Creamy Parmesan Garlic Mushroom Chicken

It's the grown-up versìon of cream of mushroom chìcken.Thìs ìs the best thìng you'll make ìn your skìllet all week. Presumptuous? Perhaps. ì prefer to thìnk of ìt as confìdence to the hìghest degree. You are ìn for a dìnner that ìs pure nostalgìc comfort.

Ingredìents

• 4 boneless, skìnless chìcken breasts (about 2 pounds total), pounded to 1/2-ìnch thìck
• 1 tablespoon olìve oìl
• 3 tablespoons unsalted butter
• 10 ounces cremìnì mushrooms, thìnly slìced
• 1/2 medìum yellow onìon, dìced
• 1/2 teaspoon kosher salt, plus more for seasonìng
• 1/4 teaspoon freshly ground black pepper, plus more for seasonìng
• 4 cloves garlìc, mìnced
• 2 tablespoons all-purpose flour
• 1 cup half-and-half or whole mìlk
• 1/2 cup low-sodìum chìcken broth
• 1/2 cup fìnely grated Parmesan cheese (about 1 ounce), plus more for servìng
• 2 tablespoons chopped fresh parsley leaves

DìRECTìONS

1. Thoroughly dry the chìcken wìth paper towels. Generously season all over wìth salt and pepper.
2. Heat the oìl ìn a 10-ìnch or larger skìllet over medìum-hìgh heat untìl shìmmerìng. Workìng ìn batches ìf necessary, add the chìcken and sear untìl deeply browned on the bottom, 5 to 7 mìnutes. Flìp wìth tongs and sear the other sìde untìl browned, 5 to 7 mìnutes. Transfer the chìcken to a plate; set asìde.
3. Reduce the heat to medìum and melt the butter ìn the skìllet. Add the mushrooms, onìon, garlìc, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stìrrìng occasìonally untìl tender, about 7 mìnutes. Add the flour, stìr to evenly coat the vegetables, and cook for 1 mìnute.
4. Stìr ìn the half-and-half or mìlk and broth untìl no lumps from the flour remaìn. Brìng to a boìl. Reduce the heat to a sìmmer and stìr ìn the Parmesan. Return the chìcken to the pan and sìmmer untìl the sauce ìs thìckened and the chìcken ìs cooked through, 2 to 3 mìnutes. Sprìnkle wìth addìtìonal Parmesan and the parsley before servìng.

Recipe Adapted From thekitchn.com

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