This Chicken with Mushroom Sauce is a delicious Italian recipe with crispy tender chicken cooked in a white wine infused mushroom sauce.
Here are more Chicken Recipes, that is apt for your weekday meals – Brown Stew Chicken, Instant Pot Chicken Stew, Salsa Chicken, and Lemon Butter Chicken.
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About This Recipe
Chicken With Creamy Mushroom Sauce is a delectable Italian main course dish where Chicken is cooked for about 5 minutes or until golden brown along with a few spices and fresh herbs.
This flavourful cooked chicken is then added in a creamy and rich Mushroom Gravy cooked in a large skillet, which takes this dish to a top-notch level.
It is a total crowd-pleaser, which can be served for your weeknight dinners along with steamed White Rice or mashed potatoes.
It takes only 30 minutes to prepare this delectable and easy mushroom sauce for chicken, therefore you can even make it if you have sudden guests at home for brunch or dinner.
This dish is also low in calories and a great dish to make if you are following a high protein diet.
Once you make it, this dish will be an absolute favorite at your home.
This dish is,
- Creamy
- Filling
- Apt for weeknight dinners
- High in Protein
- A family favorite
Ingredients
Chicken – To make this dish, you will need boneless chicken breast. Chicken thighs also work great in this recipe so feel free to use them as well.
Mushrooms – I have used simple button mushrooms as they were the only ones available to me. You can use any mushroom you find.
Butter/Oil – I have used a mix of butter and olive oil for pan-frying the chicken. It gives a nice flavor to it. You will also need butter and olive oil to make the sauce.
Garlic, Onion & Fresh Herbs – Garlic, onion, and herbs like rosemary and parsley go in the pan to make this chicken dish very flavourful. You can even use thyme while cooking the Chicken. Salt and Pepper are also sprinkled on top while cooking the chicken.
All Purpose Flour – To thicken the gravy, I have added all-purpose flour.
Chicken Stock and White Wine – Finally, to make the sauce, I have added chicken stock and some white wine. To make chicken stock, I used Maggi stock cubes.
You can also use beef stock in place of chicken stock for a more intense flavor and a darker brown gravy.
Fresh Cream – At the end, to make this dish rich and creamy, add in some fresh cream.
Step by Step Recipe
Heat 1 tablespoon butter and 1 tablespoon olive oil in a pan.
Add chicken pieces and sprinkle with salt, freshly ground black pepper, rosemary, and parsley and fry on both sides for 5 minutes each on medium heat.
Remove and keep aside.
In the same pan, heat the remaining butter and olive oil.
Add garlic and onion and fry for 2-3 minutes.
Add flour and fry for a minute.
Now add mushroom and fry for 2-3 minutes until they are nicely browned.
Add white wine and cook on high heat for 3-4 minutes.
Add chicken stock, chicken and cook on medium heat for 3-4 minutes.
Stir in the cream and cook for another 2-3 minutes.
Garnish with freshly chopped parsley. Serve hot.
Frequently Asked Questions
White wine adds a lovely flavor to this dish but you can choose to skip adding it. Replace it with chicken stock.
White wine is added just after you cook the mushrooms and is cooked on high heat, this process is called deglazing.
Deglazing of a pan helps to prevent burning, as the wine lowers the temperature immediately, which also avoids the food to turn bitter. It also enhances the taste of the dish by releasing all the caramelized bits stuck in the pan.
Wine when added in the sauce also enhances the flavor and balances the sauce which tastes delicious with Grilled Chicken.
Yes, you can use Chicken Thighs but just keep in mind that thighs take more time than Chicken Breast, so cook it accordingly.
I have used Button Mushrooms here, but you can use any Mushroom of your Choice. Even a mix of 2-3 varieties works very well in this dish.
You can also use dried mushrooms. Just soak them in water for an hour before chopping.
For a dairy-free version, you can use in Olive Oil instead of Butter and Cashew Cream, Coconut Cream, or any other vegan cream instead of fresh cream.
To make it Gluten Free, use corn starch instead of all-purpose flour.
Storage Suggestions
If you want to store the same, I will suggest you store the Creamy Mushroom Sauce for chicken separately. You can cook the chicken fresh and pour the sauce on the top.
This Creamy Mushroom Sauce will last for 3-4 days in the refrigerator. Let the sauce cool down, add in the airtight container, and store.
While serving, add the sauce in a pan, add the freshly grilled chicken, and cook for another 2-3 minutes. Serve hot.
Serving Suggestions
This juicy pan-seared Chicken with Mushroom gravy can be served along with white Steamed Rice, Wild Rice or Pasta.
If you don’t prefer rice, you can serve Chicken Breast with Mushroom sauce on its own along with some Mashed Potatoes and Steamed Vegetables on the side such as beans, carrots, etc.
A nice crusty bread goes very well with this dish.
You can also serve it along with Cauliflower Rice or Zucchini Noodles, for a low carb option.
Recipe Card
Chicken with Mushroom Sauce Recipe
Ingredients
- 4 Chicken Breast
- 2 tablespoon Butter
- 2 tablespoon Extra virgin olive oil
- Salt (To taste)
- ½ teaspoon Black pepper (Freshly ground)
- ½ teaspoon Rosemary
- 1 teaspoon Parsley
- 1 teaspoon Garlic (Chopped)
- ½ cup Onion (Chopped)
- 2 teaspoon All purpose flour
- 200 g Mushrooms (Sliced)
- 1 cup White wine
- 1 cup Chicken stock
- 4 tablespoon Fresh cream
- Chopped Parsley (For garnishing)
Instructions
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a pan.
- Add chicken pieces and sprinkle with salt, freshly ground black pepper, rosemary and parsley and fry on both sides for 5 minutes each on medium heat.
- Remove and keep aside.
- In the same pan, heat the remaining butter and olive oil.
- Add garlic and onion and fry for 2-3 minutes.
- Add flour and fry for a minute.
- Now add mushroom and fry for 2-3 minutes until they are nicely browned.
- Add white wine and cook on high heat for 3-4 minutes.
- Add chicken stock, chicken and cook on medium heat for 3-4 minutes.
- Stir in the cream and cook for another 2-3 minutes.
- Garnish with freshly chopped parsley.
- Serve hot.
