Creamy Garlic Mushroom Chicken

close up shot of creamy mushroom garlic chicken in cast iron skillet garnished with parsley

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4.78 from 18 votes

This Creamy Garlic Mushroom Chicken is an absolute dream and couldn't be easier to whip up for dinner!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Large Deep Pan & Tongs
Large Shallow Dish (for dredging chicken)
Wooden Spoon
Sharp Knife & Chopping Board
Jug (for stock)
Fine Cheese Grater (for parmesan)

Ingredients

Chicken

2x 9oz/250g Chicken Breasts, brought close to room temp
1/4 cup / 40g Flour (see notes)
1 tsp EACH: Salt, Garlic Powder
1/2 tsp Black Pepper
1 tbsp EACH: Olive Oil, Butter (preferably unsalted)

Sauce

9oz / 250g Baby Button Mushrooms, sliced fairly thin
3/4 cup / 180ml Heavy/Double Cream, at room temp
3/4 cup / 180ml Chicken Stock
1oz / 1/3cup / 30g freshly grated Parmesan
2 large cloves of Garlic, finely diced
1 tbsp finely diced Fresh Parsley, plus more to garnish if desired
1 tbsp finely diced Fresh Chives
1 tbsp Butter, preferably unsalted (can sub oil, this is to fry the mushrooms)
1/2 - 1 tsp Lemon Juice (see notes)
Salt & Pepper, to taste

Instructions

Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts.
In a large shallow dish combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper. Dredge each chicken breast through the flour to coat, then shake off excess and place to one side.
Heat up 1 tbsp oil and butter in a large pan over medium-high heat. Add the chicken and fry both sides for a few mins, or until golden on the outside and just about cooked through the centre. Remove and place chicken to one side.
Melt in 1 tbsp butter and add the mushrooms. Fry until they form a golden crust, then reduce heat to medium. Add garlic and fry for another 1-2mins. Pour in stock and cream, then add chives and parsley. Simmer for 5mins or so, until the sauce starts to thicken slightly.
Stir in parmesan, then add a very gentle squeeze of lemon juice and salt & pepper to taste. Simmer for another minute or so to thicken a little more if you need to.
Add chicken back in and baste in the sauce. Serve up and enjoy!

Video

Notes

a) Flour - Coating the chicken in flour will help give it a nice golden crust as it fries. It also helps absorb the sauce and helps it cling to the chicken. I do recommend using it, but if you don't have flour/don't want to use it, just directly coat the chicken with half of the seasoning (i.e. 1/2 tsp salt & garlic powder and 1/4 tsp black pepper).

b) Lemon Juice - This is purely to cut through the richness of the sauce, not necessarily to add flavour. I find 1/2 - 1 tsp does the trick so you won't need much. If you don't find the sauce too rich at all you can leave this out!

c) Unsalted Butter - I always like using unsalted butter, just to get more control over the saltiness of the dish. If you only have salted butter, it's not a deal breaker, just don't chuck in a load of salt in the sauce before you've taste tested beforehand.

d) Serving - Here I've served with Mashed Potatoes and Garlic Green Beans (if you're feeling EXTRA garlicky!). Rice makes a good sub for mashed potatoes, and Broccolini makes a good sub for green beans.

e) Calories - Assuming half the flour/seasoning sticks to the chicken. No sides included in calculation.

Nutrition