Full of garlicky goodness, this Creamy Garlic Mushroom Chicken has perfectly seared tender chicken breasts smothered in a rich parmesan cheesy sauce full of mushrooms that is unbelievably good and simple to make! It’s an easy one-pan 30-minute recipe that is refined in flavor, but requires no fancy ingredients or advanced cooking skills!
Easy Creamy Garlic Mushroom Chicken Recipe
If you love mushrooms and garlic then this recipe is going to be a hit in your house! Just like my Mushroom Pork Chops, this dish is loaded with mushrooms in a creamy sauce! Yet, of course in this case it’s chicken and it’s full of lots of garlic! However, don’t let that scare you. The garlic is perfectly balanced and when combined with the mushrooms, chicken, and cheesy cream sauce it’s so darn good.
But, as I said, it’s definitely one for the garlic lovers! That being said, let’s not forget that there are no rules in cooking. So you can use less garlic if you like or add even more. Yet, regardless of how much garlic you use, it should be freshly minced for the most flavor. When the star ingredient is garlic it does make a difference.
I typically serve this creamy garlic mushroom chicken with a carb like my comforting Buttered Noodles or Oven Roasted Potatoes. But you can serve it with simple steamed rice if you like to cut back on calories or even just Air Fryer Roasted Vegetables. It’s a really versatile dish that your family is sure to love!
Why You’ll Love This Creamy Garlic Mushroom Chicken
- Simple Recipe! You can make this quick and easy one-pan chicken recipe in about 30 minutes with common ingredients that you find in any market.
- Garlicky Mushroom Chicken! Coated in a sauce loaded with lots of garlic, parmesan cheese, and flavorful perfectly sauteed cremini mushrooms this chicken dish is super delicious.
- Versatile Recipe! You can serve this creamy garlic mushroom chicken with potatoes, rice, or pasta. And if you’re keto just omit the flour in the recipe and serve it with some veggies.
Ingredients You’ll Need
Chicken
- Flour – Simple all-purpose flour is all you need to dredge the chicken. You can also use a 1-to-1 gluten-free flour if you prefer and it will work just as well.
- Garlic Powder – Used to season the flour it adds a little extra garlic goodness.
- Seasonings – Salt and black pepper help to season the dredge as well.
- Chicken – I used boneless skinless chicken breasts. You could try to use boneless skinless chicken thighs if you like but you’ll have to adjust the recipe slightly.
- Butter – Always use unsalted butter to control the level of added salt.
- Olive Oil – I like to use olive oil for the flavor, but you can use vegetable oil if you prefer.
Mushroom Sauce
- Olive Oil – I prefer to use olive oil when I cook, but again you can use vegetable oil if you like.
- Butter – In cooking, always use unsalted butter unless a recipe states otherwise.
- Mushrooms – Also called baby bellas, I use cremini mushrooms. However, white mushrooms will work too.
- Seasonings – Simple salt and pepper are used to enhance the flavors of the sauce.
- Garlic – Make sure to mince your own fresh garlic cloves. Store-bought already chopped garlic will work, but it just isn’t the same.
- Chicken Broth – I always use low-sodium chicken broth to control the amount of added salt.
- Heavy Cream – Creates a creamy consistency and helps to thicken the sauce.
- Parmesan Cheese – Makes the sauce good and cheesy. Freshly grated is the best choice.
- Parsley – Used for garnishing and adds a nice fresh herb finish.
How To Make Creamy Garlic Mushroom Chicken
This recipe may sound fancy, but it’s not complicated at all! Just make sure to follow the directions and your chicken with mushroom sauce will turn out perfect!
Make The Dredge
The first thing you need to do is season the chicken. But before you do you need to pat the breasts dry with paper towels. Then mix the flour together with the garlic powder, salt, and black pepper on a shallow plate. Next, dredge the chicken breasts through the flour mixture making sure to coat them well on both sides.
Sear The Chicken
After the chicken is dredged, heat the olive oil and butter in a large skillet over medium heat. Next, add the chicken breasts and cook them for about 2 minutes on each side or until they are golden brown on both sides. Then transfer the cooked breasts to a plate and set them aside. You may need to cook the chicken in batches depending on the size of your pan.
Sauté The Mushrooms
Next, add the remaining tablespoon of olive oil and butter to the pan you just cooked the chicken. Then add the sliced mushrooms, sprinkle them with a bit of salt and pepper, and cook them for about 3 to 5 minutes or until they start to turn golden brown. It’s important to move the mushrooms around the pan as they cook.
