Chicken and mushrooms cooked in a creamy garlic parmesan herb cream sauce in one pan in under 30 minutes. This low-carb and keto friendly dish is packed with flavor and makes a delicious dinner on a salad, pasta or rice! 
Creamy chicken has become my ultimate weeknight dinner served over rice, pasta, a side of or a side of veggies when I’m doing low-carb. It’s made all in one pan in under 30 minutes for quick prep and clean-up!
This creamy sauce is EVERYTHING you want in a cream sauce and more. I’ve been perfecting it over the past several months and this is it. It’s loaded with lots of freshly minced garlic, parmesan, herbs, and cream. Today’s sauce features mushroom and they are the star of the dish. The mushrooms in the sauce were so delicious I had them alone by the spoonfuls! (hint: vegetarian dinner idea!) 
To Make Creamy Mushroom chicken you will need:
Chicken Breasts: This recipe calls for boneless, skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work. The chicken breasts are cut in half horizontally to help the chicken cook fast and make thinner fillets.
Mushrooms: This recipe will work with just about any type of mushrooms. Sliced White, Crimini, or baby Bella mushrooms are preferred.
Onion: Finely minced onion or shallots. The recipe can do without the onions but why not? They add a nice caramelized flavor to the cream sauce.
Garlic: Lots of fresh minced or crush garlic. The recipe calls for 3-4 but I went ahead and used 5 because I’m hooked on garlic.
Heavy Cream: Aka double cream or heavy whipping cream. The recipe will also work with half & half, light cream or evaporated milk.
Parmesan Cheese: Freshly grated parmesan cheese is optional but highly recommended. You can also use pre-grated parmesan.
Herbs: A few tablespoons of fresh herbs really do take this dish to the next level. You can use parsley, chives, rosemary, dill, cilantro, or leave out the herbs all together if you don’t have any on hand.
After you’ve gathered all your ingredients it’s time to get cooking! The good news is that the hard part is behind you and all that’s left is for you to cook everything and do your magic! The chicken, mushrooms, onion, garlic and everything else is cooked in one pan for easy clean-up.
Serve on al dente pasta, on rice, a dressed arugula salad, steamed vegetables, with zoodles, or freshly toasted garlic bread.
Creamy Garlic Parmesan Mushroom Chicken
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breasts or about 2-3 medium chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon oregano or Italian seasoning
- salt and pepper to taste
- 2 tbsp unsalted butter
- 1 tablespoon olive oil
- 8 oz baby Bella mushrooms
- 1/4 cup onion minced
- 3-4 cloves garlic minced
- 1 1/2 cups heavy cream (or light cream, or half & half)
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons fresh herb of choice optional
Instructions
- Slice chicken breasts in half horizontally to make them thinner. Season both sides of chicken breasts with garlic powder, oregano, and a pinch of salt and pepper.
- Heat butter and oil in over medium-high heat in a large heavy duty pan or cast iron skillet. Add chicken breasts to the pan and cook 5-6 minutes per side. Remove chicken from pan and set aside.
- To the same pan, add the mushrooms and onion to the pan and saute for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; saute for 1 minute or until fragrant.
- Reduce heat to low and Add the heavy cream, parmesan cheese, and herbs. Simmer for 1-2 minutes or until sauce begins to thicken. Taste and add more salt if needed.
- Return chicken along with its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies.
Video
Nutrition
More Creamy Chicken Recipes:
Creamy Garlic Parmesan Chicken
Creamy Sun-Dried Tomato chicken
Hi there, love love love this recipe!!! I pla. To use the sauce on other meals so what would be the nutritional facts for just the sauce??? ( serving size, cals, sugars, fats, etc) TIA 💜
New favorite
Delicious, will definitely make again
Hi! I have made this recipe a few times and it turned out great!! Tonight, it came out soupy – not sure what I did wrong – any ideas on how to thicken it without flour?
I served it with cauliflower rice so it absorbed the liquid and it still tasted good! One of my favorites! My looking for suggestions on what I may have done wrong. Thanks in advance!!
Num num delicious!
Thank you for this amazing recipe. I made this last night with thighs instead of breasts (none of us quite care for them), my entire family loved it and there was no leftovers. It was nice that I could finally eat what my family was eating since it’s keto! Will make this again for sure.
This is by far my favourite keto recipe. So flavourful and the chicken is nice and tender.
This recipe is amazing , I make it all the time and also great one pan dish when entertaining !
Definitely recommend this recipe — this might be in the top 10 things I’ve ever made (and I cook a lot!). My wife started a keto diet awhile back and we’ve been exploring new recipes for it. This one was perfect because it’s snowing outside, we don’t feel like going to the store, and I had (pretty much) every ingredient for this in the house. The only things I didn’t have were onions, which I subbed out for a shallot that I had, and then instead of using chicken breast, I had boneless chicken thighs. We also had a cauliflower, so we served this over a truffle cauliflower mash that my wife is great at making. This is now a go-to recipe for us! Perfect.
You could definitely use broccoli, I would steam it first to soften it up and chop it.
That would be tasty. I usually use spinach but the kids might eat it with broccoli mushroom.
This is very good. There’s another with sundried tomatoes that I like, or without chicken, or with just mushrooms- but everyone in the family likes this version. The kids have it tossed with some wide noodles like Pappardelle, then I stir in greens like spinach or arugula, and I have it with cauliflower or riced cauliflower. Husband has all of the above.
So my niece is allergic to mushrooms, any ideas for something else? Broccoli or would that be too hard?
If your niece is allergic to mushrooms, I would highly recommend avoiding recipes that feature mushrooms in the title of the recipe.
Harsh but true. There’s a million versions of this type of recipe out there including another o make from this very site
What kind of noodles would this be good with?
I use Pappardelle! Holds the cream sauce and sliced of chicken and mushrooms perfectly
You thicken it with a cornstarch slurry
Penne is a good pasta as it holds up well and allows the sauce to soak inside
This looks amazing! I’ve been trying to copy a recipe similar to this from a local restaurant that I love. I’m thinking of adding bacon and spinach. Would you recommend just adding these ingredients at the end?
I would add the spinach with garlic and as for the bacon, dice and fry it in a separate pan and top at the very end or fry in the same pan after frying the chicken then remove and set aside.
I add baby spinach eight near the end and let it slightly wilt.
So easy to make and tasted delicious!
So simple and delicious!!! I diced rotisserie chicken and added 4 oz cream cheese. It was so good! I served it with fresh green beans. Absolutely wonderful recipe, and so versatile!
Thank you