• Prep Time: 15 minutes
  • Cooking Time: 57 minutes
  • Serves: 6

Pan-Fried Creamy Mushroom Chicken

  • Recipe Submitted by on

 Ingredients List

  • 6 boneless skinless chicken breasts
  • 3 eggs
  • 2 Tablespoons minced garlic
  • 1½ cups flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic salt
  • 1½ teaspoons onion powder
  • ¼ cup olive oil
  • 16 ounces mushrooms
  • ¼ cup butter
  • ½ teaspoon garlic salt
  • ½ cup butter
  • 2 Tablespoons dry minced onions
  • ½ cup flour mixture
  • 2 cup milk
  • 2½ cups half and half cream
  • ½ teaspoon salt


in small mixing bowl, combine eggs and minced garlic. Pour egg mixture into a zip lock baggie and add chicken. Seal bag and coat well. Marinate chicken for at least 3 hours.
In a large mixing bowl, add flour, salt, pepper, cayenne pepper, garlic powder, garlic salt and onion powder. Mix well.
Remove chicken from baggie and dredge in the flour mixture. Save the extra flour mixture for the gravy.)
Heat large skillet on med high and add the olive oil.
Place coated chicken in skillet and brown on each side for 2 to 3 minutes.
Preheat oven to 350 degrees.
Spray a 9x13 baking dish with cooking spray and place chicken in dish. Cover chick with foil and bake for 40 to 50 minutes, depending on the size of your chicken. Cook until the pink is gone from the middle.

In a large skillet melt ¼ cup butter.
Add mushrooms and garlic salt. Cook on medium high until mushrooms are tender.
Drain mushrooms well. Set aside.

While the chicken is baking, melt butter in large skillet over medium heat.
Add dry minced onion.
Add ½ cup flour mixture you used to coat your chicken in to the melted butter. Cook for 1 minute. Slowly add the milk and the half and half and stir quickly using a flat wire whisk until smooth. Season with salt and pepper. Stir until gravy comes to a soft boil and thickens.
Stir in cooked mushrooms.
Serve over chicken.
I garnished with chopped parsley.

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