I have always been a fan of one-pan dinners…they just make my time in the kitchen so much easier. One night, I had some mushrooms that needed to be used ASAP, so I threw together this Creamy Mushroom Garlic Chicken Recipe that you guys are going to love! It’s not often that I make creamy skillet meals because they can tend to be pretty caloric. But now with the changes in the new Weight Watchers Freestyle program, I’m able to splurge my Points a bit on the good stuff. And by good stuff, I mean creamy sauces that are so velvety and decadent that it feels like I’m indulging at my favorite restaurant.

I know that some people have very strong opinions about mushrooms – they either love them or hate them. But I’m on Team Mushroom Love, so this dish has become a fast favorite of mine. Tender, juicy chicken smothered in a creamy, garlic mushroom sauce, all in just 30 minutes. What’s not to love?!

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You can eat it as is, or serve over pasta or rice. But since I’m watching my Points, I’ll often just serve this with some steamed or roasted vegetables. I let that heavenly mushroom garlic sauce ooze over my veggies, and it is divine!

At just 6 Points per serving, this is one incredible 30-minute meal that your whole family will love, just as much as mine did.

creamy mushroom garlic chicken

Creamy Mushroom Garlic Chicken Recipe

A quick, easy, one-pan dinner recipe that delivers tender chicken smothered with a velvety mushroom sauce.
3.25 from 29 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings
Calories 264 kcal


  • 1 lb boneless skinless chicken breasts
  • 8 oz fresh mushrooms (sliced)
  • 1/4 cup whole wheat flour
  • 2 tsp onion powder
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 5 cloves of garlic (minced)
  • 1/2 cup fat free chicken stock
  • 1/3 cup heavy cream
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  • Split chicken breasts, lengthwise, into 4 fillets. Season both sides with salt and pepper. Add flour and onion powder to a shallow bowl. Dredge each chicken fillet in the flour.
  • Heat a large skillet over medium heat. Add butter and oil to a pan. When the butter has melted, add the chicken fillets. Cook until golden brown, about 4-5 minutes on each side. Transfer chicken to a plate and set aside.
  • Add garlic and mushrooms to pan, and saute until tender.
  • Stir in chicken stock and let it come to a simmer. Scrape the pan to remove all the browned bits from the bottom of the pan.
  • Turn off heat, then add in heavy cream and mix. Transfer the chicken back into the pan, and heat on medium heat for another 2 minutes, until the dish is hot. Spoon mushroom sauce over each piece before serving.


Entire recipe makes 4 servings
Serving size is 1 chicken fillet with sauce
Each serving = 6 Points*
*based only on ingredients that have an SP Freestyle value


Calories: 264 kcalCarbohydrates: 9.5 gProtein: 29 gFat: 11 gSaturated Fat: 4.5 gCholesterol: 86 mgSodium: 115 mgPotassium: 223 mgFiber: 1 gSugar: 1.5 gCalcium: 30 mgIron: 3.1 mg

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  1. Susan H Suskin

    Love Love Love your recipes. I wish you had a share button so I could send some of my favorites to my mom!! Other than that, not a single complaint!!!!!!

  2. Good Gosh Golly………I soooo LOVE your recipes!! What a gift that you share them with us all!! THANK YOU. THANK YOU. THANK YOU!!!!!
    All the ones I’ve tried have been truly wonderful and most certainly PINNED !!! Of course, I always sub out “creams” with 2% milk or lite sour cream/cream cheese, but they are all still so fab!! What a Blessing!!!

  3. Ramona Grijalva

    Mushrooms are the 2nd ingredient listed.

  4. Michelle

    The recipe looks delicious, but there is no mention of mushrooms in the ingredient list.