If you’re looking for a comforting yet elegant dinner that comes together quickly, you’re going to love this Chicken with Creamy Mushroom Sauce Recipe. It’s rich, flavorful, and just the right balance of simple ingredients to impress without stress. Let me show you how to make it right in your kitchen!

Creamy Mushroom Chicken - The image shows four cooked golden-brown chicken pieces covered with a thick, creamy mushroom sauce. The sauce has a light beige color with visible slices of mushrooms and small bits of black pepper. The chicken and sauce fill the frame, giving a close-up view of the texture, with fresh green herb bits sprinkled on top for contrast. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken with Creamy Mushroom Sauce Recipe
Top Tip
How to Serve Chicken with Creamy Mushroom Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken with Creamy Mushroom Sauce Recipe

Why You'll Love This Recipe

This Chicken with Creamy Mushroom Sauce Recipe is one of those dishes that feels fancy but is surprisingly easy to whip up on any weeknight. The creamy sauce perfectly hugs tender chicken, making it a winner with family and friends alike.

Simple yet decadent: You only need a handful of ingredients to create this luscious sauce that tastes rich and luxurious.
Quick to make: From pan-searing your chicken to simmering the sauce, you’ll have dinner on the table in about 30 minutes.
Comfort food that impresses: The earthy mushrooms and creamy Parmesan bring classic flavors that everyone will rave about.
Highly adaptable: You can easily customize with herbs, veggies, or swaps to suit your pantry and preferences.

Creamy Mushroom Chicken - A white plate holds a layered meal starting with slices of browned chicken with a firm white interior at the base. On top of the chicken, there is a creamy light brown sauce with large mushroom slices and small green herb pieces sprinkled over. To the right side of the plate, a serving of creamy mashed potatoes with bits of herbs in them sits partially covered with the sauce. The background shows a white marbled surface and some green vegetables are visible behind the chicken. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chicken with Creamy Mushroom Sauce Recipe plays an important part in building layers of flavor and texture. Here’s a quick look at why I love each one and tips for picking the best versions.

Creamy Mushroom Chicken - Flat lay of four plump, raw boneless skinless chicken breasts with a pale pink hue next to a cluster of fresh white button mushrooms with smooth caps, bright green sprigs of parsley and slender chives adding vibrant contrast, three garlic cloves with papery white skins slightly cracked open, a small pile of finely grated Parmesan cheese showing soft, pale yellow shreds, a wedge of lemon with bright yellow rind and juicy interior, and a few glossy green olive oil olives scattered gently, all arranged naturally with soft shadows and textures visible, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Chicken breasts: I use boneless, skinless breasts about 5-8 ounces each for even cooking and tenderness. If yours are large, cut them into cutlets so they cook through perfectly.
Butter: Adds richness and helps get a beautiful golden sear on the chicken and mushrooms.
Olive oil: Used with butter to raise the smoke point and ensure a nice crust without burning.
Garlic: Fresh minced garlic gives a wonderful aromatic base—don’t skip it!
White mushrooms: I recommend fresh white button or cremini mushrooms sliced thinly—they release moisture and deepen the sauce’s umami.
Flour: Helps thicken the sauce to that perfect creamy consistency.
White wine: Deglazes the pan, lifting those tasty browned bits and adding acidity for balance.
Chicken broth: Builds body in the sauce without overpowering the senses.
Heavy cream: The star of the sauce that makes it rich and silky smooth.
Parmesan cheese: Freshly grated for a sharp, nutty punch that melts beautifully into the sauce.
Parsley or chives: Fresh herbs to bring brightness and a pop of color to the final dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chicken with Creamy Mushroom Sauce Recipe is how easy it is to personalize. I’ve experimented with a few tweaks over time, and you should too—trust me, it’s fun!

Variation: Sometimes I add a handful of fresh baby spinach at the end of cooking—the heat wilts it gently and adds a healthy pop of color without changing the flavor much.
Herbs: Rosemary or thyme works beautifully if you want to add an earthy, aromatic note—just toss a sprig in the sauce while it simmers.
Dijon kick: Stirring in a teaspoon of Dijon mustard really wakes up the sauce with subtle tanginess, especially if you like a little bite.
Brighten it up: A squeeze of fresh lemon juice right before serving can add a lovely brightness balancing the richness.

Step-by-Step: How I Make Chicken with Creamy Mushroom Sauce Recipe

Step 1: Season and Sear Your Chicken

First, pat your chicken breasts dry and season generously with salt and pepper on both sides. This helps develop flavor and aids in browning. Heat a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. When the fat is hot but not smoking, add your chicken and sear without moving it for about 4-5 minutes. Flip carefully and cook the other side until golden brown and cooked through (internal temp of 165°F). Remove the chicken to a plate and keep warm.

