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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Wine

My Viral Creamy Garlic Mushroom Sauce… And Chicken

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Looking for a mouthwatering dinner idea that’s sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.

Recipe –
Ingredients –

For The Chicken –

2 tsp (10ml) – Olive Oil For Chicken Seasoning
8 – Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) – Onion Powder
1 tsp (2.5g) – Garlic Powder
1/2 tsp (1g) – Dried Thyme
1/2 tsp (1g) – Dried Oregano
Salt & Pepper
1 Tbsp (20ml) – Olive Oil For Cooking Chicken

Creamy Garlic Mushroom Sauce –

1 Tbsp (14g) – Unsalted Butter
2 – Shallots, Finely Diced
300g (10.5oz) – Swiss Brown Mushrooms
100ml (100g) – Dry White Wine
6 – Garlic Cloves, Minced
1g (0.03oz) – Fresh Tarragon
3g (0.1oz) – Fresh Parsley
300g (10.5oz) – Thickened Cream
50g (1.7oz) – Parmigiano Reggiano, Freshly Grated

Instructions –

1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.

2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.

3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.

4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.

5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.

Recipe Notes –

I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.

This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.

This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.

The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.

Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.

#shorts #creamygarlicmushroomsauce #onepotmeals

47 Comments

  12. @sherriedawnkc

    I made this my husband did not like it. The tarragon was too much. The next time I made it I didn't add the tarragon and he liked it. I still ended up eating most of it. Yummy

  14. @cheridamico9211

    I’ll definitely try this! Thank you so much for the video AND the full recipe and cooking directions! I subscribed 😊

  19. @davidmccormick550

    Skip the tarragon, parsley and parmesan. Instead slice the chicken as thinly as possible and pound it flat. Then soak the chicken in milk for at least a day, changing twice. Then cover in flour, egg, flour again, then repeat and finish with panko breadcrumbs. Fry the chicken first with plenty of butter, then in the same pan add some fresh butter and brown it. Add thinly sliced mushrooms, and cook until the brown liquid forms. Add in garlic, heavy cream and some flour. A dash of white/red wine helps, but is optional.

    German Jaegerschnitzel. Wonderful stuff.

  20. @David-k1z

    Delicious although the parmesan sauce was a bit too rich for me, did it again and added some tagliatelle at the same time as the chicken and it just balanced it out perfectly.

    Either way very easy to follow video appreciate it.

  22. @ImMonty365

    This looks absolutely scrumptious…only thing I would add is a squeeze of fresh lemon juice and zest.🤔

  26. @Nicole-l9h

    Americans seem to put grated cheese on top of everything they cook. This Australian could have made a good dish without.

  34. @21Chrollo

    Had to come back after to cooking this to give feedback:
    Everyone loved it even my little brother who never wants to eat anything without ketchup ate the whole plate and asked for more! (He had some ketchup ready just in case but ended up not using it 😅)
    Just tweaked the recipe a little I didn’t have stock so I used a tiny bit of white vinegar and plain water to deglaze the pan worked very well, and to compensate for the lack of flavor due to not using stock I put a teaspoon of Dijon mustard.

  39. @deinsav

    Why cut against the shallot when it's already in layers? You just need to make thin lengthwise cuts and then chop as finely as possible. That's it.

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