Creamy Parmesan & Herb Chicken 

With Mushroom Sauce


Time Required

45 Minutes



Cooking Level



  • 1kg chicken fillets
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 200g mushrooms, sliced
  • 300ml double cream
  • 50ml white wine or chicken broth (as an alternative to wine)
  • 2 tbsp fresh parsley, chopped (plus some for garnish)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 50g grated Parmesan cheese

Steps for cooking

Season the chicken fillets with salt and pepper on both sides. In a large pan, heat the olive oil over medium heat. Once hot, add the chicken fillets. If your fillets are of average thickness, cook for about 6-7 minutes on each side or until they are golden brown and fully cooked through. For thicker fillets, you might need to adjust the cooking time. The chicken’s internal temperature should reach a safe 75°C (165°F). Transfer the fillets to a plate and let them rest.

Mushroom Sauce: In the same pan, add a little more olive oil if needed and sauté the minced garlic until fragrant. Add the sliced mushrooms and cook until they have browned and reduced in size. Pour in the white wine or chicken broth and let it reduce by half. Lower the heat and pour in the double cream. Mix well. Add the dried thyme, rosemary, and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste. Let the sauce simmer for a few minutes until it thickens slightly.

Combine & Serve:

Return the rested chicken fillets to the pan and coat them with the creamy mushroom sauce. Let them simmer in the sauce for 2-3 minutes. Garnish with the additional fresh parsley and serve. For best results, pair this dish with steamed vegetables or a side of mashed potatoes. Enjoy your meal!

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