🕷️ Crawler Inspector

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1. Shard Calculation

Query:

Response:

Calculated Shard: 11 (from laksa174)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa011.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/","crawl_time":1775790827,"first_indexed_time":1603687837,"http_code":200,"src_unparsed":"com,recipetineats!www,\/chicken-breast-in-creamy-mushroom-sauce\/ s443","src_root_hash":"12701549400634406811","history_drop_reason":null,"meta_title":"Chicken Breast in Creamy Mushroom Sauce - RecipeTin Eats","meta_descriptions":["Quick chicken dinner that's elegant enough for company - a lightly crusted chicken breast with an incredible creamy mushroom sauce. Simple!"],"attrs_boilerpipe_text":"A quick 20-minute chicken dinner that’s simple enough for midweek but elegant enough for company, my versatile\nCreamy Mushroom Sauce\nserved with a lightly crusted chicken breast. It’s as tasty as it looks and is very, very, very good!\nQuick Chicken Breast recipe that’s good enough for company!\nThis is a recipe I shared on\nGood Food Australia\nlast month which I saw made their list for the\n20 Most Popular Recipes for September\n. Actually, it topped the class!\nThus I’ve deemed it a recipe I must also have on my own website!\nThe Creamy Mushroom Sauce is the real hero in this dish. It’s an excellent sauce option for lean chicken breast meat, adding richness and\nwow\nfactor!\nWhat goes in Chicken Breast with Creamy Mushroom Sauce\nThe creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat.\nAnd it’s a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock\/broth. These are all well-established\nflavour enhancers\n\/\numami-boosters\nthat I use regularly and I don’t hold back!\nChicken breast\n– just 2 which we cut in half horizontally to make 4 steaks (which will serve 4 if you used big breasts). Boneless thigh fillets work as well.  If using thighs, I recommend pounding the meat to even out the thickness and for more flat surface area, so it pan-fries to a more even crispness;\nFlour –\nthis is to dust the chicken which gives it a light crispy coating and gives the sauce something to cling to. Without it, the sauce slips off the surface of the chicken. This is not a big deal as such, but it is nicer when the sauce stays on the chicken when you spoon it on!\nMushrooms\n– any type of small sliceable mushrooms will work here. Swiss\/Cremini mushrooms or shiitake mushrooms are great – I’ve just used standard white button mushrooms;\nGarlic\n– because where there are mushrooms, there is always garlic! (At least, in my world … )\nButter\n– because also in my world, where there are mushrooms and garlic, butter must make an appearance too. Butter is flavour (and so much more!) However olive oil, margarine and other alternatives will work just fine too because this sauce has other flavourings in it (ie. cream and parmesan);\nCream\n– because we’re making a creamy sauce here!\nLower fat alternative: evaporated milk. This actually works better than low fat cream because the consistency is thicker, and is ~30% lower in calories than full fat cream.\nWhite wine\n– Ah, the secret ingredient! A little splash of white wine goes a long way to add depth of flavour to simple sauces like this, especially when used to\ndeglaze\nthe pan. Deglazing is when you use a liquid (wine in this case) to dissolve the golden bits stuck on the base of the pan after pan serving the chicken. Those golden bits – properly called\nfond\n– are free flavour and underpins of the incredible taste in this otherwise simple creamy sauce!\nParmesan\n– the flavour turbocharger! Parmesan heightens the savouriness even further and adds another layer of flavour. Plus for this recipe, it helps thicken the sauce rather than needing gallons of cream; and\nChicken stock\/broth\n– to add even more body to this creamy sauce!\nDusting with flour gives the chicken a light, crispy, golden coating that gives the sauce something to cling to.\nHow to make Chicken in Creamy Mushroom Sauce\nThis is a truly nice and quick chicken recipe:\n4 minutes to cook the chicken to golden\n5 minutes to sauté the mushrooms\n3 minutes to finish the sauce\nSplit chicken:\nCut chicken in half horizontally to give two thin steaks per breast so you have four steaks in total. Cutting the breast in this way is an excellent way to cook chicken breast on the stove as it cooks faster and more evenly.  