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Home » Recipes » Dinner » Chicken » Chicken with Garlic Mushroom Sauce (VIDEO)

October 4, 2019

Chicken with Garlic Mushroom Sauce (VIDEO)

Published October 4, 2019 | Julia Frey (Vikalinka)

Jump to Recipe

Tender and juicy chicken breasts smothered in garlic mushroom sauce is comfort food that could be in front of you in just 30 minutes! Using simple ingredients and cooking techniques you you can easily impress your loved one with this restaurant quality dinner!

If you love creamy chicken dinners, take a look at out French Chicken Casserole a la Normande. Readers’ favourite! 

Chicken breasts in garlic mushroom sauce, sprinkled with parsley

It’s not a secret that I am the biggest mushroom fan, and I personally believe they pair so well with chicken, especially when a luscious cream sauce is involved. 

Skinless, boneless chicken breasts are so easy to work with. They are readily available and require almost no prep. They also cook in record time, which means dinner could be made in a flash!

No wonder they are favourite with my family members.

Chicken breasts in garlic mushroom sauce, sprinkled with parsley

What goes into Chicken with Mushroom Sauce?

The ingredients for this dish are quite simple but work like magic when put together with a bit of loving care. 

I like to use skinless, boneless chicken breasts as they are easy to use and are slightly less calorific than chicken thighs.  

For the sauce you will need button mushrooms. But if you are after a bit more interesting flavours and textures, use a mix of wild mushrooms. Check my Mushrooms Stroganoff recipe, where I write extensively about different types of mushrooms. 

I also use fresh rosemary to complement earthy mushroom flavour, shallots, garlic, dry white wine, heavy cream and tiny bit of wholegrain mustard. 

You can also use thyme, parsley, tarragon, or any other herb blend of your choice. 

Creamy with garlic mushroom sauce on a plate

How do I make mushroom sauce for chicken? 

As you can imagine the mushroom sauce is the star of the show here. It truly makes the dish and the good news is that the sauce is very easy and quick to make. 

Mushrooms themselves bring lots of flavour to the table and once paired with fragrant and woodsy rosemary, they indeed shine. 

We start the sauce by browning the mushrooms, which intensifies their flavour, then adding shallots and a fair amount of minced garlic. Once the mushrooms are golden, and the shallots and garlic are soft, I like to hit the pan with a bit of dry white wine.

Mushrooms and onions in white pan

What does wine do when added to sauces?

Hitting a hot pan with a bit of alcohol after browning meat and vegetables is called deglazing.  A very useful technique that accomplishes two things.

Browning is usually done at high temperature and if left on for too long, can causing burning and consequently turning food bitter. Deglazing of a pan prevents burning, as added liquid lowers the temperature immediately.

It also infuses the sauce with more flavour as burnt to the bottom bits are released into the sauce. The wine itself enhances and balances the sauce. 

I finish the sauce with a bit of chicken stock, a good amount of cream and a tablespoon of mustard. 

What can I serve with Chicken with Mushroom Sauce?

A number of side dishes works exceptionally well here. I would recommend to choose something rather plain like rice or potatoes as the sauce itself is rich enough and needs to be balanced out by the side dish. 

If you think of another side dish that you love with this creamy chicken, please share in comments! 

Chicken breasts in mushroom sauce

More delicious chicken breast recipes to try:

  • Chicken Stroganoff
  • Chicken Provencal 
  • Shoyu Chicken 
  • Easy Chicken and Chickpea Paprikash
Chicken breasts in mushroom sauce

Chicken with Garlic Mushroom Sauce

Tender and juicy chicken breasts smothered in garlic mushroom sauce is comfort food that could be in front of you in just 30 minutes!
4.97 from 32 votes
Print Pin Rate
Course: Main Course
Cuisine: European
Keyword: chicken with mushroom sauce, chicken and mushrooms
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 360kcal
Author: Julia Frey of Vikalinka

Ingredients

  • 1 tbsp olive oil
  • 4 skinless, boneless chicken breasts
  • salt and pepper
  • 250g/80z button mushrooms, halved or sliced
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 2 sprigs rosemary or 1 tsp dried rosemary
  • 1 tbsp flour
  • 80ml ¼cup dry white wine
  • 80ml¼cup chicken stock
  • 375ml/1.5 cups double/heavy cream
  • 1 tsbp wholegrain mustard or dijon mustard

