Chicken with Garlic and Mushroom Sauce Recipe
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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
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
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.
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!
DELICIOUS! Made it for my boyfriend, he loved it! Definitely redoing this recipe for guests next time 🙂 THANK YOU!
-Lisa
Montreal, qc. Canada
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 🙂
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.
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.
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.
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!
This was amazing!!! An easy throw together meal…i had no thyme but used basil instead. And onions too! Relish.
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?
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