Creamy Garlic Mushroom Chicken is a sumptuous, hearty dish that starts with tender, golden‑seared chicken breasts enveloped in a rich, velvety garlic‑mushroom cream sauce. In just a few easy steps, you’ll transform everyday ingredients like mushrooms, cream, and Parmesan into a comforting, restaurant‑style meal. Expect luscious flavor, satisfying texture, and minimal fuss — perfect for both weeknight dinners and special occasions. You’ll fall in love with this recipe’s rich creaminess, aromatic garlic, and the tender chicken that soaks up every flavorful drop.
Why You’ll Love This Creamy Garlic Mushroom Chicken
- Luscious, velvety sauce — the cream, garlic, and Parmesan create a luscious, velvety sauce that’s pure comfort in every bite.
- Simple ingredients, impressive results — mushrooms, aromatics, and chicken come together easily, yet look and taste gourmet.
- Quick to prepare — cooking time is fast; chicken cooks in minutes and the sauce simmers quickly to perfection.
- Flexible pairings — pair it with mashed potatoes, steamed rice, or your favorite veggies for a satisfying, well-rounded meal.
Ingredients
Chicken Coating
- 2 chicken breasts (approx. 9 oz / 250 g each), brought close to room temperature
- ¼ cup (40 g) all‑purpose flour (see notes)
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter (preferably unsalted)
Sauce & Flavorings
- 9 oz (250 g) baby button mushrooms, sliced thin
- ¾ cup (180 ml) heavy (double) cream, at room temperature
- ¾ cup (180 ml) chicken stock (can use low‑sodium if preferred)
- 1 oz (1/3 cup / 30 g) freshly grated Parmesan cheese
- 2 large garlic cloves, finely diced
- 1 tbsp finely diced fresh parsley, plus more for garnish
- 1 tbsp finely diced fresh chives
- 1 tbsp butter (preferably unsalted) — for frying mushrooms
- ½ to 1 tsp lemon juice (see notes)
- Salt and black pepper, to taste
Step‑by‑Step: How to Make Creamy Garlic Mushroom Chicken
- Prep the chicken
- Slice each chicken breast horizontally through the center to make 4 even pieces.
- In a large shallow dish, whisk together the flour, garlic powder, salt, and black pepper.
- Dredge each chicken piece in the seasoned flour, shaking off excess, then set aside.
- Sear the chicken
- Heat 1 tablespoon each of butter and olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and fry for a few minutes on each side until golden and just cooked through. Remove and set aside.
- Build the sauce
- In the same pan, melt another 1 tbsp butter and add the sliced mushrooms. For rich, caramelized flavor, let the mushrooms cook undisturbed until they develop a deep golden color.
- Reduce heat to medium, then stir in the diced garlic and fry an additional 1–2 minutes.
- Add the liquids and aromatics
- Pour in the chicken stock and heavy cream.
- Stir in the chives and parsley, then simmer for about 5 minutes until the sauce starts to thicken slightly.
- Flavor and finish the sauce
- Add the grated Parmesan, stirring until it fully melts and blends into the sauce.
- Add a gentle squeeze of lemon juice (about ½–1 tsp), then adjust salt and pepper to your liking. Let it simmer another minute if needed to reach your desired consistency.
- Combine and serve
- Place the chicken back into the pan, spooning the creamy mushroom sauce over each piece to coat.
- Once warmed through and coated, serve immediately.
Helpful Tips
- Even cooking: Slicing the breasts into thinner cutlets ensures fast, even cooking and more surface area for the sauce to cling to.
- Room‑temp ingredients: Using cream and chicken close to room temperature helps the sauce come together smoothly and avoids chills that slow cooking.
- Golden mushrooms: For rich, caramelized flavor, let the mushrooms cook undisturbed until they develop a deep golden color.
- Sauce consistency: Simmer longer for a richer, thicker sauce; shorten simmer time for a lighter texture.
- Parmesan quality: Freshly grated Parmesan ensures a smoother melt and deeper flavor—skip the pre-shredded varieties for best results.
Substitutions and Variations
- Flour: For a gluten-free version, swap the flour with almond flour or a gluten-free blend.
- Butter: Unsalted butter gives you salt control—but salted butter works fine; just taste the sauce before adding extra salt.
- Mushrooms: Swap button mushrooms with cremini, baby portobello, or shiitake for varied flavor and texture.
- Cream substitute: To lighten the sauce, try using whole milk or half-and-half in place of heavy cream, and reduce the Parmesan slightly if desired.
- Herbs: Try fresh thyme or tarragon in place of chives or parsley for a unique herbal touch.
- Lemon juice: Optional but effective—it helps cut through richness and balances the flavor beautifully.
Storage Instructions
- Refrigeration: Store leftover chicken and sauce in an airtight container. Keeps well for up to 3 days.
- Reheating: Warm leftovers gently over low heat, stirring occasionally, and add a splash of cream or broth to loosen the sauce if needed.
- Freezing: Not recommended due to cream—dairy sauces can separate when frozen and thawed.