Instructions

  • Slice chicken breasts lengthwise, salt and pepper and brown on both sides in olive oil on medium heat until golden. Remove to a plate. (At this point chicken will not be cooked all the way through.)
  • To the same pan add the mushrooms together with chopped rosemary, salt and pepper and brown the mushrooms over medium heat for 2-3 minutes, add the chopped shallots and minced garlic and cook for 1-2 minutes longer. Add a heaped tablespoon of flour and stir to combine. Then add the white wine and scrape the bottom of the pan with a spatula to release the brown bits into the liquid. Pour in chicken stock, double/heavy cream, add 1 tbsp of mustard and stir to combine.
  • Then add the chicken breasts together with the juices they released back to the pan, and bring the sauce to a boil, then lower the heat to low and let it simmer for 10 minutes. Taste the sauce and add more salt and pepper if necessary.

Video

Notes

  1. White onion can be used instead of 2 shallots
  2. Rosemary could be substituted with thyme or tarragon. 
  3. White wine could be substituted with a combination of apple of white grape juice +1 tbsp of apple cider vinegar. 

Nutrition

Calories: 360kcal | Carbohydrates: 7g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 134mg | Sodium: 524mg | Potassium: 515mg | Fiber: 1g | Sugar: 2g | Vitamin A: 941IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

 

« Saucy Sausage Casserole
Creamy Orzo Pasta with Roasted Butternut Squash »
409344 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Brooke says

    at

    5 stars
    Incredible!! My picky 12yr old actually ASKS for this one!! I actually add linguine noodles under it and serve with yummy fresh bread loaf! 😍

    Reply
    • Julia Frey (Vikalinka) says

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      Thanks so much, Brooke!

      Reply
      • Michelle says

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        5 stars
        My entire family loves this. I used 3-4 tablespoons of the mustard. Also we tried it on egg told noodles and peas. It worked out well,like a chicken stroganoff.

        Reply
        • Julia Frey (Vikalinka) says

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          Wonderful, Michelle! So glad it was a success!

          Reply
  2. Karman Foods says

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    5 stars
    This Chicken with Garlic Mushroom Sauce is so delicious! I tried adding Kikkoman Ponzu Citrus Seasoned Dressing & Sauce for a yummier twist of taste. Yummy! The whole fam loved it.

    Reply
  3. Dannielle says

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    5 stars
    I made this last night for dinner for my family. It was so delicious!! Everyone, including my kids, kept saying how good it was. I will definitely be making this again.

    Reply
    • Julia Frey (Vikalinka) says

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      So great to hear it, Dannielle!

      Reply
  4. Karen says

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    5 stars
    Loved this. Super easy. I added a can of small peas for additional color and vegetable. My boyfriend loved it and had 2 helpings. Definitely adding to my dinner rotation.

    Reply
    • Julia Frey (Vikalinka) says

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      So happy you and your boyfriend enjoyed it, Karen! Peas sound like a great addition.

      Reply
  5. Melissa says

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    I don’t have cream. Can I use milk? Maybe just less and the thicken at the end?

    Reply
    • Julia Frey (Vikalinka) says

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      Hi Melissa, I wouldn’t recommend using milk here. The sauce will not have the same richness or flavour.

      Reply
  6. Jo Wilkinson says

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    5 stars
    I haven’t chosen to write many of the recipes I’ve tried but this one has entered our monthly family rotation. I used some fresh thyme and was able to modify so that I could make some with heavy cream for the rest of the family and ripple for me because I’m dairy intolerant. The seasonings and shallots and garlic and the sauce are just wonderful. I cut up the rest of the shallots and browned them with my green beans and served it all over rice.

    Reply
    • Julia Frey (Vikalinka) says

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      Thank you for sharing your review with us, Jo! My son is dairy intolerant and I often make creamy sauce using soya cream. In the UK they sell single soya cream made by Alpro. Herbs and garlic mask the soya taste so well! This way we can all eat the same dish.

      Reply
  7. Olivia Romeo says

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    What type of flour should I use if I’m gluten free?

