If you’re craving something comforting yet elegant, this Chicken with Creamy Mushroom Sauce Recipe hits all the right notes — tender chicken bathed in a luscious, cheesy mushroom sauce that feels fancy but comes together in no time. Stick around and I’ll walk you through every step so you can nail it perfectly at home.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Chicken with Creamy Mushroom Sauce Recipe
- Top Tip
- How to Serve Chicken with Creamy Mushroom Sauce Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Chicken with Creamy Mushroom Sauce Recipe
Why You'll Love This Recipe
I’ve been making this Chicken with Creamy Mushroom Sauce Recipe on repeat whenever I want something satisfying but quick. It’s one of those dishes that impresses guests yet feels like a hug on a plate for weeknight dinners.
- Simple Elegance: Even though it looks gourmet, the recipe uses straightforward ingredients you likely have on hand.
- Rich, Creamy Sauce: The mushroom sauce is velvety and packed with umami, making every bite irresistible.
- Quick Prep and Cook Time: You can have this ready in about 30 minutes — perfect for busy evenings or last-minute guests.
- Customizable: Whether you want to add herbs, veggies, or a little zest, this recipe easily adapts to your tastes.
Ingredients & Why They Work
Every ingredient here plays a key role to create that luscious, creamy mushroom sauce and perfectly cooked chicken. Plus, they’re pantry-friendly and easy to find. Here’s what you need and why each ingredient is a star:
- Chicken breasts: Boneless and skinless keeps it lean and quick to cook; smaller pieces ensure even cooking.
- Butter: Adds richness and helps with a golden sear on the chicken plus silkiness in the sauce.
- Olive oil: Balances butter’s richness and prevents it from burning.
- Garlic: Gives the sauce an aromatic punch without overpowering.
- White mushrooms: Their mild earthiness blends beautifully into the creamy sauce.
- Flour: Thickens the sauce so it clings perfectly to the chicken.
- White wine: Deglazes the pan and adds subtle acidity and depth.
- Chicken broth: Builds savory flavor and thins out the sauce to just the right consistency.
- Heavy cream: The heart of the sauce, making it luscious and dreamy.
- Parmesan cheese: Adds saltiness and a nutty finish that rounds out the sauce.
- Parsley or chives: Fresh herbs add brightness and fresh color to the dish.
Make It Your Way
I love to tweak this Chicken with Creamy Mushroom Sauce Recipe depending on the season or what’s in the fridge. You might find it helpful to make it your own, too — it’s forgiving enough to handle a few swaps or additions.
- Variation: Adding a splash of lemon juice right at the end gives the sauce a bright lift — perfect for spring dinners.
- Herbs: Sometimes I sprinkle in fresh thyme or rosemary before simmering the sauce for an earthy aroma.
- Veggie Boost: Stir in some baby spinach or peas in the last minute for extra greens without changing cooking time.
- Mustard Kick: Mixing in a teaspoon of Dijon mustard adds a subtle tang that pairs beautifully with mushrooms.
Step-by-Step: How I Make Chicken with Creamy Mushroom Sauce Recipe
Step 1: Season and Sear the Chicken
I start by seasoning both sides of the chicken breasts generously with salt and pepper. In a large skillet over medium-high heat, I melt some butter and add olive oil to get a nice sear. This combo browns the chicken beautifully without burning. Sear each side for about 4-5 minutes until you see a golden crust — that’s flavor-building magic. Then, set the chicken aside on a plate. Don’t crowd the pan or flip too soon, or you’ll lose that gorgeous color.
Step 2: Deglaze with White Wine
After the chicken’s out, pour the white wine into the pan to lift up all those delicious browned bits stuck to the bottom. Use a wooden spoon to scrape the pan gently while the wine bubbles away — usually around 30 seconds. This step layers in a subtle acidity that balances the creamy sauce later. If you prefer to skip alcohol, chicken broth works, too — though you’ll lose a bit of complexity.
Step 3: Cook the Mushrooms and Garlic
Next, add the remaining butter and toss in the sliced mushrooms. Let these cook down until soft and most of their liquid evaporates — about 5 minutes. This concentrates their flavor. Then, stir in the minced garlic and cook just until fragrant, around 30 seconds, being careful not to burn it. The aroma here is heavenly, so savor that moment!
Step 4: Thicken the Sauce
Sprinkle the flour over the mushroom mixture and stir continuously for about a minute. This cooks out the raw flour taste and helps your sauce thicken later — a crucial step! Don’t skip it.
Step 5: Add Broth, Cream, and Cheese
Lower the heat to medium-low and slowly pour in the chicken broth and heavy cream. Bring the mix to a gentle boil. Then, add grated Parmesan cheese bit by bit while stirring to melt it smoothly into the sauce. Keep tasting — it should be creamy, cheesy, and perfectly seasoned. Add salt and pepper if needed.
Step 6: Finish Cooking Chicken in Sauce
Slide the chicken back into the skillet along with any juices that gathered on the plate. Let it simmer in the sauce for 2 more minutes, or until the chicken is warmed through and reaches an internal temperature of 165°F. This final simmer lets the flavors meld and keeps your chicken juicy.
Step 7: Garnish and Serve
Sprinkle fresh chopped parsley or chives on top for a pop of color and freshness. Then, serve immediately and watch how quickly this creamy comfort disappears!
Top Tip
After making this Chicken with Creamy Mushroom Sauce Recipe dozens of times, I found a few tricks that consistently take it over the top and ensure it’s foolproof:
- Pat Your Chicken Dry: Before seasoning, pat the breasts dry with paper towels to get that perfect golden sear without steaming.
