I’m excited to share my Mushroom Chicken skillet recipe that reveals how seasoned mushrooms, diced chicken and garlic can come together as a quick weeknight dinner the whole family can make.
I never thought a skillet dinner could surprise me this much. My Garlic Mushroom Chicken grabbed me from the first bite; tender chicken breasts and earthy cremini mushrooms, every forkful had a bold savory hit that kept me going back.
It’s not the usual bland weeknight thing, theres a richness that makes me wanna steal a second helping. If you love Chicken Mushroom Recipes or get obsessed with Creamy Garlic Parmesan Mushroom Chicken (low Carb Keto), this one will make you curious.
I messed it up the first time and still ate the whole pan, so yeah you might too.
Ingredients
- Chicken: Lean protein that keeps you full builds muscle and gives the dish some heft.
- Mushrooms: Earthy umami, low calories some fiber and vitamin D, gives a meat like texture.
- Garlic: Pungent and loud, adds big flavor and aroma, may help heart health.
- Heavy cream: Real rich stuff, adds silky mouthfeel and lots of calories so use sparingly.
- Olive oil: Healthy fats, brings smooth richness and helps brown chicken with mild fruity notes.
- Onion: Sweet when cooked adds depth small fiber boost and natural sugars for balance.
- Lemon and parsley: Bright acid and fresh herbs cut richness, add color and lift.
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken breasts cut into 1 inch pieces
- 8 oz cremini or white mushrooms sliced
- 4 cloves garlic minced
- 1 small yellow onion finely chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup low sodium chicken broth
- 1/3 cup heavy cream or half and half
- 1 teaspoon Italian seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cornstarch (optional)
- Kosher salt and freshly ground black pepper to taste (about 1 teaspoon salt, 1/2 teaspoon pepper)
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh lemon juice optional
How to Make this
1. Pat the chicken pieces dry, season with about 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon Italian seasoning; if you want a slightly crispier coating and thicker sauce toss the chicken with the optional 1 teaspoon cornstarch.
2. Heat a large skillet over medium high heat, add the 2 tablespoons olive oil and 1 tablespoon of the butter, when hot add the chicken in a single layer (do it in batches if needed) and brown about 4 to 6 minutes until cooked through, don’t crowd the pan or it will steam; transfer the chicken to a plate.
3. Lower heat to medium and add the remaining 1 tablespoon butter to the skillet, then add the chopped onion and sliced mushrooms, season lightly with a pinch of salt and pepper and cook about 5 to 7 minutes until the mushrooms are browned and the onion is soft.
4. Add the minced garlic and cook about 30 seconds until fragrant, be careful not to burn it.
5. Pour in 1/2 cup low sodium chicken broth and 1 teaspoon Worcestershire sauce, scrape up the browned bits from the bottom of the pan with a wooden spoon and let the liquid simmer and reduce for 2 to 3 minutes.
6. Stir in 1/3 cup heavy cream or half and half and bring to a gentle simmer, it will start to thicken slightly.
7. If you want a thicker sauce mix the optional 1 teaspoon cornstarch with 1 tablespoon cold water and whisk it into the simmering sauce, cook 1 to 2 minutes until it thickens; return the chicken to the skillet, coat with the sauce and heat everything together for another 2 to 3 minutes.
8. Taste and adjust salt and pepper, stir in 1 tablespoon chopped fresh parsley and the optional 1 tablespoon fresh lemon juice for brightness, then serve hot over rice, pasta or with crusty bread.
Equipment Needed
1. Large skillet (10 to 12 inch) stainless steel or nonstick, for browning chicken and making the sauce
2. Chef’s knife for cutting the chicken, mushrooms and onion
3. Cutting board — one for the chicken and veg if you wanna avoid cross contamination
4. Tongs or a sturdy spatula to turn and move the chicken
5. Wooden spoon or heatproof spoon to scrape up browned bits from the pan
6. Measuring spoons (tsp) for salt, pepper, Italian seasoning, Worcestershire etc
7. 1/2 cup measuring cup and a 1/3 cup measure for the cream
8. Small bowl or ramekin for mixing the optional cornstarch slurry and for holding minced garlic/seasonings
9. Plate to rest the cooked chicken before returning it to the sauce and a whisk or fork to blend the slurry into the sauce
FAQ
Garlic Mushroom Chicken Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs (more flavorful and forgiving), or turkey tenderloin, or firm tofu if you want it meatless.
- Heavy cream or half and half: use whole milk plus 1 tablespoon melted butter for richness, or plain Greek yogurt thinned with a splash of milk, or full fat canned coconut milk for dairy free.
- Worcestershire sauce: substitute low sodium soy sauce or tamari plus a squeeze of lemon or a pinch of sugar, or use a small splash of fish sauce if you like savory umami.
