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Home » All Recipes » Chicken in a creamy garlic mushroom sauce

Chicken in a creamy garlic mushroom sauce

Author: VJ Published : April 2019 Modified : August 2022 / Be the first to comment!

Recipe
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Tender chunks of chicken in a creamy garlic mushroom sauce make a deliciously easy mid-week supper. The mushroom sauce is made with finely chopped mushrooms, making it ideal for those who don’t like the texture of whole mushrooms. Serve with crusty garlic bread and a fresh tomato salad.

A plate of tagliatelle covered with chicken in a creamy garlic and mushroom sauce.

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Table Of Contents
  1. Creamy Garlic Mushroom Chicken
  2. Mushroom facts
  3. What you will need
  4. What to do
  5. Can I freeze creamy garlic mushroom pasta?
  6. Pin for later
  7. Other recipes
  8. The recipe
  9. Chicken in a creamy garlic and mushroom sauce

Creamy Garlic Mushroom Chicken

This recipe for chicken in a creamy garlic and mushroom sauce was invented by my daughter as a way of getting her boys to eat mushrooms.

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 pulverising the mushrooms in a food processor to get rid of the texture and 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.

The chicken is tenderised by marinating it in a mixture of soy sauce and cornflour for half n hour which not only tenderises it but adds extra flavour too.

Once this prep has been done, the recipe 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 tagliatelle, but you could use any pasta.  It is equally delicious when 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.

A dish of creamy chicken in garlic and mushroom sauce on a table with various side dishes.

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.

What you will need

Equipment

A food processor makes easy work of chopping the mushrooms, but if you don’t have one, you can spend 10 minutes or so chopping the mushrooms finely with a sharp knife.

You will also need a mixing bowl for marinating the chicken, and either a wok or a large frying pan with a lid for cooking the chicken and sauce.

Ingredients

You can get the complete list of ingredients and full instructions on how to make this chicken in a creamy garlic and mushroom sauce on the printable recipe card below.

There are only two main ingredients in this creamy garlic mushroom chicken and you’ll more than likely have the other ingredients in your pantry.

Ingredients for chicken in a creamy garlic and mushroom sauce.
Of course, there are a few additional ingredients for flavour. The full list is below.
  • Chicken breasts cut into bite-sized pieces. You should allow one breast (about 150g) per person
  • A punnet of mushrooms which should be either finely chopped or pulverised in a food processor. I prefer white closed cap mushrooms or chestnut mushrooms.
  • Soy sauce and cornflour 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.

What to do

There are only a few steps:

Chicken pieces marinating in soy sauce and cornflour.

Cut the chicken into bite-sized pieces and mix it with cornflour and soy sauce. Set aside to marinate while you prepare the mushrooms.

Finely chopped mushrooms on a plate.

Blitz the mushrooms in a food processor or chop them finely with a sharp knife.

Chop the garlic finely at the same time.

Finely chopped mushrooms frying in a frying pan.

Heat the olive oil in a frying pan or wok then add the mushrooms and garlic and fry on a low heat until the mushrooms have released their moisture. Stir continuously until the volume of the mushrooms has been reduced by about half.

The aroma that comes out of the mushrooms and garlic is amazing!

Remove the mushrooms from the pan and set them aside.

Pieces of marinated chicken browning in a frying pan.

Add another tablespoon of olive oil to the pan and fry the chicken until lightly seared to seal it.. The soy sauce from the marinade will make the chicken look darker than it actually is so don’t accidentally over-cook the chicken. It will continue to cook once you add the sauce.

Browned chicken in pan with finely chopped mushrooms.

Add the mushrooms back to the chicken and stir well.

Chicken and mushrooms in a frying pan covered with cream.

Now add the cream and stir over a low heat until the cream has reduced slightly.

Chicken and mushrooms in a pan covered with milk.

Pour in the milk, cover the pan with a lid and allow to simmer for about 20 minutes until the chicken has cooked through.

A frying pan with the result of chicken in creamy garlic mushroom sauce.

To thicken the sauce, make a slurry with cornflour and water (or milk) and stir it slowly into the sauce, stirring over a low heat until the sauce has thickened sufficiently.

Serve with your favourite pasta, a leafy green salad and a slice of garlic bread.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

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 reheat gently in a large saucepan until piping hot.

If you find that the sauce 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.

Pin for later

Why not pin this recipe for chicken in a creamy garlic mushroom sauce to one of your Pinterest boards so you can find it easily. Just click the image below.

Alternatively, you can save this recipe to your Grow Me account by clicking on the floating heart on the right of the screen.

