Garlic Butter & Mushroom Chicken

While looking for an quick & easy recipe for Sunday dinner, I stumbled across this delicious one. I don’t cook pork chops, so instead of giving up, I substituted for chicken breasts. Came out so tender & delicious! We served ours with roasted broccoli & rice. See recipe below! TRY. SHARE. REPEAT.


Inspired by A Mom’s Take


  • 2 large Chicken Breasts
  • 1/4c I Can’t Believe It’s Not Butter
  • 2 Garlic Cloves, Minced
  • 1c Mushrooms, Cleaned and Sliced
  • 1tbsp Oregano (can sub for Basil)
  • 1tbsp Thyme
  • 1/4c Flour, All Purpose
  • 1/4c Milk
  • Salt and pepper to taste
What To Do:
  1. Preheat oven to 350 degrees.
  2. Cut Chicken Breasts in half, lengthwise, to make 4 thinner breasts. Set aside.
  3. In a large skillet over medium high heat combine I Can’t Believe It’s Not Butter, Garlic, Mushrooms, Salt, Pepper, Oregano and Thyme.
  4. Once I Can’t Believe It’s Not Butter has melted, add your Chicken Breasts and seer on each side for 1-2 minutes until golden brown.
  5. Once both sides of the Chicken Breasts are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your Chicken Breasts.
  6. Remove skillet from oven and remove your Chicken Breasts and sit them aside to rest.
  7. Whisk Flour and Milk into your pan with the remaining liquids after removing the Chicken Breasts. Whisk until all lumps are removed. Simmer for 3-4 minutes.
  8. Serve over the top of Chicken Breasts & ENJOY!

TIP: If you don’t have an oven-safe skillet, transfer to an oven-safe dish for baking (step 5), then transfer remaining liquids back into the skillet after baking to make gravy (step 7.)


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