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overhead of chicken breasts smothered in creamy mushroom sauce.
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4.55 from 455 votes

Chicken with Creamy Mushroom Sauce

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: bourbon chicken recipe, white wine sauce
Servings: 4
Calories: 541kcal


  • 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


  • 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.



  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.


Serving: 1serving | Calories: 541kcal | Carbohydrates: 10g | Protein: 29g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 210mg | Sodium: 173mg | Potassium: 817mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1603IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg