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
Nutrition information is automatically calculated, so should only be used as an approximation.
More Creamy Chicken Recipes:
Creamy Garlic Parmesan Chicken
Creamy Sun-Dried Tomato chicken
this was excellent, my entire family loved it!
Super yummy. Great for keto and also my son cod have the same dinner. He said this chicken is great Momma
So glad to hear!!
This turned out soooo delicious! Thank you for this easy recipe involving mushrooms, chicken and cream sauce (minus the white wine). I was looking for a sauce without the wine and this was just perfect.
Any ideas on how to fix the sauce if you add too much salt by accident?
Very easy and delicious. Will add to rotation
any recommendations on how to make this recipe efficiently for a larger group? Or is it best to just make the recipe multiple times place in a rectangular glass dish and store in oven to keep warm? I am trying to make this for my dads birthday dinner and there will be about 10 of us. Just wanted to see if there was anyway to make it easier.
I would cook the chicken in batches and the sauce in one large batch then transfer to a large dish as you mentioned to keep warm. Best of luck! 🙂
Thank you it was excellent!
This recipe looks delish and I’m planning on making it tonight! Any suggestions on the fresh herbs?
Basil, Thyme, or oregano will work great!
This dish was very good, though is it only me, or is the sauce much more soupy than it is “creamy”. I’m not a seasoned cook by any stretch of the imagination, but I can’t see how heavy cream and Parmesan cheese (only a 1/4 cup) are suppose to “thicken up” all on their own (as it didn’t really, for me). And I didn’t feel like adding cornstarch or flour – I just hoped it was a recipe that was actually accurate..
The sauce needs to cook down a bit. Put your burner to med high or even high and get a nice simmer going, small slow bubbles. Be aware high heat can quickly scorch you sauce. The sauce should steam a little for at least 2 minutes. This will reduce the liquid out and your sauce will tighten up.
I added butter to the cooked mushrooms, onion, garlic and seasonings then added flour to the melted butter. Stir together and heat for 1 min then I added some chicken broth heated that for a few minutes then added the cream and Parmesan. Turned out perfect and had some thickness to it.
I absolutely love this recipe and so does my entire family!! I am a wife and a mother of 5 for finding a recipe that is not only delicious but lived by EVERYONE is amazing. Thank you so much for sharing you great recipes with us. You are great at what you do, and I appreciate you 🙂
Thanks so much for taking the time to leave this review, Mindie! It means so much knowing that you and your family are enjoying my dishes <3
I have made this several times now and it’s so so good! I add two good hand fulls of baby spinach at the end for veggies to.
Then pile it in some collie mash, YUMMY!
Loved this!!! My family loves mushrooms so I’ll double the mushrooms next time. It’s a very easy and fast recipe! Thank you!
This is absolutely delicious!! A must make for those who haven’t tried it!!! Thank you for this recipe 💙!!!
Does anyone know how long this will keep for?
It should be good 2-3 days in the fridge.
Is there a way to make this in a crockpot? I love this recipe but don’t have time to cook at night! Thank you!
I haven’t tried it in the crockpot so I can’t say. Sorry!
Absolutely gorgeous what else is there to say. I will be making this very regularly
Thanks for the kind words, Sue! Glad you enjoyed it <3
Delicious! Exact dish I’ve been looking for and it did not disappoint. Saved and will be making again for sure!
This was very delicious.. Will be making again and again. Thanks for recipe.
My pleasure, Michelle <3
Will cream cheese work instead of heavy cream?
Yes, cream cheese will work but the flavor and texture will be slightly different.
SO, so SO good! We ate up every last bite. I wilted a couple handfuls of spinach in the sauce at the end. We will definitely make this again.
This was delicious! Added spinach just cause.
The only down TO THIS CHICKEN, no left overs. My family ani i ate it all
My husband licked the plate clean. We loved this so much!!
I made this last and it was fantastic! Everyone loved it, even my very picky 10 year old! Thank you for such a delicious and easy recipe!
Just what I wanted.. HAVEN’T made it yet, but I will soon and I know I’m gonna love this..
THANk you soo much for sharing..
You’re welcome, Shane! Enjoy 🙂
i was looking for a sauce to use on chicken because i had leftover rotisserie chicken. I just made the sauce and added the pre-cooked chicken and it was delicious!!
Great idea to use rotisserie chicken!
A big hit tonight! Will be making this again.
This recipe is awesome!! Really loved it. I added bacon and had it over broccoli and cauliflower rice. Delicious!!
First time making it and it turned out great, thank you 😉
This was so good! I substituted the cream from a can of coconut Milk for the heavy whipping cream and it was amazing!
Thanks for the feedback, Emily. Great substitution!
great stuff…. can one substitute and use ordinary milk…
Curious if this can be made in the instant pot. It looks amazing!
I haven’t tried making this in the instant pot and I don’t see the need to because the cuts of chicken cook very quickly. I would make it in the instant pot if you are using thighs or large cuts of chicken.
Made it tonight for dinner. Excellent! Will make again……soon!
Yum, glad you enjoyed it!
very good but some major changes needed. 1) use 1 1/2 lbs chicken breast 2) reduce cream to 1 cup only as there was too much sauce. very good recipe.
hOW ARE THESE MAJOR CHANGES? tHAT IS PREFERENCE.
WOW WOW WOW!!! This was aMaziNg!
Made it last night for dInner And it was a winner!
Absolutely fantastic! Entire family loved it. Easy to double to feed a few extra. No leftovers tonight!
This is insanely delicious! Very creamy texture
this was delicious. quick and easy. few ingredients. just what I am looking for. I am sick of cooking but I love to eat. this will be my site for recipes.
The Creamy chicken parmesan was delicious and so easy to make. I will make it again and maybe change the seasonings and I will be using this site for all my recipes. I want easy quick and delicious and I think I found it here.
This is so easy and so delish! I like a recipe you can make easily after a day
of work. I used zoodles with it and a green salad. I just love your site and
have passed many recipes on to others as well. Thanks for all you do!!
Thoughts on using a can of cream of mushroom instead of the heavy cream?
I love your recipes 😘
All that i can say about this Recipe IS it is DELICIOUS
My daughter loves this. I’m wondering if the sauce can be frozen and still good
So easy to prepare and fast. I added some chilli flakes because the uk Cream made it a bit sweet. Salt content fine. Will definitely make again. INGREDIENTS IN LARDER OR FRIDGE SO Great for ‘pop-in’ guests.