Creamy Mushroom Garlic Chicken
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!
Servings:4 servings
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
Heavy cream substitute: Lighten up this dish a little by substituting half and half for the heavy cream.
Nutrition
Calories: 612 kcal, Carbohydrates: 14 g, Protein: 52 g, Fat: 31 g, Saturated Fat: 12 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 12 g, Trans Fat: 0.04 g, Cholesterol: 258 mg, Sodium: 468 mg, Potassium: 918 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 605 IU, Vitamin C: 5 mg, Calcium: 224 mg, Iron: 3 mg