This creamy Parmesan garlic mushroom chicken features golden, juicy chicken breasts smothered in a rich, savory mushroom sauce made with garlic, heavy cream, and Parmesan. A quick, comforting meal perfect for busy weeknights!
Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
In a large skillet over medium heat, heat olive oil and butter. Add the chicken and cook for 5–7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add more butter if needed, then sauté the sliced mushrooms for 4–5 minutes until browned and tender.
Add the minced garlic and cook for about 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and bring it to a simmer.
Let the sauce simmer for 4–5 minutes until it thickens slightly. Stir in the Parmesan cheese and let it melt into the sauce.
Return the cooked chicken to the skillet, spooning the sauce over the top. Let it simmer for another 2–3 minutes.
Garnish with fresh parsley and extra Parmesan if desired. Serve immediately!