Chicken Mushroom Cream Sauce Recipe

There’s something undeniably comforting about this Chicken Mushroom Cream Sauce Recipe, a dish that feels both rustic and elegant at the same time. 

I first tasted a version of it while traveling through France’s Burgundy region, known for its rich culinary traditions and love of creamy, wine-based sauces. 

In this part of France, mushrooms are often foraged from local forests, and their earthy flavor shines in classic dishes like this.

It’s a recipe that perfectly captures the French countryside’s warmth and sophistication, all in one pan. 

Ingredients

Here are the ingredients you will need to create this decadent and flavorful dish.

• 2 large boneless, skinless chicken breasts: Using large breasts allows you to slice them horizontally into thinner cutlets, which cook faster and more evenly.
• ½ teaspoon salt & fresh black pepper: For seasoning the chicken and the sauce.
• ¼ cup all-purpose flour: Dusting the chicken with flour creates a light, crispy crust and helps the sauce cling to it beautifully.
• 4 tablespoons unsalted butter, divided: Butter is essential for browning the chicken and sautéing the mushrooms, adding incredible flavor. I use it in two separate steps.
• 10 oz mushrooms, sliced: Button or cremini (Swiss brown) mushrooms work perfectly. Cremini mushrooms will give you a slightly deeper, earthier flavor.
• 2 garlic cloves, minced: Always use fresh garlic for the best flavor. Add it after the mushrooms have started to brown to prevent it from burning.
• ¼ cup dry white wine: This is a key flavor enhancer. It deglazes the pan, lifting all those delicious browned bits off the bottom. A Sauvignon Blanc or Pinot Grigio works well.
• ½ cup low-sodium chicken or vegetable stock: This adds depth and body to the sauce.
• 1 cup heavy cream: For the ultimate creamy texture, full-fat heavy cream is the best choice.
• ½ cup freshly grated parmesan cheese: Do not use pre-shredded! Grating your own from a block ensures it melts smoothly into the sauce.
• 2 tablespoons chives, finely sliced (for garnish): This adds a mild oniony flavor and a fresh pop of color. Parsley is a great substitute.

Note: serves 4

Variations

While this recipe is fantastic as is, you can easily tweak it to fit your preferences.

• Dairy-Free: To make this dairy-free, use a high-quality plant-based butter and substitute the heavy cream with full-fat coconut milk from a can. For the parmesan, a dairy-free alternative or a sprinkle of nutritional yeast will work.
• Alcohol-Free: If you prefer not to use wine, you can simply substitute it with an equal amount of extra chicken stock. You’ll still be able to deglaze the pan and build a flavorful sauce.
• Flavor Add-ins: For a touch of green, stir in a handful of fresh spinach at the end and let it wilt into the sauce. A bit of Dijon mustard or a squeeze of lemon juice can also be added to the sauce to brighten the flavors.

Cooking Time

• Prep Time: 5 minutes
• Cooking Time: 15 minutes
• Total Time: 20 minutes

Equipment You Need

• Large Skillet: A non-stick or cast-iron skillet is perfect for searing the chicken and building the sauce all in one pan.
• Cutting Board: A dedicated space for prepping your chicken and slicing the mushrooms.
• Chef’s Knife: A sharp knife makes slicing the chicken breasts horizontally much safer and easier.
• Tongs: Useful for flipping the chicken without piercing it, keeping the juices locked inside.
• Whisk: Helps to combine the sauce ingredients smoothly and prevent any lumps.

How to Make Chicken Mushroom Cream Sauce Recipe?

This impressive dish comes together in one pan with just a few simple steps. The process is quick, efficient, and yields a truly delicious result.

Prepare and Cook the Chicken

Start by cutting each chicken breast in half horizontally to create four thinner steaks. This technique helps the chicken cook quickly and evenly. Pat the chicken dry and season both sides with salt and pepper. Lightly dust each piece with flour, shaking off any excess. Melt 1 tablespoon of butter in the large skillet over medium-high heat. Add the chicken and cook for about 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside.