Make The Sauce
After the mushrooms are cooked, add the garlic to the pan and cook for just another 30 seconds until aromatic. Then add the chicken broth followed by the heavy cream to the skillet and stir well making sure to get the brown bits off the bottom. Now, simmer the sauce over low heat for about 3 to 4 minutes so that it can reduce and thicken up. Then stir in the parmesan cheese and taste the sauce. If it needs more salt and pepper, now is the time to adjust the seasonings.
Finish The Dish
Once the mushroom sauce is ready, put the cooked chicken breasts back into the skillet. Then spoon some of the sauce over the chicken and serve with some creamy mashed potatoes and roasted green beans if you like.
How Do You Know When The Chicken Is Done?
When chicken is done the juices will run clear and it will no longer be pink. But the best way to know if it’s fully cooked is by checking the internal temperature with a digital cooking thermometer. Chicken is considered fully cooked once it has reached an internal temperature of at least 165°F (75°C).
Can I Use Milk Instead Of Cream?
Yes, you can. You can even omit the heavy cream if you like. However, keep in mind that this will change the consistency of the sauce. Heavy cream helps to thicken the sauce a bit. Half and half is probably a better choice over milk if you have it on hand.
Expert Tips
- Pat the chicken dry. This helps the flour mixture to adhere to the breasts better and create a better sear. If the breast has excess moisture the flour will just get gummy.
- Deglaze properly. When making the sauce, do a good job of scraping up all those brown bits on the bottom of your pan. That’s how you make really flavorful sauce.
- Season at the very end. Taste the sauce one last time when the dish is complete and then add salt if needed. If you add salt before the sauce has reduced it can turn out really salty.
Storage
Leftover creamy garlic mushroom chicken will keep in the fridge for up to 4 days or in the freezer for up to 3 months in an airtight container. To reheat, just cover it and put it in the microwave for a few minutes on medium power, or reheat it in a saucepan. However, if the chicken has been frozen it’s best to let it thaw out overnight in the fridge before reheating.
Other Delicious Chicken Recipes To Try
- Chicken Orzo Pasta Salad
- Chicken Tikka Masala
- Creamy Chicken Piccata
- Southwest Chicken And Rice Skillet
- Creamy Chicken Gnocchi
- Chicken And Mushrooms In Creamy Dill Sauce
Craving More? Follow Along:
Creamy Garlic Mushroom Chicken
Equipment
Ingredients
Chicken
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 medium chicken breasts boneless and skinless, cut in half lengthwise
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil
Mushroom Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 8 ounces cremini mushrooms sliced
- salt and pepper to taste
- 3 cloves garlic minced
- ½ cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- In a shallow plate, combine the flour with the garlic powder, salt and pepper. Dredge the chicken breasts through the flour mixture, making sure they're fully coated on both sides.
- Heat the olive oil, and butter in a large skillet over medium heat. Add the chicken breasts and cook for about 2 minutes per side until golden on both sides. Transfer to a plate.
- Add the remaining tablespoon of olive oil and butter. Add the sliced mushrooms and season with salt and pepper. Cook for about 3 to 5 minutes until the mushrooms turn golden brown.
- Add the garlic and cook for another 30 seconds until aromatic. Add the chicken broth to the skillet, followed by the heavy cream and stir well. Cook for a couple minute over low heat until sauce reduces a bit. Stir in the Parmesan cheese, taste for seasoning and adjust as needed.
- Add the chicken back to the skillet, spoon some of the sauce over the chicken. Serve with mashed potatoes and green beans.
Tips & Notes:
- Pat the chicken dry. This helps the flour mixture to adhere to the breasts better and create a better sear. If the breast has excess moisture the flour will just get gummy.
- Deglaze properly. When making the sauce, do a good job of scraping up all those brown bits on the bottom of your pan. That’s how you make really flavorful sauce.
- Season at the very end. Taste the sauce one last time when the dish is complete and then add salt if needed. If you add salt before the sauce has reduced it can turn out really salty.
- This mushroom chicken will keep in the fridge for up to 4 days or in the freezer for up to 3 months in an airtight container. To reheat, just cover it and put it in the microwave for a few minutes on medium power, or reheat it in a saucepan. However, if the chicken has been frozen it’s best to let it thaw out overnight in the fridge before reheating.
This was really good. Sauce is yummy. I don’t quite understand that it says to use unsalted butter, but in 2 areas, it says salt and pepper to taste. I followed the instructions, however.
The reason I always use unsalted butter is because then I can control how much salt I add to my dishes, however, you can always use salted butter.