Creamy Mushroom Chicken Recipe: A Quick and Delicious Weeknight Dinner
Are you tired of the same old dinner routine? Spice things up with this Creamy Mushroom Chicken Recipe!
This dish features tender, juicy chicken breasts smothered in a creamy garlic mushroom sauce, perfect for busy weeknights and ready in just 30 minutes.
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Why You’ll Love This Recipe
- Creamy Goodness: This chicken breast recipe with mushroom sauce is delightfully flavorful, with tender and juicy chicken in every bite.
- Healthier Option: We’ve lightened up this dish by using cream cheese instead of heavy cream and a small amount of cornstarch to thicken the sauce.
- Quick and Easy: It’s incredibly simple to make this creamy chicken recipe, taking no longer than 30 minutes from start to finish. Perfect for those hectic weeknights!
Ingredients You’ll Need
Here’s a quick list of ingredients for this recipe. Full measurements and a printable version can be found in the recipe card below.
- Olive oil or avocado oil
- Boneless, skinless chicken breasts (you can also use chicken thighs)
- Fresh garlic cloves, crushed
- Button mushrooms, halved
- Chicken broth
- Cornstarch
- Salt and pepper
- Light or fat-free cream cheese
- Fresh chopped curly parsley
How to Make Creamy Mushroom Chicken
Step 1: Cook the Chicken
- Heat 1 tablespoon of olive oil in a pan over medium-high heat.
- Add the chicken breasts and cook until each side is golden-brown, about 5 minutes per side.
- Once done, remove from heat and set aside, covered to keep warm.
Step 2: Make the Creamy Mushroom Sauce
- Heat the remaining 1 tablespoon of oil and add the mushrooms. Cook until slightly golden brown.
- Add the garlic and sauté until fragrant for another minute.
- Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons of water until fully dissolved.
- Pour the chicken broth and cornstarch mixture into the pan. Season with a pinch of salt and pepper, and cook until the liquid starts to bubble.
- Stir in the cream cheese and whisk well until the sauce is smooth and thickened.
Step 3: Combine the Chicken with the Sauce
- Return the chicken breasts to the pan and spoon the hot sauce over them.
- Garnish with chopped parsley and serve warm.
Recipe Tips
- Oil: I used olive oil, but you can use any other oil like avocado oil.
- Chicken: Using chicken breast is the leanest option. You can also use boneless chicken thighs, steaks, salmon, or shrimp.
- Cream: This mushroom chicken is made without any cream. Light cream cheese works great for this recipe. For a keto-friendly option, heavy cream or coconut milk would work well.
- Broth: Chicken or vegetable broth can be used. If you don’t have any broth, you can just use water.
- Mushrooms: The mushrooms are the highlight of this recipe. Other veggie options include broccoli, green beans, spinach, and zucchini.
Frequently Asked Questions
Serving Suggestions
Serve this Creamy Mushroom Chicken with a side of potatoes like Garlic Roasted Potato Skillet, pasta like Lemon Ricotta Pasta, oven-roasted veggies, rice or quinoa, or for a low-carb option, serve it with Cilantro Lime Cauliflower Rice.
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Creamy Mushroom Chicken Recipe
Juicy and tender chicken breast cooked in a creamy garlic mushroom sauce. Easy to make and ready in just 30 minutes.
Ingredients
- 2 tablespoons olive oil, divided, avocado oil
- 1.5 pounds chicken breasts, boneless and skinless
- 3 garlic cloves, crushed
- 8 ounces button mushrooms, halved
- 1 1/4 cup chicken broth
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces Light cream cheese,
- 1 tablespoon fresh chopped curly parsley softened
Instructions
- Heat one tablespoon of the 2 tablespoons olive oil in a pan over medium-high heat.
- Add the 1.5 pounds chicken breasts to the skillet and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
- Heat the remaining one tablespoon of oil, add the 8 ounces button mushrooms (sliced), and cook until slightly golden brown. Then add the 3 garlic cloves (minced), and sauté until fragrant.
- Meanwhile, in a small bowl, whisk the 1/2 teaspoon cornstarch with 2 tbsp of water until fully dissolved. Pour the 1 1/4 cup chicken broth and cornstarch mixture into the pan.
- Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and cook until the liquid starts to bubble. Stir in the 4 ounces Light cream cheese and whisk well until the sauce is smooth and thickened.
- Return the chicken breast back into the pan, and spoon over with the hot sauce.
- Garnish with 1 tablespoon fresh chopped curly parsley and serve warm.
Notes
Substitutes:
- Oil: we used olive oil, you may use any other oil
- Chicken: using chicken breast would be the leanest option as far as using chicken. You may use boneless chicken thighs, steaks, salmon, or shrimp.
- Cream: light cream cheese works great for this recipe. For a keto-friendly option, heavy cream or coconut milk would work great.
- Broth: Chicken or vegetable broth. If you don’t have any broth, you can just use water.
- Mushroom: mushroom is the highlight of this creamy chicken skillet. Other veggie options are broccoli, green beans, spinach, and zucchini.
