Creamy Mushroom Garlic Chicken
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Creamy Mushroom Garlic Chicken is a one-pan wonder featuring tender chicken smothered in a velvety cream sauce infused with plenty of garlic and earthy mushrooms! Serve with rice, pasta or mashed potatoes for a comforting and filling meal!
Looking for more amazing dinner recipes? Try my Mushroom Sauce for Steak, Ravioli with Mushroom Cream Sauce, Chicken and Mushroom Gnocchi Skillet, and Oven Roasted Balsamic Chicken Thighs.
Why This Recipe Works
Saucy Goodness: The creamy mushroom garlic sauce in this chicken dish is literally everything. It is packed with garlicky flavor that is balanced by the velvety heavy cream and umami rich mushrooms! I like to add dry white wine here which really deepens the flavor. And let’s be honest, there is something about perfectly cooked chicken smothered in a creamy sauce that is so comforting!
One-Pan Dinner: Did I mention that this creamy mushroom garlic chicken recipe only uses one pan? That’s right. Don’t worry about multiple pans and dishes. Everything will get cooked in one pan for convenience and maximum flavor!
Ingredients
- Mushrooms: You can use any mushrooms here. I like to use baby bella or white mushrooms.
- Chicken Thighs: Boneless, skinless chicken thighs work best in this recipe. But you can substitute any kind of chicken you have. If you decide to use chicken breast, make sure you keep an eye on it and don’t over cook it!
- Chicken Broth or Dry White Wine: Dry white wine adds a depth of flavor to the sauce that you would otherwise not get however, you can substitute this with low sodium chicken broth if you prefer!
- Heavy Cream: Heavy cream will make this sauce creamy and decadent. For a lighter sauce, you can use half and half!
Here’s How to Make It
- Sauté the Mushrooms: Heat the butter in a large, lidded non-stick frying pan or shallow casserole dish over medium high heat. Once it is frothy, add the sliced mushrooms and a generous amount of salt and pepper. Cook until soft and browned, about 5 minutes. Remove from the pan and set aside. (photo 1)
- Cook the Chicken: Toss the chicken thighs in the flour with more salt and pepper until they have a light coating. Add the oil to the pan and once it is hot, working in batches, brown the chicken on both sides. Don’t worry about making sure that it is cooked through! (photos 2-4)
- Sauté the Onion: Turn the heat down to medium and add the onion to the pan along with a little more salt. There should be enough oil leftover from cooking the chicken, but if the pan seems dry, add a little more. Cook until the onion just starts to soften. (photo 5)
- Add Garlic: Add the sliced garlic and cook for a few more minutes until the garlic is soft and the onion is golden. (photo 6)
- Add the Liquid: Stir in the low sodium chicken broth (or dry white wine), and after a minute follow with the Dijon mustard, then stir in the heavy cream. (photos 7-8)
- Add Chicken: Return the chicken to the pan along with any resting juices and top with the lid. Allow to simmer gently for 15 minutes. (photos 9-10)
- Return the Mushrooms: Stir in the cooked mushrooms and a splash more broth or wine if the pan looks a little dry. Cover again, and cook for a further 5 minutes. (photo 11)
- Serve: Remove the pan from the heat and stir in the parmesan and a little chopped parsley. Season to taste with more salt and pepper if needed, and serve your creamy mushroom garlic chicken with rice or mashed potatoes. (photo 12)
Expert Tips
- Make sure to get a good sear on the chicken! The pan will be hot already which helps, but it is important for the flavor of this dish that you sear the chicken until it is golden brown on both sides. This takes patience!
- To check if the chicken is fully cooked through, you can use a meat thermometer to ensure the chicken is cooked to at least 165 F!
- Serve your creamy mushroom garlic chicken with mashed potatoes, (Easy Garlic Mashed Potatoes are a great recipe to try if you need one,) rice, or pasta! And don’t forget a little extra veggies like roasted broccoli and cauliflower!
Frequently Asked Questions
Technically, no. You can simple salt and pepper your chicken for a gluten-free chicken dinner. But the flour helps the chicken have a crispy outer layer!
Yes, you can use any kind of mushroom as long as they are small and thinly sliced. Large mushrooms like portobello or flat mushrooms won’t work in this mushroom chicken recipe.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until heated through.
