Creamy Garlic Mushroom Chicken

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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.

Creamy Garlic Mushroom Chicken

4.89 from 9 votes
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
Author Alyssa Rivers
Servings: 6 Servings

Ingredients
  

  • 1 1/2 pounds chicken thighs or breasts boneless skinless
  • 2 Tablespoons olive oil
  • 8 ounces sliced mushrooms
  • 3 garlic cloves minced or whole (whatever your preference is)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 ounces cream cheese softened
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon flour

Instructions
 

  • 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.


Nutrition

Serves: 6

Calories290kcal (15%)Carbohydrates4g (1%)Protein27g (54%)Fat18g (28%)Saturated Fat8g (40%)Cholesterol110mg (37%)Sodium509mg (21%)Potassium611mg (17%)Fiber1g (4%)Sugar1g (1%)Vitamin A452IU (9%)Vitamin C5mg (6%)Calcium33mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Keyword chicken recipes, creamy garlic mushroom chicken, mushroom chicken
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

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. Another great recipe! Thank you for sharing this one. I can’t wait to try this at home. My family will surely love this since they love mushrooms because it is healthy. Looking forward to another delicious meal of mushrooms.

  2. 5 stars
    uhhhh this is the best creamy garlic mushroom recipe IVE EVER READ AND TESTED.. me and my lady ran it yesterday and man it is a good one! thank you for sharing would love to read more from you

  3. OMG this was soooo good! I am on WW so I used the 1/3 less fat cream cheese and substituted fat free half and half for the heavy cream to keep the point values down. My only regret is that I didn’t double the recipe. I won’t make that mistake again! I’ll prob add some spinach and/or asparagus next time to boost the nutrients. Thank you for sharing this, it’s my new favorite!!

    1. I am in the process of adding nutritional information to each recipe. I will have them done soon. I like to use myfitnesspal.com for any nutritional information.

  4. I made this tonight and it was beyond delicious!!!! My super picky 6 yr old even ate it up! Definitely going to be making it again

  5. Thank you, thank you, thank you! I thank you. My friends thank you. My family thanks you. My unborn children thank you.

    This is so good it almost brings a tear to my eye.

  6. This recipe knocked our socks off! I made a few small tweaks based on my cooking style which I’ll share just in case anyone else wants to try.

    Cut the chicken into uniform sized pieces after flattening with a meat hammer.

    Cook chicken 3 to 4 minutes on one side in a cast iron skillet, then flip and COVER so the liquid stays in the skillet. Cook another 3 to 4 minutes until cooked thoroughly and set aside as the recipe states and cover in a bowl.

    Add mushrooms, garlic and a pad of butter to the chicken liquid and cook down until the the mushrooms are tender and most of the liquid has evaporated. Add the mushrooms to the bowl of chicken and cover.

    Add the sauce ingredients but DO NOT ADD SALT. Cook in the same skillet so it absorbs the chicken and buttery mushroom garlic flavors left behind.

    Once the sauce is thick, return the chicken and mushrooms to the sauce, evenly coat and serve immediately topped with a tiny bit of parsley (italian or curly) and a sprinkle of shredded parmesan cheese which will add more than enough saltiness.

    Don’t be afraid to double / triple the entire recipe because people WILL want seconds! 🙂

  7. Dish didn’t look anything, not even a little bit like picture. If you love Alfredo you’ll love this. My Alfredo loving family members thought it was very good.

  8. I love this! This proves that mushroom is another amazing and indeed
    a magical plant. Thank you for sharing those mouth-watering recipe. Will surely give it a try.
    Amazing!

  9. this is truly a staple i my home. and we have even modified it and have used shirmp and even italian sausage. i make this at least twice a month.

  10. HI Wanting to try this out. However it says serve immediately does that mean that I can’t have leftovers???

    1. OH Yes! You can have leftovers but it is best to serve right away because the sauce will cool off and separate. Hope that helps clarify. You will love this chicken! XOXO

  11. I’ve never been a huge fan of mushrooms, but my boyfriend and his daughter looove them so when I saw this recipe I had to try it. AND OH MY LANTA WHAT A HIT! They loooved it and so did I! I’ve made it twice already in the last two weeks. This will definitely be a new go to meal!

    1. That is awesome and so sweet of you to make them a meal that you didn’t love to begin with! Thanks so much for sharing! I am so glad that it was a huge hit! XOXO

  12. So delicious!! The sauce is amazing! I made it with rice and poured the sauce all over everything. I can’t wait to make it again! Thank you for sharing!

  13. One other thing, make this with thinly sliced chicken and you’ll feel like you’re at an expensive restaurant. it tastes so good! Thanks for the awesome recipe!

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