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Made with wholesome ingredients this Garlic Chicken With Mushroom Sauce is easy, creamy and so delicious. Better yet it’s all made in one skillet so there’s minimal cleaning up afterwards, now that’s something we all like!
You know what makes feeding a family so frustrating? It’s not necessarily the planning, the list-making, the shopping, or the actual cooking. Instead, many of us are most challenged by the daunting task of finding new recipes that everyone around the table can agree on.
Because let’s face it: almost all of us have at least one family member who might be described as “picky,” “choosy,” or “selective” when it comes to his eating habits.
That’s what makes recipes like this One Skillet Chicken with Garlic Mushroom Sauce so special: it’s made with clean and wholesome ingredients; it’s easily adaptable to suit even the most discriminating palates; and it’s ready with only 5 minutes of prep! This is one of those true gems that will make everyone smile.
I created this simple chicken dinner with a few basic ingredients that can be on the table in just 25 minutes from start to finish…with only one skillet to wash at the end.
It was inspired by the dinner that my mom served for Christmas — a beef tenderloin with a red wine and mushroom gravy. I could not stop thinking about that gravy! But since I’m not serving an expensive piece of beef on an average Monday night, I figured I should try something similar with the chicken breasts that I always have in my kitchen.
How To Make A Creamy Mushroom Sauce Without Cream
My version of Mom’s mushroom gravy is a basic garlic and mushroom cream sauce — minus the cream! Instead, I prefer to use another kitchen staple: Horizon Organic Whole Milk. While it’s creamy, smooth, and delicious, it’s also full of protein, calcium, DHA Omega-3 and Vitamin D.
With some Horizon Organic Butter in the sauce as well, you get a rich dish made with classic flavors. What child (or adult) can argue with buttery mushrooms sauteed in a creamy garlic sauce?!
However, if your son refuses to take a bite of mushroom, or if your daughter doesn’t want to see mushroom sauce poured over her meat, then that’s okay too
! I’ve been there, and a picky family member doesn’t mean that you have to forego the pleasure of this meal! Here are my tips to make the dinner a winner for everyone at your table:
Cook’s Tips For Making Garlic Chicken With Mushroom Sauce
- After you remove the cooked chicken from the pan so that you can make the sauce (recipe Step 2), set aside a certain amount of chicken that you will not return to the skillet at the end. This plain chicken is “safe” for just about any picky eater — no mushrooms or cream sauce necessary!
- If your child will enjoy the cream sauce but not the mushrooms, that’s easy — just spoon a bit of the creamy goodness over that particular slice of chicken, being careful to avoid the mushrooms in the skillet. Hey, it just means more mushrooms for the rest of the family!
- If your baby is still not able to chew meat, or if someone at the table doesn’t like chicken, just spoon the mushroom sauce over pasta, rice, vegetables, or any other side dish on the menu.
- And finally, adjust the sides to accommodate your family’s preferences: this chicken and mushroom sauce pairs nicely with just about anything — mashed potatoes, pasta, rice, dinner rolls or a baguette, or a lower-carb option like broccoli or cauliflower rice.
- Cooking for Two? This recipe can easily be cut in half by using 1/2-lb. of chicken and half as much sauce.
See what I mean?! This dinner works for everyone at your table! And with just 5 minutes of prep and one skillet, you will leave the kitchen feeling proud, empowered, and calm. A happy, nourished family is the ultimate goal at the end of the day.
More Delicious Chicken Recipes To Try;
- Crispy Roast Chicken with Vegetables
- Dump and Bake Jerk Chicken
- Chicken, Broccoli and Rice Casserole
- 5-Ingredient Crescent Roll Chicken Casserole
One Skillet Chicken with Garlic Mushroom Sauce
- 1 tablespoon olive oil
- 1 lb. boneless skinless chicken breasts; sliced lengthwise into thin cutlets
- 3 tablespoons Horizon Organic butter
- 1 lb. sliced mushrooms
- 2 cloves garlic minced
- 2 teaspoons white whole wheat flour or all-purpose flour
- Salt and pepper to taste
- 1 cup Horizon Organic Whole Milk
- ¼ cup white wine or for a non-alcoholic option substitute with an equal amount of chicken broth
- Fresh parsley for garnish
- Heat about 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- Season both sides of the chicken with salt and pepper and add to the skillet. Cook chicken for about 4 minutes on each side, or until cooked through. Transfer chicken to a plate and tent with foil to keep warm.*
- Melt butter in the skillet. Add garlic and mushrooms to the skillet, sautéing until mushrooms are tender (about 4 minutes). I like to scrape up the bits at the bottom of the pan with a wooden spoon as I stir. This gives the sauce so much flavor!
- Add flour, salt, and pepper and stir until thick (about 1 more minute). Slowly add the milk, stirring constantly. Stir in the wine (or chicken broth). Bring sauce to a gentle simmer (don’t let it boil), and cook, stirring regularly until it thickens slightly (about 3-4 minutes).
- Return chicken to the skillet to warm through. Serve chicken with plenty of mushroom sauce on top and garnish with fresh parsley.
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This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.
I don’t have kids, but finding a dish that my husband likes is sometimes a challenge. He’s not too picky, but there are certain tings he won’t eat, so I often have to alter recipes for him. I know he would LOVE this chicken, though, as would I! Looks SO good, Blair! Anything with mushrooms are a winner in my book!
Yes, Gayle — you will both LOVE this dish! 🙂
I don’t see how anyone could think this was anything but delicious, even the picky eaters in the crowd! Happy New Year, Blair!
Hah! I agree, Kate! Thank you so much! 🙂
Creamy mushroom sauces are always a favourite in our house so this sounds like the perfect dinner! Hope you’re having a great week!
Thanks, Kristy! I agree — you can’t go wrong with a creamy mushroom sauce!
Sounds wonderful! Can you pay the tenderloin red wine recipe too?
Hi, Gina! You know what? I don’t actually have my mom’s recipe for the red wine mushroom sauce that she put on the tenderloin. I need to get it from her so that I can share it on here too!
I think that she made a gravy by thickening the juices from the meat, and then deglazed the pan with red wine before adding the mushrooms to cook. But again, I’m not exactly sure. I just know that it tasted amazing! 🙂
Had to write & let you know I prepared this recipe tonight, & it was wonderful. Not only quick, easy & healthy but, delicious. Whats not to love about garlic mushroom sauce & any meat. Thanks Blair. We appreciate you.
Hi, Pam! Thank you so much for taking the time to leave a note and let me know! I’m so glad that you enjoyed the recipe. I agree — it’s such a delicious combination! Take care, and have a great evening. Thank you again for reading along with us!
We are grain free. There is only 2t o flour in the recipe. Do you think there could be any substitutes?
Recipe looks delicious.
Hi, Amber! I’m honestly not sure! The flour acts as the thickening agent in the sauce. If you need to substitute, I bet something like cornstarch would have a similar effect. I haven’t tried it, though, so you’ll have to play around with the amount of cornstarch that you use. I would start with 1 teaspoon mixed with some cold water. Then stir the cornstarch/water into the sauce and see if it’s thick enough. Then add a bit more, as necessary, until sauce reaches desired consistency.
Wow this sounds like a perfect weeknight meal. I love all the tips for picky eaters too, thank you!