Creamy Parmesan Chicken with Garlic Mushrooms

Why You’ll Love This

This is the kind of weeknight dinner that feels far more impressive than the effort involved. One pan, 30 minutes, and you’ve got chicken sitting in a sauce so good you’ll want to eat it with a spoon. The Parmesan melts into the cream to give it that silky, slightly salty depth that makes the whole thing feel genuinely restaurant-worthy — without a single gram of pasta in sight.

Ingredients

• 2 large chicken breasts (approx. 600g total)
• 250g chestnut mushrooms, sliced
• 30g unsalted butter, divided
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp dried oregano, divided
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp tomato purée
• 120ml chicken stock
• 120ml double cream
• 40g Parmesan, finely grated
• Fresh flat-leaf parsley, chopped, to serve
• Pinch of chilli flakes, to serve (optional)

Method

1. Slice each chicken breast horizontally through the middle to create two thinner fillets — this ensures even cooking and avoids dry, chewy edges. Pat dry with kitchen paper and season well with salt, pepper, and half the oregano on both sides.
2. Heat 20g of the butter and the olive oil in a large frying pan over medium-high heat until foaming.
3. Add the chicken fillets and cook for 3–4 minutes per side until golden and just cooked through. Don’t overcook — chicken breast goes from perfect to dry very quickly. Transfer to a plate and set aside.
4. Reduce the heat to medium and add the remaining 10g of butter to the same pan.
5. Add the onion and cook for 3 minutes until softened, then add the garlic and remaining oregano and cook for a further minute until fragrant.
6. Add the mushrooms and cook for 3–4 minutes until they release their liquid and start to colour.
7. Stir in the tomato purée, then pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
8. Pour in the double cream and stir in the Parmesan. Simmer gently for 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning.
9. Return the chicken to the pan and spoon the sauce over. Simmer for 2 minutes to heat through — no longer, or the breast will tighten up.
10. Serve scattered with chopped parsley and chilli flakes, alongside cauliflower rice or steamed green beans.

Tips & Swaps

• Slicing the breast horizontally is the single most important step — it halves the thickness so the chicken cooks quickly and evenly without drying out.
• Keep the heat gentle when making the sauce — double cream can split if it gets too hot. If it starts to look grainy, take it off the heat and stir in a splash of cold water.
• Chestnut mushrooms give the best depth of flavour here, but closed-cup mushrooms work fine, or try a wild mushroom mix from M&S for something a bit special.
• Leftovers keep well in the fridge for 2 days — reheat gently on the hob with a splash of water to loosen the sauce.

Key Takeaways

• Net carbs: 5g per serving — suitable for keto and low-carb diets
• Cook time: 30 minutes total (10 prep + 20 cook)
• Key ingredient: Chestnut mushrooms (they provide a much deeper, earthier flavour than standard white mushrooms).
• Best for: A quick, one-pan weeknight dinner that feels sophisticated enough for a date night.