Creamy Garlic Mushroom Chicken

Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce!  This makes one incredible 30 minute meal!


I have been pretty obsessed with creamy delicious skillet meals lately.  But my family LOVES them.  I always have most of these ingredients on hand.  I buy chicken and heavy cream in bulk from Costco and I have a delicious real ready in under 30 minutes.

This Creamy Garlic Mushroom  Chicken became one of our favorites.  You guys are going to LOVE the creamy sauce over the chicken.  It is full of flavor and is thick and creamy and so delicious.  This is so good that it tastes like it came straight from a restaurant!


I am not a huge mushroom fan, but if you stuff them, or put them in a sauce I absolutely love them!  These mushrooms added a new texture and awesome flavor to the dish.

I mean just look at all of that creamy delicious garlic mushroom goodness!


I couldn’t believe how delicious this meal turned out. Quick, easy, delicious and full of such delicious flavor.  What is not to love about this dish!?  You guys are going to love it just as much as our family did!


5.0 from 5 reviews
Creamy Garlic Mushroom Chicken
Prep time
Cook time
Total time
Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!
Serves: 4-6
  • 1½ pounds boneless skinless chicken thighs, or breasts
  • 2 Tablespoons olive oil
  • 8 ounces sliced mushrooms
  • 3 garlic cloves, minced or whole (whatever your preference is)
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon flour
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.
  2. To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper. Cook over medium heat and whisk until smooth. Add the flour and continue to cook for 1-2 minutes until it starts to thicken. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of minutes and serve immediately.



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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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  1. Pam Hahn says:

    So is that parsley on top? The recipe never mentioned it.

    • Rose Larson says:

      I was wondering the same thing? Parsley, Basil ?????

      • Dawn Wooldridge says:

        Did anyone try this with Basil or Parsley, I think Parsley kinda goes with anything but I am a huge Basil Fan and wanted to see what others thought if they used it in this.

  2. Becca Perry says:

    I rarely comment on recipes, but I’ve got to leave one here because this dish was so simple and DELICIOUS! Is there anything higher than 5 stars? My husband licked the entire plate and even my 18 month old enjoyed it! The sauce was amazingly simple and complemented the chicken beautifully. This will definitely be a part of our monthly menu.

  3. Sheila Murray says:

    Loved it. Thanks for the recipe. It is so simple and so delicious.

  4. Kristi Johnson says:

    Does anyone have any ideas on the nutritional value of this? I appreciate it. Thanks!

  5. I’m really inexperienced in the kitchen, but this recipe was so simple and easy to follow that even I ended up with a delicious meal!! Thanks for sharing!

  6. i tripled everything except for the chicken. And served it over spaghetti noodles. It made for a excellent mushroom and chicken pasta, hooray!! Thank you for this great recipe, the sauce is amazing!

  7. chef Andy says:

    I would try choppe freshd tarragon in the sauce for a nice added flavour

  8. I have made this twice in the same week it’s that good! I tweeked the recipe a bit by adding onion, onion powder, a little more cream cheese, some chicken gravy mix to help thicken it and parsley. I used Portabella mushrooms to.Served it over rice. tasted great.

  9. Amazing recipe my family enjoyed it

  10. Average Chef says:

    There’s no need to be a glutton. There is no need for cream cheese in this recipe. Drives me crazy when people add cream cheese to everything. If you add heavy cream alone, this dish will still be amazing. That’s the beautiful thing about heavy cream, it thickens will its cooking. Eliminate the cream cheese and flour and you will be mine. They are using parsley but if you want to add an herbal with flavor, try Italian parsley or basil.

  11. Seaotter says:

    Super simple recipe and very tasty. I used light cream and omitted the flour. I added a small bag of ricotta stuffed gnocchi (I boiled from frozen for 3 minutes) and two handfuls of baby spinach during the last 2 minutes of cooking. Finally, I finished with a swirl of a small pat of butter – about a teaspoon. So simple yet elegant, delicious and very satisfying. Next time I may grate a tiny bit of nutmeg on top. I’d give the recipe more stars if I could!

  12. Ashle Valene Fernandez says:

    Instead of heavy cream will evaporated milk will do?

    • NO! it says heavy cream doesn’t it? You could use lamb instead of the chicken and cabbage instead of the mushrooms. It’ll still be a meal, but it won’t be this meal as the recipe calls for. Change anything and the recipe isn’t the same…. Not rocket science

    • Deb Reese says:

      Sorry you got a rude response to a reasonable question. I’d recommend sticking to heavy cream- evaporated milk does not thicken like it does and the flavor would be significantly different.

  13. I made this recipe last night for my boyfriend, and OMG it was so good! I served it with wild rice and a side of brussels sprouts. It was super easy to make – which I greatly appreciated! I will definitely be making this again soon. Can’t wait to try more of your recipes! xo Ellen

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