Ugh, weeknights, right? Between coaching my athletes and trying to get ahead on meal prep, I needed something that was seriously tasty but wouldn’t keep me chained to the kitchen. That’s how my Garlic Mushroom Chicken recipe was born! It’s this incredible, restaurant-quality dish packed with tender chicken, earthy mushrooms, and a punch of garlic, all swimming in this dreamy, creamy sauce. Honestly, the aroma alone makes it a win. It’s become a total staple for me, and I’m pretty sure it’ll be one for you too, especially if you’re juggling a busy life and want something wholesome and delicious. As the Keto Performance Chef, I’m all about making incredible food easy!
Why You’ll Love This Garlic Mushroom Chicken
Seriously, this Garlic Mushroom Chicken is a game-changer for busy nights.
- It’s lightning fast: We’re talking dinner on the table in under an hour, which is a lifesaver when you’re exhausted.
- Flavor explosion: The combo of garlic, earthy mushrooms, and that creamy sauce is just divine. It feels so fancy, but it’s ridiculously easy.
- Total comfort food: This is one of those Cozy Weeknight Meals that just warms you up from the inside out – perfect for a chilly evening.
- Super adaptable: Whether you need Quick Chicken Recipes or something a little more special, this fits the bill. It’s one of my go-to Comfort Dinners.
Ingredients for Your Garlic Mushroom Chicken
You’ve got this! Here’s what you’ll need to whip up this amazing Garlic Mushroom Chicken. It’s all about simple, good-quality stuff that comes together fast.
Here’s the rundown:
- Olive oil: Just 1 tablespoon to get things started.
- Chicken: Four skinless, boneless chicken breasts. I like to slice them lengthwise so they cook up nice and even.
- Salt and pepper: Always to taste, my friends!
- Mushrooms: About 250g of button mushrooms. Halve them if they’re small, or slice them if they’re bigger.
- Shallots: Two small ones, finely chopped. They give a lovely subtle oniony sweetness.
- Garlic: Three cloves, minced up. Don’t be shy with the garlic here!
- Rosemary: Two sprigs of fresh, or if you don’t have fresh, about 1 teaspoon of dried rosemary works great too.
- Flour: Just 1 tablespoon. This is what helps thicken our dreamy sauce.
- Dry white wine: 80ml. It’s great for deglazing the pan and adds a wonderful depth. If you don’t cook with wine, a little extra chicken stock or even water will work in a pinch.
- Chicken stock: 80ml. Use good quality if you can!
- Double/heavy cream: 375ml. This is the magic that makes the sauce super rich and creamy!
- Dijon mustard: 1 tablespoon. Or go for wholegrain mustard if you like a little more texture and bite!
See? Pretty straightforward! You can find lots of ideas for stocking your pantry for recipes just like this in my Beginner’s Guide to Quick Keto Dinner Recipes.
Essential Equipment for Garlic Mushroom Chicken
You really don’t need much for this Garlic Mushroom Chicken, which is another reason I love it! All you really need is one good, sturdy large skillet. If you have a cast-iron skillet, even better – it holds heat beautifully and gets a gorgeous sear on the chicken. That’s pretty much it!
How to Prepare Garlic Mushroom Chicken: Step-by-Step
Alright, let’s get this amazing Garlic Mushroom Chicken made! It really is as simple as it sounds, and before you know it, you’ll have a gorgeous, restaurant-worthy dinner ready to go. Trust me, your kitchen will smell incredible!
Browning the Chicken
First things first, grab those chicken breasts. Slice them lengthwise so they’re thinner – this helps them cook up nice and even. Sprinkle them with salt and pepper to taste. Now, heat up your olive oil in that large skillet over medium heat. Pop the chicken in, but don’t overcrowd the pan; do it in batches if you need to! Sear them for about 3-4 minutes per side until they’re lovely and golden. They won’t be cooked all the way through yet, and that’s exactly what we want!
Sautéing Aromatics and Mushrooms
Once the chicken is browned, take it out of the pan and set it aside on a plate for a moment. Don’t you dare clean that pan! All those browned bits are pure flavor gold. Now, toss in your halved or sliced mushrooms, a little more salt and pepper, and those fresh rosemary sprigs (or dried, if that’s what you have). Let them cook down and get nice and golden for about 2-3 minutes. Then, add your chopped shallots and minced garlic. Stir and cook for another minute or two until you can really smell that garlic goodness. Next, sprinkle in the flour and give it a good stir. Now for the fun part: pour in the white wine and scrape up all those yummy bits from the bottom of the pan. Let that bubble for half a minute. Pour in the chicken stock, heavy cream, and Dijon mustard. Stir it all together until it’s smooth and starting to look like a dreamy sauce. You can find more fantastic ideas like this keto beef stroganoff on my site.
Simmering to Perfection
Okay, bring those lovely browned chicken pieces back into the pan, along with any juices they’ve released. Make sure they’re mostly submerged in that glorious sauce. Bring the whole thing up to a gentle boil, then immediately turn the heat down to low. Let it all simmer away, uncovered, for about 10 minutes. This is when the chicken will finish cooking and the sauce will thicken up perfectly. Give it a taste and adjust the salt and pepper if needed. That’s it! Your Garlic Mushroom Chicken is ready to rock! For more delicious skillet meals, check out this recipe.
