Chicken with Creamy Mushroom Sauce

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A quick dinner that tastes like it came from your favourite restaurant – without the price tag or the effort.

This Chicken with Creamy Mushroom Sauce is one of those classic recipes that I continue to make again and again. It’s my go-to “I want something special for dinner” dinner … without actually having to go anywhere or spend a small fortune to get it!

It’s lovely being able to go out to eat every now and then, but there is also nothing worse than spending a lot of money and being disappointed by what you ordered. This is one of those “restaurant-quality” meals that delivers – rich, creamy, full of flavour – but made at home with simple, everyday ingredients. It’s simple but elegant, so ideal for easy entertaining.

Everything cooks in one pan, it’s ready in under 30 minutes, and the sauce is exactly what you want it to be – buttery, garlicky, creamy and packed with flavour thanks to a little chicken stock powder (bouillon) – my secret weapon for cream sauces.

The chicken is lightly dusted in flour, which helps it stay juicy and gives you that beautiful, silky sauce that clings to every bite. Serve it with creamy mashed potatoes or sweet potato mash (see recipe below) and something green on the side like steamed broccolini (tenderstem broccoli) and you’ve got one of those dinners that feels like a treat … but is actually very doable on a weeknight. 

A classic flavour combination, my version of Chicken with Creamy Mushroom Sauce is comforting and delicious. The sauce melds the strong, savoury flavour of mushrooms with richness from cream and parmesan, a combination that elevates anything you add it to, like the chicken in this recipe. This is easy to make and perfect for a weeknight dinner, but it is also impressive enough to whip together for a special occasion. I like to serve this dish with sweet potato mash and steamed green beans or broccolini (tenderstem broccoli), but feel free to customise it with your choice of sides.

How do I stop my chicken from drying out?

The light dusting of flour helps protect the chicken as it cooks and gives it a beautiful golden crust. The key is not to overcook it – it only needs a few minutes on each side before being returned to the sauce at the end to finish cooking gently.

How do I make sure my chicken is cooked?

The chicken should feel firm to the touch and be white all the way through when sliced. If you’re unsure, you can always cut into the thickest part to check – no thermometer needed for this one.

What if I don’t like mushrooms?

You can reduce the amount or leave them out entirely. The sauce will still be delicious – you could stir through some baby spinach at the end or even some sun-dried tomatoes for a different flavour.

What else can I serve with Chicken with Creamy Mushroom Sauce?

Mashed potatoes are my go-to (they soak up that sauce perfectly), but it’s also great with rice, pasta or crusty bread. Add a simple green veggie or salad on the side to balance the richness.

How do you make fuss-free sweet potato mash?

A quick tip for fuss-free sweet potato mash is to prick the sweet potatoes all over with a fork (I usually do 2–3 small sweet potatoes at a time), add them to a microwave-safe dish with a splash of water and microwave for 10–15 minutes, turning once halfway through. The sweet potatoes should be fork-tender when cooked. If not, cook for longer in 3–5 minute bursts (how quickly it cooks depends on the strength of your microwave and the size of the sweet potatoes). Cut through the skin and scoop out the flesh using a spoon to serve.

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Chicken with Creamy Mushroom Sauce

Author: Nicole

5 from 8 votes

“Quick, easy and tasty. What more could you ask for!”

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This Chicken with Creamy Mushroom Sauce recipe makes a quick dinner that feels like a treat but is simple enough for a weeknight. Juicy chicken, a rich creamy sauce, and minimal prep make this a reliable go-to when you want something comforting without the fuss.

Prep 10 minutes mins

Cook 15 minutes mins

Total 25 minutes mins

Servings: 4

Ingredients

1x2x3x

Chicken

• ▢ 2 boneless, skinless chicken breasts, cut in half horizontally to make thinner steaks (see note 1)
• ▢ 1 tbsp plain (all-purpose) flour
• ▢ ½ tsp sea salt flakes
• ▢ ½ tsp freshly cracked black pepper, plus extra to serve (optional)

Sauce

• ▢ 1 tbsp unsalted butter
• ▢ 200 g (7 oz) mushrooms, sliced (I used Swiss brown, but any mushrooms work here)
• ▢ 1 tbsp freshly minced garlic
• ▢ 80 ml (⅓ cup) water
• ▢ 1 tsp chicken stock powder (bouillon)
• ▢ 250 ml (1 cup) thickened (whipping/heavy) cream
• ▢ 100 g (1 cup) freshly grated parmesan

To Serve

• ▢ Sweet potato mash (see note 1) and steamed broccolini (tenderstem broccoli)
• ▢ 1 tbsp finely chopped flat-leaf parsley 

Instructions

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• Season the chicken – Sprinkle both sides of the chicken halves with flour, salt and pepper. Use your hands to coat the chicken evenly.
• Cook the chicken – Heat the butter in a large deep heavy-based pan over medium heat. Cook the chicken for 2–3 minutes on each side until just cooked through and golden (see note 3). Set aside on a plate.
• Deglaze the pan – Add the 2–3 tablespoons of water to the same pan to help loosen any bits stuck to the bottom of the pan. This will stop them from burning.
• Make the sauce – Add the butter and the mushrooms to the pan. Cook for 2–3 minutes until the mushrooms are softened. Add the garlic and stir for 30 seconds.
• Add the remaining ingredients – Add the water, chicken stock powder and cream. Bring to a gentle simmer and cook for 2 minutes or until the sauce has thickened slightly. Stir through the parmesan, then return the chicken to the pan. Heat through for 1 minute. (See note 4 for sauce consistency.)
• Serve – Serve with creamy mashed potatoes and steamed broccolini with a sprinkling of parsley on top.

Nutrition information

Nutrition Facts

Chicken with Creamy Mushroom Sauce

Amount per Serving

Calories

444

% Daily Value*

Fat

 

35

g

54

%

Saturated Fat

 

21

g

131

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

9

g

Cholesterol

 

139

mg

46

%

Sodium

 

942

mg

41

%

Potassium

 

566

mg

16

%

Carbohydrates

 

10

g

3

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

23

g

46

%

Vitamin A

 

1391

IU

28

%

Vitamin C

 

4

mg

5

%

Calcium

 

285

mg

29

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Chicken thickness matters Slicing the chicken horizontally into thinner steaks helps it cook quickly and evenly while staying juicy.

Note 2 – Use freshly grated parmesan Pre-grated parmesan doesn’t melt as smoothly and can make the sauce slightly grainy. You can find out more about parmesan here.

Note 3 – Don’t overcrowd the pan Cook the chicken in batches if needed. Overcrowding will cause it to steam instead of brown.

Note 4 – Sauce consistency The sauce will continue to thicken slightly as it sits. If it becomes too thick, add a splash of hot water to loosen it.

Make Ahead

See leftover instructions below. 

Leftovers

Store in an airtight container in the fridge for up to 3 days. For best results, slice the chicken before storing – this helps it reheat evenly and prevents it from drying out.

Reheat in the microwave in 1-minute bursts or in a pan over low heat until warmed through. Add a splash of boiling water from the kettle to loosen the sauce if needed.

Not suitable for freezing – the cream-based sauce can split when thawed and reheated.

Equipment

• My Go-to Kitchen Equipment >
• My Go-to Kitchen Appliances >

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Course chicken, entrée, Main Course

Cuisine European