This 30-minute chicken with creamy mushroom sauce recipe smothers seared chicken breasts in a creamy and delicious white wine mushroom sauce. Dress up chicken breasts with a rich sauce made with butter, garlic, Parmesan cheese and cream and serve it over mashed potatoes, pasta, egg noodles, or rice.
One of the easiest ways to transform bland chicken breasts into a stellar meal is by pairing them with a cream sauce. So today we’re making a quick 30-minute chicken with creamy mushroom sauce featuring tender pan-seared chicken and juicy mushrooms in decadent white wine cream sauce.
Pair it with mashed potatoes, buttered egg noodles, or rice to soak up all that warm and comforting gravy. Add some veggies on the side like broccoli, green beans, asparagus, or brussels sprouts for a balanced meal. It’s simple enough to make with regular pantry staples to add to your weekly dinner rotation but tastes elegant enough for entertaining or for a special date night.
For more chicken recipes with a delicious sauce, try chicken Lazone, creamy ranch chicken, honey garlic chicken, or slow cooker chicken and gravy. If you’re in the mood to try out other hearty mushroom recipes, try this Salisbury steak or beef stroganoff.
Ingredients in Chicken with Creamy Mushroom Sauce
CHICKEN WITH CREAMY MUSHROOM SAUCE RECIPE TIPS
- Chicken – This recipe uses chicken breasts on the smaller side (about 5-8 oz. each). If you have large chicken breasts, cut 2 breasts in half lengthwise to get 4 chicken cutlets. If your chicken breasts or cutlets are mounded in the center, pound them to an even thickness so they cook evenly. You can use a meat mallet and place the chicken breasts between some plastic wrap, parchment paper, or in a Ziploc bag before pounding.
- Two-hand seasoning method – The easiest way to minimize hand washing while seasoning meat is to use the wet and dry hand method. Use your dominant hand to sprinkle seasoning onto the meat and use your other hand to pat in seasonings and flip the chicken.
- Butter – I like using Land O Lakes half butter sticks which measure out the tablespoons for you. Simply slice out each tablespoon from the stick and skip washing a measuring spoon!
- Mushrooms – My store usually sells packaged mushrooms measured in ounces so we will need 12 oz. for this recipe. I used white mushrooms in this recipe but you can also use baby bella mushrooms. Try to slice the mushrooms around the same size so they cook evenly. If your store does not sell the mushrooms in roughly the same sizes, you can try halving or quartering the big mushrooms to match the smaller ones.
- Garlic – You can substitute fresh garlic with some garlic powder but I highly recommend sticking with fresh garlic for better flavor.
- Flour – This helps thicken the sauce. Cooking it off for a minute or is necessary to get rid of the raw floury taste so it doesn’t ruin your sauce.
- White wine – Use a dry white wine like pinot grigio or sauvignon blanc since you want the wine to add acidity and not sweetness. Leave out the white wine to make this kid-friendly or substitute it with chicken stock or more heavy cream. Add just enough chicken stock during the white wine deglazing step to be able to scrape up all the browned stuck-on bits in the pan.
- Deglazing – There might be stuck-on browned bits from searing the chicken depending on what kind of skillet you’re using. We will be deglazing the pan with the white wine but if you want to skip this ingredient, substitute the wine with a little bit of chicken broth – just enough to scrape up all the browned bits. Combining these brown bits (fond) with the cream sauce adds more color and a whole lot of flavor.
- Chicken broth – Since only half a cup of broth is needed, it feels like a waste to buy canned broth or broth in a carton unless you plan to use it up soon. I like to use Better than Bouillon chicken and mix the paste with water to make the chicken broth. One teaspoon is about one bouillon cube which is about one cup of broth.
- Parmesan – Try to use freshly grated Parmesan cheese because the pre-shredded stuff has anti-clumping chemicals that affect the way they melt into the sauce. I’ve found the packaged stuff usually results in a lumpier sauce so I usually buy a block of Parmesan and grate it myself using a box grater. If you really must use store-bought grated Parmesan try looking for the brand BelGioioso, which is what I use when I’m short on time. It won’t melt as smoothly as freshly grated Parmesan but it’s still pretty decent.
- Leftovers and reheating – Add a splash of milk if needed when reheating to loosen up the sauce again. You can heat leftovers over the stovetop or in the microwave. Try to minimize the amount of time reheating the chicken since it can become tough if overcooked.
