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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
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Creamy Chicken and Mushroom Sauce Recipe
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Chicken a la King is a creamy, comforting dish featuring tender chicken breast simmered in a flavorful sauce with mushrooms, peas, and pimentos. This classic recipe is perfect served over egg noodles, pasta, rice, or biscuits for a satisfying meal.
Ingredients
Sauce
- 1 tablespoon olive oil
- 1 ¼ lbs boneless skinless chicken breast
- Salt and pepper, to taste
- ½ cup dry white wine (such as Pinot Grigio, Chardonnay, or Sherry)
- 5 tablespoons butter
- 8 oz baby bella mushrooms (can substitute white button mushrooms)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ⅓ cup flour
- 3 cups half and half
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (e.g., Frank's hot sauce)
- 1 chicken bouillon cube
- ¾ cup frozen peas
- 4 oz drained pimentos
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon paprika
Instructions
- Prep Work: In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and all the dried seasonings. Stir well and set aside. Measure out remaining ingredients before beginning the cooking process.
- Cook the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for 3 minutes per side until a golden brown crust forms. Remove from the pot and let the chicken rest for 10 minutes. Then, cut the chicken into bite-sized pieces. The chicken will finish cooking in the sauce, absorbing more flavor.
- Make the Sauce: Pour the white wine into the same pot and return to medium heat. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pot. Add the mushrooms, diced onions, and minced garlic and cook for 5 to 6 minutes until softened.
- Make the Roux: Add the butter to the pot and once melted, sprinkle in the flour. Stir continuously and cook for 2 minutes to eliminate the raw flour taste.
- Add Liquid Ingredients: Reduce heat to medium-low. Slowly add the half and half mixture prepared earlier in small splashes, stirring constantly. Continue scraping any browned bits from the pot bottom. Add the chicken bouillon cube and stir until dissolved.
- Simmer: Increase heat to medium-high and bring the sauce to a boil. Then reduce heat to a simmer. Return the bite-sized chicken pieces to the pot and let everything simmer, uncovered, for 10 minutes until the chicken is fully cooked and the sauce thickens slightly.
- Add Vegetables: Stir in the frozen peas and drained pimentos. Continue to simmer uncovered for an additional 5 to 10 minutes until the sauce reaches your desired consistency. The longer the simmer, the thicker the sauce will become.
- Serve: Remove from heat and serve the Chicken a la King over buttered egg noodles, pasta, rice, buttermilk biscuits, or pastry for a delicious, hearty meal.
Notes
- Wine Choice: Use Pinot Grigio, Chardonnay, Cabernet Blanc, or traditional Sherry. If you prefer not to use wine, substitute with additional chicken broth.
- Chicken Substitution: Leftover or rotisserie chicken (approximately 4 cups) can be added during the sauce simmering step, but fresh chicken provides better flavor.
- Pimentos Replacement: Finely diced red or green bell peppers can be substituted for pimentos.
- Serving Options: Excellent served over buttered egg noodles, buttermilk biscuits, or Cheddar Bay Biscuits.
- Storage: Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months. Cream-based sauces may not reheat as well but are still enjoyable.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 95 mg
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