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
- 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.
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!
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.
- 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:
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.