Mushroom chicken in the most delicious creamy garlic sauce tastes like a restaurant dish but is quick and easy to make at home. Jump to Recipe keyboard_arrow_down
You'll never believe this Creamy Garlic Mushroom Chicken comes together in less than 20 minutes and is a healthier version of a normally heavy dish. Serve it over some creamy spinach polenta or with some crispy baked broccoli.
Growing up my Dad cooked exactly two dishes — the most amazing egg sandwiches, (which now are our favorite late-night food whenever we are visiting home) and the most delicious, buttery mushrooms that he would cook up in a cast iron skillet.
My sister and I would fight over who got to eat them, and between the three of us, we could kill a few pounds of mushrooms in one sitting, easy. To tell you the truth, I am getting hungry just thinking about them. Seriously — you have never tasted a mushroom so good in your entire life.
I'm pretty sure his mushrooms are what made me love mushrooms as much as I do today. The only problem though is that my husband hates them. Therefore, I rarely incorporate them into dishes, which is a huge bummer.
However, last week when I was cooking dinner for a friend, I realized I had an excuse to break out the mushrooms. It just so happens that one of her favorite dishes is a creamy mushroom and chicken pasta dish from a local restaurant. That made my decision about what to make for dinner that much easier.
I decided to try and recreate that, except without the pasta. When you use lots of garlic, herbs, and nonfat evaporated milk in place of the cream, you end up with a dreamy cream sauce that is the perfect match for the tender chicken thighs and earthy mushrooms. Even though I skipped the pasta, it certainly goes well over pasta, rice, couscous, and even spaghetti squash. Pretty much anything you can dream up that would soak up the yummy sauce will be delicious with this dish!
Ways to Serve Mushroom Chicken
Man, I could just eat this up all by itself, I'm telling you. Mushrooms are plenty hardy but you just might want something else to absorb all that liquid.
- I mentioned already that this dish is great over low-carb or high-fiber pasta. But you could also use zucchini noodles or another veggie noodle.
- White, brown, or cauliflower rice works great when you want to soak up all that yummy goodness.
- You could also serve it over polenta, grits, or baked potato wedges.
- I like to steam up a big bunch of veggies (one kind or a mixture) with only salt and pepper for flavor. Go ahead and serve this dish right alongside the chicken and mushrooms or mix it all together for a nutritious, filling dish.
- Make a "bowl" like you'd get at a Mexican restaurant. Except, you'd load this one with some rice or riced veggies, the chicken and mushrooms, and then sprinkle with whatever other toppings you'd like. Diced tomatoes, fresh parsley, green onions, and cooked corn would all go well on top of this dish.
- Sometimes I like to use the chicken and mushrooms as a stuffing for baked potatoes. Bake a russet or sweet potato and load it up with this chicken stuffing.
What Makes This Garlic Mushroom Chicken Healthy?
This dish is lightened up by not using heavy cream or butter to make the creamy sauce. That lightens it up automatically by getting rid of the unhealthy saturated fats that you don't need (too much of). But, all the ingredients in this dish area also good for you! Check it out:
- Chicken breasts are a great source of lean protein and the good kind of monounsaturated fat that can help reduce bad cholesterol and control your blood pressure.
- Olive oil is another good fat that keeps your heart healthy. The oleic acid it contains is a great inflammation fighter and it also can help reduce your cancer risk. Olive oil also has vitamins E and K, and some mighty strong antioxidants that can help you fight chronic diseases.
- Spices such as garlic powder, Italian seasoning and salt and pepper are a great way to make your food taste great while not contributing extra things your body doesn't need, like extra unhealthy fats. A lot of herbs and spices also contain antiviral and antibacterial properties, contain vitamins and minerals, and antioxidants that help you fight off disease.
- Mushrooms contain antioxidants (like selenium) that fight free radicals and boost your immune system. Mushrooms are also a great source of fiber and can keep you feeling fuller, longer.
- Low-sodium chicken broth, is lower in salt than the regular broth. It is also great for your joints and can help ease the pain of arthritis. It also contains gelatin, which strengthens your bones, joints, and other skeletal tissues.
- Nonfat evaporated milk provides you with the calcium your bones need without all the extra fats you don't need. It's also filling and contains protein.
Can I Use Boneless, Skinless Chicken Thighs?
If you don't have chicken breast or prefer dark meat, you can easily substitute chicken thighs. Just keep in mind it may take a little longer to cook the chicken breast tenderloins.
Either cook them about 5-6 minutes per side or pound them out beforehand into an even thickness. You can also slice bigger breasts in half horizontally instead of using chicken breast tenderloins.
Tips for Making Mushroom Chicken
- Add a few tablespoons of Dijon or whole grain mustard to the sauce for tons of flavor.
- For the creamy element, you can also use half and half or canned coconut milk for a non-dairy option. You can also use cream cheese to make a super creamy sauce.
- This recipe is delicious with some cheese! Top with Parmesan, goat cheese, or feta.
- Swap out the Italian seasoning for steak seasoning or Montreal seasoning for a different flavor profile. It's also delicious with Everything Bagel seasoning.
- Add extra flavor with some fresh herbs like parsley or basil.
- Add greens with fresh baby spinach, asparagus, or zucchini.
Creamy Garlic Mushroom Chicken
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- 1.33 lbs boneless skinless chicken breast tenderloins
- 1 tbsp. olive oil
- 1/2 teaspoon garlic powder
- 8 oz. sliced mushrooms
- 3 U garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1/2 cup nonfat evaporated milk
- 1 tsp. Italian seasoning
- Salt and pepper
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Heat the oil in a skillet over medium high heat. Season the chicken with garlic powder, salt, and pepper.
Cook for 3-4 minutes per side until cooked through. Remove and set aside.
Add the mushrooms to the pan. Cook for 4-5 minutes until golden brown and tender. If burning you can add a splash of water or chicken broth. Remove and set aside with the chicken.
Add the garlic to the pan and cook for 30 seconds, being careful it doesn't burn.
Then add the chicken broth, evaporated milk, and Italian seasoning. Whisk the sauce and cook for 3-4 minutes until the sauce thickens.
Add the chicken and mushrooms back to the pan. Cook for 1-2 minutes on low until chicken is warmed through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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