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 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
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.
This was excellent!!!
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.
Ha! I always have lots of red and white wine too….for cooking of course. 😉
can you put any else instead of mushrooms
This is a mushroom sauce, so I wouldn’t recommend using anything else other than different types of mushrooms.
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!
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.
Just delicious. Loved it. Skip the parsley and add thyme. You’ll love this one.
For white wine, is there a certain type that you prefer? Not sure what type of wine would work best!
Dry whites such as Chardonnay, Pinot Grigio, Pinot Gris, or even Champagne are all great for cooking 🙂
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!
Yes cut them so they’re thinner! Check out the step photos in the blog post and you can see what they look like.
Can you use heavy cream instead of half and half?
For sure!
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!
Made this in a cast iron skillet. So good! Will definitely make again soon.
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.
is it necessary to use the half and half? can I leave that out?
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!
recipy like mam used to make
Great recipe! Thank you! I was looking for a creamy mushroom sauce and found it!