Chicken with Creamy Mushroom Sauce

There are some dinners that just feel like a hug in a skillet, and this is one of them. My Chicken Breast in Creamy Mushroom Sauce is quick enough for a weeknight, but it has that little touch of comfort and elegance that makes it feel special. I’ve made this on nights when I only had 30 minutes before guests arrived, and let me tell you—people always ask for seconds.

The real star here is the creamy mushroom sauce. It clings to the chicken just right and begs for bread, rice, or mashed potatoes on the side. I’ve had nights where my family wiped the skillet clean with slices of bread before I could even plate it.

Why You’ll Want to Cook This

I’m a big fan of recipes that work double-duty: easy enough for a Tuesday dinner, yet impressive enough to put in front of guests. This one checks both boxes.

The chicken cooks fast because the breasts are halved into thinner fillets. That means no dry edges and no waiting forever for the thick middle to cook through. The sauce, meanwhile, feels indulgent without being heavy—thanks to white wine, parmesan, and broth that add layers of flavor. It’s the kind of sauce that makes people think you’ve been fussing in the kitchen for hours, but really, you’re done in 20 minutes.

Ingredients That Make the Difference

• Chicken Breast – I usually slice them horizontally to make thin cutlets. They cook evenly and stay tender this way. If I have chicken thighs on hand, I’ll use those instead and pound them lightly so they fry up with a nice, even crust.

• Flour – Just a dusting is enough. It helps the chicken get a golden edge and gives the sauce something to grip onto. Without it, the sauce just slides right off.

• Mushrooms – I’ve tried this with everything from button mushrooms to shiitakes. If I spot cremini mushrooms at the store, I grab them—they have a lovely earthy depth.

• Garlic & Butter – They’re a pair I can’t separate. In my kitchen, mushrooms almost always meet garlic and butter.

• Cream – This is what makes the sauce luxuriously smooth. Sometimes I use evaporated milk when I’m aiming for something lighter—it still gives that silky texture without feeling too rich.

• White Wine – Just a splash, but it makes the sauce sing. It loosens up all those caramelized bits from the pan (the “fond”), which are packed with flavor. If I don’t have wine on hand, I’ll add a little extra broth and a squeeze of lemon juice.

• Parmesan – My secret thickener. It deepens the flavor and gives the sauce body.

• Chicken Stock/Broth – I always keep homemade stock in the freezer, but store-bought works just fine too.

Step-By-Step Cooking

This isn’t a recipe that demands all day—it’s a fast-moving one, so I like to have everything chopped and measured before I start.

1. Prep the chicken – Slice each breast horizontally so you have four thinner cutlets. A sharp knife and a steady hand do the trick, but I sometimes place my hand flat on top to guide the cut.

2. Season & dust – Salt, pepper, and a light flour coating. It gives the chicken a lovely golden crust.

3. Sear the chicken – Two minutes on each side is enough. Don’t overcrowd the pan—you want a good sizzle and some color.

4. Cook the mushrooms – Remove the chicken and toss in butter with the mushrooms. I add the garlic only in the last minute so it doesn’t burn.

5. Deglaze – Pour in the wine, let it bubble, and scrape up the brown bits. That’s flavor you don’t want to lose.

6. Finish the sauce – Stir in cream, parmesan, and broth. Let it simmer until it thickens slightly.

7. Bring it all together – Return the chicken, coat it in sauce, and let it warm through.

The whole kitchen smells incredible at this point, and I usually have someone hovering, asking if dinner’s ready yet.

Serving Ideas

I love pairing this chicken with something that will soak up that sauce. My top picks:

• Creamy mashed potatoes (on cozy nights, nothing beats this combination)

• Steamed jasmine rice when I want something lighter

• Buttered noodles for a quick pasta pairing

• A loaf of crusty bread if I’m serving this family-style on the table

And if I’m feeling balanced, I’ll add a simple green salad with a tangy vinaigrette to cut through the richness.

Tips from My Kitchen

• Don’t rush the mushrooms. Let them get golden before you stir. That color means flavor.

• Use a large skillet. Crowding the chicken or mushrooms will steam them instead of searing.

• Taste the sauce. Depending on your broth and parmesan, you might not need more salt. I always give it a final taste before serving.

• Make it your own. I’ve added spinach, peas, and even a handful of sundried tomatoes to this sauce before. It’s flexible.

Storing Leftovers

If you have leftovers (big “if”), they keep well in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce. The chicken stays moist this way. I don’t usually freeze creamy sauces—they can split—but if you must, let it cool fully first and freeze in an airtight container.

Common Questions

Can I skip the wine?
Yes. Replace it with more broth and add a squeeze of lemon juice for brightness.

Can I use chicken thighs instead?
Absolutely. Just pound them a little thinner so they cook evenly.

Can I make it ahead?
You can cook the sauce ahead of time and gently reheat it, then add freshly cooked chicken right before serving. But honestly, it’s such a quick dish that I usually make it fresh.

Chicken with Creamy Mushroom Sauce

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This pan-seared chicken with creamy mushroom sauce is the kind of meal that feels both comforting and elegant. Tender chicken breasts are lightly coated for a crisp golden crust, then finished in a rich sauce made with mushrooms, garlic, cream, parmesan, and a splash of wine. It’s quick enough for weeknights, yet impressive enough to serve to guests.

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Ingredients

For the chicken:

• 2 large chicken breasts (about 1.2–1.4 lbs total), halved horizontally
• ½ teaspoon salt
• Black pepper, to taste
• ¼ cup all-purpose flour
• 1 tablespoon unsalted butter

For the mushroom sauce:

• 2 tablespoons unsalted butter
• 10 oz mushrooms, sliced (button or Swiss brown work well)
• 2 garlic cloves, minced
• ¼ cup dry white wine (or extra chicken stock)
• ½ cup low-sodium chicken or vegetable stock
• 1 cup heavy cream
• ½ cup freshly grated parmesan cheese

To finish:

• 2 tablespoons fresh chives or parsley, finely chopped (optional)

Instructions

1. Pat chicken dry, then season both sides with salt and pepper. Lightly dredge each piece in flour, shaking off excess.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken until golden and just cooked through, about 2–3 minutes per side. Remove from the pan and keep warm.
3. Add the remaining butter to the same skillet. Toss in the mushrooms and cook over high heat until browned around the edges. Stir in the garlic and cook for another minute.
4. Pour in the wine, scraping up any browned bits from the bottom of the pan, and let it bubble until mostly evaporated. Stir in the stock and let simmer for about a minute.
5. Lower the heat and add the cream. Let it gently simmer for 2–3 minutes until slightly thickened, then stir in the parmesan until melted and smooth. Taste and adjust seasoning.
6. Return chicken to the pan and spoon sauce over the top. Let it warm through briefly, then garnish with chives or parsley. Serve immediately with mashed potatoes, rice, or crusty bread to soak up the sauce.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 509Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 156mgSodium: 800mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 29g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This Chicken Breast in Creamy Mushroom Sauce is one of those recipes I never get tired of. It’s comforting, quick, and always a hit whether I’m cooking just for myself or feeding a table full of friends. If you try it, make sure to have some bread or rice ready—you won’t want a single drop of that sauce to go to waste.

Try other Chicken Breast recipes:

• Instant Pot Split Chicken Breasts
• Bone-in Chicken Breast
• Air Fryer Chicken Breast Strips