Creamy Garlic Mushroom Chicken
This Creamy Garlic Mushroom Chicken is an absolute dream and couldn't be easier to whip up for dinner!
Equipment
- Large Deep Pan & Tongs
- Large Shallow Dish (for dredging chicken)
- Wooden Spoon
- Sharp Knife & Chopping Board
- Jug (for stock)
- Fine Cheese Grater (for parmesan)
Ingredients
Chicken
- 2 pieces Chicken Breasts brought close to room temp
- ¼ cup Flour (see notes)
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 1 tablespoon Butter preferably unsalted
Sauce
- 9 oz Baby Button Mushrooms sliced fairly thin
- ¾ cup Heavy/Double Cream at room temp
- ¾ cup Chicken Stock
- 1 oz freshly grated Parmesan
- 2 large cloves Garlic finely diced
- 1 tablespoon Fresh Parsley finely diced, plus more to garnish if desired
- 1 tablespoon Fresh Chives finely diced
- 1 tablespoon Butter preferably unsalted (can sub oil, this is to fry the mushrooms)
- ½ - 1 teaspoon Lemon Juice (see notes)
- Salt & Pepper to taste
Instructions
Preparation
- Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts.
- In a large shallow dish combine ¼ cup flour with 1 teaspoon garlic powder & salt and ½ teaspoon black pepper. Dredge each chicken breast through the flour to coat, then shake off excess and place to one side.
- Heat up 1 tablespoon oil and butter in a large pan over medium-high heat. Add the chicken and fry both sides for a few mins, or until golden on the outside and just about cooked through the centre. Remove and place chicken to one side.
- Melt in 1 tablespoon butter and add the mushrooms. Fry until they form a golden crust, then reduce heat to medium. Add garlic and fry for another 1-2mins. Pour in stock and cream, then add chives and parsley. Simmer for 5mins or so, until the sauce starts to thicken slightly.
- Stir in parmesan, then add a very gentle squeeze of lemon juice and salt & pepper to taste. Simmer for another minute or so to thicken a little more if you need to.
- Add chicken back in and baste in the sauce. Serve up and enjoy!
Notes
a) Flour - Coating the chicken in flour will help give it a nice golden crust as it fries. It also helps absorb the sauce and helps it cling to the chicken. I do recommend using it, but if you don't have flour/don't want to use it, just directly coat the chicken with half of the seasoning (i.e. ½ teaspoon salt & garlic powder and ¼ teaspoon black pepper). b) Lemon Juice - This is purely to cut through the richness of the sauce, not necessarily to add flavour. I find ½ - 1 teaspoon does the trick so you won't need much. If you don't find the sauce too rich at all you can leave this out! c) Unsalted Butter - I always like using unsalted butter, just to get more control over the saltiness of the dish. If you only have salted butter, it's not a deal breaker, just don't chuck in a load of salt in the sauce before you've taste tested beforehand. d) Serving - Here I've served with Mashed Potatoes and Garlic Green Beans (if you're feeling EXTRA garlicky!). Rice makes a good sub for mashed potatoes, and Broccolini makes a good sub for green beans. e) Calories - Assuming half the flour/seasoning sticks to the chicken. No sides included in calculation.
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 8.35gProtein: 33.84gFat: 28.32gSaturated Fat: 14.386gPolyunsaturated Fat: 1.832gMonounsaturated Fat: 9.444gTrans Fat: 0.073gCholesterol: 164mgSodium: 498mgPotassium: 696mgFiber: 0.9gSugar: 2.6gVitamin A: 959IUVitamin C: 4.1mgCalcium: 107mgIron: 1.23mg
Tried this recipe?Let us know how it was!