Chicken with Creamy Parmesan Mushroom Sauce – sautéed chicken breast in a creamy cheesy savory sauce with no heavy cream! It’s full of tender chicken, mushrooms, chicken stock, cream cheese, Parmesan cheese, Worcestershire sauce, fresh parsley, onion and garlic powder.
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When I think about a creamy mushroom sauce my mind automatically goes to childhood memories of Campbell’s Cream of Mushroom Soup. Can you relate?
And whether it was used to make green bean casserole or just heat and eat straight from the can, I think many of us grew up with it as a staple in our diets.
Don’t worry, I’m not using it in my recipe today – just having a nostalgic moment over here.
Today’s mushroom cream sauce is made with fresh sautéed mushrooms, chicken stock, cream cheese, Parmesan, Worcestershire sauce, and some herbs and spices. It is so flavorful and the perfect creamy mushroom sauce for chicken.
Yes, I do believe the two were meant to comingle in the same pan to create a delicious and creamy chicken and mushroom recipe like this Chicken with Creamy Parmesan Mushroom Sauce!
It is sooo good my friend! I’m drooling all over my computer just thinking about it.
I understand that many people don’t appreciate mushrooms as much as I do. I think it’s a texture thing that probably turns them off. I for one love their savory umami flavor and how they become a sponge to soak up the tastes that surround them.
Mmm, mmm… I am a major mushroom fan!
Mushrooms are just as healthy as they are delicious. In fact research has indicated that “mushrooms have possible anti-cancer, antiviral, anti-inflammatory and liver protective activities.”
But wait, there’s more… There are numerous vitamins in mushrooms!
The nutritional value of mushrooms:
- They are a good source of potassium. In fact 5 white button mushrooms have more potassium than an orange.
- They are also a good source of copper, niacin (vitamin B3), pantothenic acid (vitamin B5), potassium, phosphorus, and iron, depending on the variety.
- Mushrooms can also be excellent sources of vitamin D if they have been exposed to ultraviolet light right before or after harvesting.
- How many calories in mushrooms? One cup of raw mushrooms contains only 15 calories.
- How many carbs in mushrooms? Mushrooms are actually a low carbohydrate food choice. One cup of raw mushrooms contains just over 2 grams of carbs.
- Is there fiber in mushrooms? Mushrooms are a good source of certain soluble fibers. The net carbs, after subtracting fiber, is 1.6 grams per cup.
- Is there protein in mushrooms? Mushrooms do provide just a bit of protein – around 2 grams per cup.
And to keep your mushrooms from losing all their nutritional value, you’ll need to know how to store them properly…
The best way to keep your mushrooms is to refrigerate them in a paper bag. Using plastic or an airtight container will only make them spoil faster. Speaking of which…
How long do mushrooms last?
- Fresh whole mushrooms last in the fridge for 4-7 days.
- Fresh sliced mushrooms last 1-2 days.
- Cooked mushrooms last in the fridge 3-5 days, and 10 to 12 months in the freezer.
- Discard the mushrooms if they become slimy, discolored and have a funky smell.
Who knew that these little savory sponges were so good for us?? I’m thinking I need to be eating them more often – how about you?
To get you started, here are some other tasty recipes that I’ve created that include the ever-healthy mushroom:
- Marsala Chicken Orzo Skillet
- Easy Chicken Miso Ramen
- Chicken Cannelloni
- Healthy Kale Egg Breakfast Cups
And quite honestly today’s Chicken with Creamy Parmesan Mushroom Sauce needs to go to the top of your must-make mushroom dish list!
It’s creamy and cheesy and all kinds of savory hearty yumminess!
To make this chicken with creamy parmesan meal:
The recipe requires less than 30 minutes and would be delicious served over some zucchini noodles, spaghetti squash, quinoa, pasta and of course rice.
You start by sautéing some seasoned chicken breasts over medium high heat for 4-6 minutes per side, depending on the size of your chicken breasts. The chicken breast cooking temp you’re looking to achieve is 165 degrees. You can use a digital meat thermometer (<- my fave!) to take all the guesswork out and deliver moist tender chicken every time.
Next, you sauté your sliced mushrooms for about 3 minutes, flipping to brown both sides. Then set aside with the chicken.
Then add in your chicken stock and deglaze the pan (just heat up the stock a bit, and use a spatula to scrape off any of the cooked residue on the bottom of the pan.)
Next add the Worcestershire sauce, garlic and onion powder.
Then stir in the cream cheese and Parmesan cheese until it creates a creamy sauce.
Then add the parsley, cooked mushrooms and chicken back into the pan and coat with the sauce and serve!
Chicken with Creamy Parmesan Mushroom Sauce – a delicious and easy chicken breast dinner full of all kinds of delicious savory goodness!
A super easy weeknight dinner recipe full of tender chicken, mushrooms, and cheese!
- 4 boneless skinless chicken breasts
- salt and pepper to season chicken
- 2 tablespoons olive oil more if needed
- 8 ounces mushrooms thinly sliced
- 1¼ cup chicken stock
- 8 ounces cream cheese I used full fat but you can use low fat if preferred.
- 1/3 cup Parmesan cheese
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons chopped fresh parsley more for garnish
Season chicken breasts with salt & pepper, then sauté in olive oil over medium high heat for 4-6 minutes per side, until the internal temp reaches 165F. Remove chicken and allow it to rest on a plate.
Sauté sliced mushrooms for about 3 minutes, flipping to brown both sides. Set aside with the chicken.
Add chicken stock and deglaze the pan (just heat up the stock a bit, and use a spatula to loosen any of the cooked residue on the bottom of the pan).
Add Worcestershire sauce, garlic powder, and onion powder. Stir in the cream cheese and Parmesan cheese until it creates a creamy sauce. If the sauce is too think add a little more chicken stock.
Add parsley, cooked mushrooms, and chicken back into the pan and mix together, coat with sauce, and serve.
Serve over zucchini noodle for a satisfying low-carb dinner!
Add more chicken stock if the sauce gets too thick or to reheat.