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Home / Recipes
30 minutes
4.55 from 455 votes
277 Comments

Chicken With Creamy Mushroom Sauce

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  • 2494
by: Joanna Cismaru
06.02.22

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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
  • Chicken and Mushrooms in Creamy Dill Sauce

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overhead of chicken breasts smothered in creamy mushroom sauce.

Chicken with Creamy Mushroom Sauce

4.55 from 455 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
  • 5

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. Lisa Hunt says

    November 11, 2020 at 1:34 pm

    5 stars
    This was excellent!!!

    Reply
  2. Elaine Radu says

    November 9, 2020 at 5:04 am

    5 stars
    I keep large bottles of white and red wine(s) on my counter as part of essential ingredients… Your recipe triggered memories JO. Instead of parsley garnish, however, I sprinkled fresh dill. My mother and aunts used sour cream, but I believe the white wine is an excellent replacement. Like kicking it up a notch.

    Reply
    • Joanna Cismaru says

      November 9, 2020 at 9:21 am

      Ha! I always have lots of red and white wine too….for cooking of course. 😉

      Reply
  3. patricia casey says

    November 3, 2020 at 10:49 pm

    can you put any else instead of mushrooms

    Reply
    • Joanna Cismaru says

      November 4, 2020 at 8:55 am

      This is a mushroom sauce, so I wouldn’t recommend using anything else other than different types of mushrooms.

      Reply
  4. Rudy Garcia says

    November 3, 2020 at 1:20 pm

    5 stars
    This recipe is amazing. I made it twice yesterday and once today – (I had some extra chicken breasts from a scheduled dinner party that fell through at the last minute) – and was super pleased. Just for fun, I added half of a small can of condensed cream of mushroom soup to the sauce mixture and it, too, turned out great!

    Reply
  5. Rachel says

    October 30, 2020 at 9:08 pm

    5 stars
    I used cod instead of chicken, cooked separately and put the creamy mushroom sauce on top, and added bread crumbs. So good! I used Chardonnay.

    Reply
  6. Lynn Tessier says

    October 18, 2020 at 7:36 am

    5 stars
    Just delicious. Loved it. Skip the parsley and add thyme. You’ll love this one.

    Reply
  7. S says

    August 7, 2020 at 11:37 am

    For white wine, is there a certain type that you prefer? Not sure what type of wine would work best!

    Reply
    • Jo Cooks Team says

      August 7, 2020 at 12:50 pm

      Dry whites such as Chardonnay, Pinot Grigio, Pinot Gris, or even Champagne are all great for cooking 🙂

      Reply
  8. Noelle says

    July 13, 2020 at 8:37 am

    Hi! When you say “cut the chicken in half lengthwise,” do you mean slice them so each breast is thinner, or do you literally just mean cut them in half lengthwise so they closer resemble chicken tenders? Also, I have never used wine in recipes…what type of white wine is best in cooking applications? Thank you! Excited to make this for dinner tonight!

    Reply
    • Jo Cooks Team says

      July 13, 2020 at 9:38 am

      Yes cut them so they’re thinner! Check out the step photos in the blog post and you can see what they look like.

      Reply
  9. Hannah Bareket says

    July 3, 2020 at 1:15 am

    Can you use heavy cream instead of half and half?

    Reply
    • Jo Cooks Team says

      July 3, 2020 at 9:36 am

      For sure!

      Reply
  10. Momma G says

    July 1, 2020 at 5:41 pm

    I added spinach at the end and served over rice. Also added a spoonful of chicken Better than Boullion after the wine cooked off…. Amazing!

    Reply
  11. Myra says

    June 18, 2020 at 5:51 pm

    Made this in a cast iron skillet. So good! Will definitely make again soon.

    Reply
  12. Debra Bullmore- Dunn says

    June 1, 2020 at 1:16 am

    5 stars
    I’m not the world’s greatest cook but I found it easy to follow the recipe & the result was delicious. I used Creme fraiche as don’t know what half and half is.

    Reply
  13. meg cunningham says

    May 31, 2020 at 7:30 am

    is it necessary to use the half and half? can I leave that out?

    Reply
    • Jo Cooks Team 2 says

      June 1, 2020 at 9:23 am

      You can leave it out if you’d like! That’s just what we used to make it creamy, feel free to use any substitute you’d like!

      Reply
  14. Francis A Falvo says

    May 14, 2020 at 4:03 pm

    5 stars
    recipy like mam used to make

    Reply
  15. Leslie Crenshaw says

    May 3, 2020 at 3:02 pm

    5 stars
    Great recipe! Thank you! I was looking for a creamy mushroom sauce and found it!

    Reply
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