This might be the richest and most comforting Creamy Chicken and Mushroom Sauce Recipe you’ll ever try—seriously, it’s the kind of dish that feels like a warm hug on a plate. Trust me, you’ll want to keep this one in your dinner rotation.

Inside a green pot with a white inside, there is a thick creamy stew filled with small chunks of white meat, green peas, red bell pepper pieces, and sliced mushrooms, all in a smooth white sauce with flecks of herbs. A wooden spoon is stirring the stew from the right side, coated in the creamy mixture. In the blurred background, there are soft golden biscuits. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Mushroom Sauce Recipe
Top Tip
How to Serve Creamy Chicken and Mushroom Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Mushroom Sauce Recipe

Why You'll Love This Recipe

I fell in love with this Creamy Chicken and Mushroom Sauce Recipe since the first time I made it—there's just something about those tender chicken pieces swimming in a luscious, mushroom-packed sauce that hits all the right notes. If you want dinner that feels fancy but comes together without fuss, this one’s for you.

Rich, creamy texture: The half-and-half based sauce delivers a velvety, indulgent finish without being too heavy.
Balanced savory flavors: The combo of mushrooms, wine, and a hint of hot sauce creates a nuanced taste that’s irresistible.
Simple but impressive: It looks like restaurant-quality food but is straightforward enough for a weeknight.
Flexible serving options: Whether over noodles, rice, or biscuits, this recipe adapts to what you have on hand.

Ingredients & Why They Work

The ingredients here do a beautiful job of coming together to create a sauce that’s creamy, flavorful, and satisfying. Each piece plays a role—whether it's the earthy mushrooms, the tang from white wine, or the kick from a bit of hot sauce—making this Creamy Chicken and Mushroom Sauce Recipe a standout every time.

Flat lay of boneless skinless chicken breasts with smooth, pale pink flesh, fresh baby bella mushrooms with rich brown caps, a small yellow onion with bright golden skin, three whole garlic bulbs with white papery skins, a few sprigs of dried basil, parsley, thyme, and mustard powder arranged as fresh green and warm golden dried herbs, a small mound of fine white flour, three whole brown eggs with clean shells, a small pile of vibrant green peas, a small cluster of bright red drained pimentos, a few knobs of pale yellow butter, and two small white ceramic bowls—one filled with creamy half and half, the other holding clear pale chicken broth, plus a small white bowl with golden olive oil—all components placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breast: Browning these adds flavor and texture before simmering in sauce.
Olive oil & butter: Both are essential for cooking the chicken and building layers in the sauce.
Baby bella mushrooms: I like these for their deep, meaty flavor; you can substitute white button mushrooms too.
Yellow onion & garlic: They build the savory foundation, softening and sweetening as they cook.
Dry white wine: Adds acidity and brightness to balance the richness—Pinot Grigio or Chardonnay work great.
Half and half & chicken broth: Create the creamy base without making it overwhelmingly heavy.
Flour: Helps thicken the sauce to that perfect coating consistency.
Worcestershire & hot sauce: Just a touch to enhance umami and add subtle heat.
Chicken bouillon cube: Boosts savory depth if your broth needs a little oomph.
Frozen peas & pimentos: Add sweetness and color, plus they’re classic to this dish.
Dried herbs & spices: Basil, parsley, thyme, mustard powder, and a hint of sage make the flavor complex and comforting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Creamy Chicken and Mushroom Sauce Recipe is flexible—over the years, I’ve tweaked it depending on what’s in the fridge and what mood I’m in. Don’t hesitate to make it your own!

Variation: I’ve swapped chicken breast for leftover rotisserie chicken on busy days, which still works but the freshly browned chicken really punches up the flavor.
Vegetarian tweak: Skip the chicken and use vegetable broth, add extra mushrooms and maybe some tofu for protein—it still comes out creamy and rich.
Wine alternatives: If you don’t want to use wine, chicken broth alone is fine, though the sauce might be a touch less complex.
Spice levels: Feel free to adjust the hot sauce and Worcestershire to your taste—you can even omit if you prefer mild flavors.

Step-by-Step: How I Make Creamy Chicken and Mushroom Sauce Recipe

The image shows a white bowl filled with a thick, creamy stew that has a light beige color with small flecks of green herbs throughout. The stew contains pieces of light brown chicken, bright green peas, slices of dark brown mushrooms, and small pieces of red bell pepper scattered evenly. In the center of the bowl sits a golden-brown biscuit with a slightly crispy top, partially covered in the cream sauce. A silver spoon rests on the right side of the bowl, partly submerged in the stew. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Ingredients Like a Pro

Before you start cooking, mix your half and half, chicken broth, Worcestershire sauce, hot sauce, and seasonings in a large measuring cup. This way, adding the liquid to the sauce is seamless and mess-free—trust me, I learned this the hard way after some clumpy sauce experiments!