    Reply
    • Julia Frey (Vikalinka) says

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      I am guessing gluten-free flour will work here. You can also skip the flour and thicken the sauce with cornstarch right at the end.

      Reply
      • Olivia says

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        Thank you so much! Can’t wait to try it.

        Reply
  8. Nicole Shook says

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    5 stars
    This was such an easy and delicious recipe! Definitely going to make this again!

    Reply
    • Julia Frey (Vikalinka) says

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      Thank you for such a great review, Nicole!

      Reply
  9. Debbie says

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    5 stars
    This was delicious! Very easy to make. I served it with salad and mashed potatoes. Raspberry bread pudding for dessert:).

    Reply
    • Julia Frey (Vikalinka) says

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      Sounds like a delicious dinner, Debbie. Thank you for your lovely comment!

      Reply
  10. Erica says

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    Where do I buy the fabulous pan you’ve cooked this recipe in? What is the brand?

    Reply
    • Julia Frey (Vikalinka) says

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      It’s made by Sainsbury’s.

      Reply
  11. Diana says

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    I switched out the heavy cream for light coconut milk to make it dairy free and added a little more mustard. It was so good! Thanks for a great recipe 🙂

    Reply
    • Julia Frey (Vikalinka) says

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      I am happy to hear the recipe works with coconut milk as well, Diana! 🙂

      Reply
  12. Roula says

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    Hi there, what can I substitute cream with?

    Reply
    • Julia Frey (Vikalinka) says

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      I’ve successfully used Soya single cream by Alpro as a substitute to cream.

      Reply
  13. Ofelia thompson says

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    The sauce was so good. Over white rice my husband love it.

    Reply
  14. Ouida says

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    5 stars
    This recipe was amazing. I’m a so-so cook, but this tasted like something a pro would cook. Do you think it would work to make the sauce only and freeze for a later date? I’m funny about freezing but would love to have this on hand.

    Reply
    • Julia Frey (Vikalinka) says

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      Thrilled you loved it. If you want to make just the sauce I would recommend using this recipe https://vikalinka.com/creamy-cognac-mushroom-steak-sauce/.

      Reply
    • Audrey says

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      Can this recipe be cooked in the slow cooker?

      Reply
      • Julia Frey (Vikalinka) says

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        I have not tested this recipe in slow cooker, so can’t advise.

        Reply
  15. Raffaella says

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    5 stars
    My 20 year old son loved it. He had a second plate. Easy and quick to make, simple ingredients yet super for quests, wonderfully decadent. Perfect recipe!

    Reply
  16. Julie says

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    4 stars
    Fantastic recipe. I had to substitute Alfredo sauce instead of cream and vodka instead of wine…why not????Turned out wonderfully. The rosemary is such a great addition. Served with mushroom pilaf. Family favorite. Third time making it!

    Reply
  17. Sherry says

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    5 stars
    I have made this recipe twice and it is delicious!!!

    Reply
    • Julia Frey (Vikalinka) says

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      I am so glad to hear the recipe is a success, Sherry!

      Reply
  18. Amelia says

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    Made this for dinner tonight. So yummy!! You’re the best!

    Reply
    • Julia Frey (Vikalinka) says

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      Amazing, Amelia!! Thanks so much!!

      Reply
  19. Laura says

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    5 stars
    One of the best recipes I’ve made in a long time! Delicious with cauliflower rice and a green vegetable! Thank you so much for this easy to follow recipe that tasted like it was from a restaurant!

    Reply
    • Julia Frey (Vikalinka) says

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      I am thrilled you loved it, Laura! Thank you so much for a great review!

      Reply
  20. Mayra says

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    5 stars
    Oh my god! This recipe was so easy and super tasty! I’m not much of a cook, so I’m always afraid of cooking chicken or any other red meat for fear I might undercook it. But the chicken was just perfect. My kids loved it and asked me to make it again. I sure will be making it quite often. Thanks for sharing your recipe.

    Reply
    • Julia Frey (Vikalinka) says

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      Fantastic, Mayra! So happy to hear that!

      Reply
  21. Sara says

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    5 stars
    My family LOVES this recipe. I use a generous handful of freshly chopped oregano and thyme from the garden, extra mushrooms for the hubby, and we serve ours with broken spaghetti noodles (or angel hair) so I double the sauce. We make it all the time, it’s a family favorite that never fails.

