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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!
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!
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Creamy Garlic Mushroom Chicken
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing I made it for my husband and he said it was the best chicken I’ve ever made.i didn’t add the cream cheese and it was still amazing
I don’t have heavy cream can I use cream of mushroom soup ?
Yes, I’m sure cream of mushroom soup would work great!
I made this last night for Husband and I…there is nothing left and I will make it again tonight. This recipe is magnificent. Husband cannot eat garlic so I used 1/8 cup of dried thyme instead.
Other than that, I followed the recipe to the letter. The first time I try a recipe, I follow exact and the second time I fix it. Other than the omission of garlic, I stuck to the plan. We were both delighted and ate every single bite…over steamed white rice.
Thank you Alyssa!
So, I like to make it a bit more saucier and I put over it over rice or pasta, but with rice is the best.
Added about 1/4 cup of sauvignon blanc and some Italian seasoning and this was perfect over pasta! I used evaporated milk as I didn’t have heavy cream and it turned out great. Thanks for the recipe!
This is so good! It does need some acid, so i added lemon (after removing from heat). I also added extra mushrooms and spinach.
I absolutely love this recipe!! Found it one night when I was looking for recipes to use my leftover chicken breast with. Family adores this recipe as it’s super delicious! Usually paired with garlic mashed potatoes, green beans and rolls! Definitely can’t go wrong with this!