By contrast, a whole breast is much thicker, so the outer rim and the thin tail-end overcooks and dries out before the middle of the thickest part cooks through (unless you pound them to an even thickness);\nSeason and dust:\nSprinkle chicken with salt and pepper, then flour;\nPan-fry\nchicken in butter until golden and crispy – just 2 minutes on each side will do because the chicken is now cut helpfully thinner;\nCook mushrooms:\nRemove the chicken, then melt some more butter to cook the mushrooms in until golden.\nPro tip: Add the garlic towards the end otherwise it burns well before the mushrooms are done;\n5. Deglaze pan:\nAdd the wine – it will be bubble vigorously and be steamy! We’re going to simmer rapidly to cook out the alcohol and just leave behind the flavour. Also, as it simmers, all the brown stuff on the bottom of the skillet from browning the chicken AND mushrooms (this is called\nfond\n) will dissolve into the liquid which makes the sauce even tastier!\n6. Make it creamy:\nAdd the cream and parmesan;\n7. Simmer\nfor a couple of minutes to reduce and thicken; and\n8. Serve!\nReturn the chicken to the pan to warm through and coat the base with sauce. Then serve!\nOh and just in case you were in any way concerned, this dish comes with plenty of sauce. Nobody has ever accused me of skimping on sauce! So rest assured that whatever starchy vehicle of choice you serve this with will be well-soaked with the creamy mushroom sauce.👌🏻\nThis rich, creamy Mushroom Sauce is particularly excellent with lean chicken breast!\nWhat to serve with this dish\nA sauce this good calls for something worthy of soaking and mopping up this liquid gold!\nCreamy Mashed Potato\nrates highly amongst my picks (or here’s the low carb version –\nCreamy Mashed Cauliflower\n)\nPasta, polenta,\nmashed beans\nor plain rice (brown, white, jasmine, basmati – find them all\nhere\n)\nCrusty bread\nor soft\ndinner rolls\nare always good for mopping\nThen\nsomething green\nand clean to complete your plate. The chicken is pictured with store-bought mixed greens with my reliable\nEveryday Salad Dressing\n(any vinegar, oil, mustard). Use for everything – and I really do. Fresh leafy greens, chopped juicy veg (cucumber, tomato), shaved raw veg (fennel, asparagus), or even steamed vegetables (broccoli, beans, peas!). Enjoy!\n– Nagi x\nWatch how to make it\nSubscribe to my\nnewsletter\nand follow along on\nFacebook\n,\nPinterest\nand\nInstagram\nfor all of the latest updates.\nServings\n4\nTap or hover to scale\nRecipe video above.\nThe creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company!\nIt's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don’t skip it!\nCRISPY CHICKEN\n▢\n2\nchicken breasts, large\n(boneless skinless, ~600-700g \/ 1.2 – 1.4 lb total, Note 1)\n▢\n1\/2\ntsp\nsalt\n▢\nblack pepper\n▢\n1\/4\ncup\nflour\n▢\n15g \/ 1 tbsp\nunsalted butter\nMushroom Sauce\n▢\n30g \/ 2 tbsp\nunsalted butter\n▢\n300g \/ 10 oz\nmushrooms\n, sliced (button or Swiss brown)\n▢\n2\ngarlic cloves\n, minced\n▢\n1\/4\ncup\ndry white wine\n(sub more chicken stock, Note 2)\n▢\n1\/2\ncup\nchicken or vegetable stock\n, low sodium\n▢\n1\ncup\nthickened \/ heavy cream\n, full fat (Note 3)\n▢\n1\/2\ncup\nparmesan\n, finely and freshly grated (Note 4)\nFor serving\n▢\n2\ntbsp\nchives\n, finely sliced (optional) – sub parsley, green onions, or omit\nCook Mode\nPrevent screen from sleeping\nSplit breast:\nCut each breast in half horizontally to form 4 thin steaks in total.\nDust with flour:\nSprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.\nCook chicken:\nMelt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1\/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.\nCook mushrooms:\nIn the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.\nAdd garlic later:\nThen add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.\nDeglaze skillet:\nAdd white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.\nMake creamy sauce:\nAdd chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.\nAdd parmesan:\nStir in parmesan, taste and add more salt and pepper if needed.\nFinish chicken in sauce:\nReturn chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.\nSides:\nIdeal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions.