Chicken with Garlic and Mushroom Sauce Recipe

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.

Chicken with Garlic and Mushroom Sauce Recipe from

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.


Chicken with Garlic and Mushroom Sauce Recipe from

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!

4.4 from 8 reviews

Chicken with Garlic and Mushroom Sauce Recipe
Prep time
Cook time
Total time
Chicken with Garlic and Mushroom Sauce makes a comforting meal on cool evenings, busy days, and is great for entertaining!
Recipe type: Entree
Serves: 6-8
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 8-10 chicken thighs
  • 20 garlic cloves, peeled
  • 1 cup mushrooms, cleaned and sliced
  • 1 cup chicken stock
  • ¼ cup half and half
  • 1 tablespoon fresh thyme or 2 teaspoons dried
  • salt and pepper to taste
  1. 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.
  2. 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.
  3. 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.
  4. Add back chicken, then garlic and mushrooms. Add thyme.
  5. 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.
  6. Serve warm.
Serve chicken with a spoon of garlic and mushroom sauce drizzled over the top. Also delicious served with rice, mashed potatoes, or pasta.

Robyn xoxo

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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.


  1. 1

    Wow, this looks really good!

  2. 2

    I am a huge fan of chicken thighs. And garlic. This recipe is meant to be for me!!

  3. 3
    judy jursch says:

    Hi – in your “Notes” you wrote “serve chicken with spoon of garlic, onion and mushroom sauce drizzled over top”. I don’t see onion in the list of ingredients for the recipe. Was this an oversight or is there really no onion in the recipe?

    Thank you!

    • 4

      Hi Judy,
      Thanks so much for catching that. You can easily add onion to this recipe and it is wonderful. I removed the mention of them from my notes, but if you decide to include, I suggest 1/2 medium onion, diced.

    • 5
      judy jursch says:

      Thanks Robyn!

  4. 6

    Looks delicious! I like that it’s all done on the stove and quick to prepare – Yum!

  5. 7

    This looks amazing! Love stove top meals like this!!

  6. 8

    Sounds delicious! On this week’s menu now for sure. Should the chicken thighs still have the skin & bones? If yes, is the skin soggy from braising for 45min? Thanks!

    • 9

      Hi Holly,
      You can easily use a skinless, boneless chicken thigh or even a breast if you prefer. I chose to use the chicken thigh with bones and skin for additional flavor in the sauce.

  7. 10

    This would be so perfect for our recent burst of frigid temps in NYC! It looks so warm and comforting!

  8. 11

    You are the best! This is a great recipe and men love it as most prefer dark meat. Wondering if the thighs are boneless and skinless? Keep’em coming. Thanks. Kay

  9. 12

    Its freezing in boston and i would love a pot of this! Yum! Prob delicious with rice and a crusty bread and some veggies!

  10. 13

    The sauce looks creamy and delicious.

  11. 14

    Oh what savory goodness!!

  12. 15

    This looks amazing! Garlic and mushrooms are such a great combo!

  13. 16

    I am trying this tonight :) I bought the ingredients last night at the store!! I’m going to try to modify it a bit to feed my family (there are 8? 9? of us? I lose count when family is in town…) and most of those are grown men who love to eat… so I’m doing thighs and legs. Thanks for sharing!

  14. 17

    we have friends coming to visit and they love thighs, so this will be on the menu.

  15. 18

    This recipe was amazing. My daughter and fiance looooved it! thanks.

  16. 19
    Susan Jaime says:

    I just discovered your website full of lovely recipes. Thank you for sharing them, many of your dishes look DELISH!! I am an avid cook and I will be making this chicken recipe very soon. So happy to have found you through Pinterest.

    Thanks again,

  17. 20

    Holy garlic Batman! I mean Robyn. This was an AH-mazing chicken dinner! So amazing that I just had to post about it but, don’t worry, I linked back to you 77 times. Okay a couple, but kudos to you! Thanks and cheers!

  18. 21
    Mary Ricketts says:

    My children make pottery every year in school, my son saves his every year and gives it to me for mothers day. He is so sweet he is in fifth grade and every year he will say “mom, I’m making you something at school for mothers day!” It always makes me smile and I treasure every piece!

  19. 23
    Nyarie Muchena says:

    what im loving the most is that the list of ingredients is small and they are very easy to get. will definetely try it this weekend.

  20. 24
    Cheryl Stoner says:

    I’ve noticed now since I made this that most comments say how good this recipe looks, not that it actually tastes good. I wish I had paid more attention to that. This was a very easy recipe, there is really no way to get it wrong, but it just wasn’t my (or my husband’s) cup of tea. We didn’t care for it at all. The sauce is very watery and the garlic overpowers everything. Just being honest.

  21. 25
    Rachel Davis says:

    I made this last night and it had an amazing flavor. My whole family loved it! However, the sauce was quite oily and not creamy at all (like your picture). Is the half and half really only 1/4 cup or should I increase it next time?

    • 26

      Hi Rachel,
      So glad you loved the flavor. It may have been that your chicken thighs produced a bit more oil from them than mind did. If that happens again, I would recommend either removing it with a large spoon as it should rise to the top or making a bit of a thickener with all-purpose flour and half-and-half to thicken the sauce.

      Robyn xo

  22. 27

    This was amazing!!! An easy throw together meal…i had no thyme but used basil instead. And onions too! Relish.

  23. 28

    I tweaked this by using coconut oil and rice bran oil for frying. OM it was so tasty! I love the way the garlic softens! I wouldn’t hesitate to serve this to guests! Thanks!

  24. 29

    I made this dish for Thanksgiving and can’t wait to share it with my family. It has a wonderful flavor. I love garlic and mushrooms and I even added some onion. I tasted it as I went along preparing it. Wow! It is GREAT! Thanks Robyn.

  25. 30

    A really great recipe – very simple and no special ingredients needed, but the result was really tasty and flavoursome. Living in the UK I wasn’t sure what half and half was so I used creme fraiche instead which seemed to work fine. I agree about the comment about it not being as creamy as the picture suggested but this made it feel a little bit lighter than I expected.

  26. 31

    I don’t mean to sound harsh but I found this recipe to be bland, boarding on tasteless. The chicken took on no flavor and the sauce seemed to be all fat (butter,oil and chicken grease) I guess if I was ever to try it again I would cut the fat in half, remove the chicken skin and triple the half and half as well as adding several more spices.

  27. 32

    Ive cooked this a few times and I love it!! I add a little cayenne pepper to mine, and usually turn the sauce (which is watery) into a gravy using a little extra stock and flour. Ill serve it over pasta. Ive used both thighs and breasts for the recipe, its great every time :)

  28. 33
    Lisa Serafino says:

    DELICIOUS! Made it for my boyfriend, he loved it! Definitely redoing this recipe for guests next time :-) THANK YOU!

    Montreal, qc. Canada


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