This Chicken in Garlic Mushroom Cream Sauce is full of flavor and super easy to make! It’s made in 30 minutes making it a great weeknight meal!
**Photos, recipe and text updated September 2017**
I’m digging this chicken in garlic mushroom cream sauce out of the archives!! It needed a facelift and a little attention. First off the pictures had to go and I made some minor changes to the recipe. We really like this dish and I like that it doesn’t take long to make! Plus, it doesn’t make a lot of dirty dishes either!!
I like to serve this with steamed broccoli and brown rice, but any veggie of choice would be great here. It would also be great on mashed potatoes if rice isn’t your thing.
If you’re looking for a few other 30 minute meals I have this Simple Sheet Pan Salmon and Asparagus, One Pot Bacon Alfredo, or Cheese Ravioli in Creamy Mushroom Sauce.
Here’s a quick rundown on the recipe:
I opted for thinner chicken breasts because they cook quicker. The original recipe just uses the chicken breasts as is but for quite a while now they have been so huge. I usually cut them in half horizontally to make them thinner. If you can buy smaller chicken breasts then you don’t need to cut them in half, but maybe just pound them out a little so they cook more evenly.
Psssst…..here’s a little trick to help you know when your chicken is ready to flip……it won’t stick to the pan anymore. Yep, when your meat is ready to be turned it shouldn’t stick to the pan. This also is true when you are grilling!
After your chicken is cooked place them on a plate and loosely cover them with foil to help keep them warm. Now, it’s time for the mushrooms and onions! I like to make sure the mushrooms are nice and browned (but not burnt) because it adds a lot of flavor to the dish.
Now, as I have mentioned in previous posts the trick to lump free gravy is to stir the flour in with the meat. It works the same in this dish with the mushrooms and onions. Just stir in the flour after browning the mushrooms and cook it for a couple of minutes. Pour in the broth and cream and be sure to stir well and get all those browned bits up from the pan because it will add a lot of flavor and give you that golden brown gravy.
This chicken in garlic mushroom cream sauce would also be great to serve to company. Just brown your chicken in batches to make sure they don’t crowd the pan or they won’t brown very well. Enjoy!!
**Original Text published March 2015**
Happy Saturday everyone!! I hope this weekend finds you all enjoying the spring weather. I can’t stay long this morning as we are planting trees around our house this weekend!! Yea, we will have something to look at finally!! You see when we bought our house there wasn’t any landscaping AT ALL!
Not a single tree, bush, flower or even grass! That’s right folks, not even grass. We have done a lot of dirt work around our house over the past few years and last year we put in some cement patios and a sidewalk. So, slowly but surely we are getting somewhere, it just takes forever it seems like!
- 2-3 boneless chicken breasts cut in half horizontally
- 3 tablespoons olive oil
- salt and pepper to taste
- 3 tablespoons butter
- 2 cups sliced baby portobello mushrooms
- 1 small onion sliced
- 3 cloves garlic minced
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream half and half or whole milk
- 1 teaspoon minced fresh rosemary
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Heat a large skillet over medium heat. Add in the olive oil. Season the chicken breasts with salt and pepper to taste and add to heated skillet. Cook for 5-7 minutes on each side or until juices run clear. Remove from the skillet and set aside loosely covered with foil to keep warm.
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To the same skillet add the 3 tablespoons of butter along with the mushrooms and onions. Cook and stir occasionally for about 5-7 minutes or until browned to your liking. Add in the garlic and cook until fragrant 1-2 minutes.
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Stir in the flour and then the broth, cream and rosemary. Stir well to combine and scrape up all the browned bits from the bottom of the pan.
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Return the chicken to the pan and gently simmer for 2-3 minutes just to reheat.
This is totally my kind of dinner and I love that is ready in 30 minutes! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you so much Karly!!
I just wanted to drop in and say that I made this a couple nights ago after a friend linked it in a group on fb. It was a TOTAL WIN (Husband and the toddler-with-sensory-issues approved)!
I had everything on hand except fresh rosemary and cream /whole milk… Even having to use skim milk and dried rosemary, this STILL came out beautifully thick, creamy, and absolutely delicious!
I printed it out and inserted it into my regular-rotation recipe binder.
Thanks so much for sharing this!
Thank you so very much, Beth! I am so glad you and your family enjoyed this!!
Will this work fine with canned mushrooms as well?
Yes, canned mushrooms will work fine as well. Thanks for asking!
Excellent flavor…even my mushroom hating son loved it. I will be adding this one to my favorites to repeat. Thanks…
Thank you so much! I am so happy you and your family enjoyed it!!! 🙂
My family loves this recipe. Thank you so much for sharing it. I was wondering if you had a calorie count for each serving. It’s just for me lol.
I am so glad you like it!! Unfortunately, at this time I don’t have a calorie count.
Have you tried any replacement for the cream? I’m wondering if it will taste just as good by adding unsweetened almond milk.
I haven’t tried a replacement for cream. If you do please let me know how it turns out. 🙂 Thanks for commenting!
what kind of cream sauce did you use?
I used heavy whipping cream to make the cream sauce.
will it be safe to use half & half
Yes, half and half would work well. Thanks for commenting!
Thank you so much! I am looking forward to this meal tonight!! Very excited.
You are so welcome! I hope you enjoy it!
Do you think this recipe can be adapted to the crockpot? How long do you think it would take to cook on high?
While I haven’t done this in the crockpot I do think it could be done. If cooking on high the general rule is about 4 hours. What I would change is mix the flour and cream together and don’t put it in until the last 20 minutes of cooking. Dairy can curdle if cooked to long. Let me know how this works out for you. Thanks for the comment!
Would be having some friends over next weekend,will be trying this, i’m excited to try it.
Yay, I’m so excited! I hope everyone enjoys it!!
Just made this tonight and it was delicious. The only thing I changed was that I added a bit more chicken stock at the end to make sure we had plenty of sauce for some rice.
I am so glad you enjoyed it!!! And extra sauce never hurts! 🙂
Found this today!!! My hubby and I enjoyed it so much thank you!
You are very welcome and thank you for the wonderful comment!! 🙂
I made this last night for dinner, it was very tasty and easy to make. I will be adding it to my go to recipe book.
Thank you so much!! I am so glad you liked it!!! 🙂
Chanced in on this recipe and it was yummm !
I am so glad you enjoyed it!! 🙂
Would love to try this recipe but being from the uk we don’t use cup 1/2 cup measurements so no idea what it would equate to in mls ? I’ve tried googling to convert it getting different answers from every site. It looks and sounds amazing!
Hi Neomi! Sorry I didn’t get back to you sooner with an answer. I finally decided to reach out to other bloggers to help answer this question. One of my friends who does cook with grams gave me an idea. 1/2 cream = 125ml; 1 cup chicken broth = 250ml; 3 tbsp butter = 45g; and she wasn’t 100% on the mushrooms but thouhgt 250g. Hope that helps. Thanks for asking.
Made this dinner today. It was a big hit with hubby and my girls. Must cook again!
Thank you so much for your comment!! I am so glad you enjoyed!! 🙂