- 1 teaspoon cornstarch: replace with equal amount of arrowroot or tapioca starch, or use 2 teaspoons all purpose flour mixed into the broth to thicken.
Pro Tips
1) Let the mushrooms and onions actually brown. Leave them alone for a few minutes so they caramelize, if you stir them every 10 seconds theyll just sweat and never get flavor. A tiny splash of oil if the pan looks dry is fine.
2) Pat the chicken very dry before seasoning, that makes a huge difference in browning and keeps the meat juicy. For a slightly crispier crust toss with a little cornstarch then shake off the excess, but dont overcrowd the pan or it will steam.
3) Finish the sauce off-heat with a cold pat of butter or a squeeze of lemon for brightness, it makes the sauce silkier and stops it from tasting flat. Taste before adding more salt since Worcestershire already brings salt and umami.
4) If you want leftovers, store chicken and sauce separately when possible. Reheat gently over low heat and add a splash of broth or cream if the sauce has tightened up, high heat can make dairy break or get grainy.
Garlic Mushroom Chicken Recipe
I'm excited to share my Mushroom Chicken skillet recipe that reveals how seasoned mushrooms, diced chicken and garlic can come together as a quick weeknight dinner the whole family can make.
4
servings
485
kcal
Equipment: 1. Large skillet (10 to 12 inch) stainless steel or nonstick, for browning chicken and making the sauce
2. Chef’s knife for cutting the chicken, mushrooms and onion
3. Cutting board — one for the chicken and veg if you wanna avoid cross contamination
4. Tongs or a sturdy spatula to turn and move the chicken
5. Wooden spoon or heatproof spoon to scrape up browned bits from the pan
6. Measuring spoons (tsp) for salt, pepper, Italian seasoning, Worcestershire etc
7. 1/2 cup measuring cup and a 1/3 cup measure for the cream
8. Small bowl or ramekin for mixing the optional cornstarch slurry and for holding minced garlic/seasonings
9. Plate to rest the cooked chicken before returning it to the sauce and a whisk or fork to blend the slurry into the sauce
Ingredients
-
1 1/2 lb boneless skinless chicken breasts cut into 1 inch pieces
-
8 oz cremini or white mushrooms sliced
-
4 cloves garlic minced
-
1 small yellow onion finely chopped
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
1/2 cup low sodium chicken broth
-
1/3 cup heavy cream or half and half
-
1 teaspoon Italian seasoning
-
1 teaspoon Worcestershire sauce
-
1 teaspoon cornstarch (optional)
-
Kosher salt and freshly ground black pepper to taste (about 1 teaspoon salt, 1/2 teaspoon pepper)
-
1 tablespoon fresh parsley chopped
-
1 tablespoon fresh lemon juice optional
Directions
- Pat the chicken pieces dry, season with about 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon Italian seasoning; if you want a slightly crispier coating and thicker sauce toss the chicken with the optional 1 teaspoon cornstarch.
- Heat a large skillet over medium high heat, add the 2 tablespoons olive oil and 1 tablespoon of the butter, when hot add the chicken in a single layer (do it in batches if needed) and brown about 4 to 6 minutes until cooked through, don't crowd the pan or it will steam; transfer the chicken to a plate.
- Lower heat to medium and add the remaining 1 tablespoon butter to the skillet, then add the chopped onion and sliced mushrooms, season lightly with a pinch of salt and pepper and cook about 5 to 7 minutes until the mushrooms are browned and the onion is soft.
- Add the minced garlic and cook about 30 seconds until fragrant, be careful not to burn it.
- Pour in 1/2 cup low sodium chicken broth and 1 teaspoon Worcestershire sauce, scrape up the browned bits from the bottom of the pan with a wooden spoon and let the liquid simmer and reduce for 2 to 3 minutes.
- Stir in 1/3 cup heavy cream or half and half and bring to a gentle simmer, it will start to thicken slightly.
- If you want a thicker sauce mix the optional 1 teaspoon cornstarch with 1 tablespoon cold water and whisk it into the simmering sauce, cook 1 to 2 minutes until it thickens; return the chicken to the skillet, coat with the sauce and heat everything together for another 2 to 3 minutes.
- Taste and adjust salt and pepper, stir in 1 tablespoon chopped fresh parsley and the optional 1 tablespoon fresh lemon juice for brightness, then serve hot over rice, pasta or with crusty bread.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 316g
- Total number of serves: 4
- Calories: 485kcal
- Fat: 25.6g
- Saturated Fat: 9.8g
- Trans Fat: 0.1g
- Polyunsaturated: 1.5g
- Monounsaturated: 10g
- Cholesterol: 181mg
- Sodium: 713mg
- Potassium: 650mg
- Carbohydrates: 5.8g
- Fiber: 1g
- Sugar: 3g
- Protein: 55g
- Vitamin A: 300IU
- Vitamin C: 4.5mg
- Calcium: 56mg
- Iron: 2mg