Creamy Mushroom Parmesan chicken tastes indulgent, but is low in calories and points. It’s an impressive meal to serve to guests while still keeping on track.
If I had to choose one WW-friendly dish to make for the rest of my life, it would be Creamy Mushroom Parmesan Chicken. I know that sounds dramatic, but just trust me on this.
I’ve made it for guests and they always tell me it’s one of the best dishes they’ve tried. I never even told them it was low in points.
It seems so fancy and decadent because of that sauce. As Julia Child taught me, white wine and cream are a match made in culinary heaven. I would watch reruns of her classic show on public access TV as a child, so I always knew that butter, cream, and white were all you needed to make anything taste fabulous.
That’s definitely still true. I just needed to find ways to make that magical combo a little more sustainable when thinking of my health. That’s where the idea for this dish started.
I’m a fan of all things creamy, so if you end up liking this dish, you can try these ones, too!
- Turkey Meatballs in Dijon Gravy
- One-Pot Louisiana Chicken Pasta
- Penne alla Vodka
- Chicken Tikka Masala
- Creamy Cajun Pasta
How to lighten it up
After testing a lot of different variations, I found that the butter wasn’t necessary in a dish like this. We can also swap out heavy cream for half and half.
Although many of you have told me you’ve had success using fat-free half and half in this recipe, I really prefer the full-fat version here. The fat free versions are usually highly processed with added sugar.
Small amounts of fat here and there keep you more satisfied. It’s definitely worth it to me to go with the full-fat in the this recipe.
You’ll be surprised by how much flavor and complexity you can get out of a dish that takes only 30 minutes to make!
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Creamy Mushroom Parmesan Chicken
Ingredients
- 3 large chicken breasts, cut in half lengthwise
- 2 tsp olive oil
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 3/4 tsp dried thyme, or 2 tsp fresh thyme
- 1/3 cup dry white wine
- 1/2 cup half and half
- 1 cup almond milk
- 1 1/2 tsp cornstarch
- 1/2 cup grated parmesan cheese
- 1/2 tsp kosher salt
- freshly ground black pepper to taste
Instructions
- Salt and pepper chicken. Heat a large skillet to medium-high and add olive oil, then sear the chicken, about 5 minutes a side. Make sure you get a nice sear on the chicken to add depth to the sauce. There should be lots of browned bits in stuck to the skillet. Move chicken to a plate and cover with tinfoil.
- In the same pan, saute garlic in cooking spray for 30 seconds. Add mushrooms, thyme, a pinch of salt. Brown mushrooms, then deglaze pan white wine. Scrape the bits from the bottom of the pan and cook until wine is evaporated and mushrooms are soft, about 5 minutes
- Whisk half and half, almond milk, and cornstarch together in a separate bowl. Add to the pan, bring to a low boil, then simmer until slightly thickened, about 5 minutes.
- Add parmesan and stir until melted into the sauce. Place chicken and juices back in the skillet and simmer until chicken is heated through.
That meal looks amazing? I was wondering if you used non fat half and half and unsweetened almond milk. It doesn’t mention either of those. Thanks!
I use unsweetened almond milk and regular half and half.
I thought it was great. I just added another teaspoon of cornstarch and cooked it together longer to get the sauce a little thicker. My husband doesn’t like mushrooms and he actually liked it. Delicious! Thank you!
Love hearing that! It’s always a good sign when you can convert a mushroom skeptic. 🙂
Going to make this one tonight. I don’t know if we have white wine. I guess a cabernet would work too??
You could use chicken stock instead. Not sure about a red wine, but I bet it would taste great just different than these flavors. Did you try it??
My family loves this recipe and request it often! I actually double it because it’s so good we like the leftovers….if there is any. Husband is also not a mushroom fan, but picks them out & loves the sauce lol.
This is so good to hear, Jaime! It’s all about that sauce. 🙂
This was beyond amazing!!!
So good to hear!
Oh my goodness, this is the tastiest thing I have ever made! Thank you sooooo much! I love white wine-y, creamy, mushrooms sauces and have really been missing them on ww 🙂
Can you use regular low fat 2% milk?
You could, but it will probably increase the points. It’s such a low point dish that I think that would be fine, though.
I made this several months ago and I can’t stop thinking about it! I need ti get this on my meal plan again soon!!
This was delicious! I swapped Nutpods Original creamer for the almond milk and I think it made it even creamier. I have leftovers for lunch today and I can’t wait to eat them!
This was fantastic!! But just wondering, I entered the ingredients into the recipe builder for Blue and it came out to 5 points. Even if it is 2 points more it’s worth it!!! Thank you!
Hmm that’s so weird! Still comes out as 3 in my app. Maybe different brands that we’re using? But I agree that it is totally worth 5 points on any plan!
One of my favorite meals!
What a great recipe!!!! I had the chicken already cooked so it made it super easy to put together. I thickened the sauce a bit more but otherwise made it like it was written. I had basmati rice with it and sauce was so good-thanks for another winner!!!
This was delicious, but when I enter your numbers on my purple plan, it’s 6 points. And my app requires sodium measurement as well.
Glad you liked it! Mine still shows up the same in the app, so maybe the ingredients you sued were different than mine?My recipe cards don’t have a section for sodium, but you can find that by using MyFitnessPal.
This was delicious! I used 1/2 cup of sour cream instead of half and half. No almond milk and 1/2 cup of low sodium chicken broth instead of wine. It was a hit with my guy, will definitely be a regular dish! Thank you
Can I sub regular milk for almond milk?
Sure–skim milk will work.
Is it enough sauce to serve as a pasta?
I think so, but you could double the sauce recipe and it would still be pretty low cals/points!