Oh, this Garlic Mushroom Chicken is just *dreamy*! I discovered this recipe concept one crisp autumn afternoon after a walk through the park, where I’d found some amazing wild mushrooms. Bringing them home and tossing them into a creamy, garlicky chicken dish felt so… special. It totally transformed a simple weeknight meal into something with that amazing earthy, umami flavor I adore. It’s a keto home cook’s dream, trust me. The chicken stays so tender, bathed in that rich, savory sauce. It’s just the perfect cozy dish, whether you’re winding down after a busy week or looking for something comforting on a chilly weekend.
Why You’ll Love This Garlic Mushroom Chicken
Honestly, why wouldn’t you love this dish? It’s a total winner:
- Incredible Flavor: That garlic and mushroom combo? Pure magic. So savory and satisfying!
- Super Easy: Seriously, it comes together in hardly any time at all. Perfect for busy nights.
- Keto & Low-Carb Friendly: It fits right into a low-carb lifestyle without sacrificing flavor. Yay!
- Cozy & Comforting: It just feels like a warm hug in a bowl. So good for fall or any time you need a pick-me-up.
- Quick Weeknight Meal: You’re looking at a whole meal in under an hour, start to finish.
- Impressive Taste, Simple Steps: It tastes like you slaved away for hours, but I promise, it’s easy peasy.
Ingredients for Garlic Mushroom Chicken
You’ll need just a few simple things to make this Garlic Mushroom Chicken absolutely delicious and perfect for your keto lifestyle. Trust me, the quality of your ingredients really makes a difference here!
Crispy Chicken
- 2 large boneless, skinless chicken breasts (about 600-700g / 1.2 – 1.4 lb total)
- 1/2 tsp salt
- A good pinch of black pepper (to taste)
- 1/4 cup flour (for coating – you can use almond or coconut flour if you’re strictly keto, just know it might change the browning a bit!)
- 15g unsalted butter (for searing)
Mushroom Sauce
- 30g unsalted butter
- 300g mushrooms, sliced (I love button or Swiss brown for this, they have such a great earthy flavor!)
- 2 garlic cloves, finely minced (don’t be shy with the garlic!)
- 1/4 cup dry white wine (optional, but it adds a lovely depth. More chicken stock works if you’re avoiding alcohol.)
- 1/2 cup low-sodium chicken or vegetable stock
- 1 cup heavy cream (full fat, please! It makes the sauce so luxuriously creamy)
- 1/2 cup finely and freshly grated Parmesan cheese (the real stuff makes all the difference!)
For Serving
- 2 tbsp fresh chives, finely sliced (totally optional, but they add a lovely pop of color and fresh flavor!)
Equipment Needed for Garlic Mushroom Chicken
You don’t need a ton of fancy gadgets for this Garlic Mushroom Chicken, thankfully! A good quality, large non-stick frying pan is your best friend here. Make sure it’s big enough to comfortably cook the chicken and then make the sauce right in the same pan – less dishes, yay! You’ll also want a sharp knife and maybe a little cutting board for prepping your chicken and mushrooms.
Step-by-Step Guide to Making Garlic Mushroom Chicken
Okay, let’s get this delicious Garlic Mushroom Chicken on the table! It’s really straightforward. You can find some other great ideas for creamy chicken dishes here, but this one is special. Just follow these steps and you’ll have a restaurant-worthy meal in no time.
First things first, prep your chicken. Take those two chicken breasts and cut each one in half horizontally. This makes them thinner and they’ll cook up super fast and evenly, giving you four lovely, thin chicken steaks. Then, give them a good sprinkle of salt and pepper – don’t skimp! Now, dredge them in your flour. This is what helps get that beautiful golden-brown crust we’re after.
Next, get your large non-stick frying pan nice and hot over medium-high heat. Throw in that first bit of butter (the 15g one) until it’s melted and sizzling. Carefully lay your floured chicken breasts in the pan. Cook them for about 2 and a half minutes on each side. You’re looking for a gorgeous golden-brown color. Once they’re looking perfect, take them out of the pan and set them aside on a plate. Tent them loosely with foil to keep them warm.