\n1. Chicken\n– select large chicken breasts, so that each side of breast is enough for two servings.\nBreast is best because once sliced in half they make two flat steaks which cook through quickly and evenly with a nice crust. Thigh works too but either butterfly the thick end to make it more even in thickness, or pound out.\n2. White wine\n adds more depth of flavour to the sauce and is used for deglazing the pan (ie. dissolving the tasty golden bits left in the skillet from browning the chicken into the sauce = free flavour!)\nI use sauvignon blanc or pinot gris (because they’re my drinking wines!). Anything that’s not overly fruity and sweet (like some rieslings) or too woody (like some heavily oaked chardonnays) will be fine.\n3. Cream\n– full-fat thickened cream \/ heavy cream will yield the best results. For a lower fat alternative, use evaporated milk (preferred) or low-fat cream.\n4. Parmesan\n– you need to grate your own from a block to ensure that it melts into the creamy sauce. Store-bought, pre-grated in any form (sandy, or fine batons) just doesn’t melt properly in sauces. Sorry!\nWhen measuring, remember that freshly grated is aerated so the volume will look far greater than the weight, so you need to pack the cup down lightly (ie. 50g \/ 2oz freshly grated parmesan = over 1 cup in naked volume, but 1\/2 cup lightly packed).\n5. Sides\nfor serving:\nCreamy Mashed Potato\nrates highly on my list (and here’s the low carb version –\nCreamy Mashed Cauliflower\n)\nPasta, polenta,\nmashed beans\nor plain rice (brown, white, jasmine, basmati – find them all\nhere\n)\nCrusty bread\nor soft\ndinner rolls\nfor mopping\n6. Storage\n– store chicken in the sauce (it helps keep it moist) for up to 3 days in the fridge, then reheat gently using microwave (take care not to overcook the chicken). \n7. Nutrition\nper serving, assuming all sauce is consumed.\nCalories:\n571\ncal\n(29%)\nCarbohydrates:\n12\ng\n(4%)\nProtein:\n42\ng\n(84%)\nFat:\n39\ng\n(60%)\nSaturated Fat:\n22\ng\n(138%)\nCholesterol:\n210\nmg\n(70%)\nSodium:\n703\nmg\n(31%)\nPotassium:\n886\nmg\n(25%)\nFiber:\n1\ng\n(4%)\nSugar:\n2\ng\n(2%)\nVitamin A:\n1364\nIU\n(27%)\nVitamin C:\n5\nmg\n(6%)\nCalcium:\n197\nmg\n(20%)\nIron:\n1\nmg\n(6%)\nKeywords:\nChicken recipes, creamy sauce for chicken, Mushroom Sauce\nThis is a recipe I originally created for\nGood Food Australia\nwhich I deemed too good\nnot\nshare on my own website!\nLife of Dozer\nDozer on the job, using his highly developed palette to ensure the chicken is perfectly cooked. (He gobbled it down so fast he wasn’t sure, calling for another piece to try again… and again and again….)","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#genesis-nav-primary)\n- [Skip to header navigation](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#genesis-nav-header)\n- [Skip to main content](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#genesis-sidebar-primary)\n\n[RecipeTin Eats](https:\/\/www.recipetineats.com\/)\n\nFast Prep, Big Flavours\n\nMain Menu\n\n[Display Search Bar]()\n\nMy RecipeTin\n\n×\n\n- Top\n- About\n- Ingredients\n- How to make it\n- Serving\n- Video\n- Recipe\n- Life of Dozer\n- Comments\n\n- [My RecipeTin](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#slick-favorites)\n- [My cookbooks\\!](https:\/\/www.recipetineats.com\/cookbooks\/)\n- [Recipes](https:\/\/www.recipetineats.com\/recipes\/)\n- [Recipes By Category](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/)\n  Submenu\n  - 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[Privacy & Disclosure](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/privacy-disclosure\/)\n\n[Home](https:\/\/www.recipetineats.com\/)\n\n[Quick and Easy](https:\/\/www.recipetineats.com\/category\/quick-and-easy\/)\n\n# Chicken Breast in Creamy Mushroom Sauce\n[![](https:\/\/secure.gravatar.com\/avatar\/75eae612677fdf550ba9a478ea595902153a0a06b8b27aaf6bc3eddcf6367244?s=96&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)](http:\/\/www.recipetineats.com\/about-me\/)\n\nBy  [Nagi Maehashi](http:\/\/www.recipetineats.com\/about-me\/)\n\n[429 Comments](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comments)\n\nShare\n\nShare\n\n- [Copy Link](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/)\n- [E-mail](<mailto:?subject=RecipeTin