Creamy Butter Garlic Chicken With Mushrooms
This creamy butter garlic chicken with mushroom is a one-pan wonder that will stun you! It’s beautifully thick, simple to make and tastes super gourmet. Make it in your own home with your own hands and see the magic you are capable of creating!
Servings Prep Time
3people 20minutes
Cook Time
30minutes
Servings Prep Time
3people 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Wash and pat dry the chicken breast pieces with a kitchen towel. Place it on a plate or chopping board on top of baking paper.
  2. Rub salt and pepper on both sides of the chicken breast and spread it evenly with your fingers.
  3. Rub salt and pepper on each side of the chicken breast and spread it evenly with your fingers.
  4. Heat 2 tbsp extra virgin olive oil or any vegetable oil in a pan. Gently place the chicken breast pieces once the oil is hot and fry each side for three minutes till they change to a brown colour on the sides. Set aside.
  5. Heat 2 tbsp more olive oil and 2 tbsp butter in the same pan. Do not let the butter burn so keep the flame at medium.
  6. Add the sliced button mushrooms to the oil and saute for three to four minutes. Wait for the mushrooms to brown. Do not burn.
  7. Once the mushrooms have browned and released their aroma, add the finely chopped onions and finely chopped garlic. Mix everything really well. The aim is to let the onions brown and the garlic to release its raw taste and cook completely. This should take about four minutes.
  8. Once the onions and garlic cook and assimilate well with the mushrooms, season with salt and 1/2 tsp black pepper powder. Mix well.
  9. Add the heavy cream and give it a light stir. Now add 500 ml of hot water or stock and mix.
  10. The sauce will be very light at this point but do not worry, it will thicken up as you cook it. Let the sauce come to an aggressive boil.
  11. Once the sauce comes to a boil, gently place the fried chicken pieces into the pan. Now cover and cook this for fifteen to twenty minutes in medium flame (or till the chicken cooks completely).
  12. Take the lid off after around fifteen minutes and check the thickness of the sauce. Add some fresh basil leaves at this point. Now let it boil till you get a thick consistency. We are not adding any cheese or thickening agent, so wait for the heat to thicken the sauce naturally.
  13. Once you get your desired consistency, turn off the gas and serve hot with rice or some salad.