Creamy Garlic Mushroom Chicken

4.50 from 4 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch

Cuisine: American

Servings:

Calories: 621kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

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

US Customary - Metric

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.

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.

Nutrition