Tips for the Best Garlic Mushroom Chicken
Want to make your Garlic Mushroom Chicken absolutely sing? Here are a few little tricks I swear by. First off, don’t skimp on the mushrooms! Use fresh, good-quality ones, and don’t be afraid to let them get a nice golden-brown sear. That’s where a lot of nutty flavor comes from. Also, a quick note on the chicken: browning it is key, but remember, it doesn’t need to be *fully* cooked at that first stage. It finishes cooking in the sauce, which keeps it super tender and juicy. And please, taste that sauce before serving! A little extra salt or pepper can make all the difference. Oh, and if you’re looking for more cozy ideas, check out my roundup of low-carb casseroles – they’re perfect for those comfort food cravings!
Ingredient Notes and Substitutions
So, let’s chat about a couple of things in this Garlic Mushroom Chicken recipe you might have questions about! First, the mushrooms. While button mushrooms are fantastic and super easy to find, feel free to mix it up! Cremini (baby bella) or even shiitake mushrooms would add an amazing depth of flavor. Just remember to slice any larger ones. And about that white wine? Don’t worry if you prefer not to use it. You can absolutely substitute it with a bit more chicken stock or even some chicken broth for a similar effect. For those of you who like to be super prepared, check out my list of essential keto pantry items – it’s a lifesaver!
Serving Suggestions for Your Mushroom Chicken Skillet
This amazing Mushroom Chicken Skillet is so versatile, it just screams for some delicious sides! For a super keto-friendly meal, you can’t go wrong with a side of my Cheesy Keto Cauliflower Casserole with Bacon. Or, if you’re craving something creamy and satisfying, whip up some Keto Cauliflower Mac and Cheese. Honestly, even just some steamed broccoli or a simple green salad would be fantastic!
Storage and Reheating
Got leftovers of this incredible Garlic Mushroom Chicken? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, the best way is gently on the stovetop over low heat, stirring occasionally. This helps keep the chicken tender and the sauce wonderfully creamy. You can also reheat it in the microwave, but keep an eye on it so it doesn’t dry out!
Frequently Asked Questions about Garlic Mushroom Chicken
Got questions about whipping up this amazing Garlic Mushroom Chicken? I get it! Here are a few things folks often ask. If you have more, don’t hesitate to reach out via my contact page!
Can I use different types of mushrooms for this recipe?
Absolutely! While button mushrooms are awesome, feel free to use cremini, shiitake, or even a wild mushroom mix for a richer flavor. Just make sure to slice any larger ones so they cook evenly.
Is this recipe suitable for meal prep?
Yes, totally! This Garlic Mushroom Chicken stores and reheats beautifully. It’s perfect for making ahead for lunches or dinners throughout the week. Check out my guide on cozy crockpot keto recipes for more meal prep inspiration!
How can I make the sauce thicker if needed?
If your sauce isn’t as thick as you’d like after simmering, no worries! You can either let it simmer for a few more minutes with the lid off, or whisk together a teaspoon of cornstarch or xanthan gum with a tablespoon of water and stir it into the sauce until it thickens up.
Nutritional Information
Alright, let’s talk numbers for this delicious Garlic Mushroom Chicken! Keep in mind these are just estimates per serving, okay? The exact numbers can totally change depending on the brands you use and how you measure things out. But generally speaking, you’re looking at roughly:
- Calories: Around 450-550 kcal
- Fat: 30-40g
- Protein: 35-45g
- Net Carbohydrates: 5-8g
It’s a pretty solid choice for keeping things keto-friendly and super satisfying!
Share Your Garlic Mushroom Chicken Creations!
Alright, now that you’ve got the lowdown on making this fantastic Garlic Mushroom Chicken, I’d absolutely LOVE to hear about it! Did you make it for a busy weeknight? Did your family devour it? Please, spill the beans in the comments below and let me know how it turned out. And if you snap a pic, tag me on social media—I love seeing your kitchen creations! For more on my journey and recipes, check out my About page!
Garlic Mushroom Chicken
Ingredients
Equipment
Method
- Slice chicken breasts lengthwise. Season with salt and pepper. Brown chicken on both sides in olive oil in a skillet over medium heat until golden. Remove chicken to a plate. The chicken will not be fully cooked at this point.
- To the same pan, add the mushrooms, rosemary, salt, and pepper. Brown the mushrooms over medium heat for 2-3 minutes. Add the chopped shallots and minced garlic and cook for 1-2 minutes longer. Stir in the flour. Add the white wine and scrape the bottom of the pan to release any browned bits. Pour in the chicken stock, heavy cream, and mustard. Stir to combine.
- Return the chicken breasts and any accumulated juices to the pan. Bring the sauce to a boil, then reduce the heat to low. Simmer for 10 minutes. Taste the sauce and adjust salt and pepper if needed.
