This Chicken with Creamy Mushroom Sauce is a simple, yet elegant dish; featuring boneless, skinless chicken breasts in a delicious, creamy, white wine and mushroom sauce. Made entirely in one skillet, this exquisite dinner can be on your table, ready to serve, in just 30 minutes!
I have a lot of chicken breast recipes on this blog, but this chicken with creamy mushroom sauce is one that is a staple at our house! The beauty of this dish is its simplicity. Rich, creamy, white wine infused sauce smothering perfectly tender chicken and juicy mushrooms, what could be better? Maybe the fact that it’s made entirely in one skillet, in just 30 minutes.
Why Make This Chicken Recipe
- Foolproof Recipe
- Simple Ingredient List
- Elegant, Comforting Dinner
- 30 Minute Meal
- Made Entirely In One Skillet
Also known as “ciulama de ciuperci” in Romanian, I learned to make this chicken with creamy white wine mushroom sauce from my mom! The only difference is that her version doesn’t have wine and uses sour cream instead of cream. However, I just adore the flavor of white wine in these kind of dishes, so once I started making this with white wine – I never looked back!
Ingredient Notes
- Butter – I used unsalted to control the sodium content! Salted butter works too.
- Chicken Breasts – Boneless and skinless, cut in half lengthwise. My chicken breasts here are already small and thin so I didn’t need to cut them. See “FAQs & Expert Tips” for more options.
- Onion and Garlic – Essential flavor enhancers in this creamy mushroom sauce.
- Mushrooms – I used sliced, white mushrooms. See “FAQs & Expert Tips” for more info.
- Flour – We are using trusty all-purpose flour to help thicken our sauce.
- White Wine – I love using white wine in this sauce because it adds a depth of flavor to the sauce. I really recommend using your favorite white wine, I used a Sauvignon Blanc, it’s important to deglaze the pan. For a non-alcoholic version, replace it with chicken broth.
- Cream – I used heavy cream but I have made this with half-and-half before, which is a simple blend of equal parts whole milk and light cream. Use whichever you like, it all depends on how creamy you like your sauce. You can also use sour cream.
How To Make Chicken With Creamy Mushroom Sauce
- Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
- Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
- Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
- Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
- Finish and Serve: Garnish with parsley and serve hot.
FAQs & Expert Tips
FAQs
This dish is all about showcasing the mushrooms. You really could use any kind of mushrooms you like! Cremini mushrooms would be amazing, as well as shiitake mushrooms; however, I used large white mushrooms, which I cut in half then sliced.
Mushrooms grow low to the ground so they will usually carry a bit of dirt when you buy them from the stores. However, I never wash mushrooms because they will get waterlogged! To clean them, use a damp paper towel or a soft mushroom brush to wipe each mushroom to remove any dirt.
The list of sides you can pair this dish with is endless! I personally love this dish with a side of sautéed veggies like these green peas, or rice or over mashed potatoes, anything to soak up all that gorgeous sauce will do the trick! Serving this chicken with a side of vegetables; roasted, steamed, or fresh and a nice piece of crusty bread is also an excellent idea.
Tips
- I used chicken breast here, but you can use meatballs, or even pork tenderloin, cut into slices or pieces. If you’re looking for a vegetarian option, skip the meat and just use mushrooms! I’ve tried many variations and I have to say I can’t pick a favorite, they’re all delicious!
- Do not soak the mushrooms. Mushrooms absorb water like sponges, therefore they won’t brown nicely when cooked.
Leftovers
Wrap leftovers tightly or transfer to an airtight container. Both the chicken and mushrooms sauce will last in the fridge for 3 days!
Freezing
To extend the shelf life, I recommend freezing it! Wrap well or transfer to an airtight container and store in the freezer. It will last anywhere from 4 – 6 months.
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Chicken with Creamy Mushroom Sauce
Equipment
Ingredients
- 2 tbsp butter unsalted
- 1 lb chicken breasts boneless and skinless, cut in half lengthwise
- salt and pepper to taste
- 1 medium onion chopped
- 3 cloves garlic minced
- 12 oz white mushrooms sliced
- 1 tbsp all-purpose flour
- ¼ cup white wine
- 1 ½ cups heavy cream or heavy cream
- 1 tbsp parsley for garnish
Instructions
- Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
- Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
- Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
- Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
- Finish and Serve: Garnish with parsley and serve hot.
Video
Recipe Notes
- This chicken and mushroom dish could be served over noodles or rice, or just enjoyed on its own with a nice crusty bread.
- This chicken with the mushroom sauce will last in the fridge up to 3 days if wrapped well or stored in an airtight container. To extend the shelf life, I recommend freezing it, wrapped well or in an airtight container, and it will last anywhere from 4 – 6 months.
Nutrition Information:
Originally posted March 2015. Updated with photos and video.
Omg this recipe is so bomb!! I love the touch of flour for thickening after the reduction. Great tip. For my wine I used a Sauvignon blanc. Merci beaucoup!!
Oh!! And I used coconut cream instead of heavy whipping cream!!
I’m glad you enjoyed it!
I made this for Saturday night dinner date &it’s amazing . I didn’t have any white wine but I used cooking wine instead .
I served it with a side of sauteed spinach and mashed potatoes.
My husband absolutely loved it &so did I, thanks for the great recipe !
My pleasure, so glad you enjoyed it!
So easy and so, so good. What more could you want in a recipe? Did stir fried peppers with onions for the side, and boiled rice.
That sounds great Stephen! So glad you enjoyed it!
I had to stop eating to tell you how much I LOVE this! Highly recommend. Thank you 💕
Amazingly simple to cook.. and only beautiful
This dish is delicious. I used to make this on stove top first, then baked, which is very labor intensive. With this recipe, the same ingredients go in one pan and it cut my prep time by 45 minutes. It’s a winner.
Made this with sour cream and chicken stock. Turned out good. Would have been phenomenal had I used cream and white wine.
We loved eating this one, replacing the butter with coconut oil and the cream with coconut milk.
Made this on the fly. Fricken eh
..
I love this! I made it for my husband’s aunties who were visiting and everyone raved about it. I am so glad I found you Jo, and I can’t wait to try another of your recipes.
Absolutely delicious I served with new potatoes and tender stem broccoli. I am already planning to try different sides next time such versatile dish. Another one to the regular recipe list. Thanks Jo x
So glad you liked it!!