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Creamy Parmesan Garlic Mushroom Chicken
Serves 4
This is easy one skillet dinner makes a savory and delicious dinner.
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  1. 4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thick
  2. 1 tablespoon olive oil
  3. 3 tablespoons unsalted butter
  4. 10 ounces cremini mushrooms, thinly sliced
  5. 1/2 medium yellow onion, diced
  6. 1/2 teaspoon kosher salt, plus more for seasoning
  7. 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  8. 4 cloves garlic, minced
  9. 2 tablespoons all-purpose flour
  10. 1 cup half-and-half or whole milk
  11. 1/2 cup low-sodium chicken broth
  12. 1/2 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
  13. 2 tablespoons chopped fresh parsley leaves
  1. Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
  2. Heat the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches if necessary, add the chicken and sear until deeply browned on the bottom, 5 to 7 minutes.
  3. Flip with tongs and sear the other side until browned, 5 to 7 minutes. Transfer the chicken to a plate; set aside.
  4. Reduce the heat to medium and melt the butter in the skillet. Add the mushrooms, onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally until tender, about 7 minutes. Add the flour, stir to evenly coat the vegetables, and cook for 1 minute.
  5. Stir in the half-and-half or milk and broth until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer and stir in the Parmesan. Return the chicken to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes. Sprinkle with additional Parmesan and the parsley before serving.
  6. Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
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