Chicken with Garlic Mushroom Sauce
Picture this: tender, juicy chicken breasts smothered in a creamy garlic mushroom sauce that’s rich, savory, and just plain irresistible. This Chicken with Garlic Mushroom Sauce is comfort food at its best, with the perfect blend of creaminess from the heavy cream and Parmesan, and a depth of flavor from the earthy mushrooms and garlic that just hits the spot. And here’s the best part—it’s easy enough for a weeknight but feels special enough for those cozy family dinners. Pair it up with some mashed potatoes, a swirl of pasta, or even simple steamed veggies to soak up all that delicious sauce. Trust me, it’s one of those dishes everyone will want seconds of!
Servings
Ingredients
For the Chicken:
- 1/2 c all-purpose flour
- 1 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 2 medium boneless skinless chicken breasts, halved lengthwise
- 1 tbsp unsalted butter
- 1 tbsp olive oil
For the Mushroom Sauce:
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz cremini mushrooms thinly sliced
- Salt and freshly ground black pepper to taste
- 3 cloves garlic finely minced
- 1/2 c chicken broth
- 1 c heavy cream
- 1 c freshly grated Parmesan cheese
- 1 tbsp fresh parsley finely chopped, for garnish
Instructions
Preparation of Chicken:
- In a shallow dish, mix together the flour, garlic powder, salt, and pepper. Dredge each chicken piece in this mixture, making sure it’s fully coated on all sides.
Cooking the Chicken:
- Heat a large skillet over medium heat, adding in the olive oil and butter until they’re hot, but not smoking. Place the chicken in the pan, letting it cook for around 2 minutes on each side, just until it’s golden and slightly crispy. When the chicken's ready, just move it over to a plate and let it rest for a bit.
Preparing the Sauce:
- Using the same skillet, add another tablespoon of olive oil and butter. Toss in the sliced mushrooms, seasoning them with salt and pepper. Sauté for 3 to 5 minutes until the mushrooms turn golden and have released their juices.
Building the Sauce:
- Add the minced garlic to the skillet with the mushrooms, cooking for about 30 seconds, just until it’s fragrant. Pour in the chicken broth, stirring to lift any browned bits from the pan. Next, add the heavy cream, bringing it to a gentle simmer so the sauce can be reduced a little. Stir in the Parmesan, adjusting seasoning as needed.
Putting It All Together:
- Place the cooked chicken back into the skillet, nestling it in the sauce. Spoon some of the sauce over each piece of chicken. Let it cook on low for a few minutes, allowing the chicken to soak up the sauce’s flavors.
Serving:
- Serve right away, garnished with freshly chopped parsley. This dish is tasty with mashed potatoes, steamed vegetables, or even a bed of pasta to allow that creamy sauce sheen.
Notes
To make this recipe gluten-free, simply swap the all-purpose flour for a gluten-free alternative like 1:1 gluten-free baking flour or cornstarch. It’ll still help create a lovely golden crust on the chicken without compromising flavor. And be sure to check your chicken broth is gluten-free—most are, but it’s always good to double-check! With these easy tweaks, this creamy, comforting dish becomes completely gluten-free, letting everyone enjoy all the deliciousness without worry.