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This creamy mushroom chicken is a game-changer! Think tender, golden pan-fried chicken drenched in a rich, garlicky mushroom sauce that’s packed with flavor. The best part? It’s quick, easy, and ready to wow your taste buds in just 30 minutes!
Know Before You Scroll
Flavor Profile
Golden, pan-fried chicken meets a creamy garlic mushroom sauce with hints of white wine and nutty parmesan. It’s rich, cozy, and full of umami goodness.
What You’ll Need
Chicken breasts, all-purpose flour, salt, black pepper, eggs, water, olive oil, butter, mushrooms, shallot, garlic, dry white wine, cream, parmesan cheese, fresh parsley.
Difficulty Level
Intermediate. Totally doable for a confident home cook, but there are a few moving parts—timing the sauce and chicken just right makes all the difference.
Equipment Needed
Sharp knife, plastic wrap, meat mallet or rolling pin, shallow bowls, large skillet, wooden spoon or silicone spatula, cutting board, tongs.
Top Tip
Don’t skip pounding the chicken! It helps them cook evenly and stay super juicy. And yes, a meat thermometer is a great backup—165°F is the sweet spot.
Time-Saving Tips
Buy pre-sliced mushrooms and minced garlic to cut down on prep. And use thin-sliced chicken cutlets to skip the pounding step!
Ingredient Swaps
No white wine? Use chicken broth with a splash of vinegar or lemon juice. Out of parmesan? Asiago, Romano, or even a sharp cheddar can step in.
Five-Star Favorite You’ll Make Again and Again
Let’s take a moment to talk about this swoon-worthy Chicken with Creamy Mushroom Sauce. Originally shared back in 2021, this recipe has been quietly collecting five-star reviews like a hidden treasure—but somehow, it still slipped under the radar. And honestly? It deserves so much more. So I dusted it off, gave it a fresh photo shoot (hello, creamy sauce glistening like a champ!), and now we’re back to let this underrated gem have its big reveal. If you’re all about cozy, comforting meals that taste like you spent hours in the kitchen (but didn’t), this recipe is for you!
To Pound or Not To Pound
Pounding chicken breasts is not a necessity, but it does help to make your chicken an even thickness. This helps them cook at an even rate. It also helps to tenderize meaning your chicken will be more tender.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Slice and Pound the Chicken
Alright, we’re starting with boneless, skinless chicken breasts. Slice each one in half horizontally to make thinner cutlets. Then place them under a sheet of plastic wrap and give them a good pound with a meat mallet or rolling pin until they’re nice and even. This makes them super tender and helps them cook evenly.
2
Dredge and Dip
In one shallow bowl, whisk together the eggs and a splash of water. In another, mix the flour with a generous pinch of salt and black pepper. This is your easy, foolproof breading station.
Take each piece of chicken, dredge it in the seasoned flour, then dip it into the egg wash. Let the excess drip off—no soggy coats here, just a light, crisp finish.
3
Sear the Chicken
Heat some olive oil in a large skillet over medium-high heat. Add the chicken in batches and sear for a couple of minutes per side, until golden and crispy. Once done, move them to a warm plate and keep them cozy.
4
Build the Sauce
In the same pan, melt some butter and toss in the sliced mushrooms. Let them cook down until soft and golden. Add in the minced shallot with a pinch of salt and pepper, stir it around, and then add the garlic. Just one more minute until everything smells like comfort.
Pour in the white wine—yep, this is where the magic happens. Let it bubble up and reduce by about half to concentrate all those bold, savory flavors.
5
Creamy Finish
Lower the heat and stir in the cream. Let it simmer gently until it starts to thicken into that perfect velvety sauce. Sprinkle in the parmesan and chopped parsley, and stir it all together until it’s silky and dreamy.
6
Finish and Serve
Slide the chicken back into the pan and spoon that glorious mushroom cream sauce all over the top. Give it one last taste for seasoning, then serve it hot with whatever you love—pasta, rice, crusty bread, or just a big spoon.
