The Best Creamy Garlic Mushroom Chicken Recipe


The Best Creamy Garlic Mushroom Chicken Recipe
The Best Creamy Garlic Mushroom Chicken Recipe

To get started I will be using a pound and a half to do pounds of chicken breasts now today I only had around a pound of chicken breast in my refrigerator so what I did was cut it into four pieces but you do want to use around the pound and a half to 2 lb next I'm going to season my chicken I'm using a rub that I made and that basically consists of one teaspoon of lemon pepper 1/2 teaspoon of granulated garlic powder 1/2 teaspoon of granulated onion powder and around 1/4 teaspoon to 1/2 teaspoon of salt you can salt to taste I'm going to liberally season it on both sides okay so now I'm going to cook my chicken here


HOW TO MAKE CREAMY GARLIC MUSHROOM CHICKEN RECIPE? PLEASE WATCH THE VIDEO BELOW



I have a preheated cast iron skillet and two that I will be adding a couple tablespoons of oil I am using avocado oil you can use any vegetable oil of your choice next I will be adding 2 tablespoons of unsalted butter to see are these chicken breasts I'm using somewhere between a medium-high to high heat it is not all the way high but I do want the pan nice and hot to get a good sear and cook these chicken breast before they dry out I am going to be cooking my chicken breast for round 3 to 3 and 1/2 minutes on each side now the cook time will vary depending how thick or thin your chicken breast is cut or pounded out so if you're using a sick chicken breast it's obviously going to take longer to cook so be sure to adjust your cook time 

according to the thickness of your chicken breast okay so it has been 3 minutes so now I'm just going to flip it and continue cooking for the same amount of time on the other side I'd like to add another variable that might change your cook time or at least for the internal temperature to reach 165 is that if you are working with cold chicken breast my chicken sat on the counter for I'm 15 minutes after seasoning to get the chill off so that's why my chicken probably takes around 7 to 8 minutes and total to cook through and mind you it will still continue to cook once 

I remove it from the pan and I am going to cover it tightly with aluminum foil and let it rest so again if you put a cold piece of chicken in a hot pan the internal temperature will take longer to reach where it needs to be so keep that in mind okay so my chicken is sitting on the side I'm adding another tablespoon of butter and all I'll probably be using 4 tablespoons of butter so once that's melted I am ready to sautee and brown my mushrooms my mushroom of choice today is baby bella mushrooms you can use the mushroom of your choice of good white button mushroom works just as well but today I'm using 8 oz of sliced baby bella mushrooms by the way another tip to getting a nice sauteed and brown mushroom is make sure you're using a medium-high to high heat and do not add salt if you add salt to your pan right now on top of these mushrooms 

they will get soggy the water will start releasing itself from the mushroom and they will not brown you'll just end up with a soggy mess trust me I've had plenty of mishaps with mushrooms to learn that adding salt right now would be a mistake so just bear that in mind I'm using a high heat and I'm probably going to add a little more butter mind you the butter will also help me scrape up that delicious Pond from the chicken so once this butter is melted and my mushrooms are nice and brown I am going to be adding onion I basically used half of a small onion and gave it a fine dice I waited just for you guys at really want weights and measurements and I'm using around 2 oz of diced onion and that will also go into my pan sauteing with my mushrooms now if you are not a fan of onion I will say this is optional for those that don't like onions but a nice sauteed browned onion really goes well with a sauteed mushroom so this is why 

