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

Chicken with Garlic and Mushroom Sauce makes a comforting meal on cool evenings, busy days, and is great for entertaining!
4.43 from 19 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 6
Course Main Course
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 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
  • 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

54 Comments Leave a comment or review

  1. 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!

    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.

  2. 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!

    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.

  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

  4. 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!

  5. 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,
    Suz

  6. 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!

  7. 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!

  8. 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.

  9. 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.

  10. 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?

    1. 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.

      Thanks,
      Robyn xo

  11. 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!

  12. 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.

  13. 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.

  14. 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.

  15. 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 🙂

  16. DELICIOUS! Made it for my boyfriend, he loved it! Definitely redoing this recipe for guests next time 🙂 THANK YOU!

    -Lisa
    Montreal, qc. Canada

  17. Just enjoyed this for our supper and loved it!!! The garlic cloves are lovely and sweet and the sauce is terrific. Looking forward to the left-overs being even better tomorrow. Thank you!

  18. Hi, I am from the uk and wanting to try this lovely looking recipe tonight. Was just wondering if you knew what a cup was in grams? I’ve tried to look it up but seems to be a different answer depending on the ingredients, we don’t use cups as measurements over hear.
    Also what is half and half? Never seen it hear, us there something else I can use instead?
    Thank you.
    It looks so tasty. X

    1. A little info, you should look for liquid measurement conversions (volume) as opposed to dry measurements (weight). 1-cup=8 ounces, so 1/4 cup = 2 ounces, which according to a conversion chart I checked, it is 60ml. 1/2 and 1/2 (or half and half) is a light cream–which is half cream and half milk. The fat content is 10.5% to 12%. Hope that helps on the other side of the pond.

  19. 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!!

  20. 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!

  21. 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

  22. 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.

  23. 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.

  24. 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!!

  25. This has turned into an easy weeknight family favorite!
    Some days I fix in the morning, then put in the slow cooker to simmer all day!

  26. Made this for dinner tonight. I only used 4 thighs in my dutch oven and they fit perfectly. I added a little flour to the pot before it cooked for 45 min. At the end, I took the chicken out, mixed some of the liquid with a couple of tablespoons of flour and then some more half and half. Mixed that into thick goo and adde back to the pot. I now had a wonderful gravy. I made garden flavored quinoa to go with it. I just grabbed a piece of chicken, scooped out some gravy, and dumped some quinoa on top in a big bowl. It tastes great. I did not add any salt or pepper. It has a nice subtle flavor and goes great with my wine! Pretty easy and cheap. I had everything on hand which never happens. I was a little freaky about not stirring the pot because of the half and half, but I resisted and did not even lift up the lid. Worked out great at 45 min on a 2/3 level.

Leave a Reply

Your email address will not be published. Required fields are marked *