You know those nights when you're completely exhausted but still want something delicious for dinner? This creamy mushroom garlic chicken saved me during one of those moments last week! After a day of running errands and chasing Emily around, I needed something quick but still satisfying enough to feel like a proper dinner.
I first made this recipe when my sister came over for dinner unexpectedly. I was frantically searching the fridge and found chicken breasts and some mushrooms that needed to be used up.
The result? This incredibly tender chicken smothered in a rich, garlicky mushroom sauce that had us both licking our plates clean (I'm not even embarrassed to admit it!).
This creamy mushroom garlic chicken transforms ordinary chicken breasts into something restaurant-worthy in just 30 minutes. The sauce is velvety and packed with savory mushrooms and garlic, and the whole dish comes together with minimal effort.
Perfect for busy weeknights or when you want to impress dinner guests without spending hours in the kitchen!
Why You Will Like This Creamy Garlic Chicken with Mushrooms
- Ready in just 30 minutes – perfect for busy weeknights when you need dinner on the table fast
- Uses simple ingredients you probably already have in your pantry and fridge
- The sauce is incredibly rich and creamy without being heavy
- Chicken stays tender and juicy thanks to the quick cooking method
- So versatile – serve it over rice, pasta, mashed potatoes, or even cauliflower rice
- Makes amazing leftovers for lunch the next day (if there's any left!)
- Even picky eaters love it – Emily cleaned her plate and asked for seconds!
- One-pan recipe means less cleanup afterward (your future self will thank you)
Ingredients for Creamy Mushroom Garlic Chicken
- 2 lbs. boneless skinless chicken breasts, raw
- 1.5 tsp. salt
- 1 tsp. chili powder
- Fresh cracked pepper
- 1 Tbsp. olive oil
- 8 oz. mushrooms, sliced
- 3 cloves garlic, minced
- 1 can reduced-sodium cream of mushroom soup (10.5 oz can)
- 1 cup water
- ½ Tbsp. cornstarch (or arrowroot powder), optional
- ½-1 Tbsp. water (to mix with cornstarch), optional
How to Make Perfect Mushroom Garlic Chicken with Creamy Sauce
- Prepare the chicken: Slice all chicken breasts in half to butterfly into two pieces. Using a meat pounder, pound the chicken to create even cutlets, approximately ½ inch thick. Season with ½ the salt and chili powder on each side along with freshly cracked black pepper.
- Cook the chicken: Heat the olive oil in a large skillet over medium heat. Place the seasoned chicken in the pan and cook on each side for 4-5 minutes. Transfer to a plate and set aside.
- Sauté the mushrooms and garlic: Add the sliced mushrooms and garlic to the pan. Cook, stirring, for a couple of minutes to brown the mushrooms. (This is where your kitchen starts smelling AMAZING – I could bottle this scent!)
- Create the creamy sauce: Add the cream of mushroom soup to the pan. Fill the can with water and add to the pan (1 cup of water). Using a whisk, whisk until the soup has combined with the water and no chunks remain, then bring to a boil.
- Finish cooking the chicken: Add the chicken back to the pan and simmer for 5 minutes or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
- Optional thickening step: If you want a thicker sauce, in a small bowl, combine the cornstarch and water and mix to combine. Remove the chicken and set aside, add the slurry to the sauce and whisk to combine. Simmer for 1 minute to thicken (add more if you want it thicker). See notes below.
- Serve: Either return the chicken to the pan and coat in the sauce or serve the chicken over brown or white rice, cauliflower rice, a combination of both, mashed potatoes, or roasted veggies with sauce poured on top.
Tips for the Best Creamy Mushroom Garlic Chicken
Have you ever made a creamy chicken dish that just fell flat on flavor? I've been there too! After making this recipe dozens of times, I've discovered some tricks that make this creamy mushroom garlic chicken absolutely perfect every time.
First, don't skip pounding the chicken! This might seem like an annoying extra step (and yes, I've tried skipping it when in a hurry), but it ensures even cooking and makes the chicken super tender.
I just place the chicken between two pieces of plastic wrap and use the flat side of a meat tenderizer. No meat tenderizer? A heavy bottomed pan works just as well!
When it comes to mushrooms, don't crowd the pan. If you pile them all in, they'll steam instead of brown. And let me tell you, those golden brown edges are what give this dish so much flavor!
If needed, cook them in batches to get that perfect sear.
And that garlic? Let it cook just until fragrant – about 30 seconds after adding it to the mushrooms. If you cook it too long, it can burn and turn bitter. Nobody wants bitter garlic in their creamy sauce, trust me!
For the sauce consistency – I actually prefer it slightly thickened with the cornstarch slurry, but my husband likes it thinner so he can soak it up with bread.
The beauty of this recipe is you can decide at the end which way you prefer! Just look at your sauce and go with your gut feeling that day.
Storage and Reheating Your Garlic Mushroom Chicken
This creamy mushroom garlic chicken stores beautifully in the refrigerator for up to 3 days. I like to store it in a shallow airtight container to help it cool quickly and evenly.
