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Cheat's creamy mushroom garlic chicken recipe

Cheat's creamy mushroom garlic chicken recipe

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  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Garlic chicken

Easy shortcuts produce a chicken dish that tastes like you've slaved over a hot stove for hours! Make it even better by sprinkling over some fresh parsley or basil.

180 people made this

IngredientsServes: 9

  • 1kg chicken breast strips
  • 1 (295g) tin condensed cream of mushroom soup
  • 1 (284ml) pot soured cream
  • 1/2 (200g) tub cream cheese, softened
  • 2 cloves garlic, minced

MethodPrep:5min ›Cook:1hr ›Ready in:1hr5min

  1. Preheat oven to 180 C / Gas mark 4.
  2. Place chicken in a baking dish. In a medium bowl combine the soup, soured cream, cream cheese and garlic. Mix well and pour mixture over chicken.
  3. Bake uncovered in preheated oven for 1 hour.

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Reviews & ratingsAverage global rating:(173)

Reviews in English (144)

This is delish, so easy to make and quick for when you come in from work will definitely be making this again, thanku-18 Feb 2014

by Holly Goodfellow

I have a funny story about this recipe...I found it on my very first visit to this a few years ago when I first got married and was trying to learn to cook. I "scaled down" the number of servings from 9 to 4...very handy tool, I might add. When this recipe is scaled down to make 4 servings, it says to add 7/8 of a clove of garlic. Well, I misunderstood that and added 7 or eight cloves of garlic to the dish. I love a lot of garlic, so I didn't mind it, but my poor hubby had to try to choke it down not to hurt my feelings! I ended up throwing out the plastic container I'd stored the leftovers in because I couldn't get the garlic smell out of it. I have made the dish since and we love I put 2 whole cloves in for 4 servings.-17 Nov 2006

by KTJ50

I made a few changes to this to make it my own. I cut chicken into chunks and browned in butter in a skillet. I mixed the soup, sour cream, and cream cheese together with about 1/4 c. white wine and 1 tsp. garlic & herb seasoning. Poured into skillet, covered, and simmered while my rice cooked. I also doubled the garlic. Wow, this was yummy, and my boyfriend said it was definitely a keeper!-16 Nov 2004

This creamy chicken mushroom recipe will have everyone licking their plates! It looks and tastes gourmet but is quick, easy, pantry friendly and all made in one skillet. This creamy mushroom chicken is made with lightly dredged chicken cutlets cooked until golden, caramelized baby bella mushrooms sautéed in butter and creamy Dutch potatoes all swaddled in the aromatic, Parmesan cream sauce laced with garlic and Italian herbs. I’ve included instructions on how to add baby Dutch potatoes directly to the mushroom sauce OR you can serve the creamy mushroom chicken over a bed of mashed potatoes, rice or pasta. Throw in a big green apple salad and breadsticks and a 30-minute dinner just upgraded to gourmet!

One skillet chicken dinners are a weeknight lifesaver – you can never have enough. Some of our back-pocket favorites include Creamy Tuscan Chicken, Summer Tuscan Chicken, Chicken Florentine Chicken and Mushroom Sauce, Lemon Pepper Chicken and Asparagus, Chicken Piccata and Coconut Chicken.


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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.

One Pan Parmesan Tuscan Chicken

Tuscan chicken, seasoned to perfection and coated in a creamy, Greek yogurt, mushroom and Parmesan sauce.


  • 1 lb chicken breasts
  • 1 tbs vegetable oil spread
  • 8 oz sliced baby Bella mushrooms
  • 4 cloves garlic, minced
  • 1 ½ cups almond milk
  • ½ cup nonfat Greek yogurt
  • 1 tbs cornstarch + 2 tbs water
  • ¼ cup shaved Parmesan cheese
  • ¼ cup sun-dried tomatoes
  • salt and pepper to taste
  • parsley (optional garnish)


  1. Spray medium nonstick skillet and turn on the heat to medium-high. Add the chicken breasts to the skillet, season with salt and pepper and cook all the way through, approx 8-10 minutes on each side. Transfer the chicken breasts to a plate.
  2. Melt the vegetable oil spread in the skillet and then add the garlic and mushrooms. Cook until the mushrooms are browned and tender. Add the almond milk, Greek yogurt, garlic powder and Parmesan cheese. Whisk occasionally until the cheese has fully melted and the sauce begins to boil. Mix the cornstarch with the water to create a slurry and whisk into the sauce. Once the sauce begins to boil and thicken, reduce the heat to low and add the chicken back to the skillet along with the sun-dried tomatoes. Simmer until the chicken is warm, approx 5 minutes.


  • This creamy chicken is delicious served alone or on top of brown rice or quinoa. It will also make a delicious addition to any salad!
  • If you find the sauce to be a little too thick, simply add a little more almond milk until you have reached your desired consistency.

Nutrition Information


Serving Size

Please note that nutrition values may differ slightly depending on brand of food items used.

Pat the chicken breasts dry with a paper towel. Thinly slice the garlic.


Season both sides of the chicken breasts with the salt and pepper.

Heat 1 tablespoon of the butter in a large, deep skillet over medium heat. Add the chicken and cook on one side until golden brown, about 4-6 minutes depending on the thickness of your chicken.

Flip, and cook the other side for another 4-6 minutes or until the chicken is just cooked through and no longer pink in the middle.