    Reply
    • Julia Frey (Vikalinka) says

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      Fresh herbs from the garden make everything tastier, don’t they, Sara! So glad this has become a family favourite!

      Reply
    • meghan says

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      I want to double the sauce so I need 3 cups of heavy cream?? I feel like that’s so much, when you doubled it did it taste just as good?

      Reply
      • Julia Frey (Vikalinka) says

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        I personally wouldn’t double the sauce. I feel that it’s rich enough and you don’t need more of it, otherwise it’s too much. Everything in moderation is my motto but if you want to double it, go for it and just double the ingredients.

        Reply
  22. Randi says

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    5 stars
    Ok this was good! I was licking the sauce off my plate and ate leftovers for lunch the next day! The taste reminds me of my favorite dish at The Cheesecake Factory, and now the can’t wait to make it again! So easy and tasted perfect!

    Reply
    • Julia Frey (Vikalinka) says

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      I am thrilled to hear that, Randi!! Thank you for such a lovely review.

      Reply
  23. Sharma says

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    5 stars
    Thank you for this receipe. I made it today, it was delicious.

    Reply
  24. Derek Cridland says

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    I am not a very proficient cook, but made this recipe yesterday and found it as easy as a walk in the park. The only thing that I will change the next time that I make it will be to omit the 2nd application of salt. As for the sauce, I was so impressed that it deserves to be a recipe for itself – and so it now is for me.

    Reply
    • Julia Frey (Vikalinka) says

      at

      I am thrilled you loved it, Derek! I always suggest to salt to taste, so it’s definitely your call! 🙂

      Reply
  25. Karen says

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    5 stars
    My husband said it’s the best dish he has had. Even better than our very good Italian restaurant.

    Reply
    • Julia Frey (Vikalinka) says

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      Best praise ever, isn’t it, Karen?!! 🙂

      Reply
  26. LD says

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    5 stars
    Great recipe!! Definitely putting it in the lineup

    Reply
    • Julia Frey (Vikalinka) says

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      Amazing! Thank you for your review!

      Reply
  27. Diana says

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    5 stars
    ‘Restaurant Quality’. I added corn starch to help thicken the sauce. Where can I find more of your delicious recipes? Please & Thank you 😊

    Reply
    • Julia Frey (Vikalinka) says

      at

      So glad you loved it, Diana!! There are over 500 recipes on my website, so just enter an ingredient you are planning to use in the search bar at the top of the page and you will get many delicious results! 🙂

      Reply
      • MaryAnn Coy says

        at

        5 stars
        Absolutely excellent recipe, have you ever tried cooking mushrooms with Sherry and Thyme? In a mushroom cookbook I have, the author states, “the combination, makes the mushrooms dance. I cannot have milk so must use almond milk, or unsweetened lite coconut milk. It means thickening the sauce a little more and I must omit salt, so have to increase the herbs to add more flavor. I did use Baby Bella mushrooms and shiitakes as well. I expect Portobello or Porcinis would be interesting too. We rarely see wild or exotic mushrooms in Boston. Strange, since it’s such a cosmopolitan, foodie, and multi ethnic city! I love mushrooms and would dearly love to try more varieties of the family. Thanks for this great recipe! 😫❤️🙃❤️😷🥰

        Reply
        • Julia Frey (Vikalinka) says

          at

          So pleased you loved this recipe, MaryAnn. Sherry and thyme is definitely a winning combination for cooking mushrooms.

          Reply
  28. alreem says

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    I don’t usually love recipes that come up on google. I was PLEASANTLY surprised!!
    I added thyme , rosemary and oregano to the chicken marinade along with olive oil and salt and pepper and a pinch of garlic powder and let it sit for half a day.

    This recipe is perfect but needs these herbs to lift it. I also used 3 tbsp butter and 3 tbsp garlic oil as my base. (Trust me)
    Don’t skip out the dijon mustard whatever you do!!!

    Reply
  29. julie says

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    just made it smells sooooo good. can’t wait to eat.serving mashed potatoes and fresh green beans.

