By Krista Teigen
Published Jul 22, 2024
Mushroom cream sauce is one of my favorite sauces of all time, and this easy mushroom chicken recipe is quickly becoming a new favorite at my house. The sauce has a great rich umami flavor from the mushrooms, chicken broth, and heavy cream. I could eat it with a spoon! If you love mushrooms as much as I do, this one’s for you!
I love mushrooms in all forms, so I was surprised when I realized I hadn’t made a simple mushroom chicken recipe before. The rich and creamy sauce is easy to make and ridiculously delicious, which is why I always serve it up with some mashed potatoes so not one bit goes to waste!
What’s in This Mushroom Chicken Recipe?
- Flour: Helps the chicken brown beautifully.
- Chicken: I like boneless, skinless chicken breasts. If you can find the thinly sliced ones, even better!
- Shallot: Have a delicate and less pungent flavor than onions, but still add a lot of depth.
- Garlic: Creates a savory base of flavor.
- Mushrooms: I like cremini mushrooms best. They’re also sometimes called baby Bellas.
- White Wine : Adds a touch of balancing acidity. I like something light and acidic, like Pinot Grigio, Chardonnay, Sauvignon Blanc, or Riesling.
- Broth: Low-sodium chicken broth helps to create a flavorful sauce. Veggie broth also works well.
- Heavy Cream: Makes the sauce rich and creamy. I do not recommend using a lower-fat substitute.
- Cornstarch: Helps thicken up the sauce.
- Lemon Juice: Adds a pop of freshness and acidity to the finished sauce.
Tips for Success
- If you’re not a drinker or don’t keep white wine on hand, white cooking wine, chicken broth, or a splash of white wine vinegar or lemon juice works well in a pinch.
- Make sure the cream is at room temperature so that it incorporates evenly without splitting.
How to Store and Reheat
Store leftover mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat, adding a splash of cream or broth to loosen the sauce. I do not recommend freezing this recipe, as the cream sauce does not fare well.
Serving Suggestions
I like to serve this mushroom chicken recipe over some buttered noodles or mashed potatoes to soak up all that yummy cream sauce. A side of asparagus is my favorite, but any veggie will do!
Ingredients1x2x3x
- ▢ ½ cup all-purpose flour
- ▢ 1½ teaspoons kosher salt divided
- ▢ ¼ teaspoon ground black pepper
- ▢ 1½-2 pounds boneless, skinless chicken breasts pounded flat or sliced thinly
- ▢ 4 tablespoons unsalted butter or olive oil, divided
- ▢ 1 small shallot finely chopped
- ▢ 3 cloves garlic minced
- ▢ 16 ounces cremini mushrooms sliced
- ▢ ¼ cup white wine
- ▢ 1 cup low-sodium chicken broth
- ▢ ½ cup heavy cream room temperature
- ▢ 1 tablespoons cornstarch + 2 tablespoons water
- ▢ 1 tablespoon lemon juice (from ½ lemon)
- ▢ Chopped fresh thyme optional, for serving
Instructions
- In a shallow dish, whisk together the flour, 1 teaspoon of salt, and ¼ teaspoon of black pepper. ½ cup all-purpose flour, 1½ teaspoons kosher salt, ¼ teaspoon ground black pepper
- Dredge the chicken breasts in the flour mixture. 1½-2 pounds boneless, skinless chicken breasts
- Add 2 tablespoons of butter to a large skillet set over medium-high heat. 4 tablespoons unsalted butter
- Once the butter is melted, sauté each chicken breast for 3 minutes per side until golden brown. You will need to do this in batches. Use 1 more tablespoon of butter for the second batch. Once the chicken is browned, set aside on a plate.