Nutritional Information
Per serving (based on calculations provided, excluding sides):
- Calories: 423 kcal
- Carbohydrates: 8.35 g
- Protein: 33.84 g
- Fat: 28.32 g (Saturated Fat: 14.39 g; Polyunsaturated Fat: 1.83 g; Monounsaturated Fat: 9.44 g; Trans Fat: 0.07 g)
- Cholesterol: 164 mg
- Sodium: 498 mg
- Potassium: 696 mg
- Fiber: 0.9 g
- Sugar: 2.6 g
- Vitamin A: 959 IU
- Vitamin C: 4.1 mg
- Calcium: 107 mg
- Iron: 1.23 mg
Serving Suggestions
- Mashed potatoes and garlic green beans make a delicious, hearty pairing—especially if you’re in the mood for extra garlicky goodness.
- Rice (white, jasmine, or basmati) is a great alternative that soaks up the creamy sauce beautifully.
- Broccolini, roasted asparagus, or steamed broccoli offer a fresh and vibrant contrast to the richness.
- A crisp green salad with tangy vinaigrette offers a refreshing contrast to the richness of the dish.
Frequently Asked Questions About Creamy Garlic Mushroom Chicken
Can I make this recipe gluten-free?
Absolutely! For a gluten-free version, swap the flour with almond flour or a gluten-free blend. Just shake off the excess before cooking for a crisp coating.
Is there a lighter alternative to the heavy cream?
Yes—use half‑and‑half or whole milk instead of heavy cream, and perhaps reduce Parmesan slightly. The flavor remains tasty, though less indulgent.
Can this recipe be made ahead of time?
Absolutely—cook as directed, cool completely, then store in meal prep containers. It reheats well and makes for a great next-day meal.
How can I tell if the chicken is fully cooked?
How can I be sure the chicken is fully cooked? It’s ready when the internal temperature hits 165 °F (74 °C) or when the juices run clear when sliced.
Can I use dried herbs instead of fresh?
You can substitute 1 tsp dried parsley or chives in place of fresh. Add them earlier with the mushrooms to help them rehydrate.
Is the lemon juice really necessary?
It’s optional but highly recommended—a small squeeze brightens and balances the rich cream sauce beautifully.
Conclusion
Thank you so much for spending time with this Creamy Garlic Mushroom Chicken recipe! I absolutely love how the garlic, tender chicken, and creamy Parmesan‑mushroom sauce come together in such a satisfying, flavorful dish. It’s a simple yet elegant meal that feels indulgent without being fussy. Whether you’re feeding loved ones or just treating yourself, I hope this recipe brings warmth, ease, and deliciousness to your table. Enjoy every creamy, garlicky bite—and happy cooking!
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Creamy Garlic Mushroom Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Garlic Mushroom Chicken is a one-pan dinner favorite. Juicy chicken breasts simmer in a garlicky Parmesan cream sauce loaded with sautéed mushrooms. Quick, easy, and packed with flavor—perfect for a comforting weeknight meal.
Ingredients
2 chicken breasts (approx. 9 oz / 250 g each), room temperature
¼ cup (40 g) all-purpose flour
1 tsp salt
1 tsp garlic powder
½ tsp black pepper
1 tbsp olive oil
2 tbsp unsalted butter, divided
9 oz (250 g) baby button mushrooms, sliced thin
¾ cup (180 ml) heavy cream, room temperature
¾ cup (180 ml) chicken stock
1 oz (30 g) freshly grated Parmesan cheese
2 garlic cloves, finely diced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
½–1 tsp lemon juice
Salt and pepper to taste
Instructions
- Prep the chicken
- Slice each chicken breast horizontally through the center to make 4 even pieces.
- In a large shallow dish, whisk together the flour, garlic powder, salt, and black pepper.
- Dredge each chicken piece in the seasoned flour, shaking off excess, then set aside.
- Sear the chicken
- Heat 1 tablespoon each of butter and olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and fry for a few minutes on each side until golden and just cooked through. Remove and set aside.
- Build the sauce
- In the same pan, melt another 1 tbsp butter and add the sliced mushrooms. For rich, caramelized flavor, let the mushrooms cook undisturbed until they develop a deep golden color.
- Reduce heat to medium, then stir in the diced garlic and fry an additional 1–2 minutes.
- Add the liquids and aromatics
- Pour in the chicken stock and heavy cream.
- Stir in the chives and parsley, then simmer for about 5 minutes until the sauce starts to thicken slightly.
- Flavor and finish the sauce
- Add the grated Parmesan, stirring until it fully melts and blends into the sauce.
- Add a gentle squeeze of lemon juice (about ½–1 tsp), then adjust salt and pepper to your liking. Let it simmer another minute if needed to reach your desired consistency.
- Combine and serve
- Place the chicken back into the pan, spooning the creamy mushroom sauce over each piece to coat.
- Once warmed through and coated, serve immediately.
Notes
Use freshly grated Parmesan for best flavor and melting.
Lemon juice balances the richness—start with ½ tsp and adjust to taste.
If using salted butter, reduce added salt until after tasting.
Gluten-free option: use almond flour or gluten-free blend to coat the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 chicken portion with sauce
- Calories: 423 kcal
- Sugar: 2.6 g
- Carbohydrates: 8.35 g
- Protein: 33.84 g