How to make Creamy Garlic Mushroom Chicken??

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

Jul 6, 2024 - 06:30
Jul 6, 2024 - 06:47
 11
How to make Creamy Garlic Mushroom Chicken??
Picture of Creamy Mushroom Chicken
Prep Time 10 min
Cook Time 20 min
Serving 4
Difficulty Easy

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

  • 2x 9oz/250g Chicken Breasts, brought close to room temp
  • 1/4 cup / 40g Flour
  • 1 tsp EACH: Salt, Garlic Powder
  • 1/2 tsp Black Pepper
  • 1 tbsp EACH: Olive Oil, Butter
  • 9oz / 250g Baby Button Mushrooms,
  • 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
  • 1 tbsp finely diced Fresh Parsley, plus more to garnish if desired
  • 1 tbsp Butter, preferably unsalted (can sub oil, this is to fry the mushrooms)
  • 1/2 - 1 tsp Lemon Juice
  • Salt & Pepper, to taste

Nutritional Information

  • Calories: 423
  • Fat: 28.32g
  • Cholesterol: 164mg
  • Sodium: 498mg
  • Potassium: 696mg
  • Carbohydrates: 8.35g
  • Protein: 33.84g
  • Vitamin A: 959IU
  • Calcium: 107mg
  • Iron: 1.23mg

Directions

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!

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.

Creamy Garlic Mushroom Chicken FAQs

Do I have to dredge the chicken in flour?

Strictly speaking no, you could just coat the chicken with the seasoning. In which case you’ll want to halve the amount of seasoning.

How garlicky is this recipe?

This recipe only has 2 cloves of garlic, however the chicken is also seasoned in garlic powder and the sauce has chives in it too. So all in all, I think it’s enough to keep the garlic fiends among us happy without it being completely overbearing!

Can I use different mushrooms?

You can, just make sure they’re thinly sliced and on the smaller side (i.e. not portobello or large flat mushrooms).

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Jennifer Winget As a passionate news reporter, I am fueled by an insatiable curiosity and an unwavering commitment to truth. With a keen eye for detail and a relentless pursuit of stories, I strive to deliver timely and accurate information that empowers and engages readers.