There’s something truly magical about a skillet full of golden-seared chicken simmering in a rich, creamy garlic mushroom sauce. It’s the kind of dish that’s easy enough for a busy weeknight yet luxurious enough to serve for a cozy dinner party or a special family meal. This Creamy Garlic Mushroom Chicken recipe brings comfort to your plate in just 30 minutes—without sacrificing bold flavor or wholesome satisfaction.
Whether you’re feeding a crowd or just treating yourself to something delicious and soul-warming, this dish delivers everything you love about home cooking: simplicity, richness, and elegance in every bite.
Juicy chicken in a creamy mushroom garlic sauce—comfort food that’s easy and ready in 30 minutes.
Ingredients (Serves 4–6)
This recipe keeps things simple yet deeply flavorful with pantry-friendly staples:
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4 boneless, skinless chicken breasts
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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2 cups mushrooms, sliced (white or cremini work best)
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1 shallot, finely chopped
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4 garlic cloves, minced
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½ cup dry white wine (or chicken broth if avoiding alcohol)
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½ cup low-sodium chicken stock
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1 cup heavy cream
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1 tablespoon wholegrain mustard
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1 teaspoon chopped fresh rosemary
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Salt and black pepper to taste
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Optional: chopped parsley or rosemary for garnish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approx. 400 kcal per serving
Instructions: Step-by-Step Directions
This meal is cooked in stages but all in one pan, minimizing cleanup and maximizing flavor. Here’s how to make it:
Step 1: Prep and Sear the Chicken
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Pat the chicken dry with paper towels. This ensures a good sear and keeps the chicken from steaming in the pan.
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Season both sides of the chicken breasts with salt and freshly ground black pepper.
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Heat 1 tablespoon of olive oil in a large skillet over medium heat.
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Once hot, sear the chicken for about 4–5 minutes per side, or until golden brown. The internal temperature should reach 165°F (74°C).
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Remove the chicken from the pan and set it aside on a plate. It will finish cooking in the sauce later.
Step 2: Cook the Mushrooms
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In the same pan, add 2 tablespoons unsalted butter.
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Once melted, add the sliced mushrooms and sauté for 5–6 minutes, stirring occasionally.
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You’ll know they’re done when they are golden brown and soft. Avoid overcrowding so they don’t steam.
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Add the finely chopped shallot and minced garlic, then sauté for another 1–2 minutes until fragrant.
Step 3: Deglaze the Pan
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Slowly pour in ½ cup dry white wine to deglaze the skillet.
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Use a wooden spoon to scrape up any browned bits stuck to the pan—these are packed with flavor!
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Let the wine simmer and reduce slightly, about 2–3 minutes, allowing the alcohol to cook off.
Step 4: Create the Creamy Sauce
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Add in ½ cup low-sodium chicken stock and 1 cup heavy cream.
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Stir gently to combine, then mix in 1 tablespoon of wholegrain mustard for depth.
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Add 1 teaspoon chopped rosemary, stir, and bring the sauce to a gentle simmer.
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Let it cook for 3–4 minutes, just enough for the sauce to thicken slightly.
Step 5: Combine and Finish
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Return the seared chicken breasts to the skillet, nestling them into the sauce.
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Cover and let everything simmer for 8–10 minutes, or until the chicken is fully cooked through.
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The sauce will reduce further and cling to the chicken beautifully.
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Taste and adjust seasoning with more salt or pepper as needed.
Step 6: Garnish and Serve
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Garnish the finished dish with chopped fresh parsley or rosemary for a pop of color and herbal freshness.
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Serve hot with your favorite sides: mashed potatoes, buttered noodles, rice, or crusty bread to soak up the creamy sauce.
Suggested Serving Ideas
This dish pairs perfectly with:
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Creamy mashed potatoes or garlic herb rice.
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Buttery egg noodles or al dente linguine.
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Steamed green beans or roasted broccoli.
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A crusty baguette or warm dinner rolls to mop up the sauce.
Tips & Variations
No Wine? No Problem!
Use extra chicken stock and add a squeeze of fresh lemon juice to mimic the acidity and depth wine provides.
Want a Thicker Sauce?
Let the sauce simmer uncovered a bit longer before adding back the chicken. Or stir in 1 tablespoon of cornstarch mixed with 2 tablespoons water to help thicken quickly.
Don’t Have Shallots?
Substitute with ½ a yellow onion, finely diced. Shallots add sweetness, but onions still work well.
Make It Cheesier
Stir in ¼ cup grated Parmesan cheese during the last 2 minutes of simmering for a luxurious cheesy twist.
Switch Up the Herbs
Try thyme, oregano, or Italian seasoning if rosemary isn’t your favorite. Each brings a slightly different dimension.
Storage & Reheating
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Refrigerate any leftovers in an airtight container for up to 3–4 days.
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To reheat, warm in a skillet over low heat, adding a splash of broth or cream to loosen the sauce.
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Freezing is not recommended for this cream-based dish, as it may separate when thawed.
Why This Recipe Works
This dish shines because it balances richness and freshness perfectly. The cream, mushrooms, and chicken combine to create a savory, melt-in-your-mouth bite, while the mustard and rosemary offer subtle tang and earthiness. It’s both simple to make and impressive to serve, and because it comes together in under 30 minutes, it’s a go-to recipe for when you need a delicious meal without a lot of fuss.
Nutrition (per serving)
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Calories: Approx. 400 kcal
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Protein: 35g
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Carbs: 6g
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Fat: 27g
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Fiber: 1g
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Sugar: 2g
(Values are estimates and may vary depending on ingredients used.)
Final Thoughts
This Creamy Garlic Mushroom Chicken is the epitome of comfort food done right. It’s savory, rich, and packed with flavor—everything you want in a weeknight dinner or weekend indulgence. From the tender, juicy chicken to the silky, mushroom-infused sauce, this is one recipe you’ll want to make again and again.
Whether you’re cooking for guests, family, or just treating yourself, this dish delivers 5-star flavor with minimal effort. The best part? It’s all made in one skillet, so you’ll spend less time cleaning and more time enjoying.