I love to use it in this cream sauce be sure to check the description below this video or the ingredients and measurements used in this recipe okay now I'm going to add around three cloves of minced garlic actually I used 5 very small cloves of garlic but I think three normal size clothes work well and has a recipe so I'm just going to saute this just for a little bit you don't want the garlic to burn but now is a good time to add salt and pepper to taste okay so everything is browned and sauteed exactly the way I like it so now I'm going to be adding one tablespoon of fresh Rosemary if you do not have any of the fresh herbs that go into the recipe and you have the dried ones use that just make sure you half the amount so 1 tbsp of fresh Rosemary and now I'm using 1 tbsp of fresh thyme next I'm using 1 tbsp of fresh parsley and now I'm going to be adding 1 and 1/2 tablespoons of fresh chives so now I'm just going to continue sauteing mixing and combining all of the ingredients well okay so I left that salty for around a minute and now I'm ready to add my cream here I'm actually using 3 cups of half and half 

but I typically like to use heavy cream I just didn't have any today so hopefully this turns out which it will I'm sure if you don't have heavy cream or half-and-half you could also use evaporated milk I'm giving everything a good mix and I'm also going to be adding some pepper to taste and I'm not going to add salt because I will be adding parmesan cheese later and that is salty sow once everything is combined the cheese is melted then I'll taste for salt again but right now I'm just going to be adding pepper So now I'm going to add 3 oz of grated Parmesan cheese I basically had a small 3 oz wed get a real-time bird's-eye view of your projects create project plans in one click see the big picture across multiple projects get real-time updates create dependency and bring email to the schedule this is right Gantt charts plan visualize and Share work try right Gantt charts for free the great enemy of writing isn't your own lack of talent is being interrupted by other people constant interruptions are the destruction of the imagination and this class if you're going to be exploring your own imagination deep within you and we're going to begin with shorter forms because short stories short monologues poetry and things that you can finish and show other people that's very satisfying and necessary for a writer what we all need is the satisfaction of this little uplift that we get psychologically from finishing something the two ways of looking at writing one way is that you telling a story right transparently the other is that you're telling the story with language and the end line which is the point how fast do you want your story to read if it beats too fast 

then it might be superficial it person reads it in 5 minutes it's all over so we're also going to be exploring already shop writers are like cook said they keep everything in the refrigerator and put it on the casserole like what doesn't go in for dinner tonight well it's going to show up next Sunday so I've always felt that art has the highest expression of the human Spirit art is the way that we communicate with one another so if anyone who's listening to me feels I hear she was the writer you probably are everybody has at least one story to tell reading should be pleasurable it should be fun it should be exploratory you should be writing things that surprise you 

I think that is the institute for all kinds of art all you need to do really is to take that instinct and transform it into a craft i'm Joyce Carol Oates and this is my master class Jeff parmesan cheese and that's what I'm using today so if you want more cheese parmesan cheese you can add more but I actually find 2 to 3 oz works well in this amount of cramps off so now I'm going to combine and let it simmer for 10 minutes but if you are using heavy cream you only want to let it simmer for 5 I actually want to sort of reduce my half-and-half to get sticker so it is perfect right now I am adding my chicken back into the sauce and I'm just going to turn it off the heat and let it sit until I'm ready to serve mind you my chicken is cooked through so be sure that when you're cooking your chicken breast it reaches an internal temperature of 165 degrees Fahrenheit so I'm going to be serving this on top of baby arugula but I want to dress my arugula in a vinaigrette so here I have two tablespoons of fresh lemon juice to 

that I will be adding salt and pepper to taste no I'm going to be adding two teaspoons of Dijon mustard now I'm going to be adding around 2 teaspoons of maple syrup basically you can adjust the ratios of these ingredients to your taste now I'm just going to give this a shake just to combine these ingredients now I'm going to be adding to table of olive oil or you can use the oil of your choice and again if you want more or less just make sure you adjust the ratio to your preference and now I'm going to shake it vigorously until it emulsifies and combines well and this amount of dressing will easily dress around 3 to 5 oz of baby arugula I actually have around two-and-a-half this was half of a container if I don't container his Lunch is ready to be served basically I am going to scoop up a piece of chicken breast with this delicious mushroom herb and garlic cream sauce the brightness of that vinaigrette and the freshness of the baby arugula and the creamy richness of the sauce go perfect together I hope you give this recipe a try I hope you like it and thanks for watching

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