Creamy Garlic Mushroom Chicken
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
4028 kcal
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Course
Main Course, Others
Creamy Garlic Mushroom Chicken
Description
Creamy Garlic Mushroom Chicken combines boneless, skinless chicken thighs browned in oil with a sauce cultivated from sautéed garlic and mushrooms. Chicken broth and half and half form the base of the sauce, simmered gently to meld flavors and thicken, with grated Parmesan cheese stirred in for a subtle sharpness and richness. The sautéing of mushrooms until wilted imparts earthy tones, enhanced by the mellow garlic aroma.
The resulting dish balances the tender, juicy chicken thighs with the velvety, creamy sauce accented by the texture of mushrooms. Cooking the chicken thighs covered ensures they cook through evenly while retaining moisture. Finished with optional parsley for color, this dish works as a standalone entrée or paired with starches or vegetables.
The recipe uses simple seasoning of salt and black pepper with broth as a base for complementary savoriness. Using Better Than Bouillon broth, as noted, is a handy shortcut to deepen flavor without canned broth. Overall, the method leads to a homely, creamy chicken dinner centered on garlic and mushrooms.
Ingredients
- 8 oz mushrooms $1.99
- 4 cloves garlic $0.32
- 4 chicken thighs $3.94, boneless, skinless
- salt $0.05, to taste
- black pepper $0.05, to taste
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 1/2 cup chicken broth $0.07
- 1 cup half and half $0.85
- 1/4 cup Parmesan Cheese $0.41, grated
- parsley $0.10, for garnish, optional
Instructions
- Wash and slice the mushrooms. Mince the garlic. Season both sides of the chicken thighs with salt and pepper.
- Heat a large skillet over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the bottom of the skillet. Add the chicken thighs to the skillet and cook until golden brown on each side and cooked through (about 5 minutes per side). Remove the chicken to a plate and cover with foil to keep warm.
- Add the minced garlic to the skillet and sauté for one minute, or just until the garlic softens. Add the mushrooms and sauté for about 5-7 minutes more, or until the mushrooms have wilted. Add the chicken broth to the skillet and stir to dissolve all the browned bits off the bottom.
- Add the half and half to the skillet and bring it up to a simmer. Turn the heat down to medium-low and simmer the liquid, stirring often, for about five minutes. Stir in the Parmesan until it has melted in.
- Taste the sauce and season with salt and pepper if needed. Add the chicken back to the skillet, drench with sauce, and heat over low until warmed through. Top with fresh parsley for garnish, if desired.
Notes
- Using Better Than Bouillon for broth adds concentrated flavor to the sauce.
- Cook chicken thighs until golden and fully cooked, then keep warm under foil while preparing the sauce.
- Simmer the sauce gently to thicken without curdling the half and half.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 4028 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 402.8kcal | 20% |
| Carbohydrates | 6.68g | 2% |
| Protein | 24.4g | 49% |
| Fat | 31.2g | 48% |
| Sodium | 559.6mg | 23% |
| Fiber | 0.65g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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