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Creamy Garlic Herb Mushroom Chicken is a quick and easy 30 minute meal with amazing restaurant quality taste! The creamy garlic and fresh herb mushroom sauce over this chicken is insanely delicious!
I love to cook for my family each night but we are so dang busy! Life isn’t ever going to slow down is it? Especially with end of school year activities and summer coming. And the fact we are closing on a house next week and moving means life is going to get a whole lot more cray cray.
This is why 30 minute meals are my BFF lately.
Not only is this meal on the dinner table in 30 minutes or less it tastes like it came out of a restaurant! It is so impressive and SO easy to make!
I have got a freezer full of boneless skinless chicken thighs so I used them for this recipe but chicken breasts will also work great too! You pan fry the chicken and then make the AMAZING creamy garlic herb sauce. The creamy sauce is TO DIE FOR.
The smell of the fresh herbs cooking in this creamy and delicious sauce is incredible. I used a mixture of sage, thyme, and rosemary and it infused such amazing flavor. You can use a mixture of your favorite herbs to add such great flavor to the sauce. I am telling you. This dish is INCREDIBLE!
If you are looking for a quick and easy restaurant quality meal you have found it! Put this on the menu for dinner and you will not regret it!
Creamy Garlic Herb Mushroom Chicken
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Creamy Garlic Herb Mushroom Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs, (breasts can also be used)
- 2 Tablespoons olive oil
- 4 ounces sliced mushrooms
- 3 whole garlic cloves
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup minced fresh herbs I used thyme, sage, and rosemary
Instructions
- In a medium sized skillet over medium high heat add oil. Add the chicken thighs and cook on each side until cooked thought and no longer pink. Remove and set aside on a plate covered with foil.
- Add the mushrooms and garlic to the skillet and saute for 2-3 minutes or until tender. Remove and set on a plate with the chicken.
- Add the chicken broth, heavy cream, garlic powder, salt, and pepper and whisk for 2-3 minutes until the sauce starts to thicken. Add the fresh herbs.
- Add the mushrooms and chicken back to the skillet and toss in the creamy sauce. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is amazing we love it & I’ve shared it many times 🙂
It takes longer than 5 minutes to prep, longer than 25 minutes to cook, and the sauce does not thicken up even after whisking it for quadruple the time it calls for and I followed the recipe to the letter.
So I made this tonight and it was freaking FABULOUS… the only thing I would do differently is make a double batch because we didn’t have any leftovers!!
Alyssa! Great work! I came upon this recipe on Yummly. I am so lucky that I did. I just finished eating this dish with quinoa and broccoli and I couldn’t be happier with how it tastes. This will be one of my ongoing favs. I made it for my toddler but now I feel like I need to invite people over to try this. I know everyone will love it, my toddler asked for seconds of only the chicken. LOL thanks!
I’m so glad I stumbled across your site. This was delish (even my pickiest son ate every bite….sans mushrooms;). I call that a success!! Can’t wait to try more recipes:) Thank you!!!
Not sure where I went wrong, but the “amazing sauce” never thickened for me and looked like, and had the consistency of, milk. The chicken and mushrooms were golden brown, just like the picture, but the sauce…underwhelming.
Try using a bit of cornstarch to aid in thickening the sauce.
This looks sooo delicious! Gonna go PIN this immediately!!
Danngggg that looks delicious!! Great recipe, PINNED!!