clove garlic, finely chopped
cup mushrooms cut into thick slices
can Progresso™ Vegetable Classics creamy mushroom soup
tablespoons chopped cilantro
Cook the chicken in a pan with the butter and garlic.
Season with salt and pepper and let fry for 15 minutes.
Add the chopped mushrooms and pour on the mushroom cream.
Cover the pan and let cook for 10 minutes.
Sprinkle on the cilantro before serving.
- You can use boneless chicken breast in place of the chicken leg.
More About This Recipe
- Recipes like this are great for days when we don't have the time for a complicated dinner. In less than 30 minutes you can prepare a mouthwatering dinner of chicken covered in creamy mushroom sauce.The cilantro gives the dish a special touch with its aroma and familiar Latin flavor. I recommend serving this dish with white rice or potatoes to get the most out of the creamy sauce.Always have quick recipes at hand. They can help you save time while offering delicious meals.
Chicken with Garlic Mushroom Sauce (VIDEO)
Tender and juicy chicken breasts smothered in garlic mushroom sauce is comfort food that could be in front of you in just 30 minutes! Using simple ingredients and cooking techniques you you can easily impress your loved one with this restaurant quality dinner!
If you love creamy chicken dinners, take a look at out French Chicken Casserole a la Normande. Readers&rsquo favourite!
It&rsquos not a secret that I am the biggest mushroom fan, and I personally believe they pair so well with chicken, especially when a luscious cream sauce is involved.
Skinless, boneless chicken breasts are so easy to work with. They are readily available and require almost no prep. They also cook in record time, which means dinner could be made in a flash!
No wonder they are favourite with my family members.
Skillet Mushroom Chicken Thighs
Chicken thighs. Cremini mushrooms. Tons of garlic. All the butter. And fresh thyme. The five key ingredients to a dinner I had every day this entire week.
No, wait, I had pizza on Friday but I legit had this three days in a row, and it was so so good.
The chicken thighs were cooked perfectly – golden brown, juicy, melt-in-your mouth – which paired with the softened, tender cremini mushrooms swimming in the garlicky, buttery sauce infused with all the fresh thyme leaves.
I love the mushrooms so much – they soak up all the juicy bits! So sometimes I’ll even bring down the chicken thighs to one pound and increase the mushrooms to 16 ounces. Even ratios is totally a thing. And you can never have too many mushrooms.
Get the Latest Recipes Right in your Inbox:
Leave a Review
Leave a Review Cancel reply
Love this recipe! Easy to follow and super yummy. Lots of love from us here in South Africa
I made with oat milk creamer and gluten free flour, still great! I also halved the recipe for two people but had to add chicken broth to thin.
This was delicious! I served it with peas and wide egg noodles. The recipe was easy to follow and prepare. I’ll definitely make it again! Thanks!
Made this last night for the first time and it was a huge hit with my picky clan! Every plate was empty! I added just a bit of white wine and fresh rosemary and it was heavenly!
I made this recipe as a soup with chicken and mushroom. I added more cream and ingredients to even out the servings and mmmm. I love making soups and typically don’t deviate from my own recipe but I’m glad I did. My boyfriend said it was, “Damm delicious. “
Cannot leave an honest review yet.
I added the butter, garlic and mushrooms then the basil and thyme.
When I added the cream it curdled………. why
I may have to dispose of this attempt unless I can save it somehow.
There can be a few culprits at work here but one worth mentioning is when there is too much high heat. Cream sauces must be cooked at low temps. A thermometer can be very helpful to ensure temperatures stay lower than 175 degrees F.
Please be careful with temperatures with crea products as they will tend to break or create a curdled look. Try to get everything to lower heat and be patient.
I love this recipe! I’ve made it a few times and it always turns out great. How would I make this with frozen chicken thighs? Would I still sear in the skillet?
What a great idea! I recommend thawing the chicken completely and proceeding with the recipe as directed. Good luck, Mary!
I am going to make this tonight, but I am a little confused, does the sauce go on after the chicken is done cooking, it doesn’t cook in the oven with it?
That’s correct, the two are cooked separately. We hope you’ll like it!
I like the simplicity. I made a few changes but nothing significant. I used dried fungus from the Asian market, onions, more butter, milk instead of cream and I thinned with water then let it simmer. I don’t consider that too different. Great flavor for chicken or on a white pizza. I didn’t give it 5 stars because it is a basic sauce and I like to save 5 stars for rare occasions.
I made this for my family and everyone but the pickiest of my brother’s kids loved it! I did make a couple of changes though.
I used boneless chicken thighs, which I cubed and cooked fully in the skillet. I put the chicken, the sauce, and rotini pasta in a casserole dish, topped with cheese, and baked to melt the cheese. I also used whole milk instead of half-and-half, as a compromise with my perpetually dieting mother.
Next time, I’ll try putting some parmesan in the sauce.
Omg DELICIOUS! Saw this recipe on Pinterest and decided to make it tonight for my hubby before he goes into night shift. I wasn’t hungry after making it so I don’t know how the chicken itself tasted but the mushroom sauce was ridiculous!! (Yes, I tasted it quite a few times) I used 2 tbls of butter to braise 8 thighs (I cooked for 4 minutes skin side down, then another 4 skin side up, then an additional 4 skin side down) before I popped them into the oven. I didn’t add any butter to make the sauce, just used the reserves from the chicken to create it. Scraped the bottom of the pan through the coooking process and developed a rich creamy color… I want to bathe in this sauce. Served with roasted garlic mashed cauliflower and Parmesan roasted zucchini- Hubby’s plate was clean!!
Thanks so much for sharing Danielle!
I made this tonight following the written recipe. But I did forget to sprinkle the chopped parsley…
I served this with spaghetti noodles. My husband and I LOVE this tasty dish! Easy recipe, yummy, and a definite make again, and again!
- 2 chicken breast halves, boneless, skin-on
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 8 ounces fresh mushrooms, sliced 1/4 inch thick
- 1 pinch salt
- ½ cup water
- 1 tablespoon butter
- salt and ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Season chicken on all sides with salt and ground black pepper.
Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
Turn chicken over stir mushrooms with a pinch of salt into skillet. Increase heat to high cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil set aside.
Set skillet on the stovetop over medium-high heat cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
Season with salt and pepper. Spoon mushroom sauce over chicken and serve.