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!
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.
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.
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.
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!
More delicious chicken breast recipes to try:
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 1/4cup dry white wine
- 80ml1/4cup 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
- White onion can be used instead of 2 shallots
- Rosemary could be substituted with thyme or tarragon.
- White wine could be substituted with a combination of apple of white grape juice +1 tbsp of apple cider vinegar.
The sauce was so good. Over white rice my husband love it.
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.
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/.
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!
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!
I have made this recipe twice and it is delicious!!!
I am so glad to hear the recipe is a success, Sherry!
Made this for dinner tonight. So yummy!! You’re the best!
Amazing, Amelia!! Thanks so much!!
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!
I am thrilled you loved it, Laura! Thank you so much for a great review!
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.
Fantastic, Mayra! So happy to hear that!
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.
Fresh herbs from the garden make everything tastier, don’t they, Sara! So glad this has become a family favourite!
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?
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.
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!
I am thrilled to hear that, Randi!! Thank you for such a lovely review.
Thank you for this receipe. I made it today, it was delicious.
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.
I am thrilled you loved it, Derek! I always suggest to salt to taste, so it’s definitely your call! 🙂
My husband said it’s the best dish he has had. Even better than our very good Italian restaurant.
Best praise ever, isn’t it, Karen?!! 🙂
Great recipe!! Definitely putting it in the lineup
Amazing! Thank you for your review!
‘Restaurant Quality’. I added corn starch to help thicken the sauce. Where can I find more of your delicious recipes? Please & Thank you 😊
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! 🙂
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!!!
just made it smells sooooo good. can’t wait to eat.serving mashed potatoes and fresh green beans.
Enjoy, Julie!
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.
Amazing! Thank you for sharing this with me, Deb!
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!
So glad you loved it, Nikki!
Going to try this recipe, and I think I’ll serve it over a bed of egg noodles!
Hi, I made it yesterday, it´s very good, and that that I had to switch a few ingredients, but still very good.
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!!! 😘
What a wonderful review! Thrilled that you loved it, Mackie!
Great flavor, nice and easy. Family loved it. I did add lots more broth to the recipe as we love sauce.
I am so pleased to hear it, Mary! The sauce is definitely the best part, so I am right with you!
I think I’m just fairly new to cooking but I’m confused about the shallots do I use red or green?
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. 🙂
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.
That’s so great! Thank you for sharing, Sarah!
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!
I am so glad that you love it enough to make it over and over again, Sarah!
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!
What a lovely, lovely review, Mary! Thank you for your kind words. I am so pleased both you and your husband enjoyed the recipe.
I’m on the keto lifestyle and this recipe is perfect! The sauce is to die for and goes really well with cauliflower rice!
I am so glad to hear it, Sharon!
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 😀
My family and I loved the creamy sauce, very flavorful! I will make this again soon.
That sauce is so creamy and loaded with flavor!!
So creamy and delicious! The depth of flavor on this chicken dish is amazing! I love the mushroom sauce!
I am so happy to hear it, Betsy! Thanks for such a great review!