Chicken With Creamy Mushroom Sauce Recipe
Feb 17, 2025, Updated Mar 15, 2025
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Chicken With Creamy Mushroom Sauce– tender, golden-seared chicken smothered in a rich, creamy mushroom sauce bursting with savory, garlicky flavors. This simple dish is satisfying and downright irresistible for weeknights or special occasions.
Serve with crusty bread to soak up the delicious sauce and a side of green beans. Serve it over creamy mashed potatoes to make it a complete comfort meal.
Why you’ll love this chicken recipe
It’s one of those meals that wraps you in a warm hug with every forkful. The combination of tender chicken in a creamy, savory sauce makes it irresistibly comforting.
It’s one of those easy chicken dinners that’s the ultimate crowd-pleaser, perfect for a quick weeknight dinner or a special occasion meal. Each bite is satisfying and flavorful and leaves you craving more!
You’ll also love my chicken mushroom skillet, creamy mustard chicken, and creamy tomato sauce chicken.
Table of Contents
Simple Ingredients
It only takes a few ingredients to make this restaurant-quality creamy mushroom chicken.
For the Chicken
- Chicken breasts or thighs: The star of the dish, juicy and tender when cooked to perfection. Pick boneless, skinless chicken breasts for easy preparation.
- Salt and freshly ground black pepper
- Butter: Adds richness and helps achieve a golden sear on the chicken.
- Olive oil: Combines with butter for a perfect browning and prevents burning.
- Italian seasoning: A blend of dried herbs like oregano, basil, and thyme, adding a touch of Mediterranean flair.
For the Mushroom Sauce
- Butter: Creates a rich base for the sauce and enhances the mushrooms’ flavor.
- Mushrooms: Earthy and savory, with a choice of white button, cremini, or Baby Bella varieties for their distinct textures and flavors.
- Shallot: Sweet and delicate onion flavor, adding depth to the sauce.
- Garlic: Aromatic and flavorful, a must-have for balancing the sauce’s creaminess.
- Dry white wine: Adds a subtle acidity and complexity to the sauce, lifting the flavors of the mushrooms. (Can be substituted with chicken stock for a non-alcoholic option.)
- Chicken broth or stock: A savory liquid base that adds moisture and depth to the sauce.
- Heavy cream: The heart of the sauce, providing a luxurious and velvety texture.
- Parmigiano-Reggiano cheese (parmesan cheese): Nutty and salty, freshly grated to ensure it melts seamlessly into the sauce.
See the recipe card for quantities.
How To Make Chicken with Creamy Mushroom Sauce
This creamy mushroom sauce is made in a pinch. See the step-by-step photos below and the full recipe card at the bottom of this post for more!
Season the chicken breasts.
Heat a large skillet with olive oil over medium heat and add the chicken.
Sear the chicken until brown on both sides (internal temperature about 145-150 degrees F- they will finish cooking in the pan).
Scrap the bottom of the pan and add the mushrooms.
Add the shallot and garlic to the pan.
Pour the heavy cream into the pan with cooked mushrooms.
Add the parmigiano cheese to the creamy sauce.
Bring to a low simmer and finish cooking the chicken.
FAQs
Yes, you can prepare the chicken and sauce, then store them separately in the fridge. Reheat gently before serving.
Keep the heat low when simmering the cream and avoid boiling it.
Yes, but the sauce will be thinner and less rich. To thicken it, mix 1 teaspoon of cornstarch with 2 tablespoons of cold milk and stir it into the sauce while simmering. Alternatively, use whole milk for better creaminess
My Pro Tip
Recipe Tips
- Even Chicken Thickness: Pound chicken breasts to an even thickness for faster, uniform cooking.
- Golden Sear: Don’t overcrowd the pan to ensure a perfect golden crust on the chicken.
- Fresh Ingredients: Use freshly grated Parmigiano cheese and fresh garlic for maximum flavor.
- Deglaze Properly: Scrape up all the flavorful bits from the pan when adding wine or broth to enhance the sauce.