When it comes to reheating, low and slow is the way to go to prevent the chicken from drying out.
I prefer using the stovetop over the microwave – just add the chicken and sauce to a skillet and heat gently over medium-low heat, covered, until warmed through.
You might need to add a splash of water or chicken broth if the sauce has thickened too much in the fridge.
Can you freeze this dish? Yes! But I recommend freezing the chicken and sauce separately for best results.
The sauce may separate slightly when thawed, but a quick whisk while reheating will bring it back together.
Variations to Try with Your Creamy Mushroom Garlic Chicken
Want to switch things up? This recipe is so adaptable! Here are some of my favorite variations:
- Add spinach in the last minute of cooking for extra nutrition and color
- Throw in some sun-dried tomatoes with the mushrooms for a tangy twist
- Try different mushroom varieties – cremini, shiitake, or a wild mushroom mix all work beautifully
- Feeling fancy? Add a splash of white wine after cooking the mushrooms but before adding the soup
- For a dairy-free version, use coconut cream instead of cream of mushroom soup
- Love herbs? Fresh thyme or rosemary add amazing flavor to the sauce
Have you ever tried adding vegetables directly to the sauce? It's a great way to make this a complete one-pan meal.
Broccoli florets or asparagus work wonderfully – just add them when you return the chicken to the pan so they stay bright and crisp-tender.
I sometimes add baby spinach at the very end just until it wilts for a pop of color and extra nutrition. Emily doesn't even mind the "green stuff" when it's coated in this delicious sauce!
Frequently Asked Questions About Creamy Mushroom Garlic Chicken
You can thicken the sauce by adding a cornstarch slurry (½ tablespoon cornstarch mixed with ½-1 tablespoon water). Remove the chicken, add the slurry to the sauce, whisk to combine, and simmer for 1 minute until desired thickness is reached.
Serve this dish over brown or white rice, cauliflower rice, mashed potatoes, or roasted vegetables. You can also do a combination of rice options for added nutrition and texture.
Yes, cream of chicken soup works as a great substitute for cream of mushroom soup in this recipe with similar results.
You can use any preferred mushroom variety. Button, cremini, or shiitake mushrooms all work well depending on your taste preference.
The chicken is done when it reaches an internal temperature of 165°F. In this recipe, that's typically after simmering for about 5 minutes in the sauce after the initial searing.
Recipes You May Like
- Creamy Garlic Parmesan Chicken - If you love this recipe, you'll adore this cheesy variation!
- Crock Pot Chicken Alfredo - Another creamy chicken favorite that makes dinnertime easy
- Quick Easy Smothered Chicken Recipe - When you're in the mood for something comforting and simple
Final Thoughts on This Creamy Mushroom Garlic Chicken
This creamy mushroom garlic chicken has become a staple in our house for good reason. It's quick enough for busy weeknights but special enough for company.
The combination of tender chicken, earthy mushrooms, and that rich, garlicky sauce is just unbeatable!
I love recipes like this that prove you don't need complicated techniques or fancy ingredients to make something truly delicious.
Just a few simple ingredients, one pan, and 30 minutes are all it takes to get this crowd-pleaser on the table.
If you try this recipe, I'd love to hear what you think! And don't forget to save this to Pinterest for the next time you need a quick, satisfying dinner idea that the whole family will love.
Creamy Mushroom Garlic Chicken
Equipment
- Large Skillet
- Meat Pounder
- Whisk
Ingredients
Chicken and Seasonings
- 2 lbs boneless skinless chicken breasts raw
- 1.5 teaspoon salt
- 1 teaspoon chili powder
- fresh cracked pepper to taste
- 1 tablespoon olive oil
Mushroom Sauce
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 1 can reduced-sodium cream of mushroom soup 10.5 oz can
- 1 cup water
Optional Thickening
- 0.5 tablespoon cornstarch or arrowroot powder
- 0.5-1 tablespoon water to mix with cornstarch
Instructions
- Slice all of the chicken breasts in half to butterfly into two pieces. Using a meat pounder, pound the chicken to create even cutlets, approximately ½ inch thick. Season with ½ the salt and chili powder on each side along with freshly cracked black pepper.
- Heat the olive oil in a large skillet over medium heat. Place the seasoned chicken in the pan and cook on each side for 4-5 minutes. Transfer to a plate and set aside.
- Add the sliced mushrooms and garlic to the pan. Cook, stirring, for a couple of minutes to brown the mushrooms.
- Add the cream of mushroom soup to the pan. Fill the can with water and add to the pan (1 cup of water). Using a whisk, whisk until the soup has combined with the water and no chunks remain and bring to a boil.
- Add the chicken back to the pan and simmer for 5 minutes or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
- Optional: if you want a thicker sauce then in a small bowl, combine the cornstarch and water and mix to combine. Remove the chicken and set aside, add the slurry to the sauce and whisk to combine. Simmer for 1 minute to thicken.
- Either return the chicken to the pan and coat in the sauce or serve the chicken over brown or white rice, cauliflower rice, a combination of both, mashed potatoes or roasted veggies with sauce poured on top.
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