This creamy Black Garlic Chicken is a rich yet approachable dinner that feels elegant without being complicated. Tender chicken cutlets are paired with sautéed mushrooms and finished in a silky black garlic cream sauce that delivers deep, savory flavor in every bite. It’s a comforting meal that comes together quickly, making it perfect for both busy weeknights and special occasions.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality flavor with simple ingredients and minimal prep. The black garlic adds a unique earthy sweetness that transforms an ordinary cream sauce into something memorable. It cooks in under 30 minutes, uses one skillet, and pairs beautifully with pasta, rice, or vegetables, making it a reliable go-to for any home cook.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds thin-cut boneless chicken breast cutlets
4 black garlic cloves
8 ounces white button mushrooms, cleaned and sliced
1 tablespoon butter
2 tablespoons olive oil, divided
1 cup heavy cream
½ cup chicken broth
2 to 3 teaspoons fresh lemon juice
¾ teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon chopped fresh parsley or chives, optional for garnish

Directions

Place the black garlic cloves in a small bowl and mash them with a fork until smooth and paste-like. Set aside.

Season both sides of the chicken cutlets evenly with salt and black pepper.

Heat a large nonstick skillet over medium-high heat. Add the butter and 1 tablespoon of olive oil and allow them to melt together.

Add the chicken cutlets to the skillet in a single layer. Cook for 4 to 5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F. Remove the chicken from the skillet and set aside on a plate, loosely covered to keep warm.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced mushrooms and sauté for 5 to 8 minutes, stirring occasionally, until they release their moisture and begin to brown. Remove the mushrooms from the skillet and set aside in a separate bowl.

Reduce the heat to medium. Add a small splash of the heavy cream to the skillet along with the mashed black garlic. Whisk until the garlic begins to dissolve into the cream.

Pour in the remaining heavy cream, chicken broth, and 2 teaspoons of lemon juice. Simmer gently, whisking frequently, for 2 to 4 minutes until the sauce thickens slightly and becomes smooth.

Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Stir the cooked mushrooms back into the sauce.

Place the chicken cutlets on serving plates and spoon the mushroom black garlic sauce generously over the top. Garnish with chopped parsley or chives if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

For a lighter version, replace half of the heavy cream with evaporated milk while keeping the sauce creamy.
Add a handful of baby spinach to the sauce at the end for extra color and nutrients.
Swap button mushrooms for cremini or shiitake mushrooms for a deeper mushroom flavor.
Serve the chicken over egg noodles, mashed potatoes, or steamed rice to make it even more filling.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave at reduced power, stirring the sauce occasionally to maintain its creamy texture.

FAQs

What does black garlic taste like?

Black garlic has a mellow, slightly sweet, and savory flavor with hints of balsamic and umami, making it much less sharp than raw garlic.

Can I make this recipe without black garlic?

The dish is best with black garlic, but roasted garlic can be used as a substitute if needed, though the flavor will be different.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and will add extra juiciness, though cooking time may increase slightly.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.

Will the sauce thicken as it cools?

Yes, the cream-based sauce will thicken slightly as it cools, so avoid over-reducing it while cooking.

Can I make this dish ahead of time?

You can prepare the sauce and chicken separately a day in advance, then gently reheat and combine before serving.

Is this recipe suitable for meal prep?

Yes, it stores well for short-term meal prep and reheats best over low heat.

Can I freeze Black Garlic Chicken?

Freezing is not recommended due to the cream sauce, which may separate when thawed.

What sides pair best with this dish?

Egg noodles, rice, mashed potatoes, or steamed green vegetables pair especially well with the rich sauce.

Can I add extra vegetables?

Yes, asparagus, green beans, or peas can be stirred into the sauce near the end of cooking.

Conclusion

Black Garlic Chicken is a simple yet luxurious dish that showcases the deep, savory richness of black garlic in a creamy sauce. With tender chicken, earthy mushrooms, and balanced acidity from lemon, it’s a recipe that feels special while remaining easy enough for any night of the week. Once you try it, it’s sure to earn a permanent place in your dinner rotation.

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