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This creamy garlic chicken with mushrooms is a quick and delicious way to get a comforting meal on the table. Tender chicken breasts are seared to a golden brown and then simmered in a silky garlic sauce with earthy mushrooms. The whole dinner comes together in under 30 minutes, making it perfect for busy weeknights when you want something rich yet fuss-free.
I first made this when friends dropped in unexpectedly. It quickly became one of my most requested recipes. The creamy garlic sauce has that perfect richness that makes dinner feel extra special without extra effort.
Ingredients
- Boneless skinless chicken breasts: provide tender juicy protein for the dish. Look for plump pieces without bruising to ensure great texture
- Olive oil: helps brown the chicken and adds a little fruity flavor. Use good quality extra virgin if possible
- Butter: brings richness and helps the chicken get a golden crust during searing
- Fresh mushrooms: add earthy savoriness to the sauce. White button or cremini mushrooms both work well. Always choose mushrooms that are firm and dry for best flavor
- Chicken broth: gives depth to the creamy sauce. Opt for low sodium so you can control seasoning at the end
- Heavy cream: is the key to a silky luscious sauce. Use the freshest cream you can find for the richest result
- Garlic powder: adds flavor without overwhelming the dish. If you love garlic, feel free to add a clove or two of minced fresh garlic instead
- Salt and pepper: are essential to bring all the flavors together. Taste as you cook to get it just right
- Fresh parsley: adds a bright herbal finish. Use curly or flat leaf and chop just before serving
Step-by-Step Instructions
- Season the Chicken:
- Pat the chicken breasts dry with paper towels then season both sides generously with salt and pepper. This builds flavor from the start and helps the chicken brown nicely.
- Sear the Chicken:
- Heat olive oil and butter together in a large skillet over medium high heat. When the butter bubbles, add the chicken in a single layer. Let it cook undisturbed for five full minutes to develop a deep golden crust, then flip and repeat on the other side. Remove the chicken from the pan and set aside on a plate. Do not clean the pan.
- Cook the Mushrooms:
- Add sliced mushrooms to the same pan. Sauté over medium heat for about five minutes, stirring occasionally. Make sure not to overcrowd the pan so the mushrooms can brown and release their moisture, deepening their flavor.
- Make the Sauce:
- Pour chicken broth and heavy cream into the pan with the mushrooms. Use a spatula to scrape up any brown bits stuck to the bottom as they hold a lot of savory flavor. Sprinkle in garlic powder as well as salt and pepper to taste. Stir gently until the sauce is smooth and combined.
- Simmer with Chicken:
- Nestle the seared chicken breasts back into the skillet and spoon some sauce over each piece. Turn heat to low and cover the pan. Let it simmer for ten to fifteen minutes or until the chicken reaches 165 degrees internal temperature. This cooks the chicken gently while the sauce thickens.
- Finish and Serve:
- Remove the pan from heat and scatter freshly chopped parsley over the top. Taste and add more pepper if desired for a little kick. Serve the chicken hot with plenty of sauce ladled over your favorite side such as mashed potatoes, rice, or pasta.
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My favorite part is definitely the mushrooms which soak up all that garlicky, creamy sauce. I remember teaching this recipe to my niece who was convinced she hated mushrooms but ended up scraping the pan clean just to get every last bit of sauce. That small moment showed me how this dish wins over even skeptics.
Storage Tips
Allow the dish to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to three days. Reheat gently in a covered saucepan over low heat or in the microwave, avoiding boiling which may cause the sauce to separate.
Ingredient Substitutions
If you don’t have heavy cream try using half and half for a lighter sauce; it will be less thick but still tasty. If you only have bone in chicken increase the simmer time until fully cooked. You can also swap in baby spinach or add a touch of lemon zest for a brighter touch in the sauce.
Serving Suggestions
This creamy garlic chicken shines over mashed potatoes, rice, or wide egg noodles. For something lighter, try serving with steamed green beans or spiralized zucchini. Warm bread is perfect for sopping up any leftover sauce.
A Little History of Creamy Chicken
Creamy chicken dishes with mushrooms have roots in French and Italian cooking going back centuries. Once regarded as luxurious meals for special occasions, they have now become beloved comfort foods in many homes thanks to their rich flavor and satisfying texture.
Pro Tips
- Let the chicken rest for five minutes before slicing to keep it juicy
- Don’t clean out the brown bits in the skillet they add maximum flavor to your sauce
- Fresh mushrooms truly make a difference in texture and taste so avoid canned or frozen if you can
Commonly Asked Questions
- → What type of mushrooms work best?
White button or cremini mushrooms are ideal for their firm texture and mild flavor, but shiitake or oyster mushrooms add unique notes if preferred.
- → Can chicken thighs be used instead of breasts?
Yes, thighs can replace breasts but may need additional simmering time to ensure doneness and tenderness.
- → How do I thicken the sauce if it's too thin?
Whisk a tablespoon of cornstarch with cold water to make a slurry, then stir it into the sauce and simmer until it thickens.
- → What are good side dishes for this chicken?
Serve over rice, pasta, or mashed potatoes, or pair with steamed green vegetables for a lighter option.
- → Can this dish be prepared ahead of time?
Yes, it reheats well although the sauce may thicken in the fridge; add a splash of broth or cream when warming up.
- → Are other vegetables suitable besides mushrooms?
Spinach, broccoli, or bell peppers can be added for extra color and flavor; add them during the mushroom sauté step.