You know those nights when you want something comforting but don’t want to spend hours in the kitchen? This creamy garlic mushroom chicken is my go-to solution – it’s fancy enough to impress but simple enough for any busy weeknight. The first time I made this, my husband thought I’d spent all afternoon cooking, but really? It comes together faster than ordering takeout!
Why You’ll Love This Creamy Garlic Mushroom Chicken
- One skillet means less cleanup (my favorite part!)
- The garlicky cream sauce coats every bite with rich flavor
- Golden roasted potatoes cook alongside for a complete meal
- Ready in about 30 minutes – perfect when you’re starving
Ingredients for Creamy Garlic Mushroom Chicken
Trust me, the magic of this dish comes from simple ingredients done right. Here’s what you’ll need to make that dreamy garlic mushroom sauce and perfectly seared chicken:
- 2 large chicken breasts (butterflied or pounded thin – makes all the difference!)
- Good olive oil and real butter (none of that margarine stuff)
- Fresh garlic cloves (minced fine – the jarred stuff just won’t cut it)
- 8 oz mushrooms (I like cremini, sliced about 1/4 inch thick)
- Chicken broth (low-sodium so we can control the salt)
- Heavy cream (yes, go for the real deal – it’s worth it)
- Freshly grated Parmesan (please don’t use the green can!)
- 1 lb baby potatoes (halved – they roast up so nice and crispy)
- Basic seasonings: garlic powder, Italian herbs, salt & pepper
Equipment Needed
No fancy gadgets required here! Just grab:
- A trusty 12-inch skillet (cast iron works magic)
- Baking sheet for those crispy potatoes
- Basic tools: cutting board, knife, wooden spoon
How to Make Creamy Garlic Mushroom Chicken
Alright, let’s get cooking! The secret to this dish is timing – we’ll get those potatoes roasting first since they take the longest. Don’t worry, everything else comes together while they bake. You’ll be amazed how simple it is to create this restaurant-worthy meal at home.
Preparing the Roasted Herb Potatoes
First things first – crank that oven to 425°F and grab your baking sheet. Toss those halved baby potatoes with olive oil, garlic powder, Italian seasoning, and a good pinch of salt and pepper. Spread them out in a single layer – don’t crowd them or they won’t get crispy! Pop them in the oven and set your timer for 25 minutes. You’ll know they’re perfect when they’re golden brown and fork-tender.
Cooking the Creamy Garlic Mushroom Chicken
While the potatoes work their magic, heat your skillet over medium-high heat with a splash of olive oil and a pat of butter. Season your chicken breasts with salt, pepper, and garlic powder – don’t be shy here! When the butter starts sizzling, add the chicken and let it sear for 4-5 minutes per side until gorgeous and golden. Remove the chicken and set aside (it won’t be fully cooked yet – that’s okay!).
In the same skillet (don’t you dare wash it – all those browned bits are flavor gold!), melt another pat of butter and toss in your mushrooms and minced garlic. Stir them around until the mushrooms get all nice and golden, about 3-4 minutes. Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits. Then stir in the heavy cream and Parmesan – oh my, that smell! Let it simmer until it thickens slightly, about 2-3 minutes. Return the chicken to the skillet, spoon that luscious sauce over top, and let everything mingle for another 2-3 minutes until the chicken is cooked through.
Serving Suggestions for Creamy Garlic Mushroom Chicken
Oh, presentation matters with this dish! I love plating the chicken with a generous spoonful of that dreamy garlic mushroom sauce pooling around it. Top with a sprinkle of fresh parsley – the green makes everything pop. Those crispy roasted potatoes go right alongside, ready to soak up any extra sauce. Pro tip: warm your plates first – it keeps everything nice and toasty while you eat!
Storage and Reheating Instructions
Leftovers? No problem – this creamy garlic mushroom chicken keeps beautifully in an airtight container for up to 3 days in the fridge. When reheating, go low and slow – microwave at 50% power or warm gently in a covered skillet with a splash of broth to revive that silky sauce. Just promise me you won’t nuke it on high – that’s how cream sauces break and turn grainy!
Nutritional Information
Here’s the scoop on what’s in this creamy garlic chicken – but remember, these are estimates that might change based on your exact ingredients. Each hearty serving packs about 480 calories with 36g of protein to keep you satisfied!
Frequently Asked Questions
I get asked about this creamy garlic mushroom chicken recipe all the time! Here are the answers to those burning questions that pop up most often:
Can I use chicken thighs instead of breasts?
Absolutely! Thighs actually stay juicier – just add 2-3 extra minutes per side since they’re thicker. The extra fat makes them perfect for this rich sauce!
How can I make the sauce thicker?
If your sauce needs more body, let it simmer uncovered a bit longer. For quick thickening, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in – works like magic!
What can I substitute for heavy cream?
Half-and-half works in a pinch (just don’t boil it). For dairy-free, full-fat coconut milk adds richness but changes the flavor slightly. Still delicious though!
Print
Breathtaking 30-Min Creamy Garlic Mushroom Chicken Anyone Can Make
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful skillet dinner featuring garlic mushroom chicken with roasted herb potatoes.
Ingredients
- 2 large chicken breasts, butterflied or pounded thin
- 1 tbsp olive oil
- 1 tbsp butter
- Salt & pepper, to taste
- 1/2 tsp garlic powder
- 1 tbsp butter
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan
- 1 tsp parsley (fresh or dried)
- Salt & pepper, to taste
- 1 lb baby potatoes, halved
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt & pepper, to taste
Instructions
- Preheat oven to 425°F. Toss potatoes with olive oil, garlic powder, Italian seasoning, salt, and pepper. Roast 25–30 mins until golden and crispy.
- Season chicken with salt, pepper, and garlic powder. Heat olive oil and butter in a skillet, sear 4–5 minutes per side until golden.
- In the same skillet, melt butter, add mushrooms and garlic. Sauté until mushrooms are browned. Add broth, then heavy cream and Parmesan. Simmer until thickened.
- Return chicken to the skillet, spoon sauce over top, and simmer a few more minutes until everything is hot.
- Plate the chicken with a spoonful of sauce and roasted potatoes on the side.
Notes
- Butterflying or pounding the chicken ensures even cooking.
- Use fresh garlic for the best flavor.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 140mg