Creamy Garlic Mushroom Chicken

$7.77 recipe / $1.94 serving
by Beth - Budget Bytes
4.50 from 53 votes
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A good pan sauce is so simple to make and squeezes every last drop of flavor out of your meat. This week I made a creamy garlic pan sauce for some chicken thighs that I had stashed in the freezer, and added mushrooms to bulk out the meal a bit. You can serve this Creamy Garlic Mushroom Chicken over pasta or rice, or if you’re trying to curb the carbs, make a big ol’ beautiful salad to compliment these creamy flavors. Keep dinner simple, keep dinner delicious! 

Goes great with: Focaccia Rolls, Homemade Garlic Bread, Summer Vegetable Tian, Oven Roasted (frozen) Broccoli

Creamy Garlic Mushroom Chicken

Creamy Garlic Mushroom Chicken in a cast iron skillet, garnished with parsley, whole mushrooms and parsley on the side

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Creamy Garlic Mushroom Chicken

4.50 from 53 votes
A simple pan sauce saves the day in this quick and easy Creamy Garlic Mushroom Chicken!
A simple pan sauce saves the day in this quick and easy Creamy Garlic Mushroom Chicken! BudgetBytes.com
Servings 4
Prep 5 mins
Cook 30 mins
Total 35 mins

Ingredients

  • 8 oz mushrooms ($1.99)
  • 4 cloves garlic ($0.32)
  • 4 boneless, skinless chicken thighs ($3.94)
  • Salt and pepper to taste ($0.05)
  • 1 Tbsp cooking oil ($0.04)
  • 1/2 cup chicken broth* ($0.07)
  • 1 cup half and half ($0.85)
  • 1/4 cup grated Parmesan ($0.41)
  • Parsley for garnish (optional) ($0.10)

Instructions 

  • Wash and slice the mushrooms. Mince the garlic. Season both sides of the chicken thighs with salt and pepper.
  • Heat a large skillet over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the bottom of the skillet. Add the chicken thighs to the skillet and cook until golden brown on each side and cooked through (about 5 minutes per side). Remove the chicken to a plate and cover with foil to keep warm.
  • Add the minced garlic to the skillet and sauté for one minute, or just until the garlic softens. Add the mushrooms and sauté for about 5-7 minutes more, or until the mushrooms have wilted. Add the chicken broth to the skillet and stir to dissolve all the browned bits off the bottom.
  • Add the half and half to the skillet and bring it up to a simmer. Turn the heat down to medium-low and simmer the liquid, stirring often, for about five minutes. Stir in the Parmesan until it has melted in.
  • Taste the sauce and season with salt and pepper if needed. Add the chicken back to the skillet, drench with sauce, and heat over low until warmed through. Top with fresh parsley for garnish, if desired.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon to make my broth.

Nutrition

Serving: 1ServingCalories: 402.8kcalCarbohydrates: 6.68gProtein: 24.4gFat: 31.2gSodium: 559.6mgFiber: 0.65g
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That creamy sauce, though! 🤤

Creamy Garlic sauce dripping off a wooden spoon onto the chicken thighs in the skillet

I am using a 10″ Lodge Cast Iron Skillet (affiliate link).

Creamy Garlic Mushroom Chicken in a cast iron skillet, with a portion missing, a wooden spoon in its place

Step by Step Photos

Sliced Mushrooms on a cutting board

Begin by washing and slicing 8oz. mushrooms and mincing four cloves of garlic.

Raw Chicken Thighs seasoned with salt and pepper

Season both sides of four boneless, skinless chicken thighs with salt and pepper.

Browned Chicken Thighs in a cast iron skillet

Heat a skillet over medium, then add a tablespoon of cooking oil, swirling to coat the bottom of the skillet. Add the chicken thighs and cook until golden brown on each side and cooked through (about 5 minutes on each side). Remove the chicken thighs to a plate and cover with foil to keep warm.

Sautéed Mushrooms and Garlic in the cast iron skillet

Add the minced garlic and sauté for one minute, then add the sliced mushrooms and continue to sauté until they have softened.

Deglaze skillet with Broth then Cream

Add 1/2 cup chicken broth to the skillet and stir to dissolve the browned bits off the bottom, then pour in 1 cup half and half. Bring the liquid up to a simmer, then turn down to medium-low and let simmer, stirring often, for about five minutes.

Grated Parmesan being poured into the cream sauce

Add 1/4 cup grated Parmesan and stir in until melted into the sauce. Taste the sauce and season with salt and freshly cracked pepper to your liking.

Add chicken to Parmesan Cream Sauce in the skillet and Warm Through

Add the chicken thighs back to the skillet, spoon the sauce over top, and allow to heat through (just a few minutes).

Finished Creamy Garlic Mushroom Chicken in the skillet, garnished with chopped parsley

Garnish with chopped parsley, if desired! (It sure does make it look pretty, huh?)

Close up side view of Creamy Garlic Mushroom Chicken in the skillet

Tender, creamy, and delicious!

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Comments

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  1. I’m a little late to the party but just tried this recipe tonight. Knowing I was adding 1/2 c chicken broth, I cut the half and half to 1/2 cup. Added almost a half cup of the parm and let it simmer. It didn’t really thicken. I might try full cream next time to see if it’ll thicken then.
    My husband is thrilled I’ve found your website. Everything I’ve made from it he wants on a weekly rotation.

  2. This is amazing!! I just made this and added onions and  herbed cream cheese for lunch and it is soooo good!! Thank you for the recipe!

  3. I had been meaning to make this recipe for a while, but I kept forgetting to pick up one ingredient or another. Finally, I just couldn’t take it any more and decided to make a substitution for the one ingredient I didn’t have (half & half). I had cream cheese, and since I’ve made similar sauces using cream cheese, I thought it would work out. It certainly did! The cream cheese melted nicely into the broth, and it looked a lot like the pictures in the recipe. Overall, this recipe was absolutely delicious, and I definitely will make it again. I’ll probably double the sauce, though, because I ended up with very little. It clung to the chicken and mushrooms, with little extra. I don’t know if it was because of the cream cheese, but either way, I don’t regret my substitution. I served it over some leftover mashed potatoes.

  4. Good recipe. As others said, the sauce ends up being a little too runny for me. I add more parmesan and a couple of tablespoons of cornstarch to make it thicker.

  5. I made this recipe today for my friend and, it was delicious!! I will try to make it with tofu too!

  6. Loved it! My picky kids even really liked it! I added a half stick of butter and a bit more Parmesan and it was delicious!

  7. Sauted peppers and onions into the recipe after reading the comments and very glad I did. As even with the addition I Found it a little too bland, especially to eat over noodles. Sauce did come together nicely though

  8. I doubled the sauce but I think that was a bad move. It ended up being a bit too runny. Overall, I thought the flavors were nice and went swimmingly together. Just not totally sure I’d make again.

  9. Holy moly. Just made this expecting a fight from my mushroom hating boys (6&8yo). They. Gobbled. It. Up. 
    Little one said it’s a keeper! I’m thinking I might add in some crumbled bacon and more garlic next time. Thanks for another crowd pleasing, budget keeping, easy to make recipe!