Let Me Tell You About This Chicken with Garlic Mushroom Sauce
You know those nights when you’re too tired to wrestle with a complicated recipe, but you still want something you can stab enthusiastically with a fork? That’s me with this Chicken with Garlic Mushroom Sauce. I first whipped this up on a Wednesday so rainy, even the dog wouldn’t go outside. It smelled so good my neighbor wandered over (true story) — though she said she was just checking her mail. And if you’ve ever burned garlic while distracted by a text, trust me, you’re not alone… I may have done exactly that once (okay, twice).
Why I Keep Making This Again (and Again!)
Honestly, I pull this recipe out when I want the kind of cozy hug that only food (and maybe a heavy quilt) can give. My family loves it because the sauce is basically ‘lick the plate’ good. The mushrooms soak up all the garlicky goodness, and for some reason, it just feels fancier than it actually is. Plus — I used to dread cooking chicken breast, but this sauce saves it every time. (And if I’m completely knackered, I get away with serving it over some packet rice. Don’t even tell them.)
Stuff You’ll Need (and What You Can Swap In)
- 2-3 chicken breasts, halved horizontally (sometimes I use thighs if I want it richer; my cousin swears by skin-on for extra flavor but I’m not that patient)
- Salt and pepper (I usually go heavy on both, but up to you)
- 2 tablespoons flour (can swap in cornflour, really, if it’s all you’ve got — or skip if you’re after gluten free)
- About 2 tablespoons olive oil, for frying (my gran always insisted on Bertolli, but truth: whatever’s in the cupboard works fine)
- 250g / 8 oz mushrooms, sliced (mostly I use cremini; sometimes a wild mix, occasionally just whatever looked least sad at the shop)
- 6 cloves garlic, crushed — or smashed with a knife, actually, that’s more fun
- 3/4 cup chicken stock (good stock helps, but I’m not above the powdered cube in a mug trick)
- 1/2 cup double cream or thickened cream (I’ve even used Greek yogurt in a pinch)
- Fresh parsley for sprinkling (or don’t — I’ve forgotten before, and nobody staged a protest)
Time to Get Cooking (Here’s How I Do It)
- First, bash your chicken pieces a bit thinner if you need — I use a rolling pin (it’s surprisingly cathartic), but once I used a heavy book and it did the job.
- Season chicken generously with salt and pepper. Sprinkle with the flour; toss to coat (sometimes I get lazy and just chuck the flour into a big bag, then shake the chicken pieces about).
- Heat half your olive oil in a nonstick pan over medium-high. Pan’s got to be hot — but not nuclear — or the chicken turns sad and pale.
- In with the chicken. Brown both sides (about 3 min per side — you can peek underneath, nobody’s judging). Then take them out and let them rest on a plate. Don’t worry if they’re not all the way done; they’ll finish cooking later, promise.
- Lower the heat a smidge. More oil, then toss in your mushrooms. They always look like too many, but they shrink a ton. Stir occasionally, and let them get nice and golden. This is usually where I sneak a taste.
- Chuck in the garlic and let it cook just until you can smell it. (Don’t answer your phone, or you’ll end up with bitter burnt bits… ask me how I know.)
- Pour in chicken stock, scraping up any crispies stuck to the bottom. Bring it all to a healthy bubble.
- Pour in cream. Stir. It’ll look a bit odd at first — milky, bubbly — but keep at it. Add the chicken back (plus any juices on the plate; flavor, hello!), cover, and let it all simmer for 5 min or thereabouts, until the chicken’s happily cooked through.
- Scatter chopped parsley over the top; serve hot. Or let it cool and reheat gently — actually, I think it tastes better the next day, if anything survives that long.
Things I’ve Learned (Sometimes The Hard Way)
- If your sauce looks split or thin, take your time simmering it uncovered — or cheat and add a bit of cornflour slurry. It’s not cheating if nobody sees you do it.
