A simple pan sauce saves the day in this quick and easy Creamy Garlic Mushroom Chicken! BudgetBytes.com
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4.55 from 44 votes

Creamy Garlic Mushroom Chicken

A simple pan sauce saves the day in this quick and easy Creamy Garlic Mushroom Chicken!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Keyword: Low Carb, Skillet Recipe
Total Cost: $7.77 recipe / $1.94 serving
Servings: 4
Author: Beth M


  • 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


  • 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.


*I use Better Than Bouillon to make my broth.