- Simmer Gently: Avoid boiling the cream to prevent curdling; keep it at a gentle simmer.
- Serve Immediately: Enjoy while hot for the best texture and flavor.
Substitutions and Variations
- Protein Swap: Use chicken thighs for extra richness or pork chops for a unique twist.
- Mushroom Variety: Try shiitake or portobello mushrooms for a bolder flavor.
- Dairy-Free: Substitute heavy cream with coconut milk or a plant-based cream alternative.
- Wine Substitute: Replace white wine with extra chicken broth, a splash of lemon juice, or a teaspoon of Dijon mustard.
- Herb Boost: Add fresh thyme, rosemary, or parsley for extra aromatic flavor.
Storage and Reheating Instructions
- Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. Avoid high heat to prevent the sauce from separating.
Enjoy leftovers just as deliciously as the first day! You’ll also love my creamy mushroom pasta.
More Chicken Recipes
Looking for other recipes like this? Try these:
Serving Suggestions
These are my favorite dishes to serve with this creamy mushroom chicken recipe:
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Chicken with Creamy Mushroom Sauce
Ingredients
Chicken:
- 4 medium boneless skinless chicken breasts, (or substitute 4 medium chicken thighs)
- Salt and freshly ground black pepper, to season
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Mushroom Sauce:
- 2 tablespoons butter
- 10 ounces mushrooms, sliced (white button, cremini, or Baby Bella mushrooms)
- 1 large shallot, finely choped
- 2 garlic cloves, thinly sliced
- ¼ cup dry white wine, or more chicken stock as a substitute
- ½ cup low-sodium chicken broth or stock
- 1 cup heavy cream
- ⅓ cup Parmigiano-Reggiano cheese, freshly grated
Instructions
- Prepare the Chicken: Season both sides generously with salt, pepper, and Italian seasoning.
- Sear the Chicken: Heat 1 tablespoon of butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes on each side until golden brown and fully cooked (internal temperature of 145°F it will finish cooking in the sauce). The cooking time will vary here depending on the thickness of the chicken breasts. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, add 2 tablespoons of butter. Sauté the mushrooms for 4-5 minutes until golden and softened. Add the shallot and garlic, cooking for 1-2 minutes until fragrant.
- Deglaze the Pan: Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits. Cook for 2 minutes until the liquid reduces slightly.
- Make the Sauce: Add the chicken broth and let it simmer for 2-3 minutes. Stir in the heavy cream and bring to a gentle simmer for a couple of minutes.
- Add the Parmigiano Cheese: Take the skillet off the heat and gradually whisk in the grated Parmigiano cheese until it melts, and the sauce thickens a little more. Note: use freshly grated parmigiano reggiano for this recipe and grate it yourself. Pre-grated cheese will not melt in the sauce.
- Combine: Return the skillet to low heat and return the chicken to the skillet, spooning the mushroom sauce over the top. Let it simmer for 2-3 minutes to allow the flavors to meld together.
- Serve: Garnish with fresh herbs (I like fresh thyme OR finely chopped parsley), if desired. Serve hot over rice, or mashed potatoes or with a side of crusty bread to soak up the creamy sauce.
Notes
Use freshly grated Parmigiano cheese for the best texture and flavor. Pre-grated cheese may not melt properly.
For a lighter version, substitute half-and-half for heavy cream, but note that the sauce will be thinner.
Add fresh thyme or parsley for extra flavor in the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this is so 😋 delicious! I’ve made it twice this week❤️
I am so happy you love the recipe! I have a similar recipe with a creamy red sauce and one with a creamy mustard sauce that you may also love!
I only used two chicken breasts since it’s just me and my husband. I did, however, make the sauce exactly as the recipe calls for. This was a delicious meal. I can’t speak highly enough about the sauce, so very tasty! I only had a sweet white wine so I used that rather than the dry white. Still so good! Divorare!
I know how you feel about the sauce! I could eat it plain with bread. Happy you and your husband enjoyed this recipe!
very nice recipe