Eats:  Chicken Breast in Creamy Mushroom Sauce&body=https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/>)\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/&t=Chicken%20Breast%20in%20Creamy%20Mushroom%20Sauce)\n- [WhatsApp](https:\/\/api.whatsapp.com\/send?text=Chicken%20Breast%20in%20Creamy%20Mushroom%20Sauce%20-%20https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/)\n\nPublished26 Oct '20\n\nUpdated9 May '25\n\nJump to\n\n[Recipe](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#recipe)\n\nVideo\n\nDozer\n\nA quick 20-minute chicken dinner that’s simple enough for midweek but elegant enough for company, my versatile [Creamy Mushroom Sauce](https:\/\/www.recipetineats.com\/mushroom-sauce\/) served with a lightly crusted chicken breast. It’s as tasty as it looks and is very, very, very good\\!\n\n![Close up of Chicken Breast in Creamy Mushroom sauce in a skillet, fresh off the stove](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_7.jpg?w=900)\n\n## Quick Chicken Breast recipe that’s good enough for company\\!\nThis is a recipe I shared on [Good Food Australia](https:\/\/www.goodfood.com.au\/recipes\/news\/recipetin-eats-x-good-food-chicken-with-creamy-mushroom-sauce-20200922-h1qw1m) last month which I saw made their list for the [20 Most Popular Recipes for September](https:\/\/www.goodfood.com.au\/recipes\/recipe-collections\/cream-of-the-crop-the-20-most-popular-recipes-of-september-20200929-h1r1v6). Actually, it topped the class\\!\n\nThus I’ve deemed it a recipe I must also have on my own website\\!\n\nThe Creamy Mushroom Sauce is the real hero in this dish. It’s an excellent sauce option for lean chicken breast meat, adding richness and *wow* factor\\!\n\n![Spooning Creamy Mushroom Sauce over Chicken breast](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_8.jpg?w=900)\n\n## What goes in Chicken Breast with Creamy Mushroom Sauce\nThe creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat.\n\nAnd it’s a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock\/broth. These are all well-established *flavour enhancers* \/ *umami-boosters* that I use regularly and I don’t hold back\\!\n\n![Ingredients in Chicken in Creamy Mushroom sauce](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-with-Creamy-Mushroom-Sauce-ingredients.jpg?w=900)\n\n- **Chicken breast** – just 2 which we cut in half horizontally to make 4 steaks (which will serve 4 if you used big breasts). Boneless thigh fillets work as well. If using thighs, I recommend pounding the meat to even out the thickness and for more flat surface area, so it pan-fries to a more even crispness;\n- **Flour –** this is to dust the chicken which gives it a light crispy coating and gives the sauce something to cling to. Without it, the sauce slips off the surface of the chicken. This is not a big deal as such, but it is nicer when the sauce stays on the chicken when you spoon it on\\!\n- **Mushrooms** – any type of small sliceable mushrooms will work here. Swiss\/Cremini mushrooms or shiitake mushrooms are great – I’ve just used standard white button mushrooms;\n- **Garlic** – because where there are mushrooms, there is always garlic! (At least, in my world … )\n- **Butter** – because also in my world, where there are mushrooms and garlic, butter must make an appearance too. Butter is flavour (and so much more!) However olive oil, margarine and other alternatives will work just fine too because this sauce has other flavourings in it (ie. cream and parmesan);\n- **Cream** – because we’re making a creamy sauce here! *Lower fat alternative: evaporated milk. This actually works better than low fat cream because the consistency is thicker, and is ~30% lower in calories than full fat cream.*\n- **White wine** – Ah, the secret ingredient! A little splash of white wine goes a long way to add depth of flavour to simple sauces like this, especially when used to *deglaze* the pan. Deglazing is when you use a liquid (wine in this case) to dissolve the golden bits stuck on the base of the pan after pan serving the chicken. Those golden bits – properly called *fond* – are free flavour and underpins of the incredible taste in this otherwise simple creamy sauce\\!