I’m sharing my Chicken Breast With Mushroom Cream Sauce, a straightforward recipe that uses white wine, garlic, mushrooms, and pantry staples to create a creamy sauce.
I didn’t expect simple chicken to taste this grown-up. Using boneless skinless chicken breasts and cremini mushrooms the pan turns into a spot of restaurant-level Chicken With Cream Sauce Recipes magic.
That silky Mushroom Wine Cream Sauce clings to every bite, and somehow it’s both rich and clean at once. I screw up all the time in the kitchen, but this goes right more than it fails, and that’s saying something.
Give it a try this week, wander a little with the flavors, and then call it yours.
Ingredients
- Chicken breasts: lean protein, filling and versatile, browns nicely and carries the sauce flavors.
- Mushrooms: earthy, low calorie, provide fiber and umami, soak up wine cream sauce.
- White wine: adds acidity and depth, brightens dish and evaporates to concentrate flavor.
- Heavy cream: rich, makes sauce silky, high in fat so use for indulgent finish.
- Garlic: pungent, boosts savory notes, small amount goes a long way, not sweet.
- Thyme: subtle herb flavor, earthy and slightly minty, pairs perfectly with mushrooms and chicken.
- Lemon juice: optional bright finish, adds acidity that balances creaminess and cuts richness.
Ingredient Quantities
- 1.5 lb boneless skinless chicken breasts (about 2 large breasts)
- Salt and fresh ground black pepper, to taste
- 1/4 cup all purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms sliced
- 1 small shallot
- 3 garlic cloves, minced
- 3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1/2 cup low sodium chicken broth
- 3/4 cup heavy cream or heavy whipping cream
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice (optional)
How to Make this
1. Pat
1.5 lb chicken breasts dry, slice thick pieces in half horizontally or pound to even thickness, season both sides with salt and fresh ground black pepper, then dredge in 1/4 cup all purpose flour and shake off excess.
2. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until shimmering, add the chicken and cook about 4-6 minutes per side until golden and almost cooked through, then transfer to a plate and tent with foil.
3. Add the remaining 1 tbsp butter to the same skillet, add 8 oz sliced cremini or button mushrooms and 1 small minced shallot, sauté until the mushrooms are browned and the shallot is soft, about 5-6 minutes, don’t crowd the pan or they steam.
4. Stir in 3 minced garlic cloves and cook for 30-45 seconds until fragrant, being careful not to burn the garlic.
5. Pour in 3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc) to deglaze the pan, scraping up brown bits, let it simmer and reduce by about half, 2-3 minutes.
6. Add 1/2 cup low sodium chicken broth, 3/4 cup heavy cream, 1 tsp Dijon mustard and 1 tsp fresh thyme leaves (or 1/2 tsp dried), stir well and bring to a gentle simmer until the sauce starts to thicken, about 3-4 minutes.
7. Return the chicken to the skillet, nestle into the sauce and spoon sauce over the pieces, reduce heat to medium-low and simmer until the chicken reaches 165 F and the sauce coats the back of a spoon, about 5-8 minutes more; if sauce gets too thick add a splash of broth.
8. Taste and season with more salt and fresh ground black pepper if needed, then stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice if you want a brighter finish.
9. Serve the chicken with plenty of the creamy mushroom sauce over rice, pasta or mashed potatoes, garnish with extra parsley, and enjoy — it’s simple but so comforting.
Equipment Needed
1. Large heavy skillet 10 to 12 inch
2. Chef’s knife
3. Cutting board
4. Meat mallet or rolling pin to pound chicken
5. Shallow plate or wide bowl for the flour dredge
6. Tongs or a spatula for flipping
7. Measuring cups and spoons
8. Instant read thermometer
9. Wooden spoon or silicone spatula for stirring and scraping
10. Paper towels and foil for tenting and cleanup
FAQ
Creamy White Wine Mushroom Chicken Recipe Substitutions and Variations
- All purpose flour: swap with cornstarch 1:1 for dredging if you need gluten free; it gives a lighter, crunchier crust (rice flour works too, same measure).
- Dry white wine (3/4 cup): use 3/4 cup low sodium chicken broth plus 1 tbsp lemon juice or 1 tbsp white wine vinegar for acidity, or use dry vermouth if you want a closer flavor.
- Heavy cream (3/4 cup): use 3/4 cup full fat coconut milk for dairy free, or 3/4 cup half and half plus 2 tbsp melted butter to mimic the richness.
