Chicken with Creamy Mushroom Sauce

Chicken with creamy mushroom sauce is the ultimate comfort food that’s both elegant and easy to make. If you’re looking for a dinner that tastes like it came from a restaurant but only takes 30 minutes to whip up, this recipe is your new go-to. Juicy chicken breasts are seared until golden, then simmered in a rich, velvety mushroom sauce packed with garlic, parmesan, and cream. Whether you’re cooking for guests or treating yourself to a cozy night in, this dish is guaranteed to impress. Let’s dive into the delicious details of how to make it perfectly every time.

Why You’ll Love This Chicken with Creamy Mushroom Sauce

This dish strikes the perfect balance between luxurious and approachable. The chicken is tender and flavorful, with a crispy exterior, while the mushroom sauce is luscious, cheesy, and deeply savory. It’s a one-pan recipe that makes cleanup easy, and it pairs beautifully with a wide range of sides—from mashed potatoes to pasta or rice. Plus, it’s incredibly versatile, with simple swaps and variations to suit your preferences or dietary needs. If you love bold flavor and creamy sauces, this recipe is made for you.

Ingredients

Crispy Chicken

• 2 large boneless, skinless chicken breasts (approx. 600-700g / 1.2 – 1.4 lb)
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon (15g) unsalted butter

Creamy Mushroom Sauce

• 2 tablespoons (30g) unsalted butter
• 10 oz (300g) mushrooms, sliced (button or Swiss brown)
• 2 garlic cloves, minced
• 1/4 cup dry white wine (or substitute with extra chicken stock)
• 1/2 cup low-sodium chicken or vegetable stock
• 1 cup heavy cream (full-fat)
• 1/2 cup freshly grated parmesan cheese

Garnish & Serving

• 2 tablespoons chopped fresh chives (optional – parsley or green onions are great alternatives)

Step-by-Step: How to Make Chicken with Creamy Mushroom Sauce

1. Butterfly the Chicken: Carefully cut each chicken breast in half horizontally to make four thinner pieces.
2. Season and Coat: Sprinkle with salt and pepper, then coat lightly with flour on all sides.
3. Sear the Chicken: Heat 1 tablespoon butter in a large non-stick skillet over medium-high. Cook chicken 2.5 minutes per side until golden and cooked through. Remove and keep warm.
4. Sauté Mushrooms: In the same pan, melt remaining butter. Add mushrooms and cook over high heat for 4 minutes, stirring occasionally, until edges are golden.
5. Add Garlic: Stir in garlic with a touch of salt and pepper. Sauté another minute until fragrant and golden.
6. Deglaze the Pan: Pour in white wine. Let it bubble for 30 seconds while scraping up browned bits for added flavor.
7. Build the Sauce: Add stock, simmer for 1 minute to reduce. Pour in cream, then reduce heat and simmer 2 more minutes to thicken.
8. Incorporate Cheese: Stir in parmesan until melted and smooth. Adjust seasoning as needed.
9. Return Chicken to Pan: Place the chicken back in the skillet and let it warm through in the sauce for about 30 seconds.
10. Serve and Garnish: Sprinkle with herbs and serve straight from the skillet or plated with sauce spooned over.

Helpful Tips

• Grate your own parmesan from a block for the smoothest, creamiest melt.
• Evenly slicing the chicken ensures it cooks uniformly.
• Let the mushrooms brown properly—this step adds tons of rich flavor.
• Wine deglazing helps lift those delicious caramelized bits from the pan.

Substitutions And Variations

• Chicken Thighs: Use boneless thighs, butterflied or pounded to even thickness.
• Dairy-Free: Substitute heavy cream with full-fat coconut milk and skip the cheese, or use a dairy-free alternative.
• Low-Fat: Swap heavy cream for evaporated milk or a lighter cream option.
• Gluten-Free: Use gluten-free flour or cornstarch to coat the chicken.
• Herbs: Try thyme, rosemary, or tarragon to switch up the flavor profile.

Storage Instructions

Refrigerate leftovers in a sealed container for up to three days. Reheat gently on the stovetop or in the microwave, adding a bit of cream or broth to revive the sauce’s texture. Keep the chicken stored in the sauce to maintain moisture.