More Chicken Dinner Recipes to Try
- Oven Roasted Balsamic Chicken Thighs
- Baked Chicken Broccoli Alfredo
- Chicken and Potatoes with Dijon Cream Sauce
- Tuscan Garlic Chicken
- One Pan Spanish Chicken and Rice
- Slow Cooker Chicken Marsala
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Creamy Mushroom Garlic Chicken
Ingredients
- 2 tbsp butter
- 8 oz sliced mushrooms
- salt, to taste
- cracked black pepper, to taste
- 3 tbsp flour
- 8 skinless, boneless chicken thighs
- 2 tbsp olive oil
- 1 brown or yellow onion, chopped
- 6 large garlic cloves, peeled and sliced
- 1 ½ cups low sodium chicken broth, or dry white wine
- 1 tbsp Dijon mustard
- ½ cup heavy cream
- ½ cup shredded parmesan
- chopped parsley , for serving
Instructions
- Heat the butter in a large, lidded non-stick frying pan or shallow casserole over a medium high heat. Once it is frothy, add the sliced mushrooms and a generous amount of salt and pepper. Cook until soft and browned, about 5 minutes. Remove from the pan and set aside.
- Toss the chicken thighs in the flour with more salt and pepper until they have alight coating. Add the oil to the pan and once it is hot, working in batches, brown the chicken on both sides. Don’t worry about making sure that it is cooked through!
- Turn the heat down to medium and add the onion to the pan along with a little more salt. There should be enough oil leftover from cooking the chicken, but if the pan seems dry add a little more. Cook until the onion just starts to soften.
- Add the sliced garlic, and cook for a few more minutes until the garlic is soft and the onion is golden.
- Stir in the low sodium chicken broth or dry white wine, and after a minute follow with the Dijon mustard, then stir in the heavy cream.
- Return the chicken to the pan along with any resting juices and the lid. Allow to simmer gently for 15 minutes.
- Stir in the cooked mushrooms and a splash more wine if the pan looks a little dry. Cover again, and cook for a further 5 minutes.
- Remove the pan from the heat and stir in the parmesan and a little chopped parsley.Season to taste with more salt and pepper if needed, and serve with rice or mashed potatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very satisfying
I made your Creamy Mushroom Garlic Chicken last night. While cooking, instruction #5 said to Stir in the wine…..but wine was not listed in the ingredients. I added white wine – just guessing on the amount. How much wine should I have added.
Yes, it’s in the ingredients list but hard to spot it out among the others, sorry you missed it! It’s 1 ½ cups low sodium chicken broth – or dry white wine
This is an awesome chicken dish – almost as delicious as chicken marsala. Thank you !
Can I use boneless , skinless chicken breast or thighs too ?? What modifications would I make if I do !
Yes, you can use either one. If you use thighs, just follow the recipe as is. If you use breasts, you won’t need to cook them as long so I would keep an eye on them.
This looks scrumptious! One question….when you say to whisk the seasonings together and you say the following 8, does that include the sun dried tomatoes?
I have all the ingredients for this! Just wondered – when are the sundried tomatoes added in? It doesn’t say in the instructions? And it says add the next 8 ingredients after the garlic powder; I only count 5? Thank you!
Hi Tiffany, I made this dish this evening for dinner for my mum, her friend and myself. It was absolutely delicious – thank you so much!!
Our only comments were that it was probably a little too lemony (I used the zest of a whole lemon and a hearty squeeze of juice, which was a little overzealous in hindsight! 😅), and that it only stretched to three good portions, so we would maybe add more chicken and/or some more orzo next time. I used a whole onion and a few garlic gloves in place of the ground herbs/flavourings, too.
But otherwise, such a good, easy recipe, and I can’t wait to see what you release next! Thanks, Tiffany! X
A++++++++ mu husband even said “this is good” before I could even ask what he thought! I had to make a couple of little changes to mine due to lack of ingredients.. changed the parsley to basil and added some fresh tomatoes when I put in the mushrooms since I didn’t have sundried. I did also use about 1/2 c. white wine and 1.5 cups of chicken stock… It really was very very good!!!
And, you need to come go camping at Rocky Mountain National Park. You can stay in Estes Park and take a drive up into the National park itself. Absolutely gorgeous!!
This sounds yummy but my husband doesn’t like chicken thighs. Can this be made with chicken breasts if I pound them & will it still be moist??
Hey Tiffany! This looks absolutely amazing; I can’t wait to make it! One question though, and I’m probably just being a bit dumb—I don’t understand the chicken options: 4-6 thighs or 4 thighs sounds like almost the same thing to me? Unless you only pound them to even thickness if there are only 4?? Sorry if this is really obvious!
Thanks, Jo