Creamy Garlic Mushroom Chicken Breast Recipe

Are you thinking of what to serve at dinner? This garlic mushroom chicken recipe from Simply Mamá Cooks on Youtube is a mouthwatering dish that will be a dinner staple at no time. It’s super creamy and packed with amazing herb flavors, and did I mention that it’s so easy to make? You can also serve this with anything you want – mashed potatoes, rice, or pasta. Watch the video below to learn the full recipe.

Ingredients:

• 2 lb boneless skinless chicken breast
• 16 oz baby Bella mushrooms (sliced)
• 4 tbsp unsalted butter
• half of a small onion (finely diced)
• 3 cloves garlic (minced)
• salt and pepper (to taste)
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 1 tbsp fresh parsley
• 1 tbsp fresh chives
• 3 cups heavy cream
• 2 oz grated parmesan cheese
• 5 oz of baby arugula

For the chicken seasoning:

• 1 tsp lemon pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 to 1/2 tsp salt

For the vinaigrette:

• 2 tbsp lemon juice
• 2 tsp Dijon mustard
• 2 tsp maple syrup (or honey)
• 2 tbsp olive oil
• salt and pepper (to taste)

Directions:

Step 1

Combine 1 tsp of lemon pepper, 1/2 tsp of granulated garlic powder, 1/2 tsp of granulated onion powder, and salt to taste. Season your chicken breasts with this rub on both sides. Next, in a preheated cast iron skillet, add 2 tbsp of vegetable oil and 2 tbsp of unsalted butter. Sear the chicken breasts between medium-high to high heat. Cook them for 3 and a half minutes on each side. After 3 and a half minutes, remove the chicken from the pan and add another tablespoon of butter. Once it’s melted, add the sliced mushrooms and saute them on medium-high to high heat til they are nicely browned. (You can add another tablespoon of butter if the mushroom gets dry.) After the mushrooms are browned, add the finely diced onion and continue to saute. Now, add 3 cloves of minced garlic and season with some salt and pepper to taste. Continue sauteeing for a bit.

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Step 2

After everything is nicely sauteed, add 1 tbsp of fresh rosemary, 1 tbsp of fresh thyme, 1 tbsp of fresh parsley, and 1/2 tbsp of fresh chives. Continue to saute to combine all ingredients. After a minute, add 3 cups of heavy cream. Mix it well, then add black pepper to taste. Now, add 3 oz of grated parmesan cheese. Mix it well to combine and let it simmer for 5 minutes. After 5 minutes, add the chicken back into the sauce, then turn off the heat and let it set til you’re ready to serve. For the vinaigrette, in a small bowl, add 2 tsp of fresh lemon juice, salt, and pepper to taste, 2 tsp of dijon mustard, and 2 tsp of maple syrup. Give it a mix to combine all the ingredients. Add 2 tbsp of olive oil and continue to mix it. Pour this dressing over the baby arugula. Serve it with the garlic mushroom chicken over the top.

Creamy Garlic Mushroom Chicken Breast Recipe