Nutritional Information

Per serving (based on 4 servings):

• Calories: 571 kcal
• Carbohydrates: 12g
• Protein: 42g
• Fat: 39g
• Saturated Fat: 22g
• Cholesterol: 210mg
• Sodium: 703mg
• Potassium: 886mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 1364 IU
• Vitamin C: 5mg
• Calcium: 197mg
• Iron: 1mg

Serving Suggestions

This creamy chicken is perfect with mashed potatoes, buttered noodles, or steamed rice. For a lighter plate, try mashed cauliflower or sautéed leafy greens. A warm crusty bread roll or a crisp green salad completes the meal beautifully.

Frequently Asked Questions About Chicken with Creamy Mushroom Sauce

Can I use chicken thighs instead of breasts? Yes! Boneless, skinless chicken thighs work just as well. Just be sure to flatten them to an even thickness so they cook evenly.

Can I make this dish ahead of time? Certainly. You can prepare everything up to the step before adding the chicken back into the sauce. When ready to serve, simply reheat the sauce and add the chicken to warm through.

What can I use instead of wine? You can substitute wine with an equal amount of chicken or vegetable stock. Add a splash of lemon juice for acidity.

Is this recipe keto-friendly? Yes! If you use almond flour instead of regular flour and ensure your cream and cheese are low-carb, this dish fits into a keto diet.

Can I freeze leftovers? It’s best enjoyed fresh, but you can freeze it. Just note that the cream sauce may separate slightly upon thawing. Reheat slowly and stir well.

Conclusion

Thank you so much for stopping by! I truly hope you enjoy this Chicken with Creamy Mushroom Sauce as much as I do. It’s a dish that’s not only incredibly flavorful but also so easy to prepare. Perfect for cozy weeknight dinners or impressing guests on special occasions, this recipe is a must-try for any home cook. Don’t forget to soak up every last drop of that rich mushroom sauce—it’s a game-changer. Happy cooking, and thank you for being a part of our food-loving community!

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Chicken with Creamy Mushroom Sauce

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• Author: lisa
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Chicken with creamy mushroom sauce is a fast, flavorful one-pan dinner. Juicy pan-seared chicken is smothered in a rich, cheesy mushroom cream sauce—perfect for busy nights or easy entertaining.

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Ingredients

Scale 1x2x3x

2 large boneless, skinless chicken breasts

1/2 tsp salt

Freshly ground black pepper

1/4 cup all-purpose flour

1 tbsp unsalted butter

2 tbsp unsalted butter (for sauce)

10 oz mushrooms, sliced

2 garlic cloves, minced

1/4 cup dry white wine (or chicken stock)

1/2 cup chicken or vegetable stock

1 cup heavy cream

1/2 cup freshly grated parmesan

2 tbsp chopped chives (optional)

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Instructions

1. Butterfly the Chicken: Carefully cut each chicken breast in half horizontally to make four thinner pieces.
2. Season and Coat: Sprinkle with salt and pepper, then coat lightly with flour on all sides.
3. Sear the Chicken: Heat 1 tablespoon butter in a large non-stick skillet over medium-high. Cook chicken 2.5 minutes per side until golden and cooked through. Remove and keep warm.
4. Sauté Mushrooms: In the same pan, melt remaining butter. Add mushrooms and cook over high heat for 4 minutes, stirring occasionally, until edges are golden.
5. Add Garlic: Stir in garlic with a touch of salt and pepper. Sauté another minute until fragrant and golden.
6. Deglaze the Pan: Pour in white wine. Let it bubble for 30 seconds while scraping up browned bits for added flavor.
7. Build the Sauce: Add stock, simmer for 1 minute to reduce. Pour in cream, then reduce heat and simmer 2 more minutes to thicken.
8. Incorporate Cheese: Stir in parmesan until melted and smooth. Adjust seasoning as needed.
9. Return Chicken to Pan: Place the chicken back in the skillet and let it warm through in the sauce for about 30 seconds.
10. Serve and Garnish: Sprinkle with herbs and serve straight from the skillet or plated with sauce spooned over.

Notes

For best results, use freshly grated parmesan. You can sub thighs for breasts. Store leftovers in sauce for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 1 chicken fillet with sauce
• Calories: 571
• Sugar: 2g
• Carbohydrates: 12g
• Protein: 42g