\n- **Parmesan** – the flavour turbocharger! Parmesan heightens the savouriness even further and adds another layer of flavour. Plus for this recipe, it helps thicken the sauce rather than needing gallons of cream; and\n- **Chicken stock\/broth** – to add even more body to this creamy sauce\\!\n\n![Flour dusted chicken breast ready to be pan fried](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_4.jpg?w=900)\n\nDusting with flour gives the chicken a light, crispy, golden coating that gives the sauce something to cling to.\n## **How to make Chicken in Creamy Mushroom Sauce**\nThis is a truly nice and quick chicken recipe:\n\n- 4 minutes to cook the chicken to golden\n- 5 minutes to sauté the mushrooms\n- 3 minutes to finish the sauce\n\n![How to make Chicken in Creamy Mushroom Sauce](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/How-to-make-Chicken-with-Creamy-Mushroom-Sauce-copy-2.jpg?w=900)\n\n1. **Split chicken:** Cut chicken in half horizontally to give two thin steaks per breast so you have four steaks in total. Cutting the breast in this way is an excellent way to cook chicken breast on the stove as it cooks faster and more evenly. By contrast, a whole breast is much thicker, so the outer rim and the thin tail-end overcooks and dries out before the middle of the thickest part cooks through (unless you pound them to an even thickness);\n2. **Season and dust:** Sprinkle chicken with salt and pepper, then flour;\n3. **Pan-fry** chicken in butter until golden and crispy – just 2 minutes on each side will do because the chicken is now cut helpfully thinner;\n4. **Cook mushrooms:** Remove the chicken, then melt some more butter to cook the mushrooms in until golden. *Pro tip: Add the garlic towards the end otherwise it burns well before the mushrooms are done;*\n\n![How to make Chicken in Creamy Mushroom Sauce](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/How-to-make-Chicken-with-Creamy-Mushroom-Sauce-copy.jpg?w=900)\n\n**5\\. Deglaze pan:** Add the wine – it will be bubble vigorously and be steamy! We’re going to simmer rapidly to cook out the alcohol and just leave behind the flavour. Also, as it simmers, all the brown stuff on the bottom of the skillet from browning the chicken AND mushrooms (this is called *fond*) will dissolve into the liquid which makes the sauce even tastier\\!\n\n**6\\. Make it creamy:** Add the cream and parmesan;\n\n**7\\. Simmer** for a couple of minutes to reduce and thicken; and\n\n**8\\. Serve\\!** Return the chicken to the pan to warm through and coat the base with sauce. Then serve\\!\n\n![Freshly made Chicken in Creamy Mushroom sauce in a skillet](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_5.jpg?w=900)\n\nOh and just in case you were in any way concerned, this dish comes with plenty of sauce. Nobody has ever accused me of skimping on sauce! So rest assured that whatever starchy vehicle of choice you serve this with will be well-soaked with the creamy mushroom sauce.👌🏻\n\n![Chicken in Creamy Mushroom sauce on a plate with a side salad, ready to be eaten](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_9.jpg?w=900)\n\nThis rich, creamy Mushroom Sauce is particularly excellent with lean chicken breast\\!\n\n![From picking up Chicken in Creamy Mushroom sauce](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_0.jpg?w=900)\n\n## What to serve with this dish\nA sauce this good calls for something worthy of soaking and mopping up this liquid gold\\!\n\n- [Creamy Mashed Potato](https:\/\/www.recipetineats.com\/mashed-potato\/) rates highly amongst my picks (or here’s the low carb version – [Creamy Mashed Cauliflower](https:\/\/www.recipetineats.com\/creamy-mashed-cauliflower\/))\n- Pasta, polenta, [mashed beans](https:\/\/www.recipetineats.com\/garlic-white-bean-mash-flash\/) or plain rice (brown, white, jasmine, basmati – find them all [here](https:\/\/www.recipetineats.com\/category\/rice\/))\n- [Crusty bread](https:\/\/www.recipetineats.com\/easy-yeast-bread-recipe-no-knead\/) or soft [dinner rolls](https:\/\/www.recipetineats.com\/soft-no-knead-dinner-rolls\/) are always good for mopping\n\nThen [something green](https:\/\/www.recipetineats.com\/category\/vegetable-sides\/) and clean to complete your plate. The chicken is pictured with store-bought mixed greens with my reliable [Everyday Salad Dressing](https:\/\/www.recipetineats.com\/salad-dressing\/) (any vinegar, oil, mustard). Use for everything – and I really do. Fresh leafy