Creamy Garlic Chicken with Mushrooms and Onions
An incredibly savory garlic sauce to top chicken breasts, combined with sautéed mushrooms and onions makes a fantastic dinner!
Ingredients
Chicken + Marinade
- 2 ½ lbs. boneless skinless chicken breasts (2 large breasts, fillet each breast)
- 1 cup heavy cream (*See notes for alternative with milk)
- ½ teaspoon garlic granules (or garlic powder)
- ½ tsp sea salt
Remaining Ingredients
- ⅔ cup low sodium vegetable broth
- ½ teaspoon sea salt
- freshly ground black pepper
- 2 tablespoon all purpose flour (option to use a gluten free flour, or leave flour out entirely for a thinner sauce)
- 2 tablespoon olive oil, split (per instructions below)
- 2 ½ cups baby bella mushrooms, quartered long ways
- ¾ cup onions, sliced (purple or yellow)
- 6-8 large garlic cloves, halved
- ¼ - ⅓ cup chopped parsley, packed
Instructions
Marinate the Chicken
- Fillet chicken breasts to have 4 portions.
- In a large bowl with a lid, whisk together the heavy cream, garlic granules, and ½ teaspoon sea salt. Add the filleted chicken and let marinate for 2 hrs- overnight.
Baking the Dish
- Add 1 tablespoon olive oil to a large skillet (preferably cast iron), and set to medium heat. Once hot, remove 2 of the chicken fillets at a time from the marinade, lightly shaking off excess drippings back in to the bowl (to use later). Place on the pan and cover to sear chicken for about 6 minutes, then flip and cook another 5-6 minutes, covered. Transfer chicken to a plate and cover to keep warm, then add ½ tablespoon oil to the pan and repeat with the other 2 fillets. Manage your heat as needed, particularly with cast iron (I tend to decrease a bit to medium-low near the end of the cook).
- While the last of the chicken is cooking, add 2 tablespoon flour, ⅔ cup low sodium veggie broth, freshly ground black pepper, and ½ teaspoon sea salt into the leftover marinade. Whisk together. Prepare garlic, onions, and mushrooms and place them in a large bowl. Set aside.
- Transfer meat out of the pan and remove any excess large pieces or darker drippings with a slotted spoon, leaving any leftover oil in the pan. Keep burner on medium heat.
- Add about ½ tablespoon olive oil to the pan. Add garlic, onions, and mushrooms to the pan and sauté for about 4 minutes.
- Add the chicken and marinade mixture, then decrease heat to low-med and cover for 5-7 minutes to simmer and allow the sauce to thicken. Turn off heat and garnish with fresh parsley. Let rest for a couple minutes. Best when served immediately but this dish does well as leftovers too!
- Serve with garlic mashed potatoes and steamed broccoli!