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Creamy Mushroom Chicken

Total Time

Prep/Total Time: 30 min.


6 servings

I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 cup sliced fresh mushrooms
  • 1/4 cup butter
  • 4-1/2 teaspoons all-purpose flour
  • 1 cup milk
  • 3/4 cup grated Parmesan cheese, divided
  • Minced fresh parsley
  • Hot cooked pasta


  1. Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm.
  2. In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.

Nutrition Facts

1 each: 309 calories, 19g fat (9g saturated fat), 97mg cholesterol, 338mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 29g protein.

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