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creamy garlic chicken square

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!
5 from 2 votes
Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 6 hours
Total Time 6 hours 50 minutes
Course Main Course
Cuisine American, Chicken, Toddler and Kid Friendly
Servings 4 servings

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

  • 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!
Keyword chicken with mushrooms and onions, creamy garlic chicken
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