Creamy Garlic Chicken is a delicious dish that brings together tender chicken breasts cooked in a rich and smooth garlic-infused sauce. The creamy texture combined with the bold flavor of roasted garlic makes this dish stand out with every bite. It’s like comfort food meets a little bit of elegance, perfect for any night of the week.
I love making this recipe because it’s surprisingly easy and always impresses my family. The garlic sauce is the star here—creamy and flavorful without being too heavy. I usually add a little fresh parsley on top for a pop of color and freshness. One tip I like to share is to use fresh garlic—it really makes all the difference in flavor!
When it comes to serving, I enjoy pairing Creamy Garlic Chicken with a side of steamed veggies or mashed potatoes to soak up all that tasty sauce. It’s one of those meals that feels warm and inviting, especially on chilly evenings. I always find myself going back for seconds because it just hits the spot every time.
Key Ingredients & Substitutions
Chicken breasts: Skinless, boneless ones cook quickly and stay tender. If you want, thighs can be used for more flavor, but they take slightly longer to cook.
Garlic: Fresh garlic is best for strong flavor. You can use garlic powder if needed, but fresh will bring more aroma and depth.
Mushrooms: Cremini mushrooms add earthiness and texture. White button mushrooms or even baby portobello work well as substitutes.
Heavy cream: This creates the creamy sauce. For a lighter version, half-and-half or coconut cream can be used, but the sauce will be thinner.
Chicken broth: Adds body and depth. Vegetable broth is fine for a lighter flavor or to keep it meat-free aside from the chicken itself.
Thyme: Adds subtle herbal notes. Fresh thyme is ideal, but dried thyme works just fine. You could also try rosemary or oregano if you prefer.
Parmesan cheese: Brings a salty richness to the sauce. Pecorino Romano or Asiago can be good alternatives.
How Do You Get the Chicken Perfectly Golden and Juicy?
Cooking the chicken right is key to this dish. Here’s how to make it golden and juicy:
- Pat the chicken dry with paper towels before seasoning. This helps it brown better.
- Heat the oil in your skillet until shimmering but not smoking. Medium-high heat is best.
- Don’t move the chicken too soon; let it cook undisturbed for about 6-7 minutes per side to develop a golden crust.
- Check thickness: thinner pieces cook faster. If your breasts are thick, pound them to even thickness for even cooking.
- Once cooked, remove chicken and let it rest. This seals in juices and makes it tender.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed skillet or cast iron pan as it heats evenly and develops a nice crust on the chicken.
- Pot for boiling potatoes – any large pot works, but a wide one helps the potatoes mash smoothly.
- Masher or fork – to mash the potatoes until smooth and creamy.
- Knife and cutting board – for chopping garlic, herbs, and mushrooms.
- Measuring cups and spoons – to measure liquids and seasonings accurately.
- Spatula or wooden spoon – for stirring the sauce and flipping the chicken.
Flavor Variations & Add-Ins
- Swap chicken breasts for chicken thighs for juicier, more flavorful meat.
- Add a splash of white wine to the sauce for extra depth before simmering.
- Mix in spinach or kale to add some greens and color to the dish.
- Use shredded mozzarella or cheddar instead of Parmesan for a different cheesy flavor.
Creamy Garlic Chicken with Mushrooms and Mashed Potatoes
Ingredients You’ll Need:
For the Chicken and Sauce:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 6 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
- 2 lbs potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup milk or cream
- Salt and pepper, to taste
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 30-35 minutes to cook. This includes boiling the potatoes, cooking the chicken, and making the creamy garlic sauce. Overall, you can have a delicious, homemade meal ready in under 45 minutes.
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Start by placing the peeled and cubed potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes until they are tender when poked with a fork, about 15-20 minutes. When done, drain the potatoes well and set aside.
2. Cook the Chicken:
While the potatoes cook, heat olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper. Place the chicken in the heated skillet and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Make the Garlic Mushroom Sauce:
Reduce the skillet heat to medium and add butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Next, add the sliced mushrooms and cook for 5 minutes until tender and most of their moisture evaporates.
Pour in the chicken broth, scraping up any bits stuck on the pan. Then stir in the heavy cream, thyme, and grated Parmesan cheese. Let the sauce simmer gently for 3-5 minutes until it thickens a bit. Taste and add salt and pepper as needed.
4. Finish Chicken and Mashed Potatoes:
Return the cooked chicken breasts to the skillet, spoon the sauce over them, and let everything simmer together for 2 more minutes to meld the flavors.
Meanwhile, mash the drained potatoes with butter and milk until creamy and smooth. Season with salt and pepper to your liking.
5. Serve Up Your Dish:
Plate the chicken breasts, ladle the creamy garlic mushroom sauce over the top, and add a generous serving of mashed potatoes on the side. Sprinkle chopped fresh parsley on top for a bright, fresh finish.
Enjoy your warm and comforting Creamy Garlic Chicken with mushrooms and fluffy mashed potatoes!
Can I Use Frozen Chicken for This Recipe?
Yes, you can, but be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to avoid excess moisture that can prevent browning.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, use half-and-half or whole milk, but the sauce will be less rich and creamy. For a non-dairy option, coconut cream works well and adds a subtle flavor twist.
How Do I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming. Mashed potatoes can be stored separately and reheated with a splash of milk.
Can I Make This Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken up to 1 day in advance. Just reheat gently before serving, and mash the potatoes fresh or reheat leftovers with a bit of cream or butter to refresh their texture.