- Add in another tablespoon of butter. Once melted, add in the shallot and garlic and sprinkle with the remaining ½ teaspoon salt. Sauté for for 3-4 minutes until softened. 1 small shallot, 3 cloves garlic
- Add in the mushrooms and a dash of salt and sauté for a few minutes until tender. 16 ounces cremini mushrooms
- Pour in the wine and chicken broth, and add the chicken back in, and simmer for 5 minutes. ¼ cup white wine, 1 cup low-sodium chicken broth
- Stir in the heavy cream, and cook for another 1-2 minutes. Add in the cornstarch slurry and let the mixture simmer for a couple more minutes until thickened. ½ cup heavy cream, 1 tablespoons cornstarch
- Finish with a squeeze of lemon juice and a sprinkle of chopped thyme. 1 tablespoon lemon juice, Chopped fresh thyme
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Mushroom Chicken Step by Step
Dredge the Chicken: In a shallow dish, whisk together ½ cup of all-purpose flour, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper. Dredge 1½-2 pounds of boneless, skinless chicken breasts in the flour mixture.
Sear the Chicken: Add 2 tablespoons of unsalted butter to a large skillet set over medium-high heat. Once the butter is melted, sauté each chicken breast for 3 minutes per side until golden brown. You will need to do this in batches. Use 1 more tablespoon of butter for the second batch. Once the chicken is browned, set aside on a plate.
Sauté the Mushrooms: Add in another tablespoon of butter. Once melted, add in 1 small finely chopped shallot and 3 minced cloves of garlic and sprinkle with the remaining ½ teaspoon salt. Sauté for for 3-4 minutes until softened. Add in 16 ounces of sliced cremini mushrooms and a dash of salt and sauté for a few minutes until tender.
Thicken the Sauce: Pour in ¼ cup of wine and 1 cup of chicken broth, and add the chicken back in, and simmer for 5 minutes. Stir in ½ cup of room-temperature heavy cream, and cook for another 1-2 minutes. Add in 1 tablespoon of cornstarch mixed with with 2 tablespoons of water and let the mixture simmer for a couple more minutes until thickened. Finish with 1 tablespoon of lemon juice and a sprinkle of chopped thyme.
More Chicken Recipes To Try
Creamy Tuscan Chicken
Lemon Chicken with White Wine
Prosciutto Wrapped Chicken in Sherry Cream Sauce
Chicken Dijon in White Wine Sauce
Creamy Mushroom Chicken Recipe
Ingredients
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt divided
- ¼ teaspoon ground black pepper
- 1½-2 pounds boneless, skinless chicken breasts pounded flat or sliced thinly
- 4 tablespoons unsalted butter or olive oil, divided
- 1 small shallot finely chopped
- 3 cloves garlic minced
- 16 ounces cremini mushrooms sliced
- ¼ cup white wine
- 1 cup low-sodium chicken broth
- ½ cup heavy cream room temperature
- 1 tablespoons cornstarch + 2 tablespoons water
- 1 tablespoon lemon juice (from ½ lemon)
- Chopped fresh thyme optional, for serving
Instructions
- In a shallow dish, whisk together the flour, 1 teaspoon of salt, and ¼ teaspoon of black pepper. ½ cup all-purpose flour, 1½ teaspoons kosher salt, ¼ teaspoon ground black pepper
- Dredge the chicken breasts in the flour mixture. 1½-2 pounds boneless, skinless chicken breasts
- Add 2 tablespoons of butter to a large skillet set over medium-high heat. 4 tablespoons unsalted butter
- Once the butter is melted, sauté each chicken breast for 3 minutes per side until golden brown. You will need to do this in batches. Use 1 more tablespoon of butter for the second batch. Once the chicken is browned, set aside on a plate.
- Add in another tablespoon of butter. Once melted, add in the shallot and garlic and sprinkle with the remaining ½ teaspoon salt. Sauté for for 3-4 minutes until softened. 1 small shallot, 3 cloves garlic
- Add in the mushrooms and a dash of salt and sauté for a few minutes until tender. 16 ounces cremini mushrooms
- Pour in the wine and chicken broth, and add the chicken back in, and simmer for 5 minutes. ¼ cup white wine, 1 cup low-sodium chicken broth
- Stir in the heavy cream, and cook for another 1-2 minutes. Add in the cornstarch slurry and let the mixture simmer for a couple more minutes until thickened. ½ cup heavy cream, 1 tablespoons cornstarch
- Finish with a squeeze of lemon juice and a sprinkle of chopped thyme. 1 tablespoon lemon juice, Chopped fresh thyme
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