greens, chopped juicy veg (cucumber, tomato), shaved raw veg (fennel, asparagus), or even steamed vegetables (broccoli, beans, peas!). Enjoy! ***– Nagi x***\n***\n## **Watch how to make it**\nHungry for more? Subscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\n![Chicken in Creamy Mushroom sauce in a skillet, ready to be served](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_6-SQ.jpg?resize=206%2C206)\n\n## Chicken with Creamy Mushroom Sauce\nAuthor:\n\nNagi\n\nPrep:\n\n5 minutes mins\n\nCook:\n\n15 minutes mins\n\nMains\n\nWestern\n\n4\\.98 from 214 votes\n\nServings[4](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/)\n\nTap or hover to scale\n\n[Print](https:\/\/www.recipetineats.com\/wprm_print\/chicken-with-creamy-mushroom-sauce)\n\n- 6899\n\n**Recipe video above.** The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company\\!\n\nIt's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don’t skip it\\!\n\n### Ingredients\nCups\n\nMetric\n\n#### CRISPY CHICKEN\n- ▢\n  2 chicken breasts, large (boneless skinless, ~600-700g \/ 1.2 – 1.4 lb total, Note 1)\n- ▢\n  1\/2 tsp salt\n- ▢\n  black pepper\n- ▢\n  1\/4 cup flour\n- ▢\n  15g \/ 1 tbsp unsalted butter\n\n#### Mushroom Sauce\n- ▢\n  30g \/ 2 tbsp unsalted butter\n- ▢\n  300g \/ 10 oz mushrooms , sliced (button or Swiss brown)\n- ▢\n  2 garlic cloves , minced\n- ▢\n  1\/4 cup dry white wine (sub more chicken stock, Note 2)\n- ▢\n  1\/2 cup chicken or vegetable stock , low sodium\n- ▢\n  1 cup thickened \/ heavy cream , full fat (Note 3)\n- ▢\n  1\/2 cup parmesan , finely and freshly grated (Note 4)\n\n#### For serving\n- ▢\n  2 tbsp chives , finely sliced (optional) – sub parsley, green onions, or omit\n\nCook Mode\n\nPrevent screen from sleeping\n\n### Instructions\n- **Split breast:** Cut each breast in half horizontally to form 4 thin steaks in total.\n- **Dust with flour:** Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.\n- **Cook chicken:** Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1\/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.\n- **Cook mushrooms:** In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.\n- **Add garlic later:** Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.\n- **Deglaze skillet:** Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.\n- **Make creamy sauce:** Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.\n- **Add parmesan:** Stir in parmesan, taste and add more salt and pepper if needed.\n- **Finish chicken in sauce:** Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.\n- **Sides:** Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions.\n\n### Recipe Notes:\n**1\\. Chicken** – select large chicken breasts, so that each side of breast is enough for two servings.\n\nBreast is best because once sliced in half they make two flat steaks which cook through quickly and evenly with a nice crust. Thigh works too but either butterfly the thick end to make it more even in thickness, or pound out.\n\n**2\\. White wine** adds more depth of flavour to the sauce and is used for deglazing the pan (ie. dissolving the tasty golden bits left in the skillet from browning the chicken into the sauce = free flavour!)\n\nI use sauvignon blanc or pinot gris (because they’re my drinking wines!). Anything that’s not overly fruity and sweet (like some rieslings) or too woody (like some heavily oaked chardonnays) will be fine.\n\n**3\\. Cream** – full-fat thickened cream \/ heavy cream will yield the best results. For a lower fat alternative, use evaporated milk (preferred) or low-fat cream.\n\n**4\\. Parmesan** – you need to grate your own from a block to ensure that it melts into the creamy sauce. Store-bought, pre-grated in any form (sandy, or fine batons) just doesn’t melt properly in sauces. Sorry\\!\n\nWhen measuring, remember that freshly grated is aerated so the volume will look far greater than the weight, so you need to pack the cup down lightly (ie. 50g \/ 2oz freshly grated parmesan = over 1 cup in naked volume, but 1\/2 cup lightly packed).