Creamy Garlic Mushroom Chicken (Instant Pot)
Published Feb 13, 2018
Updated Dec 09, 2024
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Creamy garlic chicken with mushrooms cooked in an Instant Pot. Juicy, tender and fall-off-the-bone chicken thighs. Serve with spaghetti for dinner tonight.
Creamy Garlic Mushroom Chicken
Garlic chicken with mushroom in a creamy sauce. This Instant Pot dinner recipe is so easy, fuss-free and perfect for dinner tonight.
The creamy sauce is so delicious with rice or pasta, or you can just serve the chicken on its own, with a side dish such as roasted potatoes.
I made this lightened up creamy garlic mushroom chicken using my Instant Pot.
This recipe is so delicious. The chicken thighs were tender and soft. The mushroom adds a nice earthy note to this recipe.
How To Make Creamy Garlic Sauce
This is one of the most basic sauces. Saute the garlic with olive oil and add chicken stock, whipping cream, salt and lemon juice.
I chose whipping cream instead of heavy whipping cream so the sauce is not too rich and lower in calorie.
I also love my sauce with a bit of heat so I always add a few dashes of cayenne pepper.
Instant Pot Vs. Slow Cooker
I used Instant Pot to make this recipe. First I sauteed the chicken in the pot and then I cook it on high pressure for 10 minutes.
You can make this recipe in a slow cooker if you don’t have an Instant Pot. Saute the chicken on a skillet on stove top, then transfer everything to the slow cooker and cook on high heat for 3 hours.
Side Dish Ideas
I love serving this creamy garlic mushroom chicken with rice or plain spaghetti/pasta.
Just ladle the chicken, mushroom and the creamy sauce over and you will have a perfect and delicious meal for the entire family.
You can also serve the chicken with any side dishes you desire. This recipe is tried and tested and even the pickiest eaters would approve.
Frequently Asked Questions
This recipe is only 330 calories per serving.
What To Serve With Creamy Garlic Mushroom Chicken
This meal is best served with a simple pasta or rice dish. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Instant Pot Recipes You Might Like
Creamy Garlic Mushroom Chicken (Instant Pot)
Ingredients
- 1 1/2 – 2 lbs (750g-1kg) chicken thighs , or chicken breasts
- salt
- ground black pepper
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 6 oz (175g) cremini mushrooms, or white mushrooms, stems trimmed
- 1/2 cup chicken broth
- 1/2 cup whipping cream , or heavy whipping cream
- 1/4 teaspoon salt, or to taste
- 3 dashes cayenne pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- Wash and rinse the chicken thighs under cold water, then pat them dry with paper towels. Trim off any excess skin and fat using kitchen scissors. Season both sides of the chicken thighs with salt and pepper, and set aside.
- Turn on the Sauté mode on your Instant Pot. Once the pot is fully heated (to ensure the chicken doesn’t stick), add 1/2 tablespoon of the olive oil.
- Pan-sear the chicken thighs (skin side down first) until both sides are nicely browned. (You may also pan-fry the chicken in a regular or non-stick skillet.) Discard the excess chicken fat from the Instant Pot by spooning it out.
- Add the remaining olive oil and sauté the garlic for a short time. Then, add the mushrooms, chicken broth, whipping cream, salt, and cayenne pepper. Cover the pot, select Manual, and set it to High Pressure for 10 minutes.
- When it beeps, perform a Quick Release. Once the valve drops, carefully remove the cover, add the lemon juice and chopped parsley, and stir to mix well. Switch to Sauté mode for a few minutes to reduce the sauce, and adjust the seasoning with more salt and lemon juice to taste.
- Serve immediately with plain spaghetti.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to double your receipe using boneless chicken thighs. Do I doulble the cooking liquid? Thank you
Yes, you can. Use saute mode to reduce the sauce.
This was fabulous! I took off the skin before I browned, I just didn’t want the fat. To avoid the lemon juice from curdling the cream, I added the lemon juice not the cream to the pot while it cooked. Once it was done, I stirred in the cream and thickened it with a little cornstarch. Thank you so much for posting!
Thanks Sally for trying this creamy garlic mushroom chicken! :)
What a wonderful recipe. Thanks !!!!!
I have made it twice. Once with dairy cream and once with unsweetened cashew milk. After cooking, I thickened the cashew milk ‘cream sauce’ with 2 teaspoons of arrowroot starch (could also use potato or tapioca starch or 1 ½ teaspoons of cornstarch) in 3-4 tablespoons of water. Add the starch to the water and mix well to dissolve. Add this to the pot that contains just the sauce. Stir to blend and thicken. You can add the chicken back to the pot to simmer a little, if you would like to.
This would probably work well too with unsweetened almond milk. Not sure if the flavours of coconut or soy milk would work with this dish.
Both the dairy and non-dairy versions were excellent.
Again, thans for this luscious recipe.
Hi Rosemary, thanks for trying this creamy garlic mushroom chicken recipe and thanks for your comment.
Did you use bone in chicken thighs or boneless?
Bone in.
the images alone look mouth-watering, this is a great recipe, love how easy it is to make and love the mix of a creamy sauce with mushrooms
I love my instant pot! Creamy garlic anything is fantastic! Can’t wait to try this!
Awesome Karly!
Sounds like a perfect recipe for busy weekdays! Thanks for sharing all the Instant Pot recipes. :) Will it be fine to keep it on “Keep Warm” mode for a couple of hours before serving?
I think so, but I haven’t used the Keep Warm mode.
This recipe was outstanding! Absolutely loved it! However, would like a suggestion on how to thicken the sauce. We used heavy whipping cream and used the saute mode at the end but the sauce didn’t seem to thicken and I didn’t want to overcook the chicken. Oh, and we would double the amount of mushrooms! ? ?
Hi Joanne, you can reduce the chicken broth a little bit if you want to reduce the sauce. I am so happy that you love my creamy garlic mushroom chicken.
Can I make this with boneless skinless chicken breast and double the recipe? If so, how would I go about doing it? Thanks!
Yes, you can. You can increase cook time to 15 minutes. :)
I absolutely loved this recipe! So often I make something that gets great reviews but I am disappointed but this was excellent! The only change I would make is to add a lot more mushrooms just because we love them so much. Thank you for a wonderful dinner!!!
Hi Carol, thanks so much for trying my creamy garlic mushroom chicken recipe. Yes, mushrooms are great. Do try more of my Instant Pot recipes: https://rasamalaysia.com/recipes/instant-pot-recipes