Step 4: Build the Sauce Base
Sprinkle the flour over the mushrooms and stir well to coat. This will help thicken the sauce later. Slowly pour in the chicken broth, stirring constantly to prevent lumps. If you’d like extra depth, add a splash of dry white wine here and let it simmer for a minute until reduced.
Step 5: Add the Cream
Reduce the heat to medium-low and pour in the heavy cream. Stir until everything comes together into a smooth, creamy sauce. Allow it to simmer gently for 3–5 minutes until slightly thickened. Season with additional salt and pepper to taste.
Step 6: Return the Chicken
Place the seared chicken back into the skillet, nestling it into the sauce. Spoon some of the garlic mushroom sauce over the top. Let it simmer together for another 3–4 minutes, allowing the flavors to meld and the chicken to soak up the creamy goodness.
Step 7: Garnish and Serve
Sprinkle with freshly chopped parsley for a burst of color and freshness. Serve hot with mashed potatoes, rice, pasta, or crusty bread to soak up every drop of that savory garlic mushroom sauce.
Pro Tips for Success
- Mushroom choices: Use baby bellas or cremini for a deeper, earthy flavor.
- Make it lighter: Swap heavy cream with half-and-half or even evaporated milk.
- Add a kick: A pinch of red pepper flakes adds subtle heat.
- Meal prep friendly: This sauce reheats beautifully—store leftovers in an airtight container for up to 3 days.
Final Thoughts
Chicken with Garlic Mushroom Sauce is proof that simple ingredients can create a meal that feels indulgent yet approachable. It’s the kind of dish you can whip up on a busy evening but still be proud to serve for a special dinner. One bite of juicy chicken smothered in that velvety mushroom-garlic sauce, and you’ll know exactly why this recipe is a timeless classic.
Would you like me to also give you a one-pan version of this recipe (less cleanup, same flavor), or do you prefer keeping the detailed gourmet style?
