This creamy, comforting dish is one of my absolute go-tos when I want a rich yet easy dinner on the table. The way tender chicken mingles with mushrooms and a luscious sauce makes this Creamy Chicken Mushroom Sauce Recipe truly unforgettable.
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Why You'll Love This Recipe
I still remember the first time I made this recipe for my family. It felt fancy but was actually so straightforward! The balance of flavors and textures keeps me coming back, and I’m confident you’ll adore it too.
- Satisfying Flavor Harmony: The savory mushrooms and subtle heat from hot sauce create layers of taste you can’t get enough of.
- Simple Ingredients: You only need a handful of staples—no complicated shopping lists here.
- Versatile Serving Options: It’s perfect over noodles, rice, biscuits, or even puff pastry.
- Make-Ahead Friendly: You can prep it ahead and gently reheat with great results.
Ingredients & Why They Work
All the ingredients here come together to build that signature creamy texture and robust flavor. I’ve shared some of my go-to tips below to help you pick the freshest items and elevate the dish effortlessly.
- Chicken Breast: Boneless and skinless works best for quick cooking and tenderness.
- Olive Oil: Provides that initial sear and depth of flavor without overpowering.
- Baby Bella Mushrooms: I love their meaty texture, but button mushrooms make a fine substitute.
- Dry White Wine: Adds brightness and a subtle acidity — Pinot Grigio is my favorite.
- Butter: Key for richness and helping develop the roux for the sauce.
- Yellow Onion: A sweet, savory base flavor that softens perfectly when sautéed.
- Garlic: Because garlic and mushrooms were made to be friends.
- Flour: Helps thicken the sauce to that just-right creamy consistency.
- Half and Half: Creamy but lighter than heavy cream — the perfect balance.
- Chicken Broth: Adds savory depth without heaviness.
- Worcestershire Sauce: A little umami magic to bring everything together.
- Hot Sauce: I use Frank’s for just a hint of warmth.
- Chicken Bouillon Cube: Boosts the overall savoriness in a simple way.
- Peas: Frozen peas add pops of sweetness and color.
- Pimentos: I love the classic touch they bring, but diced bell peppers work well too.
- Seasonings: Basil, parsley, thyme, onion powder, mustard powder, sage, paprika, and pepper all meld to perfectly season the sauce.
Make It Your Way
I like to tweak this dish depending on what’s in my fridge or what mood I’m in. Honestly, that’s part of the charm — you can make it feel totally yours with just a few simple swaps.
- Variation: If you want a lighter version, swap half and half for whole milk and reduce butter slightly — still rich but with fewer calories.
- Vegetarian Switch: Try sautéed tofu or tempeh instead of chicken and vegetable broth instead of chicken bouillon.
- Spice Boost: Add a pinch of cayenne or smoked paprika if you crave a little smoky heat.
- Rich and Creamy Twist: Use heavy cream instead of half and half, but temper it gently to avoid breaking the sauce.
Step-by-Step: How I Make Creamy Chicken Mushroom Sauce Recipe
Step 1: Sear the Chicken to Lock in Juices
Start by patting your chicken breasts dry—this is key to getting a nice golden crust. Season each side with salt and pepper. Heat olive oil in a large pot over medium-high heat and cook the chicken about 3 minutes on each side. Don’t worry if the inside is still pink; it will finish cooking in the sauce. Let it rest for 10 minutes before chopping it into bite-sized pieces—resting helps the juices redistribute so your chicken stays tender.
Step 2: Build Your Flavor Base
Pour in the white wine and use a spatula to scrape up all those good browned bits stuck to the pot—that’s flavor gold! Toss in your mushrooms, onions, and garlic, cooking for around 5-6 minutes until everything softens and smells amazing. This step really sets the stage for your creamy sauce.
Step 3: Make the Roux and Pour the Creamy Sauce
Drop in the butter and let it melt, then sprinkle the flour over the mixture. Stir continuously for 2 minutes to cook out the raw flour taste and help thicken the sauce later. Reduce heat to medium-low and slowly add your half and half mixture in small splashes, stirring constantly to avoid lumps. Add the chicken bouillon cube. When everything is combined, crank the heat back to medium-high and bring it to a gentle boil before lowering it to a simmer.
Step 4: Finish With Chicken, Veggies, and Seasonings
Add the chopped chicken back into your velvety sauce and let it simmer uncovered for 10 minutes—this finishes cooking the chicken and lets flavors meld beautifully. Stir in the peas and drained pimentos and simmer another 5-10 minutes until you reach your desired thickness. Patience here gives you that perfectly creamy, cozy finish.
Top Tip
After making this recipe a bunch of times, I've learned a few tricks to keep the sauce silky and the chicken perfectly tender every time. These tips saved me from some early kitchen mishaps and will help you nail it on your first try!
- Dry Chicken Before Searing: I always pat the chicken dry with paper towels — it helps the sear form a crust rather than steam.
- Slowly Add Liquid: When pouring in the half and half mixture, add it gradually while stirring to prevent lumps in your sauce.
- Don’t Skip Resting: Letting the chicken sit after searing keeps it juicy and stops it from drying out once simmered in the sauce.
- Use a Silicone Spatula: It’s perfect for scraping up the fond (brown bits) without scratching your pot.
