This garlic chicken with mushroom sauce is wholesome, creamy and delicious. It's made without cream and is a quick and easy way to serve a healthy meal on busy weeknights!
Course Main Course
Cuisine American
Keyword Chicken Mushroom Sauce, Mushroom Chicken, One Skillet Chicken
¼cupwhite wineor for a non-alcoholic option substitute with an equal amount of chicken broth
Fresh parsleyfor garnish
Instructions
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.
Notes
*Do you have a picky eater at home? This is a great meal that can be adapted for everyone in the family. If your child doesn’t like mushrooms, just set aside a piece of plain chicken to serve without the sauce. Everyone’s happy, and you don’t have to cook a separate dinner for each member of the family!Cooking for Two? This recipe can easily be cut in half by using 1/2-lb. of chicken and half as much sauce.