Mushroom Garlic Chicken with Arugula. Remove from heat to serving dish top with cheese and cover to keep warm. Add remaining oil, mushrooms and garlic to warm skillet. Add sliced onions and garlic to the bottom of the bowl.

The chicken, mushrooms, onion, garlic and everything else is cooked in one pan for easy clean-up. Serve on al dente pasta, on rice, a dressed arugula salad, steamed vegetables, with zoodles, or freshly toasted garlic bread. Add the mushrooms and flavor with salt and pepper. You can have Mushroom Garlic Chicken with Arugula using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Mushroom Garlic Chicken with Arugula

It's of vegetable oil, divided.
Prepare of boneless skinless chicken breast halves.
You need of swiss cheese.
It's of pkgs sliced fresh mushrooms.
It's of garlic, minced.
You need of baby arugula.

Add the arugula and reduce heat to medium. Turn off heat and add the butter. Immediately add tomatoes and chicken stock and heat to boil. To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper.

Mushroom Garlic Chicken with Arugula step by step

Heat 3 tbsp oil in large skillet over medium heat. Season chicken with salt and pepper to taste. I also used Weber kick'n chicken seasoning..
Cook chicken 6 to 8 mins on each side until golden brown. Remove from heat to serving dish top with cheese and cover to keep warm..
Add remaining oil, mushrooms and garlic to warm skillet. Cook over medium heat 5 to 7 mins or until tender. Remove from heat. Stir in arugula (I used an arugula and spinach mix). Serve over chicken..

Cook over medium heat and whisk until smooth. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.