Creamy Parmesan Garlic Mushroom Chicken
This low-carb Creamy Parmesan Garlic Mushroom Chicken dish features chicken in a creamy sauce loaded with mushrooms, garlic, spinach, and sundried tomatoes. Comfort food at its finest!
Servings: 4
Calories: 625kcal
Ingredients
- 8 ounces button mushrooms
- 1 shallot
- 3 garlic cloves
- ⅓ cup sun-dried tomatoes
- 3 tablespoons olive oil divided
- 1 ⅓ pounds boneless skinless chicken breast cutlets
- ¼ cup white wine
- 7 ounces heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese plus more for garnish
- 2 cups baby spinach
- kosher salt
- freshly ground black pepper
Instructions
- Wipe mushrooms with a damp paper towel to remove any dirt. Slice into ¼-inch thick slices.
- Chop shallot (you should end up with about 1.5 tablespoons) and mince garlic cloves.
- Slice or chop sun-dried tomatoes into small pieces.
- Heat 2 T. olive oil in a 12-inch nonstick skillet over medium-high heat.
- Sprinkle chicken cutlets with salt and pepper and place in pan without overlapping. If they don’t fit in the pan without overlapping, cook half at one time and repeat. (If you crowd the chicken into the skillet, the cutlets will not brown.)
- Cook until bottom is browned, about 4-5 minutes.
- Then turn over and cook for another 3 minutes until browned and cooked through. Test with an instant-read thermometer—the internal temperature should read 165 Fahrenheit or 74 degrees Celsius.
- Remove from pan and put on a plate while you cook the mushrooms.
- Add another tablespoon of olive oil, then mushrooms and shallots.
- Season with salt and pepper.
- Cook until mushrooms release their moisture and start to brown, stirring occasionally, about 4-5 minutes.
- Add garlic and cook for 1 minute.
- Add wine and cook until it evaporates.
- Add cream, chicken broth, parmesan cheese, and sun-dried tomatoes and cook until sauce is thickened, about 3-5 minutes.
- Add spinach and cook until wilted, about 1 minute.
- Add chicken back to the sauce to warm up.
- Sprinkle with additional grated parmesan to serve.
Notes
Make-Ahead Notes:
This dish will last for 3-4 days in the refrigerator in an airtight container. I don't recommend freezing it, as the cream sauce will separate when defrosted.
Expert Tips:
If you don’t have thin-sliced chicken cutlets, you can make them yourself by horizontally slicing regular chicken breasts in half.
Buying good-quality parmesan cheese in a block and grating it yourself will give you better flavor, and the parmesan cheese will melt easily into your sauce. Pre-grated cheese will often not melt as well, because it is made to sprinkle on top of a dish. Put your shredding disk onto your Cuisinart and you can grate your parm in seconds!
Nutrition
Calories: 625kcal | Carbohydrates: 13g | Protein: 55g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 566mg | Fiber: 3g | Sugar: 6g
