Chicken with Creamy Mushroom Sauce

A plate of chicken breasts topped with creamy mushroom sauce, garnished with herbs. A spoon drizzles more mushroom sauce over the chicken. A gold fork rests beside the plate, all on a white background.

5 from 12 votes

Chicken with Creamy Mushroom Sauce

Golden pan-fried chicken smothered in a rich garlic mushroom cream sauce with parmesan and white wine. Cozy, comforting, and dinner-party-worthy, it's simple to make on the stovetop or in a slow cooker.

Course Dinner

Cuisine American

Keyword chicken mushroom recipe, Chicken with Creamy Mushroom Sauce, creamy mushroom chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 816

Author Erren Hart

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

For the Sauce

1 tablespoon butter
8 ounces sliced mushrooms
1 shallot minced
4 cloves garlic minced
1 cup dry white wine
1 tablespoon fresh chopped parsley
1½ cups cream
½ cup fresh shredded parmesan cheese

US Customary - Metric

Instructions

Stovetop Method

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 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; 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, 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.
Add the shallot; cook until soft. Then add the garlic and cook another minute.
Add the wine, bring to a boil, and allow it to reduce by half.
Stir in the cream, bring to a simmer, then reduce heat and cook until the sauce thickens slightly. Stir in the parmesan cheese and parsley. Let it melt into the sauce for another 2 to 3 minutes, stirring occasionally.
Return the chicken to the pan. Taste and adjust seasoning. Serve immediately.

Slow Cooker Method

Slice each chicken breast in half horizontally as in the original recipe. Pound to about a quarter-inch thick. Season both sides with salt and pepper.
Instead of coating the chicken (which gets mushy in slow cookers), lightly sprinkle the pieces with 2 tablespoons of the flour from your dredging portion.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the chicken 1–2 minutes per side for flavor. Optional but recommended.
Add mushrooms, shallot, garlic, remaining olive oil, and butter to the slow cooker.
Pour in the white wine, cream, parmesan, and parsley.
Whisk in 1 tablespoon flour (from the dredging mix) to stabilize the sauce.
Nestle the chicken pieces into the creamy mushroom mixture.
Cook on LOW for 3–4 hours or HIGH for 1½–2 hours, until tender but not falling apart.
If the sauce is thin, remove the chicken and whisk in 1 tablespoon flour or 1 tablespoon cornstarch mixed with 2 tablespoons water. Cook on HIGH 10–15 minutes until thickened, then return the chicken.
Taste and adjust salt and pepper. Add a splash more wine or cream if you want to brighten or enrich it.
Serve with that creamy mushroom sauce draped over the top.

Video

Notes

Erren's Top Tips

Pound the Chicken Evenly
Don’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.

Nutrition