Chicken with Creamy Mushroom Sauce
This juicy chicken is pan seared until golden brown, then braised in a parmesan-spiked cream sauce with mushrooms, white wine and garlic. The chicken is buttery soft and the sauce is creamy and luxurious.
From the cooktop to the table with one pan to clean
The chicken is browned in the pan, then the mushrooms are sautéed in the same pan. Then the cream sauce evolves in the same pan (and picks up all the golden, tasty bits of chicken and mushrooms).
I used chicken thighs, but any cut of chicken works. If you prefer chicken breasts or chicken tenders, feel free to swap in either one. Chicken tenders will cook more quickly than breasts and thighs, so keep that in mind. If you want to use bone-in chicken, that works too, just add a few minutes to the cooking time. All chicken should cook to an internal temperature of 165 degrees.
To shed a few calories, you can substitute half-and-half for the cream. I’m a big fan of heavy cream in this recipe, and we only use 3/4 cup, but if you’d rather use half-and-half to dodge a little fat, go for it.
Use dry white wine or vermouth, or replace the wine with chicken broth. I love the floral essence the wine adds, but you can certainly use chicken broth instead. And, I used chardonnay, but any dry white wine works. As does vermouth!
How should you serve your creamy chicken and mushrooms? I served this dish with rice on the side so we had something to soak up the extra cream sauce. You can also serve the dish with mashed potatoes, bread, or your favorite grain.
Chicken with Creamy Mushroom Sauce
Ingredients
- 1 1/4 pound boneless skinless chicken thighs, or boneless skinless chicken breasts or tenders
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 10 ounces sliced mushrooms, cremini or button
- 2 cloves garlic, minced
- 1/2 cup dry white wine, or more chicken broth
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated or shredded parmesan cheese, preferably freshly grated
- Chopped fresh chives for serving
Equipment
Instructions
- Season both sides of the chicken with salt and black pepper. Coat both sides of the chicken with the flour and shake off any excess.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides. Transfer the chicken to a plate (leave any oil and browned bits in the pan) and set aside.
- Melt the butter in the same pan over medium-high heat. Add the mushrooms and cook for 3 to 5 minutes, until soft and nicely browned. Season the mushrooms with salt and black pepper. Add the garlic and cook for 30 seconds.
- Add the wine and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add the chicken broth and bring to a simmer. Reduce the heat to medium-low and add the cream. Stir in the parmesan cheese and stir until the cheese has melted.
- Return the chicken to the pan with any accumulated juices from the plate. Simmer for 10 minutes, until the chicken is cooked through and the sauce has thickened and reduced.
- Top with chives and serve.