Now for the sauce! Add the remaining butter to that same hot pan. Turn the heat up to high and toss in your sliced mushrooms. Let them cook, undisturbed, for about 4 minutes. You want them to get nicely browned and a little crispy – that brings out their amazing flavor. It’ll smell so good!
After the mushrooms are golden, add your minced garlic, plus a little pinch of salt and pepper. Stir and cook for just another minute until the garlic is fragrant. Don’t let it burn!
Here comes the deglazing part – that’s where all the flavor bits stick to the bottom of the pan! Pour in your dry white wine (if you’re using it). Let it bubble and cook for about 30 seconds, scraping the bottom of the pan with your spoon to lift all those yummy browned bits. The wine will mostly evaporate.
Next, pour in the chicken stock. Let that simmer for about a minute until it’s also mostly evaporated. Now, turn the heat down to medium and pour in the heavy cream. Let it simmer gently for about 2 minutes, stirring occasionally, until the sauce starts to thicken up just a bit. It’s going to look so creamy and delicious!
Stir in that lovely grated Parmesan cheese. Give it a taste and add more salt and pepper if you think it needs it – sometimes the stock and cheese are salty enough. Finally, nestle those cooked chicken breasts back into the creamy mushroom sauce. Let them warm through for about 30 seconds. If you’re using chives, sprinkle them over the top now. Serve it right away, straight from the pan or plated up with the sauce spooned generously over the chicken. Instant comfort!
Expert Tips for Perfect Garlic Mushroom Chicken
Okay, so you want that Garlic Mushroom Chicken to be just *divine*, right? I’ve got a few little tricks up my sleeve from making this so many times. First off, don’t overcrowd the pan when you’re searing the chicken! If you cram too many pieces in, they’ll steam instead of getting that gorgeous golden-brown crust. Cook them in batches if you have to. Also, when you’re sautéing the mushrooms, give them some space and let them get really nicely browned on their own. That browning is where so much of that deep, earthy flavor comes from. And for the love of all things delicious, use fresh garlic and freshly grated Parmesan – it really makes a world of difference in both the sauce’s texture and taste!
Ingredient Notes and Substitutions for Mushroom Chicken
Now, let’s talk about some of the ingredients in this Garlic Mushroom Chicken. Sometimes you might be missing something or want to swap things around a bit, and that’s totally okay! I’ve got a few ideas for you.
The Role of White Wine (and Alternatives!)
That little splash of dry white wine in the sauce? It’s not just for show! It adds this subtle brightness and helps deglaze the pan, picking up all those lovely browned bits from cooking the chicken and mushrooms. But hey, if you’re avoiding alcohol, no sweat at all. Just use a bit more chicken stock instead – about the same amount. You’ll still get a wonderfully rich sauce!
Mushroom Mania: What Kind To Use?
I usually go for button or Swiss brown mushrooms because they have a great, earthy flavor that pairs perfectly with the garlic and chicken. But honestly, you can use almost any mushroom you like! Cremini, shiitake, even a mix of wild mushrooms if you managed to forage some (clears throat knowingly). Just make sure they’re sliced so they cook evenly. They all bring something a little different, which is part of the fun!
Creamy Dreams: Heavy Cream and Keto Swaps
Heavy cream is what gives this Garlic Mushroom Chicken sauce that luscious, decadent texture. It’s full-fat and just perfect for keto. If you wanted to lighten it up a touch, you could try evaporated milk or a lower-fat cooking cream, but it might not get quite as rich. For a dairy-free twist, canned full-fat coconut milk (the thick part from the top) can work, though it will add a slightly different flavor profile. Just remember, we’re aiming for that comforting, creamy goodness!
Serving Suggestions for Your Garlic Mushroom Chicken
This Garlic Mushroom Chicken is so wonderful and saucy, you’ll want to make sure you have something delicious to soak up every last drop! Since we’re keeping things low-carb and keto-friendly, I love serving it with a big scoop of creamy mashed cauliflower – it’s just divine. Another great option is some fluffy cauliflower rice. For a little extra green, a fresh side salad or some steamed green beans are always a hit. You can find tons of amazing low-carb recipe ideas over on Keto Cook Journal, which are perfect pairings!
