This recipe for creamy garlic mushroom chicken was invented by my daughter when her boys were small, as a way of getting them to eat mushrooms.
Creamy Garlic Mushroom Chicken
Creamy garlic mushroom chicken is made of tender chunks of chicken, cooked in a creamy garlic and mushroom sauce. Served on a bed of pasta, with a fresh green side salad and a slice of crispy garlic bread, it makes a quick and easy family supper.
Mushrooms in any shape or form have always been a family favourite, so it was a sad day when not one, but both her boys refused to eat them. Luckily she came up with the idea of pulversing the mushrooms in a food processor to get rid of the texture, and to disguise the flavour by adding copious amounts of cream and garlic. They loved it! Crisis averted!
There is an ENTIRE punnet of chopped up mushrooms in the sauce. The mushrooms are pulsed very finely in a food processor before being added to the sauce, so this is an ideal way of disguising mushrooms for those who don’t like the texture of whole mushrooms.
For the chicken we use chicken breasts which are chopped into bite-sized chunks and then marinated for half an hour in a mixture of soy sauce and cornflour (cornstarch). This has the effect of both tenderising the chicken and adding additional flavour.
Once this prep has been done, it is super simple to throw together and can be on the table in half an hour, making it an ideal mid-week supper. We like to serve it over tagliatelli, but you could use any pasta. It is equally delicious served over a bed of fluffy rice.
You can use any type of mushroom for this recipe, but I like to use either button mushrooms or chestnut mushrooms. I find that the darker open Portobello mushrooms tend to make the sauce turn a darker colour.
Mushroom facts
Did you know that mushrooms are packed with nutritional value? They’re low in calories, are great sources of fibre and protein. They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D. They have the additional benefit of being fat and cholesterol free.
Ingredients for creamy garlic mushroom chicken
You can get the complete recipe on the printable recipe card below.
There are only two main ingredients in this creamy garlic mushroom chicken. They are chicken and mushrooms.
Of course, there are a few additional ingredients for flavour. The full list is below.
- Chicken breasts cubed. You should allow one breast (about 150g) per person
- A punnet of Mushrooms either finely chopped or pulverised in a food processor
- Soy sauce and cornflour which are used as a marinade
- Cream and milk to make the sauce
- Garlic as much or as little as you like
- Olive Oil and a knob of butter for frying the chicken. Salt and finely ground black pepper to taste.
How to make creamy garlic mushroom chicken
Chopped mushrooms Fry chicken in a wok The finished sauce
This is a very simple recipe to make.
- Cut the chicken into bite-sized pieces and marinate in a mixture of soy and cornflour to tenderise it.
- Chop the mushrooms in a food processor and sweat them in a pan with the garlic until the moisture has evaporated. Remove from the pan and set aside.
- Fry the chicken gently in oil an butter until it turns golden brown, then add the milk, cover and simmer gently for 20 minutes. Thicken with cornflour and stir in the cream.
- Serve with your favourite pasta, a leafy green salad and a slice of garlic bread
Can I freeze creamy garlic mushroom pasta?
Absolutely, this dish freezes really well. Pack the cooked chicken and sauce into rigid plastic containers (tupperware is ideal) and store it in the freezer for up to 6 months.
Allow to defrost in the fridge and then rehead gently in a large saucepan until piping hot.
If you find that it splits when defrosted just stir in a small amount of cornflour mixed with milk and simmer gently for a few minutes. It should come back together nicely.
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Convert grams to cups
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Recipe – Creamy Garlic Mushroom Chicken
Creamy Garlic Mushroom Chicken
Equipment
- Food processor
- Sharp Knife
- Chopping Board
- Mixing bowl
- Wok or frying pan
Ingredients
- 4 large chicken breasts cubed
- 25 ml soy sauce
- 12.5 ml cornflour
- 250 g mushrooms finely chopped
- 125 ml cream
- 400 ml milk
- 2 cloves garlic finely minced
- Olive Oil and a knob of butter for frying
- Salt to taste
- Ground black pepper
Instructions
- Cut the chicken into bite-size pieces.
- Mix the chicken with the soy sauce and cornflour and set aside to marinade
- Finely chop the mushrooms in a food processor
- Put the mushrooms with the garlic into a frying pan with a little olive oil and fry gently until the moisture has evaporated.
- Remove the mushrooms from the pan and set aside.
- Add the chicken to the pan with a little more olive oil and a knob of butter and fry gently until golden brown
- Add the mushrooms back into the chicken and add the milk.
- Stir gently to combine and then simmer, covered, for approximately 20 minutes until thickened.
- Add the cream and stir through.
- If the sauce is too thin mix a teaspoon of cornflour with 2 tablespoons of milk and gradually add to the sauce, simmering and stirring until the desired consistency is obtained. Do not allow to boil.
- Season with salt to taste
- Serve over your pasta of choice, and sprinkle with ground black pepper
Notes
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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