Creamy Garlic Herb Chicken with Mushrooms Recipe

Benefits and Advantages of creamy herb mushroom chicken

This recipe for creamy herb mushroom chicken stands out for its ease of preparation, making it an excellent choice for home cooks of all skill levels. It combines simple ingredients that come together quickly, blending rich creaminess with fresh herbs and earthy mushrooms to create a comforting yet nutritious meal.

The dish features antioxidants and vitamins from fresh herbs and mushrooms, supporting immune health and digestion. It is also adaptable to different dietary plans, whether you want a dairy-free, gluten-free, or low-calorie version. Versatility and rich flavor make this creamy herb mushroom chicken great for regular family meals or special occasions.

Essential Ingredients for creamy herb mushroom chicken

• 1 lb (450 g) chicken tenders or boneless skinless chicken breasts or thighs
• 1/2 lb (225 g) mushrooms, rinsed and sliced
• 1 1/2 tsp garlic salt (divided, plus more to taste)
• 2 Tbsp butter (divided)
• 2 Tbsp olive oil (divided)
• 2 garlic cloves, minced (or 1/2 Tbsp minced garlic)
• 1/4 cup (15 g) chopped fresh dill (or substitute 1 tsp dried dill)
• 1/4 cup (15 g) chopped fresh parsley (or dried parsley if fresh unavailable)
• 1/4 cup (15 g) chopped green onion
• 3/4 cup (180 ml) heavy whipping cream (or 1/2 cup unsweetened full-fat canned coconut milk for dairy-free)
• 1/2 cup (120 ml) chicken broth
• Optional herbs for variation: fresh thyme, sage, rosemary (about 1/4 cup total)
• Salt and black pepper to taste

This combination ensures layers of flavor, a creamy texture, and a wholesome nutritional profile with each ingredient contributing a unique element.

Dietary Substitutions to Customize Your creamy herb mushroom chicken

Adapt this recipe to fit various dietary needs without losing its signature taste and texture. For vegan versions, substitute chicken with firm tofu or tempeh and swap heavy cream with coconut cream or cashew cream. Gluten-free adaptations require ensuring the chicken broth and seasonings are gluten-free; thicken the sauce with cornstarch or arrowroot powder instead of flour if used.

For those watching calories, choose low-fat milk alternatives like almond or skim milk and reduce the amount of oil and butter. These swaps maintain the dish’s creamy, herbal character while catering to different health goals and preferences.

How to Prepare the Perfect creamy herb mushroom chicken: Step-by-Step Guide

1. Prepare ingredients: Chop all herbs finely, clean and slice mushrooms, and have the chicken ready. Preheat your pan and gather all other ingredients.
2. Sauté mushrooms: Heat 1/2 Tbsp butter and 1/2 Tbsp olive oil over medium heat. Add the sliced mushrooms, season with 1/2 tsp garlic salt, and cook for about 5 minutes until golden brown. Remove mushrooms and set aside.
3. Cook chicken: Season chicken with 1 tsp garlic salt and pepper. In the same pan, add the remaining butter and olive oil, then cook chicken in one layer for 2–5 minutes per side until fully cooked. Remove and keep warm.
4. Add aromatics and herbs: Add minced garlic to the pan and cook for 1 minute until fragrant. Stir in dill, parsley, and green onion, cooking for another minute to soften herbs.
5. Create creamy sauce: Pour in chicken broth and heavy cream (or coconut milk), stir well, and bring to a gentle boil. Cook for 2–3 minutes until sauce thickens slightly.
6. Combine and finish: Return mushrooms and chicken to the skillet. Toss gently to coat everything in the creamy herb sauce. Adjust seasoning with extra garlic salt or pepper as desired.
7. Optional thickening: If a thicker sauce is preferred, mix 1 Tbsp arrowroot or cornstarch with 1 Tbsp water, stir into the pan, and cook briefly until thickened.

Serve this flavorful dish with pasta, rice, mashed potatoes, or cauliflower rice to soak up the delicious sauce.

For extra advice on mushroom preparation, see How to Cook Mushrooms Perfectly, and for more on cooking with fresh herbs, visit Cooking with Fresh Herbs.