Storage and Reheating Your Garlic Mushroom Chicken
Got some leftover Garlic Mushroom Chicken? Lucky you! This dish is fantastic the next day. Just pop any extra into an airtight container and pop it in the fridge. It’ll keep nicely for about 3 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, or pop it in the microwave. Just be sure to stir it occasionally so that creamy sauce stays smooth and doesn’t scorch. It’s almost as good the second time around!
Frequently Asked Questions about Garlic Mushroom Chicken
Got questions about making this amazing Garlic Mushroom Chicken? I’ve got answers! It’s one of my go-to cozy weeknight meals, and people always ask me about it. If you have more questions, feel free to reach out!
Can I use different mushrooms for this recipe?
Oh, absolutely! While I adore button or Swiss brown mushrooms for their earthy taste in this Mushroom Chicken Skillet, feel free to experiment. Cremini, shiitake, or even a wild mushroom blend will work beautifully. Just slice them up for even cooking!
Is this Garlic Mushroom Chicken recipe truly low-carb?
Yep, it really is! This Garlic Mushroom Chicken recipe is designed to be super keto and low-carb friendly. We’re skipping the pasta or rice and focusing on that rich, creamy sauce and tender chicken. It’s one of my favorite quick chicken recipes for a guilt-free indulgence.
How do I make the mushroom sauce thicker if needed?
Usually, the sauce thickens up nicely on its own as it simmers with the cream and Parmesan. But if you find it’s a little too thin for your liking, just let it simmer on low heat for a few extra minutes. You can also whisk in a tiny bit more grated Parmesan. Some folks like to add a teaspoon of xanthan gum (a keto staple!) dissolved in a little water if they want it super thick, but I find it rarely needs it.
Can I make this Garlic Mushroom Chicken ahead of time?
You certainly can! This is a great comfort dinner to prep a bit in advance. You can cook the chicken and make the sauce separately, then store them in the fridge. When you’re ready to eat, just combine them in a pan to reheat gently. The full recipe is best enjoyed fresh, but leftovers are still pretty darn delicious!
Nutritional Information for Garlic Mushroom Chicken
Just a heads-up, these numbers are estimates, okay? They can totally change depending on what brands you use and if you make any swaps, but this gives you a good idea of what you’re getting with this delicious Garlic Mushroom Chicken. It’s pretty balanced, especially for a keto dish, packing protein and healthy fats!
- Calories: Around 571 per serving
- Protein: About 42g
- Fat: Roughly 39g (that creamy sauce!)
- Carbohydrates: Around 12g (mostly from the bit of flour and veggies, super low-carb friendly!)
Garlic Mushroom Chicken
Ingredients
Equipment
Method
- Cut each chicken breast in half horizontally to form 4 thin steaks.
- Sprinkle chicken with salt and pepper, then coat with flour.
- Melt 15g butter in a large non-stick frying pan over medium-high heat. Cook chicken for 2 1/2 minutes per side until golden brown. Remove from pan and keep warm.
- Add remaining butter to the same pan and increase heat to high. Add mushrooms and cook for 4 minutes until golden brown.
- Add garlic, a pinch of salt and pepper, and cook for another minute until golden.
- Add white wine and cook for 30 seconds, scraping the bottom of the pan, until mostly evaporated.
- Add chicken stock and cook for 1 minute until mostly evaporated. Add cream, lower heat to medium, and simmer for 2 minutes until slightly thickened.
- Stir in parmesan. Taste and add more salt and pepper if needed.
- Return chicken to the sauce for 30 seconds to warm through. Garnish with chives.
- Serve directly from the pan or transfer to a serving platter. Alternatively, plate individual portions, spoon sauce over the chicken, and garnish with chives.
Nutrition
Notes
Tried this recipe?
Let us know how it was!