- Add more herbs – Add some herbs like rosemary, thyme, or Italian seasoning for more flavor. You can season the chicken breasts with it before searing them or add the herbs to the cream sauce directly while simmering.
- Add some veggies – Sneak in some baby spinach to add some veggies to the dish.
- Add some zest – Add a drizzle of lemon juice to brighten up the cream sauce.
- Add some bite – Add a little Dijon mustard to bring the flavor up a notch.
What to Serve with Chicken in Creamy Mushroom Sauce
This chicken has a lot of sauce so you will need something starchy to soak it all up and make the most of it. Some ideas are pairing the chicken with mashed potatoes, egg noodles, pasta, or warm rice. Adding some vegetables on the side such as green beans, broccoli, peas, asparagus or brussels sprouts are a great idea for a balanced meal.
And that’s about it. Let me know how you liked the chicken, what substitutions you made, or what you paired it with in the comments below!
This post was originally published on November 21, 2015 and updated on February 12, 2023.
MORE CREAMY CHICKEN DISHES TO TRY
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Chicken with Creamy Mushroom Sauce
- Total Time: 30 minutes
- Yield: 4 1x
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 12 oz. white mushrooms, sliced
- 1 tablespoon flour
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- Parsley or chives, to garnish
- Season both sides of the chicken breasts with salt and pepper.
- In a 12″ skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown, about 4-5 minutes per side. Remove chicken to a plate and set aside.
- Pour in white wine to deglaze the pan, scrape up any browned stuck-on bits and cook for about 30 seconds or until wine has mostly evaporated.
- In the same skillet, add the remaining 1 tablespoon of butter and saute mushrooms until soft and the liquid has cooked down, about 5 minutes.
- Toss in garlic and saute until fragrant, about 30 seconds.
- Add flour, cook and stir for about 1 minute to remove the raw flour taste.
- Reduce heat to medium-low, pour in chicken broth and heavy cream and bring to a gentle boil. Add Parmesan cheese in batches, stirring continuously until the cheese melts smoothly into the sauce.
- Do a taste test and season with salt and pepper to taste, if needed.
- Simmer the sauce gently until it has reduced a little and is thick and creamy, about 2-3 minutes.
- Return chicken and plate juices to skillet and simmer for another 2 minutes or until chicken is warmed through and internal temperature reads 165°F.
- Garnish with fresh chopped parsley (optional) or chives and dish and serve hot.
I used boneless, skinless chicken breasts on the smaller side (about 5-8 oz. each). If you have large chicken breasts, cut 2 breasts in half lengthwise to get 4 chicken cutlets.
Add more herbs – Add some herbs like rosemary, thyme, or Italian seasoning for more flavor. You can season the chicken breasts with it before searing them or add the herbs to the cream sauce directly while simmering.
Add some veggies – Sneak in some baby spinach to add some veggies to the dish.
Add some zest – Add a drizzle of lemon juice to brighten up the cream sauce.
Add some bite – Add a little Dijon mustard to bring the flavor up a notch.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 10 mins
- Cook Time: 20 mins
Comments & Reviews
Gael Crane says
Have you stopped putting out your wonderful recipes?
The Cooking Jar says
Hey Gael, no I haven’t. I just don’t update as often as I used to. I’m currently in the middle of moving to a new home, so it will be some time until a new recipe comes up. Thanks for asking and noticing 🙂
I made this for the first time tonight. I actually doubled the recipe in hopes of having leftovers for another meal. No such luck. Only enough left for a small lunch. The family loved it. My son who isn’t crazy about chicken had thirds. Definitely a keeper. Thanks for the recipe.
The Cooking Jar says
So great to hear this! You’re very welcome, Carol.
Chanel | Cultural Xplorer says
OMaGosh Farah! This recipe looks so amazing! I am always looking for new ways to cook chicken and I definitely think I am going to make this dish this week!
The Cooking Jar says
Good luck with it, Chanel! Chicken breasts are so versatile like that, you can pretty much do anything to them 🙂
Barely Vegan says
This looks great. The sauce seems like it would be good on chicken, fish, vegetables….pretty much anything!! Awesome recipe.
The Cooking Jar says
I think it’ll be great on steak too, yum! Meatloaf too!
Kelly Staple says
Loved it! Next time I’m going to try and make more of the sauce. It was so good with our roasted potatoes. Can’t wait to have the leftovers tomorrow!
The Cooking Jar says
Thanks for trying it out, Kelly! If you need more sauce, just add more chicken broth and heavy cream until it’s the way you want it. Season it accordingly to taste.