How to Serve Creamy Chicken Mushroom Sauce Recipe
Garnishes
I usually sprinkle fresh chopped parsley over the top for a pop of color and freshness. Sometimes I add a little extra cracked black pepper or a drizzle of extra virgin olive oil just before serving to elevate it even more.
Side Dishes
This sauce is dreamy over buttered egg noodles—that’s my personal favorite. But it’s also fantastic served with steamed rice, creamy mashed potatoes, or warm, flaky buttermilk biscuits to soak every last drop of sauce.
Creative Ways to Present
For special dinners, I like plating the chicken and mushroom sauce over a bed of puff pastry or inside a flaky pastry shell to make an elegant Chicken a la King-style tart. It always impresses guests and adds a lovely crunch to contrast the creamy sauce.
Make Ahead and Storage
Storing Leftovers
I transfer leftovers to an airtight container and keep them refrigerated for up to 3 days. It keeps well but tends to thicken quite a bit in the fridge, so you might want to add a splash of broth or milk when reheating.
Freezing
This Creamy Chicken Mushroom Sauce Recipe freezes surprisingly well in portions. I recommend freezing it without adding peas if possible, as they can get a bit mushy. Freeze in airtight containers or heavy-duty freezer bags for up to 3 months.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent the sauce from separating. Adding a little broth or half and half while warming helps restore that silky texture.
Frequently Asked Questions:
Absolutely! If you’re short on time, adding about 4 cups of shredded rotisserie chicken in the sauce at step 4 works great. Just keep in mind the flavor won’t be quite as fresh and vibrant as cooking from raw chicken.
I love using Pinot Grigio or Chardonnay because they bring a bright, crisp flavor that cuts through the richness. If you prefer something traditional, dry sherry is a classic choice. No wine? Chicken broth works just fine, too, for a non-alcoholic option.
Yes! You can make the sauce and chicken ahead separately or combined. Just reheat gently before serving to keep the sauce smooth. Adding fresh peas right before serving is best if you want them to stay bright and tender.
This dish is incredibly versatile—try it over buttered egg noodles, fluffy rice, creamy mashed potatoes, or with a side of warm biscuits for the ultimate comfort meal.
Final Thoughts
If you’re craving a dish that feels like a big, warm hug after a long day, this Creamy Chicken Mushroom Sauce Recipe is exactly that. It’s a little bit fancy but totally doable on a weeknight, and those flavors—they just stick with you. Give it a try; I’m betting this will become a staple in your kitchen like it did in mine.
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Chicken a la King is a creamy, flavorful dish featuring tender chicken simmered in a rich sauce made with mushrooms, onions, peas, and pimentos, finished with a touch of white wine and seasonings. Perfectly served over egg noodles, rice, or biscuits for a comforting and satisfying meal.
Ingredients
Sauce
- 1 tablespoon olive oil
- 1 ¼ lbs boneless skinless chicken breast
- Salt and pepper, to taste
- ½ cup dry white wine
- 5 tablespoons butter
- 8 oz baby bella mushrooms
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ⅓ cup flour
- 3 cups half and half
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (e.g. Franks hot sauce)
- 1 chicken bouillon cube
- ¾ cup frozen peas
- 4 oz drained pimentos
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ⅛ teaspoon black pepper
- ⅛ teaspoon paprika
Instructions
- Prep Work: In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and all dried seasonings. Set this mixture aside. Also, measure out all remaining ingredients before starting the cooking process.
- Cook the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for 3 minutes on each side until a brown crust develops. Remove from heat; the chicken will be partially cooked. Let it rest for 10 minutes, then cut into bite-sized pieces. The chicken will finish cooking later in the sauce.
- Make the Sauce: Pour in the white wine and turn heat to medium. Use a silicone spatula to scrape and loosen browned bits from the pot. Add mushrooms, diced onion, and minced garlic, cooking for 5 to 6 minutes until softened.
- Add Butter and Flour: Stir in butter and then sprinkle in the flour, combining thoroughly. Cook for 2 minutes, stirring constantly to eliminate raw flour taste.
- Incorporate Liquid Mixture: Reduce heat to medium-low and gradually add the half and half mixture in small splashes, stirring continuously and scraping the pot bottom to deglaze. Add the chicken bouillon cube and stir until dissolved.
- Simmer Chicken: Increase heat to medium-high and bring the sauce to a boil, then lower to a simmer. Return chicken pieces to the pot and simmer uncovered for 10 minutes, allowing the chicken to finish cooking and absorb flavors.
- Add Vegetables: Stir in peas and pimentos, simmering uncovered for an additional 5 to 10 minutes. The sauce will thicken the longer it simmers—adjust to your preferred consistency.
- Serve: Remove from heat and serve hot over egg noodles, pasta, rice, biscuits, or pastry of your choice for a delicious meal.
Notes
- Wine: Pinot Grigio, Chardonnay, and Cabernet Blanc are great choices, but Sherry is traditional. If avoiding alcohol, use extra chicken broth.
- Chicken: You may substitute with 4 cups of leftover or rotisserie chicken added to the sauce in step 6 for convenience, though fresh chicken yields more flavor.
- Pimentos: Classic to the dish, but finely diced red or green bell peppers work well as alternatives.
- Serving Options: Excellent over buttered noodles, buttermilk biscuits, or cheddar bay biscuits.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Cream-based sauces may separate slightly when reheated but remain tasty.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
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