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Homemade Creamy Garlic Mushroom Chicken photo

Creamy Garlic Mushroom Chicken

A rich, creamy garlic mushroom sauce coats tender pan-seared chicken for an easy weeknight dinner.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Spatula or tongs
  • Measuring cups and spoons
  • Whisk
  • Cutting board and knife

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 8 ounces sliced mushrooms
  • 3 garlic cloves minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 ounces cream cheese softened
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon all-purpose flour

Instructions
 

  • Pat the chicken dry and season lightly with salt and pepper if desired.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Add the chicken to the hot skillet and cook 3–5 minutes per side, until cooked through; remove to a plate and set aside.
  • Add the sliced mushrooms and minced garlic to the skillet and cook a few minutes until the mushrooms are tender; remove and set aside with the chicken.
  • Reduce heat to medium and pour in 1 cup chicken broth, then add 1/2 cup heavy cream, 2 ounces softened cream cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; whisk until smooth.
  • Whisk in 1 tablespoon all-purpose flour until incorporated and cook 1–2 minutes more, stirring, until the sauce thickens slightly.
  • Return the cooked mushrooms and garlic to the sauce, then add the chicken back to the skillet and spoon the sauce over to coat; heat for a couple of minutes to warm through.
  • Serve immediately with the creamy mushroom sauce.

Notes

  • Use either chicken thighs or breasts based on preference.
  • Slice mushrooms evenly for consistent cooking.
  • Soften cream cheese before adding to avoid lumps.
  • Adjust salt to taste after sauce is combined.