Sauté the Mushrooms and Aromatics

In the same skillet, melt the remaining 2 tablespoons of butter over high heat. Add the sliced mushrooms and cook for about 4 minutes, stirring occasionally, until they are beautifully golden brown on the edges. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. This process of browning the mushrooms develops a deep, savory flavor that is crucial for the sauce.

Deglaze and Build the Sauce

Pour the white wine into the hot pan. It will bubble and steam—this is exactly what you want. Use a wooden spoon or spatula to scrape all the browned bits from the bottom of the skillet. Let the wine simmer for about 30 seconds until it has mostly evaporated. Add the chicken stock and cook for another minute to reduce it slightly.

Make it Creamy and Finish

Lower the heat to medium and pour in the heavy cream. Let the sauce simmer gently for about 2 minutes, allowing it to reduce and thicken. Stir in the freshly grated parmesan cheese until it has melted completely and the sauce is smooth. Taste the sauce and add more salt and pepper if needed. Return the cooked chicken to the skillet, letting it warm through in the sauce for about 30 seconds.

🇫🇷 France: The Heart of Creamy Culinary Classics

Traveling through France, especially the Burgundy region, feels like stepping into a world where food is art and simplicity meets luxury. 

This area is world-famous for its creamy sauces, fine wines, and earthy mushrooms, all of which come together beautifully in the Chicken Mushroom Cream Sauce. 

The lush countryside and cool climate make it ideal for dairy and mushroom production, inspiring countless French dishes that celebrate local ingredients and time-honored cooking traditions. 

Additional Tips for Making this Recipe Better

Over the many times I’ve made this dish, I’ve discovered a few small adjustments that make a big difference.

• I always pound the chicken cutlets slightly after slicing them. This ensures they have a truly even thickness, so every bite is just as tender and juicy as the last.
• Don’t overcrowd the pan when cooking the mushrooms. If I have a lot of mushrooms, I cook them in two batches. This allows them to sear and turn golden brown rather than just steaming.
• For an extra layer of flavor, I sometimes add a thinly sliced shallot with the mushrooms. It adds a subtle sweetness that complements the garlic and cream.
• I’ve found that a mix of mushrooms, like cremini and shiitake, adds more complexity and texture to the sauce than using just one type.

How to Serve Chicken Mushroom Cream Sauce Recipe?

In France, this creamy chicken and mushroom dish is often served with buttery mashed potatoes or fresh tagliatelle pasta, allowing every bit of the luscious sauce to be savored.

Pair it with a glass of Burgundy white wine for an authentic touch, or enjoy it alongside a simple green salad with vinaigrette.

Whether served in a Parisian bistro or a cozy farmhouse, this meal embodies the heart of French comfort food simple, elegant, and unforgettable.

Nutritional Information

Here is a general overview of the nutritional facts per serving for this recipe.

• Calories: 571 kcal
• Protein: 42g
• Carbohydrates: 12g
• Fat: 39g

Make Ahead and Storage

This recipe is best enjoyed fresh, but leftovers are still delicious.

Storage

Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Keeping the chicken in the sauce helps prevent it from drying out.

Reheating

The best way to reheat this dish is gently in a skillet over low heat with a splash of milk or chicken broth to loosen the sauce. You can also use a microwave, but be careful not to overcook the chicken, which can make it tough.

Freezing

Freezing is not recommended for this recipe. Cream-based sauces have a tendency to separate when thawed, and the texture can become grainy. It’s best made and enjoyed fresh or within a few days.

Why You’ll Love This Recipe?

This chicken and mushroom cream sauce is a recipe you’ll want to make again and again for several reasons.

• Fast and Elegant: It delivers a gourmet-quality meal in just 20 minutes, making it perfect for impressing guests or for a special weeknight dinner without the stress.
• Incredible Flavor: The combination of seared chicken, earthy mushrooms, and a rich sauce made with wine, cream, and parmesan creates a deeply savory and satisfying flavor profile.
• One-Pan Wonder: Everything is cooked in a single skillet, which means flavor is built upon flavor, and cleanup is an absolute breeze.
• That Sauce is Everything: The creamy mushroom sauce is the star of the show. It’s luxurious, flavorful, and perfect for mopping up with crusty bread or spooning over potatoes.