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 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
- 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.
Jo Wilkinson says
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.
Julia Frey (Vikalinka) says
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.
Olivia Romeo says
What type of flour should I use if I’m gluten free?
Julia Frey (Vikalinka) says
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.
Olivia says
Thank you so much! Can’t wait to try it.
Nicole Shook says
This was such an easy and delicious recipe! Definitely going to make this again!
Julia Frey (Vikalinka) says
Thank you for such a great review, Nicole!
Debbie says
This was delicious! Very easy to make. I served it with salad and mashed potatoes. Raspberry bread pudding for dessert:).
Julia Frey (Vikalinka) says
Sounds like a delicious dinner, Debbie. Thank you for your lovely comment!
Erica says
Where do I buy the fabulous pan you’ve cooked this recipe in? What is the brand?
Julia Frey (Vikalinka) says
It’s made by Sainsbury’s.
Diana says
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 🙂
Julia Frey (Vikalinka) says
I am happy to hear the recipe works with coconut milk as well, Diana! 🙂
Roula says
Hi there, what can I substitute cream with?
Julia Frey (Vikalinka) says
I’ve successfully used Soya single cream by Alpro as a substitute to cream.
Ofelia thompson says
The sauce was so good. Over white rice my husband love it.
Ouida says
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.
Julia Frey (Vikalinka) says
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/.
Raffaella says
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!
Julie says
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!
Sherry says
I have made this recipe twice and it is delicious!!!
Julia Frey (Vikalinka) says
I am so glad to hear the recipe is a success, Sherry!
Amelia says
Made this for dinner tonight. So yummy!! You’re the best!
Julia Frey (Vikalinka) says
Amazing, Amelia!! Thanks so much!!
Laura says
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!
Julia Frey (Vikalinka) says
I am thrilled you loved it, Laura! Thank you so much for a great review!
Mayra says
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.
Julia Frey (Vikalinka) says
Fantastic, Mayra! So happy to hear that!
Sara says
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.
Julia Frey (Vikalinka) says
Fresh herbs from the garden make everything tastier, don’t they, Sara! So glad this has become a family favourite!
meghan says
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?
Julia Frey (Vikalinka) says
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.
Randi says
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!
Julia Frey (Vikalinka) says
I am thrilled to hear that, Randi!! Thank you for such a lovely review.
Sharma says
Thank you for this receipe. I made it today, it was delicious.
Derek Cridland says
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.
Julia Frey (Vikalinka) says
I am thrilled you loved it, Derek! I always suggest to salt to taste, so it’s definitely your call! 🙂
Karen says
My husband said it’s the best dish he has had. Even better than our very good Italian restaurant.
Julia Frey (Vikalinka) says
Best praise ever, isn’t it, Karen?!! 🙂
LD says
Great recipe!! Definitely putting it in the lineup
Julia Frey (Vikalinka) says
Amazing! Thank you for your review!
Diana says
‘Restaurant Quality’. I added corn starch to help thicken the sauce. Where can I find more of your delicious recipes? Please & Thank you 😊
Julia Frey (Vikalinka) says
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! 🙂
MaryAnn Coy says
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! 😫❤️🙃❤️😷🥰
Julia Frey (Vikalinka) says
So pleased you loved this recipe, MaryAnn. Sherry and thyme is definitely a winning combination for cooking mushrooms.
alreem says
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!!!
julie says
just made it smells sooooo good. can’t wait to eat.serving mashed potatoes and fresh green beans.
Julia Frey (Vikalinka) says
Enjoy, Julie!
Deb B says
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.
Julia Frey (Vikalinka) says
Amazing! Thank you for sharing this with me, Deb!
Nikki says
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!
Julia Frey says
So glad you loved it, Nikki!
Karen says
Going to try this recipe, and I think I’ll serve it over a bed of egg noodles!
Natalia Georgia Bär Blakstad says
Hi, I made it yesterday, it´s very good, and that that I had to switch a few ingredients, but still very good.
Mackie Allen says
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!!! 😘
vikalinka says
What a wonderful review! Thrilled that you loved it, Mackie!
Mary Leggett says
Great flavor, nice and easy. Family loved it. I did add lots more broth to the recipe as we love sauce.
vikalinka says
I am so pleased to hear it, Mary! The sauce is definitely the best part, so I am right with you!
Terry Clark says
I think I’m just fairly new to cooking but I’m confused about the shallots do I use red or green?
vikalinka says
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. 🙂
Sarah Barnard says
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.
vikalinka says
That’s so great! Thank you for sharing, Sarah!
Sarah Barnard says
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!
vikalinka says
I am so glad that you love it enough to make it over and over again, Sarah!
Mary Olwen says
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!
vikalinka says
What a lovely, lovely review, Mary! Thank you for your kind words. I am so pleased both you and your husband enjoyed the recipe.
Sharon Montag says
I’m on the keto lifestyle and this recipe is perfect! The sauce is to die for and goes really well with cauliflower rice!
vikalinka says
I am so glad to hear it, Sharon!
Sara says
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 😀
Melissa says
My family and I loved the creamy sauce, very flavorful! I will make this again soon.
Tanya Schroeder says
That sauce is so creamy and loaded with flavor!!
Betsy says
So creamy and delicious! The depth of flavor on this chicken dish is amazing! I love the mushroom sauce!
vikalinka says
I am so happy to hear it, Betsy! Thanks for such a great review!