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

Creamy garlic mushroom chicken in a frying pan.

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!

Creamy garlic mushroom chicken in a frying pan.

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!

Up close photo of creamy garlic mushroom chicken.

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!


Creamy garlic mushroom chicken in frying pan.

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Creamy Garlic Mushroom Chicken

4.85 from 13 votes
By: Alyssa Rivers
Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 Servings



  • 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.
  • 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.


Calories: 290kcalCarbohydrates: 4gProtein: 27gFat: 18gSaturated Fat: 8gCholesterol: 110mgSodium: 509mgPotassium: 611mgFiber: 1gSugar: 1gVitamin A: 452IUVitamin C: 5mgCalcium: 33mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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    1. No, you will cook the chicken first then remove the chicken and cook the mushrooms and add other ingredients on top of the mushrooms. It tastes great and this is a popular meal at our home! Happy cooking! XOXO

    1. Oh that is so great to hear! It is always the best when husbands are happy at the dinner table! I am glad it was a great meal for you all!! xoxo

  1. 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

    1. 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

    2. Ashle,
      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.

  2. 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!

  3. 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.

  4. 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.

  5. 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!

  6. 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!

  7. 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.

    1. I had the same response at my house. I added extra garlic and mushrooms since we love both! My husband’s response was “this is actually good”. Gee thanks honey. Lol!!

      1. 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.