- Dijon mustard (1 tsp): swap with an equal amount whole grain mustard, or 1/2 tsp dry mustard mixed into a splash of water if thats what you got.
Pro Tips
1) Pound or fold the chicken so it’s the same thickness, otherwise one side will be dry while the other is barely done. Use a zip top bag and a rolling pin or can if you don’t have a mallet, it’ll save you from guessing doneness.
2) Flour is great for a crust but dont dump it on, press it on lightly then shake off the excess or the sauce will get gummy. Also flour the chicken right before cooking so it doesnt get soggy.
3) Brown the mushrooms hot and don’t crowd the pan, if they steam they wont caramelize. If needed do them in two batches, and add salt only after they’ve started to color so they lose less moisture.
4) Let the wine reduce enough so the boozy edge is gone, you’re after the concentrated flavor not alcohol, about half the volume is a good visual cue. If you’re in a rush use less wine and make up the liquid with broth.
5) Finish the sauce off the heat with a small pat of butter or a splash more cream and a squeeze of lemon to brighten it up, taste and adjust salt at the end. Rest the chicken a few minutes before serving so the juices settle, then spoon plenty of sauce over it.
Creamy White Wine Mushroom Chicken Recipe
I’m sharing my Chicken Breast With Mushroom Cream Sauce, a straightforward recipe that uses white wine, garlic, mushrooms, and pantry staples to create a creamy sauce.
4
servings
635
kcal
Equipment: 1. Large heavy skillet 10 to 12 inch
2. Chef’s knife
3. Cutting board
4. Meat mallet or rolling pin to pound chicken
5. Shallow plate or wide bowl for the flour dredge
6. Tongs or a spatula for flipping
7. Measuring cups and spoons
8. Instant read thermometer
9. Wooden spoon or silicone spatula for stirring and scraping
10. Paper towels and foil for tenting and cleanup
Ingredients
-
1.5 lb boneless skinless chicken breasts (about 2 large breasts)
-
Salt and fresh ground black pepper, to taste
-
1/4 cup all purpose flour
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
8 oz cremini or button mushrooms sliced
-
1 small shallot
-
3 garlic cloves, minced
-
3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
-
1/2 cup low sodium chicken broth
-
3/4 cup heavy cream or heavy whipping cream
-
1 tsp Dijon mustard
-
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
-
2 tbsp chopped fresh parsley
-
1 tbsp lemon juice (optional)
Directions
- Pat
- 5 lb chicken breasts dry, slice thick pieces in half horizontally or pound to even thickness, season both sides with salt and fresh ground black pepper, then dredge in 1/4 cup all purpose flour and shake off excess.
- Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until shimmering, add the chicken and cook about 4-6 minutes per side until golden and almost cooked through, then transfer to a plate and tent with foil.
- Add the remaining 1 tbsp butter to the same skillet, add 8 oz sliced cremini or button mushrooms and 1 small minced shallot, sauté until the mushrooms are browned and the shallot is soft, about 5-6 minutes, don't crowd the pan or they steam.
- Stir in 3 minced garlic cloves and cook for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Pour in 3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc) to deglaze the pan, scraping up brown bits, let it simmer and reduce by about half, 2-3 minutes.
- Add 1/2 cup low sodium chicken broth, 3/4 cup heavy cream, 1 tsp Dijon mustard and 1 tsp fresh thyme leaves (or 1/2 tsp dried), stir well and bring to a gentle simmer until the sauce starts to thicken, about 3-4 minutes.
- Return the chicken to the skillet, nestle into the sauce and spoon sauce over the pieces, reduce heat to medium-low and simmer until the chicken reaches 165 F and the sauce coats the back of a spoon, about 5-8 minutes more; if sauce gets too thick add a splash of broth.
- Taste and season with more salt and fresh ground black pepper if needed, then stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice if you want a brighter finish.
- Serve the chicken with plenty of the creamy mushroom sauce over rice, pasta or mashed potatoes, garnish with extra parsley, and enjoy — it's simple but so comforting.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 378g
- Total number of serves: 4
- Calories: 635kcal
- Fat: 34.7g
- Saturated Fat: 16.6g
- Trans Fat: 0.4g
- Polyunsaturated: 2.5g
- Monounsaturated: 15g
- Cholesterol: 210mg
- Sodium: 350mg
- Potassium: 565mg
- Carbohydrates: 11.3g
- Fiber: 1g
- Sugar: 3g
- Protein: 56.5g
- Vitamin A: 400IU
- Vitamin C: 4mg
- Calcium: 75mg
- Iron: 1.3mg