Chicken with Mushroom Garlic Sauce

• Butter
• Brown mushrooms
• Garlic
• Italian parsley
• Organic dried thyme
• Organic dried rosemary
• Dry white wine
• Heavy cream
• Parmesan cheese

STEP 1

Pat chicken dry with a paper towel.

STEP 2

Combine the onion powder, garlic powder, herbs, salt, and pepper. Coat the chicken evenly with the seasoning blend.

STEP 3

Heat the olive oil in a large pan or skillet over medium-high heat and sear the chicken until browned on each side, 3 to 5 minutes per side.

STEP 4

Transfer to a plate and set aside.

STEP 5

To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 5 minutes). Add the garlic, parsley, thyme, and rosemary, and sauté for a minute or two longer.

STEP 6

Pour in the white wine and simmer until the wine has reduced by half.

STEP 7

Stir in cream, bring to a bubble, then reduce heat to simmer and return the chicken to the pan. Cover and continue cooking for 10 minutes.

STEP 8

Remove the chicken to a plate and stir in the parmesan cheese and allow to simmer for 2 minutes, while occasionally stirring.

STEP 9

Taste and adjust the seasoning with salt and pepper if needed.

STEP 10

Return chicken to the pan.

STEP 11

Garnish with fresh parsley.

STEP 12

Serve the chicken immediately topped with mushroom sauce.

FAQS ABOUT CHICKEN WITH MUSHROOM GARLIC SAUCE

Absolutely! I grow a ton of herbs in my garden but test most of my recipes with both fresh and dried ones since many people don't have access to fresh herbs. The rule of thumb is that if a recipe calls for a teaspoon of dried herbs you replace that with a tablespoon of fresh. You can also mix and match herbs and change them up if you like and add your favorite herbs. Tarragon is a fabulous herb for this as well!

 

Yes, you can. I tend to cook with chicken thighs when I am just making a meal for my family because they are cheaper and more forgiving. They also have more flavor IMHO but I get so many requests for chicken breast recipes so I will usually test recipes using them first. This recipe is also awesome with pork tenderloin.

 

No, you can use the white button mushrooms if that is all that you can find. I just feel the brown, or cremini, has more flavor. If you are feeling froggy, and your grocery has some wild mushrooms available, I wholeheartedly recommend using them!

 

No, you can leave it out if you prefer.

 

Store the leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. To reheat place the chicken and sauce in a skillet and heat over low to low-medium heat. You can add more cream, chicken stock, or even water to the sauce to thin it out if needed. Gently heat the chicken in the sauce until it is hot. Taste and add seasoning if needed.

 

 

 

I promise this recipe will not disappoint! 

 

If you have been a reader for a while you know that I love a creamy sauce like the sauce for these Creamy Keto Green Chile Chicken Enchiladas or this Creamy Keto Tuscan Salmon. 

 

I mean creamy mushrooms and garlic? How could it go wrong right?

 

It can't, I swear!

 

So you need to grab some chicken and get to cookin'! And make sure to leave me a comment letting me know what you think.

 

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