As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!
Preparing the Chicken
For this recipe we’re going to be using boneless skinless chicken breast. To prepare the chicken, I recommend slicing each breast horizontally through the centre to create 4 even-sized breasts. This will not only allow the chicken to cook faster, but also more evenly too.
Dredging through Flour
For this recipe I like to give the chicken a light coating in flour before it hits the pan. This will not only give the chicken a nice golden crust, but it’ll also help the chicken absorb the sauce and cling to it.
Seasoning the Chicken
You’ll want to season the flour with more seasoning than you usually would coat the chicken in, just because not all of the flour attaches. For this recipe we’re keeping things simple and using salt & black pepper, alongside garlic powder to kick off the garlic theme. Process shots: lay chicken on chopping board (photo 1), slice through the centre (photo 2), add to seasoned flour (photo 3), coat then shake off excess (photo 4).
Cooking the Chicken
To cook the chicken, we’re going to pan-fry it. Mainly for speed, but also so we can get a nice crust on the chicken. It also means everything is then cooked in the same pan, which is handy! I like frying in butter and oil. The butter adds gorgeous flavour to the chicken whilst the olive oil helps prevent the butter from burning/drying out. Process shots: add chicken to oil & butter in pan (photo 1), fry both sides until golden & just about cooked in the centre (photo 2).
Creamy Garlic Mushroom Sauce
Okay, chicken done and dusted, let’s talk sauce.
What kind of Mushrooms to use?
I like using baby button mushrooms and slicing them on the thinner side. This way you can still baste the chicken in the sauce without huge mushrooms getting in the way. Plus the smaller size allows the mushrooms to cook quicker.
Using Heavy/Double Cream
You’ll definitely want to use heavy (US) double (UK) cream for this recipe. Using something thinner like milk or half & half will leave the sauce way too thin. Plus this is a slightly indulgent dinner, so the rich flavour of the cream works perfectly 😋
Using Lemon Juice
Speaking of richness, you don’t want a sauce that’s so rich it’s sickly. As such, I do a combo of half cream and half chicken stock (this also adds more flavour). I also like to add a very gentle squeeze of lemon juice towards the end. The lemon juice helps cut through the richness without altering the flavour too much. This is optional, but in all cases, only 1/2-1tsp is needed. Process shots: remove chicken and melt butter (photo 1), add mushrooms (photo 2), fry then fry garlic (photo 3), add cream, stock, chives and parsley (photo 4), simmer then add parmesan, lemon juice and s&p (photo 5), add chicken back in (photo 6).
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).
Serving Creamy Mushroom Garlic Chicken
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. Alrighty, let’s tuck into the full recipe for this creamy garlic mushroom chicken shall we?!
How to make Creamy Garlic Mushroom Chicken (Full Recipe & Video)
After another garlic chicken recipe? Check out my Garlic Butter Chicken! For more similar recipes check out these beauties:
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