Remove the chicken to a plate and tent with aluminum foil to keep it warm.

Add the remaining butter to the skillet. Once melted, add the sliced garlic. Cook for 30-60 seconds, until just fragrant.

Tip: be careful not to brown or burn the garlic. This would result in a bitter taste.

Add the chicken bone broth and simmer until reduced by half, about 2-3 minutes.

Slowly add the heavy cream and simmer until thickened, about 3-5 minutes.

Tip: You can lighten up the dish by swapping out the heavy cream for half-and-half, but be aware that the sauce won’t be as thick and creamy.


Add the chicken back to the pan and coat with the sauce.

Garnish with fresh, minced parsley, if desired.

  • First, cook the chicken: Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
  • Next, make the creamy mushroom sauce: Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Next, add garlic, sauté until fragrant for another minute. Meanwhile, in a small bowl, whisk cornstarch with 2 tbsp of water until fully dissolved. Pour the broth and cornstarch mixture. Season with a pinch of salt and pepper, cook until liquid starts to bubble. Stir in cream cheese and whisk well, until sauce is smooth and thickened.
  • Finally, combine the chicken with the sauce: Return chicken breast back into the pan, and spoon over with the hot sauce. Garnish with chopped parsley and serve warm.
  • Oil: we used olive oil, you may use any other oil
  • Chicken: using chicken breast would be the leanest option as far as using chicken. You may use boneless chicken thighs, steaks, salmon, or shrimp.
  • Cream: This mushroom chicken is made without any cream. Light cream cheese works great for this recipe. For a keto-friendly option, heavy cream or coconut milk would work great.
  • Broth: Chicken or vegetable broth. If you don&rsquot have any broth you can just use water.
  • Mushroom: mushroom is the highlight of this creamy chicken skillet. Other veggie options are broccoli, green beans, spinach, and zucchini.

  • 1/4 cup plus 2 teaspoons all-purpose flour, divided
  • 1 pound thin-sliced boneless chicken breast (4 pieces)
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 8 ounces white or cremini (baby bella) mushrooms, quartered
  • 1 tablespoon minced garlic
  • ¼ cup dry white wine
  • ½ cup half-and-half
  • ¼ cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Place 1/4 cup flour in a shallow dish. Sprinkle chicken with 1/4 teaspoon salt and pepper. Coat chicken in the flour, shaking off the excess. Discard any leftover flour.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown and cooked through, 2 to 4 minutes per side. Transfer the chicken to a plate cover to keep warm.

Add the remaining 1 tablespoon oil to the pan. Reduce heat to medium and add mushrooms and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are beginning to brown and soften, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Sprinkle the remaining 2 teaspoons flour over the mushrooms and stir to coat. Add wine and cook, stirring, until thickened and most of the liquid has evaporated, about 1 minute. Add half-and-half and cook, stirring, until the sauce is bubbling and thickened, 1 to 2 minutes. Remove from heat and top with Parmesan and parsley.

  • 1 ½ tablespoons extra-virgin olive oil, plus 1 1/2 teaspoons, divided
  • 2 (8 ounce) packages sliced fresh button mushrooms
  • 1 cup chopped yellow onion
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk
  • 2 teaspoons chopped fresh tarragon
  • ½ teaspoon salt
  • ½ cup finely grated Parmesan cheese, divided
  • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 (8.8 ounce) pouch precooked microwaveable whole-grain brown rice or 1 1/2 cups cooked brown rice
  • 2 cups chopped cooked chicken breast
  • ¼ cup whole-wheat panko breadcrumbs

Preheat oven to 375 degrees F. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add mushrooms and onion cook, stirring often, until the moisture released from the vegetables evaporates and the mushrooms are lightly browned, 9 to 10 minutes. Stir in flour cook, stirring constantly, for 1 minute. Gradually add milk cook, stirring constantly, until the liquid thickens, about 2 minutes. Stir in tarragon, salt and 1/4 cup Parmesan until melted. Stir in asparagus, rice and chicken. Remove from heat.

Toss panko with the remaining 1 1/2 teaspoons oil and 1/4 cup Parmesan in a small bowl sprinkle over the chicken mixture. Bake until the mixture is bubbly and the topping is golden, about 15 minutes.

Creamy Garlic & Mushroom Chicken

Break up the chicken stock cube and mix it with the salt. Sprinkle the mixture all over the chicken fillets. Sprinkle over the pepper. Set aside for later.

Heat the vegetable oil in a large frying pan over high heat. Add the chicken fillets (skin side down if they have skin). Let the chicken sear for 5 minutes or until golden brown. Turn the chicken over and cook for another 2 minutes. Transfer the chicken to a large plate.

Pour off all but 2 tablespoons of the chicken fat in the pan. Place the pan back onto a medium-high heat. Add the butter and when foaming add the mushrooms. Season with a pinch of salt and allow the mushrooms to sear for 2-3 minutes or until golden on the first side. Then cook, stirring, for another 3-4 minutes or until the mushrooms are golden all over. Add the garlic and stir-fry for another minute.

Toss the thyme leaves through the mushrooms. Then stir through the coconut cream. Add the chicken pieces back into the creamy sauce. Simmer for 10 minutes or until the chicken is cooked through. Sprinkle over the lemon zest and the chives and serve.

Watch the video: Kyllingebryst med svampe i en cremet sauce # 105 (November 2021).