Chicken with Garlic Mushroom Sauce

ByClaire Laurent August 24, 2025

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Let Me Tell You Why I Love This Dish

Alright, so—Chicken with Garlic Mushroom Sauce. I swear, I must’ve made this, oh, I don’t know, at least a dozen times last winter (lost count, honestly). There’s something about the combination of garlic, mushrooms, and tender chicken that just reminds me of slow evenings when the world’s gone all cold and you want something that feels like a hug. Last time I made it, my cousin dropped in unexpectedly—she’s picky as anything but went back for seconds and then asked for the recipe. Never saw that coming! Anyway, if you’re worried this is one of those fussy, fancy things, don’t. If you can chop and stir, you’re golden.

Why You’ll Love This (Probably More Than You Expect!)

I make this when I want something proper cozy but don’t want to faff about for hours (seriously, I tried making fancy coq au vin once. Never again). My family goes a bit wild for this because it’s got that creamy sauce that clings to everything—perfect for sopping up with bread (if you’re a dunker like me). And you know what? I used to think mushrooms were a pain to cook, but here they just soak up all the garlicky flavours and taste like, well, little umami clouds. Oh, and if you’re like me and occasionally burn the garlic, don’t fret—it’s a forgiving recipe. Just start over; you’ll be fine.

What You’ll Need (With My Occasional Swaps)

4 boneless, skinless chicken breasts (or thighs—sometimes I use thighs because they’re cheaper and juicier, just saying!)
2 tablespoons olive oil (butter works too; actually, butter + oil is my favourite combo)
1 onion, chopped (red or yellow, whatever’s lurking in the veg drawer)

4 cloves garlic, minced (I sometimes use the jarred stuff when I can’t be bothered)
250g (about 9 oz) mushrooms, sliced (white, cremini, or those posh mixed packs if they’re on offer)
1/2 cup chicken broth (or veg broth, or that stock cube you forgot in the back of the cupboard—works in a pinch)

1/2 cup cream (double, single, or even Greek yogurt…though it’ll taste a bit tangier)
Salt and pepper, to taste
Fresh parsley, chopped (optional, but it looks pretty and tastes fresh)

How I Make It (Step by Step, with a Few Sidetracks)

Get your pan good and hot. I use a big nonstick skillet, but honestly, any frying pan’ll do. Splash in the oil (and butter if you want extra flavour), then add the chicken. Give it a good season with salt and pepper. Sear it for about 5-6 minutes on each side—don’t move them around too much, or you’ll miss out on that lovely golden crust. (This is where I usually sneak a bit of music on and dance awkwardly while waiting.)
Remove the chicken—just for now. Pop it on a plate and cover it loosely with foil or, if you’re like me, a random tea towel. It’ll keep warm.
In go the onions. If the pan looks dry, add a dash more oil. Fry until soft and a bit golden (about 3-4 minutes). Don’t worry if there are brown bits stuck to the pan—that’s flavour territory, not a disaster.

Chuck in the mushrooms and garlic. Cook for another 3-5 minutes, stirring now and then, until the mushrooms look shrunken and deep brown. If things start sticking, add a splash of broth early. Oh, and don’t panic if it looks crowded—the mushrooms shrink a ton. (It always looks like too much, but it never is.)
Deglaze the pan. Fancy word, easy thing. Pour in the broth, give it a good scrape to loosen all those tasty bits. Simmer for about 2 minutes.
Add the cream. Pour it in and stir. If it starts looking a bit split or weird, just keep stirring. It comes together. I promise.

Return the chicken to the pan. Tuck it back in, along with any juices from the plate. Let everything simmer gently for another 5-8 minutes, until the chicken’s cooked through. This is where I usually sneak a taste of the sauce—just to check the seasoning, obviously.
Finish with parsley. Sprinkle over the fresh parsley if you remembered to buy some. Looks a treat.

Some Notes (Learned the Hard Way)

Mushrooms don’t need to be washed obsessively; a quick wipe with a damp cloth does it. Otherwise, they go all soggy (ask me how I know).

Don’t use low-fat cream unless you really have to. The sauce goes thin and honestly, it’s just not the same.
If your sauce gets too thick, splash in a bit more broth—or milk, if you’re out.

Variations (Some Hits, Some Misses)

I’ve tried adding a splash of white wine after the mushrooms—tastes posh, but not essential.

Spinach at the end? Works, but makes it oddly green (my nephew called it “Swamp Chicken”—not exactly a hit).
Swap chicken for pork medallions—surprisingly tasty, if you eat pork.

Equipment (Or, Making Do When You Don’t Have the Gadgets)

Big frying pan or skillet (if you don’t have one, two smaller pans work, just swap the chicken into the mushroom pan before adding the cream)

Chopping board and knife (or whatever you usually use—I once used a bread knife, it was fine)
Wooden spoon (metal works, but mine always makes a weird scraping noise)

Storing Leftovers (If You Somehow Have Any)

Stick any leftovers in an airtight container and pop them in the fridge. They’ll keep for 2-3 days, though honestly, in my house it never lasts more than a day! I actually think this tastes better the next day—just reheat it gently so the sauce doesn’t split.

How I Like to Serve This

We usually pile this over mashed potatoes (proper buttery ones), but it’s cracking with rice or even crusty bread. My dad always asks for peas on the side. Not sure why, but hey—it’s tradition now.

Pro Tips (Because I’ve Messed Up Before)

Don’t rush the chicken browning at the start. I once tried to get away with a quick sear and it just turned out pale and a bit sad.
Go easy on the garlic if you’re planning to be around other people after dinner. Trust me.

If your sauce looks a bit thin, just simmer a bit longer. On second thought, don’t try to thicken it with flour at the end—it goes gloopy. (Yep, I did that once.)

Your Questions Answered (Because People Ask Me These All the Time)

Can I make this dairy-free? Yeah, you can use coconut cream or a thick oat cream—flavour’s a bit different, but still nice. Just skip the butter if you’re avoiding dairy. (See Minimalist Baker’s version for ideas.)
What if I don’t have fresh mushrooms? Tinned mushrooms aren’t my favourite, but in a pinch, they’ll do. Just drain them really well.

Can I freeze it? It’s possible, but the sauce sometimes goes a bit weird when thawed. If you don’t mind that, go for it!
Where did you learn this recipe? Bits and bobs from my mum, plus a few tips I picked up here: Cafe Delites. But honestly, it’s been tweaked about a hundred times.

Oh, and just a quick note: if you ever find yourself daydreaming about food while actually cooking (guilty as charged), don’t worry—this is a forgiving recipe that leaves a bit of room for mind wandering. Just keep an eye on the garlic, yeah?