    Reply
    • Julia Frey (Vikalinka) says

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      Enjoy, Julie!

      Reply
      • Deb B says

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        5 stars
        Made it tonight and everyone thoroughly enjoyed it. They were looking for seconds.
        Easy and quick recipe to make.
        Thankyou for posting. Will definitely be making it again.

        Reply
        • Julia Frey (Vikalinka) says

          at

          Amazing! Thank you for sharing this with me, Deb!

          Reply
  30. Nikki says

    at

    5 stars
    So delicious! Everyone who said “they could just drink the sauce” thank you– because of that I was intrigued and now I am hooked! This is 100000% accurate. Such a tastey and easy dish! Absolutely love it. Thanks!

    Reply
    • Julia Frey says

      at

      So glad you loved it, Nikki!

      Reply
  31. Karen says

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    Going to try this recipe, and I think I’ll serve it over a bed of egg noodles!

    Reply
  32. Natalia Georgia Bär Blakstad says

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    5 stars
    Hi, I made it yesterday, it´s very good, and that that I had to switch a few ingredients, but still very good.

    Reply
  33. Mackie Allen says

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    5 stars
    This recipe is WONDERFUL! But I did make more sauce, because I could just drink it! Thank you, Thank you, Thank you for posting this recipe!!! 😘

    Reply
    • vikalinka says

      at

      What a wonderful review! Thrilled that you loved it, Mackie!

      Reply
  34. Mary Leggett says

    at

    5 stars
    Great flavor, nice and easy. Family loved it. I did add lots more broth to the recipe as we love sauce.

    Reply
    • vikalinka says

      at

      I am so pleased to hear it, Mary! The sauce is definitely the best part, so I am right with you!

      Reply
  35. Terry Clark says

    at

    I think I’m just fairly new to cooking but I’m confused about the shallots do I use red or green?

    Reply
    • vikalinka says

      at

      Hi Terry, shallots look like little onions, they are white with a little pink hue around the exterior, so definitely not green. You can also use a regular white onion. 🙂

      Reply
  36. Sarah Barnard says

    at

    5 stars
    Made this last night and we loved it! I served it over basmati rice with a side of broccoli. Lucky enough I didn’t eat the sauce before serving. Love how easy it is and had most ingredients in my cupboard.

    Reply
    • vikalinka says

      at

      That’s so great! Thank you for sharing, Sarah!

      Reply
      • Sarah Barnard says

        at

        Made this again tonight! Just me and my 2 year old as husband is traveling. Great comfort food and still in love with this recipe!

        Reply
        • vikalinka says

          at

          I am so glad that you love it enough to make it over and over again, Sarah!

          Reply
  37. Mary Olwen says

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    5 stars
    Made this, last night, increasing sauce ingredients a bit as I wanted leftovers. I did not have the 1/4 C Chicken stock so I compensated through addl wine and cream. I used half and half because that’s what I had. Both my husband and I were blown away by its yumminess! I put over whole wheat orzo and served with asparagus. Love the idea of the cauliflower rice, also. Thank you for this delicious dish! Impressed with your recipes!

    Reply
    • vikalinka says

      at

      What a lovely, lovely review, Mary! Thank you for your kind words. I am so pleased both you and your husband enjoyed the recipe.

      Reply
  38. Sharon Montag says

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    5 stars
    I’m on the keto lifestyle and this recipe is perfect! The sauce is to die for and goes really well with cauliflower rice!

    Reply
    • vikalinka says

      at

      I am so glad to hear it, Sharon!

      Reply
  39. Sara says

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    5 stars
    Oh my goodness, that sauce sounds amazing. I’m making this tonight- let’s just hope I don’t eat all the sauce before I serve it 😀

    Reply
  40. Melissa says

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    5 stars
    My family and I loved the creamy sauce, very flavorful! I will make this again soon.

    Reply
  41. Tanya Schroeder says

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    5 stars
    That sauce is so creamy and loaded with flavor!!

    Reply
  42. Betsy says

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    5 stars
    So creamy and delicious! The depth of flavor on this chicken dish is amazing! I love the mushroom sauce!

    Reply
    • vikalinka says

      at

      I am so happy to hear it, Betsy! Thanks for such a great review!

      Reply

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Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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