Creamy Chicken Mushroom Sauce Recipe

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.

Inside a green pot with a white inside, there is a thick creamy stew filled with small chunks of white meat, green peas, red bell pepper pieces, and sliced mushrooms, all in a smooth white sauce with flecks of herbs. A wooden spoon is stirring the stew from the right side, coated in the creamy mixture. In the blurred background, there are soft golden biscuits. The pot sits on a white marbled surface. 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 Creamy Chicken Mushroom Sauce Recipe
Top Tip
How to Serve Creamy Chicken Mushroom Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

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.

Flat lay of boneless skinless chicken breasts with smooth, pale pink flesh, fresh baby bella mushrooms with rich brown caps, a small yellow onion with bright golden skin, three whole garlic bulbs with white papery skins, a few sprigs of dried basil, parsley, thyme, and mustard powder arranged as fresh green and warm golden dried herbs, a small mound of fine white flour, three whole brown eggs with clean shells, a small pile of vibrant green peas, a small cluster of bright red drained pimentos, a few knobs of pale yellow butter, and two small white ceramic bowls—one filled with creamy half and half, the other holding clear pale chicken broth, plus a small white bowl with golden olive oil—all components placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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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

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

The image shows a white bowl filled with a thick, creamy stew that has a light beige color with small flecks of green herbs throughout. The stew contains pieces of light brown chicken, bright green peas, slices of dark brown mushrooms, and small pieces of red bell pepper scattered evenly. In the center of the bowl sits a golden-brown biscuit with a slightly crispy top, partially covered in the cream sauce. A silver spoon rests on the right side of the bowl, partly submerged in the stew. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

A white pot with blue handles filled with creamy white sauce that has small mushrooms visible under the sauce. On top of the sauce, there are scattered bright green peas and pieces of chopped red bell pepper, evenly spread. A black spoon rests inside the pot on one side. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use leftover or rotisserie chicken in this recipe?

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.

What kind of wine works best in this creamy chicken mushroom sauce recipe?

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.

Can I make this sauce ahead of time?

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.

What can I serve with this Creamy Chicken Mushroom Sauce Recipe?

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.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

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