Chicken recipes are really some of my favorites to play with lately. And this Chicken with Garlic and Mushroom Sauce is absolutely out of this world.
We had family over for supper the other night and while I was trying to think of something special to cook, I knew that I wanted something simple to prepare, easy to serve, and that would be flavorful and delicious.
I knew my brother-in-law liked chicken as much as we did and had really enjoyed our Coq au Vin Blanc that I made for my mother-in-law’s birthday supper a while back. Once I remembered that, I was off to planning this chicken with garlic and mushroom sauce.
I cooked it entirely on my cooktop, leaving my oven available for my macaroni and cheese. I knew the kids and adults alike would enjoy it as a side dish and it is always one of my nephew’s favorites.
For this recipe, I used chicken thighs. I personally think they are the most flavorful part of the chicken and really recommend them for this dish. Of course, if you prefer though, you can substitute chicken breast.
Don’t be afraid of the amount of garlic in this dish. The cloves remain whole and really impart a sweet, garlicy flavor to the whole dish.
Here’s my Chicken with Garlic and Mushroom Sauce Recipe. It is great for cool nights, busy days, and even for entertaining!
Chicken with Garlic and Mushroom Sauce Recipe
Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- 10 chicken thighs
- 20 cloves garlic, peeled
- 1 cup mushrooms, cleaned and sliced
- 1 cup chicken stock or broth
- 1/4 cup half and half
- 1 tablespoon fresh thyme , or 2 teaspoons dried
- salt and pepper , to taste
Instructions
- In a large, heavy-bottomed Dutch oven over medium-low heat, add butter and drizzle olive oil. When butter has melted, add chicken thighs, and cook for about 3-5 minutes. With tongs, flip chicken thighs over to cook on other side. Cook an additional 3-5 minutes. Using tongs, remove chicken to a plate and set aside.
- Add whole garlic cloves and mushrooms to Dutch oven. Stirring constantly, cook garlic and mushrooms until lightly browned, taking care not to burst garlic. Remove from Dutch oven to a small bowl and set aside.
- Add chicken stock to the bottom of the Dutch oven, stirring to remove any browned bits that have stuck to the bottom of the pan. As stirring, add half and half to the chicken stock.
- Add back chicken, then garlic and mushrooms. Add thyme.
- Cover and allow to simmer over medium-low heat for 45 minutes, or until the juices run clear when the meat of the chicken thigh is pierced with a knife.
- Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
it was good. how long and on what temp should you cook the broth and half and half for? Mine separated when I put the chicken back in. Also I would recommend much less dried thyme. Maybe 1/2 tsp. 2 tsp overpowered the dish. I will make this again with these few tweaks and I think it will come out much better. Thanks for the recipe!! Nice and easy!!
Hi Robin,
I don’t have a dutch oven would the recipe come out ok if I use a skillet instead?
Very Yummy!
I must try this recipe! I do a similar recipe except I use cream of mushroom soup.
This recipe is phenomenal; I’m making it right now!
Excellent! I don’t have a dutch oven, so I had trouble keeping a thick sauce, but the flavors emerged, nonetheless! Served it over rice with a side of sweet potato fries.
2nd time making garlic chicken with mushrooms. This time I got portobello mushrooms. Can’t wait. We loved it. Only problem I have though is fitting so many pieces of chicken in my Dutch oven, so I just increased broth n half n half a bit more. Didn’t add thyme cuz my roommate probably wouldn’t like. But you’re right, garlic isn’t overpowering using 20 whole cloves. Thanks.
I have made this twice so far. It is to die for. My finicky eaters loved it. so did my husband. making it again tomorrow. thanks so much
This was AMAZING! Did a few things different.. Used chicken breast, added some flour to my sauce so that it would be a little bit thicker, Doubled the amount of chicken broth and used heavy whipping creme (Used double the amount) & added some seasoning salt! Served it over Pasta with Spinach on the side 🙂 My family LOVES mushrooms as well so we doubled up on those little wonders! My mom wasn’t off work yet either so i cooked for an extra 30 minutes and the chicken started barely falling apart! Thank you so much for this reciepe it is a new family favorite!
Can you use Chicken legs instead?? would their be a time difference in any way??
looks great ! i want to make it for dinner tonight for my hubby!!