Get the Recipe:Creamy Garlic Chicken with Mushrooms
An easy and delicious chicken dinner! Made with boneless chicken breast, mushrooms and garlic, all in a creamy sauce that's perfect for spooning over mashed potatoes, pasta or gnocchi.
12ozboneless skinless chicken breasts, sliced in half lengthwise (about 6 oz. each)
1/4cupall purpose flour
Salt and freshly ground pepper
1Tablespoonextra virgin olive oil
1Tablespoon butter
8ozcremini mushrooms, halved or sliced
Salt and freshly ground pepper
3clovesgarlic, chopped
1shallot, finely diced or onion
1 1/2Tablespoonsall purpose flour
1/4cupwhite wine, or water with a splash of lemon juice or white wine vinegar
1/2 - 1cupchicken broth, less for thicker sauce but a bit less/more for a bit thinner sauce, but more of it
1/4 - 1/3cupheavy cream, adjust to taste
1teaspoonDijon mustard
2thyme sprigs, or 1/4 teaspoon dried thyme leaves
Salt and freshly ground pepper, as needed
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Instructions
Prepare the chicken: Slice the chicken breasts in half lengthwise. Pat dry. Place the flour on a plate and season with a bit of salt and pepper. Stir to combine.
Heat olive oil and butter in a skillet over medium-high heat. When hot, place chicken pieces in the flour mixture, one at a time, shaking off excess flour, then place into the hot skillet. Repeat with remaining chicken.
Cook chicken until golden underneath, then flip over and brown the other side as well. (Chicken doesn't need to be fully cooked at this point, simply browned). Remove browned chicken to a plate and set aside.
If skillet seems dry, add a bit more olive oil to the pan. Add mushrooms to the pan and season with a bit of salt and pepper. Cook over medium high heat, stirring regularly, until golden. Add the shallots and cook, stirring regularly, until the shallots soften and start to colour. Add the garlic and cook, stirring, until the garlic is softened, about 45 seconds. Add the flour to the pan and cook, stirring, about 1 minute.
Deglaze the pan with the wine, stirring to loosen any browned bits and allow to cook until the wine is mostly evaporated. Add the chicken broth and stir to combine. *I like to start with about 1/2 cup of broth, then I go from there. It is easy to add more later, but impossible to take it out). Add the cream and Dijon mustard to the pan stir to combine. Add the thyme to the sauce. Add the chicken back into the pan, reduce heat to medium-low and allow to simmer about 10 minutes, to reduce and thicken the sauce and finish cooking the chicken.
Taste the sauce and add additional salt and pepper, as needed (if the sauce tastes flat, it needs more salt).
If sauce isn't as thick as you'd like, mix up a cornstarch slurry by stirring together 1 Tablespoon of cornstarch with 1 Tablespoon of cold water. Add a bit at a time to the simmering sauce, stirring in, until sauce thickens to the preferred level.
Enjoy as is, with a side salad or green vegetables or serve with mashed potatoes or over pasta or gnocchi.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.