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This creamy garlic chicken with mushrooms is the perfect answer for a quick, flavorful dinner after a busy day. Tender chicken breasts seared to golden perfection then bathed in a rich, silky sauce full of garlic goodness and earthy mushrooms make for a hearty meal you can have on your table in under half an hour. Whether spooned over rice, pasta, or mashed potatoes, this dish brings that comforting bistro feel to your own kitchen with minimal fuss.
I made this dish the first time when we had company drop by last minute. It is now one of my most requested recipes. The creamy sauce and gentle garlic remind me why homemade always wins.
Ingredients
- Boneless skinless chicken breasts: provide tender juicy protein for the dish. Look for plump pieces with no bruising for the best texture
- Olive oil: helps brown the chicken and gives a little fruity flavor. Use a good quality extra virgin if possible
- Butter: brings richness and helps the chicken get a golden crust during searing
- Fresh mushrooms: bring an earthy savoriness to the sauce. White button or cremini mushrooms both work well but always choose mushrooms that are firm and dry
- Chicken broth: gives depth to the creamy sauce. Opt for low sodium and taste the sauce at the end to adjust the salt if needed
- Heavy cream: is the key to a silky luscious sauce. Use the freshest cream you can find for the best results
- Garlic powder: adds flavor without overwhelming. Fresh garlic lovers can add a clove or two minced if desired
- Salt and pepper: are how you round out all the other flavors. Taste as you go
- Fresh parsley: for a bright herbal finish. Curly or flat leaf both work and always chop it right before serving
Step-by-Step Instructions
- Season the Chicken:
- Pat chicken breasts dry with paper towels then season both sides well with salt and pepper. This builds the flavor right from the beginning and helps the chicken brown.
- Sear the Chicken:
- Heat olive oil and butter together in a large skillet over medium high. When the butter is bubbling add chicken in a single layer. Let it cook undisturbed for a full five minutes to get a deep golden crust then flip and repeat on the other side. Take the chicken out and set aside on a plate. Do not wipe out the pan.
- Cook the Mushrooms:
- Add the sliced mushrooms to the same pan. Sauté over medium heat for about five minutes stirring now and then. Let them take on golden color without crowding so they release their moisture and concentrate their flavor.
- Make the Sauce:
- Pour chicken broth and heavy cream into the pan with the mushrooms. Use your spatula to scrape up any brown bits stuck to the bottom because they hold tons of savory flavor. Sprinkle in the garlic powder as well as more salt and pepper to taste. Stir the sauce gently until smooth.
- Simmer with Chicken:
- Nestle the seared chicken breasts back into the skillet and spoon some sauce over each piece. Turn the heat to low and cover the pan. Simmer for ten to fifteen minutes or until the chicken reaches 165 degrees internal temperature. This gently cooks the meat all the way through while the sauce thickens.
- Finish and Serve:
- Take the pan off the heat and scatter freshly chopped parsley over the top. Taste and add extra pepper if you want a little kick. Serve the chicken hot with plenty of sauce ladled over your favorite side.
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Simple Ways to Store Leftovers
Let the dish cool completely then transfer to an airtight container. It keeps well in the refrigerator for up to three days. Gently reheat in a covered saucepan over low heat or use the microwave but do not boil or the sauce may separate.
Swaps for Every Pantry
No cream on hand try using half and half for a lighter sauce though it will not be quite as thick and luscious. If you only have bone in chicken just increase simmer time until cooked through. Swap in baby spinach in the sauce or a little lemon zest for a brighter twist.
How to Serve It
This creamy garlic chicken is a dream over mashed potatoes rice or wide egg noodles. For a lighter take serve it with steamed green beans or over spiralized zucchini. Sop up any leftover sauce with warm bread.
A Little History of Creamy Chicken
Dishes pairing chicken with a cream sauce and mushrooms date back centuries in French and Italian cooking. They were once considered luxury meals for special occasions but today recipes like these are classic comfort food here too.
Pro Tips
- Let the chicken rest five minutes before slicing to keep it juicy
- Brown bits left in the skillet are your friend for maximum flavor do not clean them out before making the sauce
- Fresh mushrooms make all the difference in both flavor and texture
Common Recipe Questions
- → What kind of mushrooms work best?
White button or cremini mushrooms are ideal for their firm texture and mild flavor, but shiitake or oyster mushrooms can add more depth.
- → Can I use chicken thighs instead of breasts?
Yes, thighs can be substituted. They generally require a longer cooking time to ensure tenderness and thorough cooking.
- → How can I thicken the sauce if it’s too thin?
Make a slurry mixing cornstarch with cold water, then whisk it into the simmering sauce until it reaches the desired consistency.
- → What sides go well with this dish?
Rice, pasta, mashed potatoes, or mashed cauliflower are excellent choices. A simple green salad also balances the creaminess.
- → Can this dish be prepared ahead of time?
Yes, it reheats well. The sauce may thicken after refrigeration; simply add a splash of broth or cream when warming up.
- → Are there vegetable alternatives to mushrooms?
Spinach, broccoli, or bell peppers can be added alongside mushrooms to enhance flavor and texture.