This Chicken in Garlic Mushroom Cream Sauce is packed full of flavor and super easy to make! Tender chicken breast, drenched in a homemade creamy mushroom sauce, perfectly seasoned and oh so comforting!
Ready in just 30 minutes, this one-pot chicken and mushroom recipe is a great weeknight meal the whole family will love.
Sometimes I’m in need of delicious comfort food, but don’t have the energy to spend much time making it. That’s when this mouthwatering creamy garlic mushroom chicken recipe comes in. Simple ingredients, easy cleanup, and a warm, comforting meal in less time than it takes to order takeout!
Why You’ll Love Creamy Garlic Mushroom Chicken
- Family Friendly
- Quick Prep
- 30 Minute Meal
- One-Pot
- Food For The Soul
It’s All About the Garlic Mushroom Cream Sauce:
This chicken is submerged in a homemade mouthwatering mushroom cream sauce. As soon as the aroma of the creamy garlic mushroom chicken hits your nose, your taste buds will be begging for a bite.
The creamy mushroom sauce is truly the star of the show and honestly, I use it for all kinds of recipes. I use it in everything from pasta to proteins to rice! My family loves it, and I love that it doesn’t take long to make — PLUS, it doesn’t lead to a lot of dirty dishes, either, so that’s a win, too.
I usually serve this chicken and mushroom recipe with steamed broccoli and brown rice, but any veggie of choice, or even mashed potatoes would be great here.
Ingredients:
CHICKEN: I opted for thinner boneless chicken breasts because they cook quicker. Cut full sized chicken breasts in half horizontally to make them thinner. Or can buy smaller chicken breasts that are already cut. You can also pound them out a little so they cook more evenly.
MUSHROOMS: I used baby Portobello mushrooms and then finely sliced them, but you can use cremini or other types of mushrooms, as well. Sometimes if I have a few different types in the pantry, I like to use a combination of the different colors and flavors.
SAUCE & SEASONINGS: Salt and pepper, onion, butter, olive oil, garlic cloves, flour, chicken broth, heavy cream, fresh rosemary.
How to make Garlic Mushroom Chicken:
Step 1: Cook The Chicken
First, you will heat a large skillet over medium heat and add the olive oil. While the skillet is heating, season the chicken breasts with salt and pepper to taste. When the oil is hot, cook the chicken for 5-7 minutes on each side or until juices run clear. After your chicken is cooked, place it on a plate and loosely cover them with foil to help keep them warm.
Step 2: Add Mushrooms and Onions
Next, 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. So first, to the same skillet, add the 3 tablespoons of butter along with the mushrooms and onions. Then you will cook and stir occasionally for about 5-7 minutes or until everything is browned to your liking. Then add in the garlic and cook until fragrant for an additional 1-2 minutes.
Step 3: Thicken the Sauce
Now, pour in the broth and cream. 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!
Step 4: Simmer and Serve
Return the chicken to the pan and gently simmer for 2-3 minutes just to reheat. Then, it’s finally time to enjoy!
FAQs:
You’ll know your chicken is ready to flip when it doesn’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.
The trick to lump free sauce is to stir the flour in with the mushrooms– just stir in the flour after browning the mushrooms and cook it for a couple of minutes.
This chicken and mushroom recipe would 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.
Serving Suggestions:
- Lemon Parmesan Roasted Broccoli
- Honey Garlic Roasted Carrots
- Your favorite steamed vegetable
- Brown rice or mashed potatoes
- Simple side salad
You may also like to try these 30-minute meals:
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
This Chicken in Garlic Mushroom Cream Sauce is packed full of flavor and super easy to make! Ready in just 30 minutes, this one-pot recipe is a great weeknight meal the whole family will love.
- 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 ½ cups chicken broth
- ½ cup heavy cream, half and half or whole milk
- 1 teaspoon minced fresh rosemary
-
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.
-
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.
-
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.
-
Return the chicken to the pan and gently simmer for 2-3 minutes just to reheat.
- What to serve with Chicken in Garlic Mushroom Cream Sauce:
- Lemon Parmesan Roasted Broccoli
- Honey Garlic Roasted Carrots
- Or your favorite steamed vegetable
- Brown rice or mashed potatoes
- Simple side salad
I’m sorry. Your measurements are completely wrong. It’s way too much butter and too little herbs. Your menu design is convoluted and doesn’t flow.
This is delicioussss, I can’t even come up with words to tell you how much I like this lol. We ate the sauce and chicken over spaghetti.
Thank you so much!! I’m going to have to eat it over spaghetti next time!!
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!! 🙂
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.
Chanced in on this recipe and it was yummm !
I am so glad you enjoyed it!! 🙂
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!!! 🙂
Found this today!!! My hubby and I enjoyed it so much thank you!
You are very welcome and thank you for the wonderful comment!! 🙂
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! 🙂
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!!
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!
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!
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!
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.
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!!! 🙂
Will this work fine with canned mushrooms as well?
Yes, canned mushrooms will work fine as well. Thanks for asking!
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!!
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!!