Step 2: Sear the Chicken to Lock in Juices

Pat your chicken dry and season with salt and pepper. Heat olive oil over medium-high heat and brown the chicken for about 3 minutes per side until you get a nice crust. It’s okay if the chicken isn’t fully cooked through now—it will finish cooking in the sauce. Rest the chicken for 10 minutes before cutting it into bite-sized pieces; this resting step helps keep it juicy.

Step 3: Build Your Flavor Base

Add the white wine to the pot next, scraping the bottom with a silicone spatula to get all those delicious brown bits off (this is where a lot of flavor hides!). Then toss in your mushrooms, onion, and garlic. Cook them until tender and fragrant, about 5–6 minutes—don’t rush this step or you’ll miss out on that deep, savory aroma.

Step 4: Thicken the Sauce

Stir in butter and flour, letting them cook together for about 2 minutes. This cooks off the raw flour taste and creates a roux, which thickens your sauce perfectly. Lower the heat to medium-low, and slowly add in your half and half mixture in small splashes while stirring like crazy—it helps prevent lumps and makes your sauce beautifully smooth.

Step 5: Bring It All Together

Add chicken bouillon, crank the heat up to medium-high to bring the sauce to a boil, and then reduce to a simmer. Return your chicken pieces to the pot, letting everything mingle uncovered for about 10 minutes. The chicken finishes cooking in the sauce while soaking up those fantastic flavors.

Step 6: Final Touches and Simmer

Stir in peas and pimentos, then simmer uncovered for another 5 to 10 minutes until the sauce thickens to your liking. The longer you simmer, the more it reduces—just keep an eye so it doesn’t get too thick.

Step 7: Serve It Up and Enjoy!

Serve this over buttered egg noodles, rice, fluffy biscuits, or even puff pastry if you’re feeling fancy. It’s just as cozy as classic Chicken a la King but with my little twists to keep things fresh.

Top Tip

I’ve made this Creamy Chicken and Mushroom Sauce Recipe dozens of times, and a few small tweaks always make a big difference. Here are my go-to tips to keep it going perfectly every time.

Don’t Skip Resting the Chicken: Letting the chicken rest after searing ensures juicier bites that won’t dry out when simmered in the sauce.
Deglaze Well: Use your spatula to scrape all those tasty browned bits when adding wine or broth—that’s flavor gold!
Go Slow with the Half & Half: Pouring it in gradually makes sure your sauce stays silky without lumps.
Season to Taste: I often adjust the hot sauce and Worcestershire slightly depending on mood; don’t be shy to tweak here.

How to Serve Creamy Chicken and Mushroom Sauce Recipe

A white pot with blue handles filled with creamy white sauce that has small mushrooms visible under the sauce. On top of the sauce, there are scattered bright green peas and pieces of chopped red bell pepper, evenly spread. A black spoon rests inside the pot on one side. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle fresh chopped parsley over the top just before serving—it adds a bright pop of color and a little freshness against the richness. Sometimes, I toss in a bit of freshly cracked black pepper for extra bite.

Side Dishes

This sauce shines beside simple sides like buttered egg noodles (my favorite), steamed rice, or warm homemade biscuits that soak up all the extra sauce beautifully. Roasted green beans or a crisp side salad round it out nicely, giving a balance to the velvety main.

Creative Ways to Present

For special occasions, I’ve spooned it artistically over puff pastry shells for a fancy Chicken a la King-style presentation. It’s always a hit and makes the dinner feel extra festive without extra hassle.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so you’ll want to add a splash of milk or broth when reheating to loosen it back up.

Freezing

This recipe freezes surprisingly well, but cream-based sauces can separate a little. I freeze portions in freezer-safe containers and when thawing, I reheat gently on the stove, stirring frequently to bring it back together nicely.

Reheating

Reheat leftovers on low heat, adding a splash of chicken broth or milk. Stir often so the sauce heats evenly and stays creamy without breaking.

Frequently Asked Questions:

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs will add more richness and stay juicy even longer, but the cooking time may be slightly longer to ensure they’re cooked through. Just brown and then simmer until tender in the sauce.

Can I make this recipe dairy-free?

Yes, to make it dairy-free, swap the butter for a plant-based alternative and use coconut milk or a creamy dairy-free substitute instead of half and half. The flavor will be different but still delicious.

What can I substitute for pimentos?

If you don’t have pimentos, finely diced red or green bell peppers work wonderfully. They add sweetness and a nice pop of color just like pimentos do.

Is this recipe suitable for freezing and reheating?

Yes, it freezes well, but the creamy sauce may separate slightly upon thawing. Reheat gently on low, adding a little broth or milk while stirring to bring it back to its luscious texture.

Final Thoughts

This Creamy Chicken and Mushroom Sauce Recipe is truly a keeper in my kitchen—it's cozy enough for family dinners but elegant enough for guests. I hope you’ll give it a try and enjoy the way its comforting flavors wrap around you like a favorite blanket. Let me know how it turns out for you, and don’t be afraid to make it your own!