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