Recipes › Main Course › Creamy Garlic Mushroom Chicken Recipe

Creamy Garlic Mushroom Chicken Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired dish features tender chicken breasts simmered in a luxurious garlic and mushroom cream sauce, brightened with fresh herbs and white wine. The sauce clings beautifully to the chicken, creating a restaurant-quality meal that comes together in under an hour. Perfect served over pasta, risotto, or with crusty bread to soak up every drop of the silky sauce.

Ingredients

• 4 boneless, skinless chicken breasts (about 150g/5.3 oz each)
• 400g (14 oz) mixed mushrooms (cremini, button, and oyster), sliced
• 6 cloves garlic, minced
• 240ml (1 cup) heavy cream
• 120ml (½ cup) dry white wine
• 240ml (1 cup) chicken stock
• 30ml (2 tablespoons) extra virgin olive oil
• 15g (1 tablespoon) butter
• 10g (2 teaspoons) fresh thyme leaves
• 5g (1 teaspoon) Dijon mustard
• 30g (¼ cup) grated Parmigiano-Reggiano cheese
• Salt and black pepper to taste
• 15g (1 tablespoon) fresh parsley, chopped

Instructions

1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sear the chicken for 4-5 minutes per side until golden brown. Transfer to a plate.

3. In the same skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 5-6 minutes, stirring occasionally, until they release moisture and begin to brown.

4. Add minced garlic to the mushrooms and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.

5. Deglaze the skillet with white wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes to reduce slightly.

6. Pour in the chicken stock and return the seared chicken to the skillet. Bring to a simmer, then reduce heat to medium-low, cover partially, and cook for 12-15 minutes until the chicken is cooked through (internal temperature 165°F/74°C).

7. Remove the chicken to a serving plate. Whisk together the cream, Dijon mustard, thyme, and Parmigiano-Reggiano in a small bowl.

8. Pour the cream mixture into the skillet with the mushrooms and sauce. Stir gently over medium heat for 2-3 minutes until the sauce is silky and heated through; do not boil.

9. Return the chicken to the skillet, nestling it into the sauce. Taste and adjust seasoning with salt and pepper as needed.

10. Transfer to serving plates, drizzle with extra sauce, and garnish with chopped fresh parsley and additional thyme.

Substitutions

• Use Greek yogurt (full-fat) instead of heavy cream for a lighter version with a similar creamy texture.
• Substitute half the mushrooms with artichoke hearts for a different vegetable profile.
• Use bone-in, skin-on chicken thighs instead of breasts for more flavor and richness.
• Replace white wine with dry vermouth or additional chicken stock if preferred.

Tips

• Do not skip the initial searing step—it builds a golden crust that adds depth to the finished sauce.
• Avoid boiling the cream mixture, as high heat can cause it to break or curdle.
• For a thicker sauce, mix 5g (1 teaspoon) cornstarch with 15ml (1 tablespoon) cold water and stir in during the final minutes of cooking.
• This dish is best served immediately, but leftovers can be refrigerated for up to 2 days and gently reheated over low heat.

While this creamy mushroom and garlic preparation reflects Italian culinary traditions of incorporating seasonal fungi and rich, butter-based sauces, the heavy cream element suggests influences from Northern Italy's Lombardy region, where dairy-forward sauces are more common than in southern Italian cooking. Mushrooms hold special significance in Italian cuisine and are celebrated in autumn harvest preparations.

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