Creamy Garlic Mushroom Chicken

Creamy Garlic Mushroom Chicken

What a great 30 minute, one skillet meal. A rich creamy sauce makes our Creamy Garlic Mushroom Chicken a perfect dinner choice.


Creamy Garlic Mushroom Chicken
Creamy Garlic Mushroom Chicken
  • 1 1/2 pounds chicken breast, boneless skinless and thinly sliced
  • salt and pepper, to taste
  • 2 Tablespoons olive oil
  • 8 ounces mushrooms (I used baby portabella), sliced in thirds
Creamy garlic sauce
  • 2 Tablespoons olive oil
  • 1/2 cup red onion, diced
  • 4 cloves garlic, minced
  • 1 Tablespoon flour
  • 1/2 cup chicken broth
  • 1 cup half and half
  • 1/2 cup parmesan cheese, shredded
  • 1 cup spinach, chopped
  1. In a large skillet, warm olive oil and cook salted and peppered chicken on medium high heat for 3-5 minutes on each side or until brown on each side. Cook until no longer pink in center. 

    Remove chicken and set aside. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

    To make the sauce warm olive oil. Add garlic and onion, cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream and parmesan cheese. 

    Stir the chicken and mushrooms back to the sauce. Add the spinach and let simmer until it starts to thicken and spinach wilts.  

    Serve over pasta is desired.

Creamy Garlic Mushroom Chicken

Enjoy, Jerry & Roni !!!

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