Creamy Garlic Chicken Mushrooms

Few dinners capture so much comfort so quickly as this creamy garlic chicken with mushrooms. It is my weeknight go to when I need something hearty yet fuss free and it feels like a dish you might order at your favorite bistro. The sauce brings everything together with a satisfying richness and just enough garlic to make you want to go back for seconds.

I made this dish the first time when we had company drop by last minute. It is now one of my most requested recipes. The creamy sauce and gentle garlic remind me why homemade always wins.

Ingredients

• Boneless skinless chicken breasts: provide tender juicy protein for the dish. Look for plump pieces with no bruising for the best texture
• Olive oil: helps brown the chicken and gives a little fruity flavor. Use a good quality extra virgin if possible
• Butter: brings richness and helps the chicken get a golden crust during searing
• Fresh mushrooms: bring an earthy savoriness to the sauce. White button or cremini mushrooms both work well but always choose mushrooms that are firm and dry
• Chicken broth: gives depth to the creamy sauce. Opt for low sodium and taste the sauce at the end to adjust the salt if needed
• Heavy cream: is the key to a silky luscious sauce. Use the freshest cream you can find for the best results
• Garlic powder: adds flavor without overwhelming. Fresh garlic lovers can add a clove or two minced if desired
• Salt and pepper: are how you round out all the other flavors. Taste as you go
• Fresh parsley: for a bright herbal finish. Curly or flat leaf both work and always chop it right before serving

Step-by-Step Instructions

Season the Chicken:

Pat chicken breasts dry with paper towels then season both sides well with salt and pepper. This builds the flavor right from the beginning and helps the chicken brown.

Sear the Chicken:

Heat olive oil and butter together in a large skillet over medium high. When the butter is bubbling add chicken in a single layer. Let it cook undisturbed for a full five minutes to get a deep golden crust then flip and repeat on the other side. Take the chicken out and set aside on a plate. Do not wipe out the pan.

Cook the Mushrooms:

Add the sliced mushrooms to the same pan. Sauté over medium heat for about five minutes stirring now and then. Let them take on golden color without crowding so they release their moisture and concentrate their flavor.

Make the Sauce:

Pour chicken broth and heavy cream into the pan with the mushrooms. Use your spatula to scrape up any brown bits stuck to the bottom because they hold tons of savory flavor. Sprinkle in the garlic powder as well as more salt and pepper to taste. Stir the sauce gently until smooth.

Simmer with Chicken:

Nestle the seared chicken breasts back into the skillet and spoon some sauce over each piece. Turn the heat to low and cover the pan. Simmer for ten to fifteen minutes or until the chicken reaches 165 degrees internal temperature. This gently cooks the meat all the way through while the sauce thickens.

Finish and Serve:

Take the pan off the heat and scatter freshly chopped parsley over the top. Taste and add extra pepper if you want a little kick. Serve the chicken hot with plenty of sauce ladled over your favorite side.

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My favorite part is the mushrooms which soak up all the garlicky cream. I remember teaching this to my niece who swore she hated mushrooms but ended up scraping the pan for more. That sauce is magic I promise.

Simple Ways to Store Leftovers

Let the dish cool completely then transfer to an airtight container. It keeps well in the refrigerator for up to three days. Gently reheat in a covered saucepan over low heat or use the microwave but do not boil or the sauce may separate.

Swaps for Every Pantry

No cream on hand Try using half and half for a lighter sauce though it will not be quite as thick and luscious. If you only have bone in chicken just increase simmer time until cooked through. Swap in baby spinach in the sauce or a little lemon zest for a brighter twist.

How to Serve It

This creamy garlic chicken is a dream over mashed potatoes rice or wide egg noodles. For a lighter take serve it with steamed green beans or over spiralized zucchini. Sop up any leftover sauce with warm bread.

A Little History of Creamy Chicken

Dishes pairing chicken with a cream sauce and mushrooms date back centuries in French and Italian cooking. They were once considered luxury meals for special occasions but today recipes like these are classic comfort food here too.

Frequently Asked Questions

→ What kind of mushrooms should I use?

White button or cremini mushrooms work well. You can also experiment with other varieties like shiitake or oyster mushrooms for a different flavor profile.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used. They may require a slightly longer cooking time to ensure they are fully cooked through.

→ How can I thicken the sauce if it's too thin?

Mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Whisk the slurry into the sauce and simmer until thickened.

→ What's a good side dish to serve with this?

This dish pairs well with rice, pasta, mashed potatoes, or even mashed cauliflower for a low-carb option. A simple green salad also complements the richness of the sauce.

→ Can I make this ahead of time?

Yes, this dish can be made ahead of time and reheated. The sauce may thicken slightly upon refrigeration, so you may need to add a splash of broth or cream when reheating.

→ Can I add vegetables other than mushrooms?

Absolutely! Spinach, broccoli, or bell peppers would be delicious additions. Add them to the skillet along with the mushrooms for the best results.