Creamy Garlic Mushroom Chicken

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. 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.

It’s 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

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.

• 4 large chicken breasts cubed
• 250 g mushrooms finely chopped
• 25 ml soy sauce
• 12.5 ml cornflour
• 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

How to make creamy garlic mushroom chicken

This is a very simple recipe to make.

Marinate the chicken in soy an 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. Add the chicken and simmer in milk for 20 minutes. Thicken with cornflour and stir in the cream.

Detailed Steps

• Chop the chicken into bite-sized chunks and allow to marinate in the cornflour and soy sauce whilst you prepare the mushrooms.
• Wash the mushrooms and chop them finely in a food processor. If you don’t have a food processor you could chop them with a sharp knife, but it will be quite a time-consuming job as they have to be very finely chopped.
• Fry the mushrooms and garlic in a little olive oil and butter until all the moisture has evapourated. Remove the mushrooms from the pan and set aside.
• Add another tablespoon of olive oil and butter to the same pan and then add the chicken and marinade and fry the chicken pieces until they are golden brown. The addition of butter to the chicken adds to the flavour of the finished dish.
• Add the mushrooms back to the chicken in the pan and then pour in the milk.
• Let it all simmer on a low heat, with the lid on, for 20 minutes until thickened. The cornflour from the marinade should be sufficient to thicken the dish. However, if it is still not thick enough, mix a teaspoon of cornflour with 2 tablespoons of milk and stir it in slowly until the desired consistency is reached. The sauce should be thick enough to coat your pasta without being too runny.
• Finally, stir in the cream. Serve the creamy garlic mushroom chicken over your pasta of choice.

Other recipes you may like

If you enjoy meals with pasta, you may also like these recipes.

• Seafood Linguine with Prawns and Lobster. This simple dish ismade using frozen prawns and pre-cooked frozen lobster. If your lobster is still in the shell, I’ve even included instructions to clean it.
• Homemade chilli bolognese – spag bol doesn’t get any better than this.

Or if you are more into chicken and mushrooms, here are some of those recipes 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.

Equipment

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To make creamy garlic mushroom chicken you will need the following equipment

• Food processor – for chopping the mushrooms
• Bowl – for marinating the chicken
• Wok – for cooking the creamy garlic mushroom chicken. You will need a wok with a lid.

Can I freeze this dish?

Yes, this dish freezes well, but you may find that it splits when defrosted.  If this happens 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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Recipe – Creamy Garlic Mushroom Chicken

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Creamy Garlic Mushroom Chicken

Creamy garlic mushroom chicken – crammed with mushrooms and oozing with flavour. Ideal for a quick midweek supper

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Easy, Main Course

Cuisine: Any

Servings: 4 people

Calories: 364kcal

Author: VJ

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 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

The mushrooms must be very finely chopped.  Don’t leave any large lumps in them.

I normally serve this dish over tagliatelli pasta, but it is equally good served over rice.

Calories have been calculated without taking the pasta or rice into account.

 

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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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