Chicken with Garlic Mushroom Sauce

Chicken with Garlic Mushroom Sauce is a savory, comforting dish featuring juicy pan-seared chicken smothered in a creamy, garlicky mushroom sauce. It’s rich, full of earthy flavor, and comes together in just one skillet. Whether I serve it with pasta, rice, or mashed potatoes, this meal feels restaurant-quality—but it’s easy enough for a weeknight.

Why You’ll Love This Recipe

I love this recipe because it’s rich in flavor, simple to prepare, and incredibly satisfying. The chicken turns out golden and juicy, while the mushroom garlic cream sauce brings everything together in the best way. It’s the kind of dish that looks and tastes impressive but is made with everyday ingredients I already have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Mushrooms (cremini, white, or baby bella), sliced

• Garlic, minced

• Onion or shallot (optional), finely chopped

• Butter

• Olive oil

• Chicken broth

• Heavy cream or half-and-half

• Salt and black pepper

• Fresh thyme or parsley (for garnish)

• Optional: Parmesan cheese, for added richness

Directions

1. I season the chicken with salt and pepper, then sear it in a large skillet with olive oil over medium-high heat until golden and cooked through. I set it aside and keep it warm.

2. In the same skillet, I add butter and sauté the mushrooms until browned and tender. I stir in the onion or shallot if using, then add garlic and cook for about 1 minute until fragrant.

3. I deglaze the pan with chicken broth, scraping up any browned bits from the bottom.

4. I reduce the heat, pour in the cream, and let the sauce simmer gently until slightly thickened.

5. I return the chicken to the pan and spoon the mushroom sauce over it, letting everything simmer together for a few minutes.

6. I garnish with fresh thyme or parsley and serve hot.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25 minutes to cook, so it’s ready in about 35 minutes total.

Variations

• I add a splash of white wine or dry sherry to the pan before adding the cream for extra depth.

• I stir in a handful of spinach at the end for added color and nutrients.

• I use plant-based cream and vegan butter to make it dairy-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. It also reheats well in the microwave in short intervals.

FAQs

Can I use bone-in chicken?

Yes, but I adjust the cooking time since bone-in pieces take longer. I sear them first, then finish in the oven or simmer in the sauce.

What mushrooms work best?

I like using baby bella or cremini for deeper flavor, but white button mushrooms work fine too.

Can I freeze this dish?

The sauce contains cream, so freezing can change the texture slightly. I recommend enjoying it fresh or storing in the fridge instead.

How do I make the sauce thicker?

I let it simmer uncovered until it reduces slightly. Adding a small amount of Parmesan also helps thicken and enrich the sauce.

What sides go well with this?

I usually serve it with mashed potatoes, pasta, rice, or crusty bread to soak up the sauce. Roasted veggies or a salad work well on the side too.

Conclusion

Chicken with Garlic Mushroom Sauce is a rich and comforting one-skillet meal that’s perfect when I want something delicious and homemade without a lot of fuss. The tender chicken and creamy mushroom sauce are a match made in heaven—and once I’ve made it, it’s one of those dishes I want to keep on repeat.

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