Mastering creamy herb mushroom chicken: Advanced Tips and Variations

To deepen the flavor of your creamy herb mushroom chicken, try marinating the chicken in a mixture of garlic, herbs, and olive oil for 30 minutes before cooking. Experiment with mushroom varieties such as cremini, shiitake, or portobello to introduce new textures and earthy tastes. Adding a splash of dry white wine or Marsala before the cream enriches the sauce’s complexity.

Incorporate greens like spinach or kale near the end of cooking for added nutrition and color. For a tangy variation, substitute part of the cream with plain yogurt or sour cream. For dairy-free options, use full-fat canned coconut milk and thicken the sauce with arrowroot or cornstarch.

These tips and variations keep the dish flexible and flavorful, adapting seamlessly to seasonal ingredients and personal preferences.

How to Store creamy herb mushroom chicken: Best Practices

Proper storage is key for preserving the flavor and texture of creamy herb mushroom chicken. Store the dish in an airtight container in the refrigerator for up to 3 days. For longer preservation, freeze in sealed freezer-safe containers or bags for up to 2 months.

When reheating, warm gently over low heat or use a microwave on a reduced setting, stirring occasionally to prevent curdling and maintain creaminess. If the sauce thickens too much during storage, add a splash of chicken broth or cream while reheating to loosen it.

Using these methods helps reduce waste and keeps the dish tasting as fresh as when first made.

Nutritional Value of creamy herb mushroom chicken

FAQs: Frequently Asked Questions About creamy herb mushroom chicken

Creamy Garlic Herb Chicken with Mushrooms Recipe

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🍗 Enjoy a flavorful one-pan dinner with this creamy chicken dish, perfect for busy weeknights!
🌿 Experience the rich, herbaceous flavors and tender chicken that make this recipe a family favorite.

• Total Time: 25–30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

1 lb (450 g) chicken tenders or boneless skinless chicken breasts or thighs
1/2 lb (225 g) mushrooms, rinsed and sliced
1 1/2 tsp garlic salt (divided, plus more to taste)
2 Tbsp butter (divided)
2 Tbsp olive oil (divided)
2 garlic cloves, minced (or 1/2 Tbsp minced garlic)
1/4 cup (15 g) chopped fresh dill (or 1 tsp dried dill)
1/4 cup (15 g) chopped fresh parsley (or dried parsley if fresh unavailable)
1/4 cup (15 g) chopped green onion
3/4 cup (180 ml) heavy whipping cream (or 1/2 cup unsweetened full-fat canned coconut milk)
1/2 cup (120 ml) chicken broth
Optional herbs for variation: fresh thyme, sage, rosemary (about 1/4 cup total)
Salt and black pepper to taste

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Instructions

1. Prepare all ingredients before cooking. Heat 1/2 Tbsp butter and 1/2 Tbsp olive oil in a large skillet over medium heat.
2. Add sliced mushrooms, season with 1/2 tsp garlic salt, and cook for about 5 minutes until golden brown. Remove mushrooms and set aside.
3. Season chicken with 1 tsp garlic salt and pepper. Add remaining butter and olive oil to the pan and cook chicken in a single layer for 2–5 minutes per side until cooked through.
4. Remove chicken and keep warm. Add minced garlic to the pan, cooking for 1 minute until fragrant.
5. Stir in dill, parsley, and green onion, cooking for another minute to soften.
6. Pour in chicken broth and heavy cream, stirring well. Bring to a gentle boil, cooking for 2–3 minutes until sauce thickens.
7. Return mushrooms and chicken to the skillet, tossing to coat in the sauce. Adjust seasoning as needed.

Last Step:

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Notes

🌿 Fresh herbs offer the best flavor, but dried work in a pinch.
🥥 Substitute with coconut milk for a dairy-free option and thicken the sauce as needed.
🍷 Add a splash of sherry or Marsala wine to enhance the sauce’s richness.

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: European
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 portion
• Calories: 340–360 kcal
• Sugar: 1 g
• Sodium: 350–1050 mg
• Fat: 18–26 g
• Saturated Fat: 7–13 g
• Unsaturated Fat: N/A
• Trans Fat: 0 g
• Carbohydrates: 2–5 g
• Fiber: N/A
• Protein: 25–35 g
• Cholesterol: 110–140 mg