Chicken with Mushrooms in Cream Sauce
on Nov 23, 2018, Updated Sep 21, 2023
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This saucy, creamy chicken and mushroom dish is elegant and homey all at the same time, and just the ticket on a chilly evening.
This dish is lush and comforting and can be served over pasta, rice, quinoa, or a few pieces of bruschetta or crostini. It’s perfect cold-weather food and takes just about half an hour to pull together. You don’t need anything but a salad, like a Crunchy Mixed Green Salad or Endive, Arugula, and Orange Salad to round out the meal.
You can use any kind of mushrooms you like, from inexpensive and easily available button mushrooms to shiitakes, oysters, or even morels (if you can find them). Leave morels whole, but slice up any other kind, or just buy sliced packaged mushrooms and save yourself the washing and slicing step.
Table of Contents
This Chicken with Mushrooms in Cream Sauce is elegant and homey all at the same time, and just the ticket on a chilly evening.
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Ingredients
- Olive oil
- Minced garlic – Adds loads of flavor to the sauce.
- Mushrooms – You can use any kind and either slice them yourself or buy pre-sliced packaged mushrooms.
- Boneless skinless chicken breasts
- Onion
- White wine – I always like dry white wine for cooking (and drinking!).
- Cream – You can use heavy or light cream.
- Parsley or tarragon – Fresh, to finish the dish with a bit of fresh herbal flavor and color.
Pro Cooking Tips
- Don’t cook the chicken all the way through when you are browning it. You’ll want to allow it to finish cooking in the mushroom cream sauce to become tender and flavorful.
- Play around with different combinations of mushrooms, depending on what’s available and what’s in your budget.
- When you add the white wine to the pan, it will help release all of the flavorful brown bits left in the pan from browning the chicken. Those caramelized bits will add terrific flavor to the sauce.
- If you don’t want to use white wine, you can use chicken broth instead.
How to Make Chicken with Mushrooms in Cream Sauce
- Sauté the mushrooms: Set aside on a plate.
- Brown the chicken: In the same skillet, sear the chicken breasts for about 5 minutes on each side until the chicken is browned and almost cooked throughout, but not quite. Place the browned chicken on top of the mushrooms.
- Make the sauce: Sauté the onion, then deglaze the pan with the white wine. Add the cream and the herb of your choice and bring to a simmer.
- Finish cooking the chicken: Return the chicken and the mushrooms to the pan and simmer for about 4 minutes until the chicken is fully cooked and the sauce has thickened.
- Serve: Slice the chicken and serve it in the cream and mushroom sauce.
What to Serve With Chicken and Mushrooms in Cream Sauce
More Chicken Recipes
- Parmesan-Garlic Mushroom Chicken
- Chicken Parmigiana
- Chicken Paprikash
- Lemon Pepper Chicken
- Stir-Fried Scallion Chicken
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Chicken with Mushrooms in Cream Sauce
This saucy, creamy chicken and mushroom dish is elegant and homey all at the same time, and just the ticket on a chilly evening.
Ingredients
- 4 teaspoons olive oil (divided)
- 1 teaspoon minced garlic
- 8 ounces cleaned and sliced mushroom (any assortment)
- 4 large boneless skinless chicken breasts (about 2 ½ pounds)
- Kosher salt and freshly ground pepper (to taste)
- 1 onion (minced)
- ¾ cup dry white wine
- ¾ cup heavy or light cream
- 2 tablespoons minced fresh flat-leaf parsley or tarragon
Instructions
- Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add the garlic and stir for one minute until the garlic becomes fragrant. Add the mushrooms and turn the heat up to medium-high. Sauté for about 8 minutes, until the mushrooms are tender and golden brown. Transfer the mushroom mixture to a plate or bowl and set aside.
- Heat the remaining 2 teaspoons olive oil in the same skillet over medium-high heat. Season the chicken with salt and pepper and add the chicken to the skillet. Sear for about 5 minutes on each side until the chicken is browned and almost cooked throughout, but not quite. Take the chicken out of the pan and place it on top of the mushrooms.
- Return the skillet to the heat, and add the onion. Sauté the onion for 4 minutes, until slightly tender, then pour in the white wine and scrape up any bits stuck to the bottom of the pan. Allow the wine to reduce by half, then add the cream and the herb of your choice and bring to a simmer. Return the chicken and the mushroom to the pan and simmer for about 4 minutes until the chicken is fully cooked and the sauce has thickened.
- Slice in elegant diagonal slices to serve over the starch of your choice, if desired.
Notes
- Serve this with any starch from pasta to quinoa to rice.
- Don’t cook the chicken all the way through when you are browning it. You’ll want to allow it to finish cooking in the mushroom cream sauce to become tender and flavorful.
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- If you don’t want to use white wine, you can use chicken broth instead.
- When you add the white wine to the pan it will help release all of the flavorful brown bits left in the pan from browning the chicken. Those caramelized bits will add terrific flavor to the sauce.
Nutrition
Calories: 380.35kcal, Carbohydrates: 7.21g, Protein: 27.1g, Fat: 23.68g, Saturated Fat: 11.51g, Cholesterol: 133.46mg, Sodium: 155.55mg, Potassium: 715.05mg, Fiber: 1.1g, Sugar: 2.79g, Vitamin A: 858.37IU, Vitamin C: 7.74mg, Calcium: 47.79mg, Iron: 1mg
Like this recipe? Rate and comment below!
A very delicious dish. I used tarragon for the herb in this recipe. My wife and I are vegetarians and we used the Morningstar Farms meatless chicken strips. We will definitely make this again soon!
my favorite vegetable—-mushrooms——and in a very dlifferent way to fix them.