Perfect Pairings
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Recipe
Chicken with Creamy Mushroom Sauce
Ingredients
- For The Chicken:
- 4 chicken breasts skinless and boneless (about 1.5 pounds)
- ½ cup all-purpose flour for dredging
- salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- ¼ cup olive oil
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 1 shallot (minced)
- 4 cloves garlic (minced)
- 1 cup dry white wine
- 1 tablespoon fresh chopped parsley
- 1 1/2 cups cream
- 1/2 cup fresh shredded parmesan cheese
Instructions
- Using a very sharp knife, slice each chicken breast in half horizontally then Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet or rolling pin until they are about a quarter-inch thick.
- Put the flour in a shallow platter and season with salt and pepper and mix to combine.
- In a separate shallow bowl, beat the eggs with 3 tablespoons of water.
- Heat the oil over medium-high heat in a large skillet.
- Dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
- Add the coated chicken to the hot oil and fry for 2 minutes on each side until golden, turning once. Remove to a large platter in a single layer to keep warm.
- To the same pan or skillet, melt the butter and add the mushrooms. Cook until soft (about 3 minutes). Season with salt and pepper and add the shallot, cook until soft and then add the garlic and cook another minute.
- Add the wine, bring to a boil and allow to reduce by half.
- Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and parsley. Let it to melt through the sauce for another 2 to 3 minutes, stirring occasionally.
- Return the chicken to the pan. Taste for seasoningt and season with salt and pepper to your taste. Serve immediately.
Tips
Erren’s Top Tips
Pound the Chicken EvenlyDon’t skip this step! Pounding the chicken to ¼ inch thick ensures quick, even cooking and a tender bite every time. Use a Hot Pan
Make sure your oil is hot before adding the chicken—this gives you that golden, crispy exterior without overcooking the inside. Don’t Crowd the Pan
Fry the chicken in batches if needed. Overcrowding drops the heat and makes the chicken steam instead of sear. Deglaze with Wine Properly
Let the wine come to a full boil before reducing. This cooks off the alcohol and brings out the rich flavor without the harshness. Let the Sauce Simmer Gently
After adding the cream, keep the heat low and let it thicken slowly. High heat can cause cream to separate or scorch. Shred Parmesan Fresh
Skip the pre-shredded stuff if you can—freshly shredded parmesan melts better and adds more flavor. Use a Meat Thermometer
Chicken is done at 165°F. Check the thickest part to avoid overcooking, especially if your pieces aren’t perfectly uniform.
Storage & Freezing Instructions
To Store:Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave with a splash of cream or broth to loosen the sauce. To Freeze:
Freeze cooked chicken separately from the sauce for best texture. Wrap the chicken tightly and store in a freezer bag for up to 2 months.
The sauce can be frozen, but cream-based sauces may separate slightly when thawed. If freezing the sauce, reheat it gently and whisk to bring it back together. To Reheat:
Thaw overnight in the fridge if frozen. Warm chicken and sauce in a skillet over low heat until fully heated through, adding a little extra cream or broth to refresh the sauce.
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FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work well and stay juicy. You may need to cook them slightly longer.
What can I substitute for white wine?
Use chicken broth with a splash of lemon juice or white wine vinegar. It gives a similar acidity and depth.
Can I make this dairy-free?
You can try unsweetened coconut cream and nutritional yeast in place of cream and parmesan, but the flavor and texture will change. Not ideal for strict dairy-free needs.
Is this gluten-free?
As written, no—the flour and dredge make it not gluten-free. But you can use a gluten-free flour blend to make it work.
How do I keep the chicken crispy in the sauce?
For max crispiness, serve the sauce over the chicken instead of simmering it back in. But for max flavor? Simmer it all together and embrace the cozy saucy-ness.
Can I make this ahead for a dinner party?
Yes! Brown the chicken and make the sauce separately. Store both, then reheat and combine just before serving.
Can I double the recipe?
Absolutely. Just make sure to sear the chicken in batches and use a large enough skillet for the sauce to simmer evenly.
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