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!

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Chicken with Garlic and Mushroom Sauce Recipe

Robyn Stone
4.83 from 17 votes
Chicken with Garlic and Mushroom Sauce makes a comforting meal on cool evenings, busy days, and is great for entertaining!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6

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

Serve chicken with a spoon of garlic and mushroom sauce drizzled over the top. Also delicious served with rice, mashed potatoes, or pasta.

Nutrition

Calories: 466kcal | Carbohydrates: 6g | Protein: 48g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 248mg | Sodium: 441mg | Potassium: 655mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

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Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




51 Comments

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

    Reply

  3. 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

    Reply

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

    Reply

  5. 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!

    Reply

    1. 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.

  8. 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!

    Reply

    1. 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.