Other recipes

You may also like to try these other pasta recipes:

  • Pasta Pescatore – fisherman’s pasta
  • One-pan pasta – a delicious cheesy noodle dish
  • Ham and mushroom tagliatelle – in a creamy sauce
  • Creamy seafood linguine – with prawns and lobster
  • Homemade chilli bolognese – classic comfort food

Or if you are more interested in chicken and mushrooms, here are some recipes for those too:

  • Chicken and mushroom quiche – a classic quiche in a rich shortcrust shell.
  • Chicken and mushroom puff pie – an easy midweek supper made with a cheesy choux pastry and filled with creamy chicken and mushrooms.
  • Ham and cheese stuffed mushrooms – perfect as an appetiser or an accompaniment to a barbeque.

The recipe

A plate of tagliatelle covered with chicken in a creamy garlic and mushroom sauce.

Chicken in a creamy garlic and mushroom sauce

Tender chunks of chicken in a creamy garlic mushroom sauce make a deliciously easy mid-week supper. The mushroom sauce is made with finely chopped mushrooms, making it ideal for those who don't like the texture of whole mushrooms. Serve with crusty garlic bread and a fresh tomato salad.
Recipe by: Veronica
Easy, Main Course
Any
Calories 373
Prep 10 minutes
Cook 20 minutes
Total Time 30 minutes
Servings: 4 people
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5 from 1 vote

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Equipment

  • Food processor
  • Sharp Knife
  • Chopping Board
  • Mixing bowl
  • Wok or frying pan

Ingredients

  • 1¼ pounds / 600 grams chicken breasts cubed
  • 2 tablespoons soy sauce
  • 2 tablespoons / 15 grams cornflour or cornstarch for the marinade
  • 8 ounces / 250 grams mushrooms finely chopped
  • ½ cup / 125 ml single cream
  • 1½ cups / 400 ml milk
  • 3 to 4 cloves garlic finely minced
  • 2 to 3 tablespoons Olive oil
  • 1 tablespoon Butter
  • 2 tablespoons / 15 grams cornflour / cornstarch for thickening
  • Salt to taste
  • Ground black pepper

Instructions

  • Cut the chicken into bite-sized pieces and mix it with cornflour and soy sauce. Set aside to marinate while you prepare the mushrooms.
    1¼ pounds / 600 grams chicken breasts, 2 tablespoons soy sauce, 2 tablespoons / 15 grams cornflour or cornstarch
  • Finely chop the mushrooms in a food processor along with the garlic. If you don't have a food processor, chop them as finely as possible with a sharp knife.
    8 ounces / 250 grams mushrooms, 3 to 4 cloves garlic
  • Heat the olive oil in a frying pan or wok then add the mushrooms and garlic and fry on a low heat until the mushrooms have released their moisture. Stir continuously until the volume of the mushrooms has been reduced by about half.
    Remove the mushrooms from the pan and set them aside.
    2 to 3 tablespoons Olive oil
  • Add another tablespoon of olive oil to the pan along with a knob of butter and fry the chicken until lightly seared to seal it.. The soy sauce from the marinade will make the chicken look darker than it actually is so don’t over-cook it.
    1 tablespoon Butter
  • Add the mushrooms back into the chicken and stir in the cream. Leave on a low heat for 5 minutes until the cream starts to reduce.
    ½ cup / 125 ml single cream
  • Pour in the milk, stir and then cover the pan with a lid and leave to simmer for 20 minutes until the chicken is cooked through.
    1½ cups / 400 ml milk
  • To thicken the sauce mix the cornflour with 2 tablespoons of water or milk and gradually add to the sauce, simmering and stirring until the desired consistency is obtained. Do not allow the sauce to boil.
    2 tablespoons / 15 grams cornflour / cornstarch
  • Season with salt to taste and plenty of ground black pepper.
    Salt to taste, Ground black pepper
  • Spoon the chicken onto a bed of tagliatelle (or other pasta) and serve with a fresh green salad and slices of garlic bread.

Notes

The mushrooms must be very finely chopped.  Don’t leave any large lumps in them.
I normally serve this dish over tagliatelle pasta, but it is equally good served over rice.
Calories have been calculated without taking the pasta or rice into account.

Nutrition

Calories – 373kcal | Carbohydrates – 14.8g | Protein – 38.4g | Fat – 17.9g | Saturated Fat – 5.2g | Cholesterol – 118mg | Sodium – 610mg | Potassium – 856mg | Fiber – 1.2g | Sugar – 6.3g | Vitamin D – 207µg | Calcium – 145mg | Iron – 3mg

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.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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