Chicken With Creamy Mushroom Sauce

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

1. Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
2. 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.
3. 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!
4. 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.
5. Finish and Serve: Garnish with parsley and serve hot.

Tips

1. 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!
2. 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.

More Related Recipes:

• Red Wine Mushrooms
• Creamy Lemon Chicken Piccata Fettuccine
• Pizza Stuffed Mushrooms
• Cream Of Mushroom Soup
• Lemon Pepper Chicken
• Garlic Butter Mushrooms
• Mushroom Filled Pork Tenderloin
• Chicken and Mushrooms in Creamy Dill Sauce
• Chicken Marsala

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4.55 from 462 votes

Chicken with Creamy Mushroom Sauce

Prep 10 minutes minutes

Cook 20 minutes minutes

Total 30 minutes minutes

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This Chicken with Creamy Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.

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Ingredients

• ▢ 2 tablespoon butter (unsalted)
• ▢ 1 pound chicken breasts (boneless and skinless, cut in half lengthwise)
• ▢ salt and pepper to taste
• ▢ 1 medium onion (chopped)
• ▢ 3 cloves garlic (minced)
• ▢ 12 ounce white mushrooms (sliced)
• ▢ 1 tablespoon all-purpose flour
• ▢ ¼ cup white wine
• ▢ 1 ½ cups heavy cream (or heavy cream )
• ▢ 1 tablespoon parsley (for garnish)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

• 12-inch Cast Iron Skillet

Notes

1. This chicken and mushroom dish could be served over noodles or rice, or just enjoyed on its own with a nice crusty bread.
2. 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

Serving: 1servingCalories: 541kcal (27%)Carbohydrates: 10g (3%)Protein: 29g (58%)Fat: 42g (65%)Saturated Fat: 25g (156%)Cholesterol: 210mg (70%)Sodium: 173mg (8%)Potassium: 817mg (23%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 1603IU (32%)Vitamin C: 8mg (10%)Calcium: 77mg (8%)Iron: 1mg (6%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

Originally posted March 2015. Updated with photos and video.