clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken with creamy mushroom sauce topped with fresh chopped parsley in a stainless steel skillet.

Chicken with Creamy Mushroom Sauce

  • Author: The Cooking Jar
  • Total Time: 30 minutes
  • Yield: 4 1x


This 30-minute chicken with creamy mushroom sauce recipe smothers seared chicken breasts in a creamy and delicious white wine mushroom sauce.


Units Scale
  • 4 boneless, skinless chicken breasts (58 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


  1. Season both sides of the chicken breasts with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Toss in garlic and saute until fragrant, about 30 seconds.
  6. Add flour, cook and stir for about 1 minute to remove the raw flour taste.
  7. 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.
  8. Do a taste test and season with salt and pepper to taste, if needed.
  9. Simmer the sauce gently until it has reduced a little and is thick and creamy, about 2-3 minutes.
  10. 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.
  11. Garnish with fresh chopped parsley (optional) or chives and dish and serve hot.
  12. Enjoy!


  • 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