Creamy garlic chicken. Browning spiced chicken before simmering it in the luscious cream sauce amps up the flavor of this easy dinner. Featuring a delicious combo of mushrooms, cream, parmesan, herbs and succulent chicken, this dish is guaranteed to become your new weeknight go-to.
Lately, I’ve been on a mission to incorporate more veggies into my diet. To be exact, easy side dishes or one pot meals that tick all the boxes especially the nutritional requirements. That means, equal amounts of protein and veggies in one dish to create healthy satisfying dinner.
This creamy garlic mushroom chicken belongs to this category and is loaded with succulent chicken and mushrooms. The key to creating the best cream sauce is the perfectly delicious combo of garlic, chicken broth, cream, parmesan and plenty of herbs.
Let’s make this creamy chicken
Start with the chicken. I’ve used the most flavorful part of chicken in this recipe - chicken thighs. You can also substitute with chicken breasts if you like. First, sprinkle them generously with garlic powder, cayenne pepper, salt and pepper. Then, transfer them to a pan and cook. Once cooked through, remove them from pan.
To the same pan, you can add onions and garlic, and stir fry until fragrant. To make this sauce flavorful, you’ll need plenty of garlic. The mushrooms go in next and sauté them until browned. Apart from mushrooms, you can also add spinach, green peas, and cherry tomatoes for pops of green and red.
Creamy sauce = an amazing combo of spices, cream, herbs and cheese
When the mushrooms are cooked, pour in the stock or broth, cream, parmesan, herbs and red pepper flakes (chili flakes). Trust me, this sauce is totally addicting. And yes, you’ll need plenty of herbs in this creamy garlic mushroom chicken recipe. Both rosemary leaves and parsley add incredible flavor to this dish.
When the creamy sauce is ready, add browned chicken and simmer for few more minutes. And there you go. Incredibly flavorful chicken for your next weeknight dinner.
Ingredients
Marinate and fry chicken:
- ▢ 1.2 kg chicken thighs or chicken breasts
- ▢ 1 teaspoon garlic powder
- ▢ ½ teaspoon ground all spice
- ▢ ½ teaspoon cayenne pepper
- ▢ Salt and pepper to taste
- ▢ 1 tablespoon butter
- ▢ 1 tablespoon olive oil
Creamy chicken:
- ▢ 1 tablespoon butter
- ▢ 1 tablespoon olive oil
- ▢ 1 cup chopped onions
- ▢ 6 garlic cloves grated
- ▢ 2 cups thickly sliced mushrooms
- ▢ 1 ½ cups chicken stock chicken broth
- ▢ 600 ml heavy cream thickened cream
- ▢ ¼ cup grated parmesan
- ▢ 2 tablespoons chopped rosemary leaves
- ▢ 2 tablespoons chopped parsley leaves
- ▢ ½ teaspoon red chili flakes red pepper flakes (optional)
- ▢ Parsley leaves chopped, to garnish
Instructions
Marinate and fry chicken:
- Place garlic powder, cayenne pepper and ground all spice in a small bowl. Stir to combine. Sprinkle this mixture over the chicken thighs. Season with salt and pepper.
- Meanwhile, heat butter and olive oil in a large pan over medium-high heat.
- Place chicken thighs in a single layer. Cook, 4-5 minutes on each side or until browned. Remove chicken from pan.
Creamy garlic chicken:
- To the same pan, add butter and olive oil. Add onions, and sauté, stirring occasionally, for 2-3 minutes or until soft and translucent.
- Add garlic. Sauté, stirring, for a minute or until fragrant. Add mushrooms. Sauté, stirring occasionally, for 2-3 minutes or until tender.
- Pour in chicken broth (stock) and cream. Add parmesan, rosemary, parsley and red chili flakes (if using). Stir to combine. Season with salt and pepper.
- Reduce heat to medium-low. Simmer for 5 minutes.
- Return fried chicken to the pan. Simmer for about 10 minutes or until chicken is cooked through.
- Garnish with more parsley leaves if you like.
- To serve, spoon over rice, pasta or mashed potato.
Video
Notes
Nutrition
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Ingredients
Marinate and fry chicken:
- ▢ 1.2 kg chicken thighs or chicken breasts
- ▢ 1 teaspoon garlic powder
- ▢ ½ teaspoon ground all spice
- ▢ ½ teaspoon cayenne pepper
- ▢ Salt and pepper to taste
- ▢ 1 tablespoon butter
- ▢ 1 tablespoon olive oil
Creamy chicken:
- ▢ 1 tablespoon butter
- ▢ 1 tablespoon olive oil
- ▢ 1 cup chopped onions
- ▢ 6 garlic cloves grated
- ▢ 2 cups thickly sliced mushrooms
- ▢ 1 ½ cups chicken stock chicken broth
- ▢ 600 ml heavy cream thickened cream
- ▢ ¼ cup grated parmesan
- ▢ 2 tablespoons chopped rosemary leaves
- ▢ 2 tablespoons chopped parsley leaves
- ▢ ½ teaspoon red chili flakes red pepper flakes (optional)
- ▢ Parsley leaves chopped, to garnish
Instructions
Marinate and fry chicken:
- Place garlic powder, cayenne pepper and ground all spice in a small bowl. Stir to combine. Sprinkle this mixture over the chicken thighs. Season with salt and pepper.
- Meanwhile, heat butter and olive oil in a large pan over medium-high heat.
- Place chicken thighs in a single layer. Cook, 4-5 minutes on each side or until browned. Remove chicken from pan.
Creamy garlic chicken:
- To the same pan, add butter and olive oil. Add onions, and sauté, stirring occasionally, for 2-3 minutes or until soft and translucent.
- Add garlic. Sauté, stirring, for a minute or until fragrant. Add mushrooms. Sauté, stirring occasionally, for 2-3 minutes or until tender.
- Pour in chicken broth (stock) and cream. Add parmesan, rosemary, parsley and red chili flakes (if using). Stir to combine. Season with salt and pepper.
- Reduce heat to medium-low. Simmer for 5 minutes.
- Return fried chicken to the pan. Simmer for about 10 minutes or until chicken is cooked through.
- Garnish with more parsley leaves if you like.
- To serve, spoon over rice, pasta or mashed potato.