Step 2: Deglaze with White Wine

Pour the white wine into the same hot skillet to deglaze. Use a wooden spoon to scrape up all the browned bits stuck to the pan—that’s pure flavor gold. Let it cook down for about 30 seconds until mostly evaporated so the alcohol cooks off but the essence remains.

Step 3: Sauté Mushrooms and Garlic

Add the remaining tablespoon of butter, then toss in your sliced mushrooms. Sauté over medium heat until they soften and their moisture cooks off, roughly 5 minutes. Stir in minced garlic and cook just until fragrant—about 30 seconds—being careful not to burn the garlic.

Step 4: Make the Cream Sauce

Sprinkle the flour over the mushrooms and stir for 1 minute. This cooks off the raw flour taste and helps thicken the sauce later. Lower heat to medium-low and gradually pour in the chicken broth and heavy cream, stirring constantly to avoid lumps. Bring the sauce to a gentle boil.

Next, add the Parmesan cheese in batches, stirring until melted and smooth each time. Taste the sauce and add salt and pepper as needed. Let the sauce simmer gently for 2-3 minutes until it thickens to your liking.

Step 5: Finish and Serve

Return the chicken and any juices from the plate back to the skillet. Let everything simmer together for about 2 minutes so the chicken warms through and soaks up some of that delicious sauce. Before serving, sprinkle fresh parsley or chives over the top for a fresh and colorful finish.

Top Tip

Over the years, I’ve found a few little tricks that really elevate this Chicken with Creamy Mushroom Sauce Recipe—these helped me avoid flops and turn it into a foolproof favorite. Hopefully, they’ll help you too!

Dry the chicken well: Moisture is the enemy of a good sear—patting your chicken dry gets you that gorgeous golden crust.
Don’t rush the deglaze: Scraping up those fond bits with wine adds so much depth and keeps the sauce from tasting one-dimensional.
Use freshly grated Parmesan: Pre-grated cheese won’t melt as smoothly or flavor the sauce as richly.
Simmer gently: High heat can split the cream sauce—keeping it at a gentle simmer ensures it stays silky and stable.

How to Serve Chicken with Creamy Mushroom Sauce Recipe

Creamy Mushroom Chicken - Serving Suggestion

Garnishes

I almost always finish this dish with a sprinkle of freshly chopped parsley or chives—it adds a bright contrast to the creamy sauce. Sometimes, if I want things a little bolder, I toss on a few crispy shallots or even a grating of lemon zest for that extra zing.

Side Dishes

My go-to sides are mashed potatoes or buttery egg noodles because they soak up that amazing mushroom sauce like a dream. For something lighter, a crisp green salad or steamed broccoli rounds out the meal nicely.

Creative Ways to Present

For special dinners, I like to plate the chicken on a shallow pool of sauce, then nestle sautéed mushrooms artistically on top and garnish with microgreens and edible flowers. It makes a humble dish feel restaurant-worthy in seconds!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, ideally separated from any sides. The creamy sauce keeps well for 3-4 days. When you’re ready, it’s easy to reheat gently on the stove or in the microwave.

Freezing

This dish freezes okay, but cream sauces can sometimes separate. If freezing, place chicken and sauce in a freezer-safe container, then thaw slowly overnight in the fridge before reheating—a quick stir during warming helps bring back the silky texture.

Reheating

Reheat on low heat over the stove, stirring frequently. You can add a splash of milk or broth if the sauce seems too thick. Avoid high heat to prevent curdling and keep everything smooth and creamy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will give you a juicier texture and stand up well to the cream sauce. Just adjust cooking time since thighs take a bit longer to cook through.

What if I don’t want to use white wine?

You can skip the wine and just use extra chicken broth or a splash of white grape juice for a touch of sweetness. The wine deglazing adds some complexity, but the sauce will still taste delicious without it.

Can I make the sauce dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk or a non-dairy creamer and use a dairy-free cheese alternative or nutritional yeast instead of Parmesan. Just note the flavor will be a bit different, but still creamy and tasty.

How do I get the sauce to thicken properly?

Make sure to cook the flour for at least a minute to eliminate the raw taste, and simmer the sauce long enough for it to reduce slightly. If it’s not thickening enough, a small slurry of flour and cold water added gradually can help.

Final Thoughts

This Chicken with Creamy Mushroom Sauce Recipe has become one of my absolute favorites because it hits all the right notes: fast, flavorful, and flexible. It’s the kind of dish you can pull out when you want to treat yourself without fussing over complicated steps. I hope it becomes a go-to in your kitchen too—because nothing beats the comfort of rich mushroom sauce wrapped around tender chicken. Give it a try and let me know how it turns out!