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Home / Recipes
30 minutes
4.52 from 458 votes
277 Comments

Chicken With Creamy Mushroom Sauce

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  • 2494
by: Joanna Cismaru
11.02.20

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pin for 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!

closeup of chicken with creamy mushroom sauce.

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

process shots showing how to fry chicken and cook mushrooms.
  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.
process shots showing how to make creamy mushroom sauce.

FAQs & Expert Tips

FAQs

What Are The Best Mushrooms To Use?

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.

How Do You Clean Mushrooms?

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.

How To Serve

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.

closeup of chicken breasts smothered in creamy mushroom sauce.

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.
closeup of a chicken breast with creamy mushroom sauce and sautéed peas.

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.

closeup of chicken breasts smothered in creamy mushroom sauce.

More Related Recipes:

  • Red Wine Mushrooms
  • Creamy Lemon Chicken Piccata Fettuccine
  • Pizza Stuffed Mushrooms
  • Lemon Pepper Chicken
  • Garlic Butter Mushrooms
  • Mushroom Filled Pork Tenderloin

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overhead of chicken breasts smothered in creamy mushroom sauce.

Chicken with Creamy Mushroom Sauce

4.52 from 458 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
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.

Equipment

  • 12-inch Cast Iron Skillet

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
US Customary – Metric

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

  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%)
Course:Dinner, Lunch, Main Course
Cuisine:American
Keyword:bourbon chicken recipe, white wine sauce
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Originally posted March 2015. Updated with photos and video.

  • 2494
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Brett V says

    January 12, 2022 at 10:12 pm

    Love your recipes! Can this be made with half and half instead of heavy cream?

    Reply
    • Joanna Cismaru says

      January 13, 2022 at 9:41 am

      Absolutely!

      Reply
  2. Bill Lange jr says

    December 10, 2021 at 5:36 pm

    5 stars
    Super easy meal that looks like you spent hours on it! Rich and flavorful…!

    Reply
  3. Marty says

    September 28, 2021 at 11:46 am

    Truly enjoyed this recipe. Didn’t have regular flour so I used almond flour. Didn’t seem too think but worked.

    Reply
  4. Lori says

    August 27, 2021 at 7:58 pm

    5 stars
    So good! Cooked this recipe and added a bunch of spinach.

    Reply
  5. Joaquin says

    July 29, 2021 at 1:50 am

    5 stars
    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!!

    Reply
    • Joaquin says

      July 29, 2021 at 1:53 am

      Oh!! And I used coconut cream instead of heavy whipping cream!!

      Reply
    • Joanna Cismaru says

      July 29, 2021 at 9:36 am

      I’m glad you enjoyed it!

      Reply
    • KanwalAmin says

      August 3, 2021 at 3:00 pm

      What’s a good substitute for wine

      Reply
      • Joanna Cismaru says

        August 4, 2021 at 10:35 am

        Chicken broth.

  6. Jennifer Kurth-Kennedy says

    July 24, 2021 at 3:09 pm

    5 stars
    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 !

    Reply
    • Joanna Cismaru says

      July 24, 2021 at 4:57 pm

      My pleasure, so glad you enjoyed it!

      Reply
  7. Stephen Norbury says

    June 21, 2021 at 6:54 pm

    5 stars
    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.

    Reply
    • Jo Cooks Team AMJ says

      June 22, 2021 at 8:58 am

      That sounds great Stephen! So glad you enjoyed it!

      Reply
  8. Inga Calvert says

    March 12, 2021 at 5:05 pm

    5 stars
    I had to stop eating to tell you how much I LOVE this! Highly recommend. Thank you 💕

    Reply
  9. Terri Murfitt says

    February 15, 2021 at 10:10 am

    5 stars
    Amazingly simple to cook.. and only beautiful

    Reply
  10. Sheila H. says

    January 17, 2021 at 3:52 pm

    5 stars
    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.

    Reply
  11. Alysha says

    January 5, 2021 at 4:30 pm

    5 stars
    Made this with sour cream and chicken stock. Turned out good. Would have been phenomenal had I used cream and white wine.

    Reply
  12. Aarah says

    December 19, 2020 at 7:33 pm

    5 stars
    We loved eating this one, replacing the butter with coconut oil and the cream with coconut milk.

    Reply
  13. MP4EVER says

    December 15, 2020 at 4:12 pm

    5 stars
    Made this on the fly. Fricken eh
    ..

    Reply
  14. Leslie Pierce says

    November 18, 2020 at 9:22 am

    5 stars
    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.

    Reply
  15. Jackie millington says

    November 12, 2020 at 11:39 am

    5 stars
    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

    Reply
    • Jo Cooks Team says

      November 12, 2020 at 12:48 pm

      So glad you liked it!!

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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