- Don’t Rush the Mushrooms: Let them cook until all their moisture evaporates—this avoids soggy sauce and concentrates flavor.
- Add Cheese Slowly: Stir Parmesan in batches so the sauce stays smooth and silky, not grainy.
- Simmer Gently: Keep the sauce at a gentle simmer to thicken without breaking or curdling the cream.
How to Serve Chicken with Creamy Mushroom Sauce Recipe
Garnishes
I always finish with freshly chopped parsley or chives—they add a lovely burst of color and a bright, fresh note against the rich sauce. Sometimes I like to sprinkle a little extra grated Parmesan on top for an irresistible cheesy touch.
Side Dishes
My go-tos are creamy mashed potatoes or buttery egg noodles—they soak up the sauce perfectly. If you want something lighter, steamed green beans or roasted asparagus work beautifully to add a crisp texture contrast.
Creative Ways to Present
For special dinners, I’ve plated this over a bed of wild rice or creamy polenta. I also like serving the chicken sliced on a platter with mushroom sauce drizzled on top, garnished with microgreens and edible flowers for a wow factor. Simple but elegant!
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and sauce separately in airtight containers in the fridge. Keeping the sauce separate helps the chicken stay tender without soaking too much overnight. It’s good for up to 3 days.
Freezing
You can freeze this dish, though I recommend freezing the chicken and sauce separately. When thawed, gently reheat the sauce over low heat and add a splash of cream or broth if it thickened too much.
Reheating
I reheat gently on the stovetop, stirring frequently so the sauce doesn’t scorch. Bringing it to a gentle simmer and adding a bit of extra broth or cream helps restore that freshly made texture and flavor.
Frequently Asked Questions:
Absolutely! Chicken thighs are juicier and more forgiving if you’re worried about drying out the meat. Just adjust cooking time since thighs are a bit thicker and fattier. Sear similarly, then simmer in sauce until cooked through.
No worries — you can swap white wine for more chicken broth or vegetable broth. Adding a splash of white wine vinegar or lemon juice helps mimic the acidity, but skip if you prefer alcohol-free.
For a dairy-free version, you can replace butter with olive oil, use coconut cream or a dairy-free cream substitute, and choose a non-dairy Parmesan alternative or nutritional yeast to achieve the cheesy flavor. The texture will differ slightly but still delicious!
Use a meat thermometer if you have one — the internal temperature should read 165°F (74°C). The chicken should be firm but juicy, and the juices run clear. Overcooking leads to dry chicken, so keeping an eye on timing helps.
Final Thoughts
This Chicken with Creamy Mushroom Sauce Recipe is a true keeper for me, loaded with flavor yet surprisingly easy to pull off. It’s one of those dishes that feels sophisticated without the stress — giving you more time to relax and enjoy. I can’t recommend it enough if you want to treat yourself or loved ones to a comforting meal that’s sure to become a favorite.
Print
Chicken with Creamy Mushroom Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken with Creamy Mushroom Sauce recipe features tender, seared boneless chicken breasts smothered in a rich, savory sauce made from sautéed mushrooms, garlic, white wine, chicken broth, heavy cream, and Parmesan cheese. It's a comforting and elegant dish perfect for a flavorful dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (5-8 oz. each)
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
Creamy Mushroom Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 12 oz. white mushrooms, sliced
- 1 tablespoon flour
- ¼ cup white wine
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese, freshly grated
- Parsley or chives, to garnish
Instructions
- Season Chicken: Season both sides of the chicken breasts with salt and pepper evenly.
- Sear Chicken: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil. Sear the chicken breasts on each side until golden brown, approximately 5 minutes per side. Remove the chicken to a plate and set aside.
- Deglaze Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Cook for about 30 seconds until most of the wine evaporates.
- Sauté Mushrooms: Add the remaining 1 tablespoon of butter to the skillet and sauté the sliced mushrooms until soft and their liquid has mostly evaporated, about 5 minutes.
- Add Garlic: Stir in the minced garlic and sauté until fragrant, about 30 seconds.
- Make Roux: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for about 1 minute to eliminate the raw flour taste.
- Add Liquids and Cheese: Reduce heat to medium-low and slowly pour in the chicken broth and heavy cream, bringing the mixture to a gentle boil. Add the Parmesan cheese in batches, stirring continuously until it melts smoothly into the sauce.
- Season Sauce: Taste the sauce and add salt and pepper as needed for seasoning.
- Simmer Sauce: Let the sauce simmer gently for 2 to 3 minutes until it thickens and becomes creamy.
- Combine Chicken and Sauce: Return the chicken breasts along with any accumulated juices to the skillet. Simmer for another 2 minutes to warm the chicken through and ensure it reaches an internal temperature of 165°F.
- Garnish and Serve: Garnish the dish with freshly chopped parsley or chives, then serve hot immediately.
Notes
- Use boneless, skinless chicken breasts about 5-8 oz. each; larger breasts can be halved lengthwise to make cutlets.
- Enhance flavor by adding herbs such as rosemary, thyme, or Italian seasoning either when seasoning the chicken or directly into the cream sauce while simmering.
- Incorporate vegetables like baby spinach into the sauce for added nutrition.
- Add a drizzle of lemon juice to brighten and balance the creamy sauce.
- For a subtle tangy kick, stir in a little Dijon mustard into the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg
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