- If you salt the mushrooms early, they let out more water. Sometimes this is good, other times you want them crispy. Pick your battles.
- Fresh garlic is king, but jarred works in a pinch (I’ve got both, just in case).
Variations (Some Brilliant, Some…Not)
- Once tossed in spinach at the end. Tasted lovely, made me feel virtuous.
- Swapped cream for coconut milk — it worked, but was a bit weird (not sure I’d race to do it again, but hey, live and learn).
- Added grated parmesan once. That, actually, was excellent. Highly recommend if you want it extra luxe.
Let’s Talk Kitchen Kit (You Don’t Need to Go Shopping)
- Large frying pan — but honestly, any deep-ish pan works. Once made it in a Dutch oven; came out fine.
- Tongs (or just a fork, if you’re like me and keep misplacing tongs)
- Wooden spoon or spatula, but the plastic spatula with the slightly singed end is the real MVP in my house.
Keeping Leftovers — If Any Survive
This stuff keeps in the fridge for a couple of days, tightly covered. It reheats like a champ — maybe add a splash of water before microwaving. But — honestly — in my house, it never lasts more than a day!
How I Like to Serve It (But You’re the Boss)
I love it with fluffy mashed potatoes, which soak up all that wicked sauce! Occasionally, I go rogue and serve it with crusty bread or even tagliatelle (who’s judging?). My dad always insists on green beans on the side — tradition, apparently.
Pro Tips… Learned the Hard Way (Oops)
- I used to rush the mushroom frying. Don’t. They’ll just go grey and floppy. Give them time to get golden; it’s worth it.
- If you pour the cream in too fast, it can split. Go slow, or just stir like mad. It usually comes together anyway.
- And don’t overcrowd the pan, or things will steam instead of brown. Bit obvious, but I ignored that once and ended up with chicken that could politely be described as… beige.
FAQ – Stuff People Actually Ask Me (Or Might)
- Q: Can I make this dairy-free?
Yep, try using oat cream or coconut cream. Just note it’ll taste a bit different; not bad, just, you know, coconutty? - Q: What’s the best mushroom for this?
I usually grab cremini because they’re everywhere, but I’ve thrown in portobello and even chestnut mushrooms. Worst case, regular buttons are perfectly fine – just bump up the garlic a bit for oomph. - Q: Can I freeze this?
Well, you can, but sometimes the sauce gets a bit grainy when you defrost. Still tasty, though. Portion it in containers for an emergency lazy dinner — I won’t tell. - Q: What if I don’t have stock?
I’ve dissolved stock powder in water, used veggie broth, even tried it once with… wait for it… white wine plus a splash of water. Came out great, though not exactly ‘kid friendly’. - Q: Can I double the recipe?
Absolutely! Just use a bigger pan or do the chicken in batches. And on second thought, double the sauce while you’re at it. Trust me — people will ask for seconds.
Oh, and since I always end up looking things up while I cook, if you want a deeper dive into browning mushrooms, check out Serious Eats’ mushroom guide. Or if you need a primer on quick chicken stock, BBC Good Food’s recipe has saved my neck more than once.
If you try this Chicken with Garlic Mushroom Sauce, let me know how it goes. Or if you manage to get leftovers to last longer than a day — teach me your ways!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
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1Season both sides of the chicken breasts generously with salt and black pepper.
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2Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-6 minutes per side until golden brown and cooked through. Transfer chicken to a plate and keep warm.
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3Add remaining olive oil to the same skillet. Add the sliced mushrooms and cook, stirring occasionally, until softened and browned, about 5 minutes.
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4Add minced garlic and sauté for 1 minute until fragrant.
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5Pour in the chicken broth and heavy cream. Stir and bring to a simmer. Cook until the sauce is slightly thickened, about 3-5 minutes.
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6Return chicken to the skillet and spoon the sauce over it. Simmer for 2-3 minutes. Garnish with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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