!

  • Chicken in Mushroom and Parmesan Cream Sauce


      • 15


      • 35

    • SERVES

      • 4


    • 4 small boneless skinless chicken breasts (about 1 pound)
    • 1 teaspoon fine sea salt
    • ½ teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 yellow onion, thinly sliced
    • 3 garlic cloves, thinly sliced
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon chopped fresh rosemary
    • 12oz baby bella mushrooms, thinly sliced
    • 1 cup Essential Everyday Heavy Cream
    • ½ cup finely grated Parmesan (2oz)


    1. Sprinkle chicken all over with salt and pepper.
    2. In a large skillet heat oil over medium heat. When the oil shimmers, add chicken and cooking, turning once, until browned on both sides. Transfer chicken to a plate and set aside.
    3. Add onion to pan and sauté until softened, about 5 minutes. Add garlic, thyme, and rosemary and cook, stirring, 1 minute more. Add mushrooms and cook, stirring occasionally, until they release their juices, about 8 minutes.
    4. Add chicken back to pan, nestling the breasts into the bed of mushrooms. Pour cream over chicken, cover pan, and reduce heat to medium-low. Simmer until internal temperature of chicken reaches 160℉, about 20 minutes.
    5. Transfer chicken to a serving platter with tongs, then stir Parmesan into mushroom and cream sauce. Simmer for 1 minute, then pour sauce over chicken. Serve immediately.