Introduction

This chicken with creamy mushroom sauce is a comforting and elegant dish that’s perfect for a weeknight dinner or a special occasion. Tender chicken breasts are cooked to golden perfection and served with a rich, flavorful mushroom and garlic cream sauce. It’s simple to prepare yet impressively delicious.

The image shows golden-brown chicken pieces covered in a creamy mushroom sauce. The sauce is light beige with a smooth texture, generously coating the chicken and surrounding sliced mushrooms that have soft brown caps and white stems. Small bits of chopped green herbs are sprinkled on top, adding a fresh touch. The dish is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts (~600-700g / 1.2 – 1.4 lb total)

1/2 tsp salt

Black pepper, to taste

1/4 cup flour

15g / 1 tbsp unsalted butter

30g / 2 tbsp unsalted butter

300g / 10 oz mushrooms, sliced (button or Swiss brown)

2 garlic cloves, minced

1/4 cup dry white wine (or more chicken stock as a substitute)

1/2 cup low sodium chicken or vegetable stock

1 cup thickened/heavy cream (full fat)

1/2 cup finely and freshly grated parmesan

2 tbsp finely sliced chives (optional; substitute with parsley, green onions, or omit)

Instructions

Step 1: Cut each chicken breast in half horizontally to create four thin steaks.

Step 2: Sprinkle salt and pepper on both sides of each piece, then dust evenly with flour using your fingers.

Step 3: Melt 15g butter in a large non-stick frying pan over medium-high heat. Add the chicken and cook for 2 1/2 minutes on each side until golden and just cooked through. Remove the chicken from the pan, cover, and keep warm.

Step 4: In the same pan, add the remaining 30g butter and increase heat to high. Add the sliced mushrooms and cook for about 4 minutes until they begin to brown on the edges.

Step 5: Add the minced garlic along with a pinch of salt and pepper. Continue cooking for another minute until both garlic and mushrooms turn golden.

Step 6: Pour in the white wine and let it bubble and steam for about 30 seconds, scraping the pan’s bottom to loosen any browned bits. Cook until the wine mostly evaporates and the alcohol smell fades.

Step 7: Add chicken stock and cook vigorously for one minute to reduce most of the liquid. Then add the cream, lower heat to medium, and simmer for 2 minutes until the sauce thickens slightly.

Step 8: Stir in the parmesan cheese, taste the sauce, and adjust seasoning with salt and pepper as needed.

Step 9: Return the chicken pieces to the sauce for 30 seconds just to warm through. Garnish with chives and serve directly from the pan or transfer to a serving platter. Alternatively, plate the chicken individually and spoon the sauce over each serving, garnishing with more chives if desired.

Step 10: Serve alongside mashed potatoes or rice to soak up the delicious sauce.

Tips & Variations

For a gluten-free option, use a gluten-free flour or cornstarch to coat the chicken.

Substitute the white wine with more chicken stock if you prefer to avoid alcohol.

Feel free to use different mushroom varieties like cremini or shiitake to add depth of flavor.

Add a splash of lemon juice at the end for a subtle brightness that balances the creaminess.

If fresh parmesan isn’t available, pre-grated can work, but freshly grated yields a richer flavor and better melting.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time slightly to ensure they are cooked through.

What can I serve with this chicken dish?

This creamy mushroom chicken pairs beautifully with mashed potatoes, rice, buttered pasta, or steamed vegetables — anything that can soak up the flavorful sauce.