\n\n**5\\. Sides** for serving:\n\n- [Creamy Mashed Potato](https:\/\/www.recipetineats.com\/mashed-potato\/) rates highly on my list (and here’s the low carb version – [Creamy Mashed Cauliflower](https:\/\/www.recipetineats.com\/creamy-mashed-cauliflower\/))\n- Pasta, polenta, [mashed beans](https:\/\/www.recipetineats.com\/garlic-white-bean-mash-flash\/) or plain rice (brown, white, jasmine, basmati – find them all [here](https:\/\/www.recipetineats.com\/category\/rice\/))\n- [Crusty bread](https:\/\/www.recipetineats.com\/easy-yeast-bread-recipe-no-knead\/) or soft [dinner rolls](https:\/\/www.recipetineats.com\/soft-no-knead-dinner-rolls\/) for mopping\n\n**6\\. Storage** – store chicken in the sauce (it helps keep it moist) for up to 3 days in the fridge, then reheat gently using microwave (take care not to overcook the chicken).\n\n**7\\. Nutrition** per serving, assuming all sauce is consumed.\n\n### Nutrition Information:\nCalories: 571cal (29%)Carbohydrates: 12g (4%)Protein: 42g (84%)Fat: 39g (60%)Saturated Fat: 22g (138%)Cholesterol: 210mg (70%)Sodium: 703mg (31%)Potassium: 886mg (25%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 1364IU (27%)Vitamin C: 5mg (6%)Calcium: 197mg (20%)Iron: 1mg (6%)\n\nKeywords: Chicken recipes, creamy sauce for chicken, Mushroom Sauce\n\nDid you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\\_tin](https:\/\/www.instagram.com\/recipe_tin\/).\n\nThis is a recipe I originally created for [Good Food Australia](https:\/\/www.goodfood.com.au\/recipes\/news\/recipetin-eats-x-good-food-chicken-with-creamy-mushroom-sauce-20200922-h1qw1m) which I deemed too good *not* share on my own website\\!\n\n## **Life of Dozer**\nDozer on the job, using his highly developed palette to ensure the chicken is perfectly cooked. (He gobbled it down so fast he wasn’t sure, calling for another piece to try again… and again and again….)\n\n![Dozer taste testing chicken](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Dozer-tasting-chicken.jpg?w=900)\n\n[Previous Post Cheese & bacon strata cake – breakfast casserole\\!](https:\/\/www.recipetineats.com\/cheese-and-bacon-breakfast-strata-cake-bread-bake\/)\n\n[Next Post Fondant Sweet Potatoes (slow roasted)](https:\/\/www.recipetineats.com\/fondant-slow-roasted-sweet-potatoes\/)\n\n#### Hi, I'm Nagi\\!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\\!\n\n[Read More](http:\/\/www.recipetineats.com\/about-me\/)\n\n### Free Recipe eBooks\nJoin my free email list to receive THREE free cookbooks\\!\n## Reader Interactions\n### Leave a Comment [Cancel reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#respond)\n#### 429 Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/8b8bb424ae9533e6a18f1831a1b3ba855df20e845f324e0b461f7b90d7eae71f?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Brea Walker says\n   \n   March 28, 2026 at 7:12 pm\n   \n   Delicious meal and easy to make. I use this sauce for steak also\n   \n   [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1998413)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/98e502f5a3b5666ea9c659ec3ec2940631232c0f5163da75fce2f6de55f294f1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Cathy Hurlock says\n   \n   March 10, 2026 at 8:11 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    Easy, delicious and very much enjoyed by all the family.\n   \n   [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1986706)\n3. ![](https:\/\/secure.gravatar.com\/avatar\/b2bb1d6f465f38d866bdd0e4555ae7ee418ddd3261c11d21989000ea52008187?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Carol says\n   \n   March 8, 2026 at 8:05 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I made this for dinner tonight. So easy and absolutely delicious.\n   \n   [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1985113)\n4. ![](https:\/\/secure.gravatar.com\/avatar\/e3929a295bacc58e7f06451ed4fedacd1b2cc14d2b9420f278b81c3465f238d8?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Emil says\n   \n   February 26, 2026 at 3:53 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I’m new to cooking and this was an instant hit. Incredibly tasty with such simple ingredients. I cooked full chicken breasts (not cut in half) and took a lot of time to cook. Might have put too much butter to keep it cooking ! Followed the rest of the recipe but did not put parmesan cheese as I did not have in my fridge. Regardless, it came out how I imagined it to be. Thank you for the recipe\n   \n   [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1976861)\n5. ![](https:\/\/secure.gravatar.com\/avatar\/1886af3d6af527ccd08f09103158de8092296580601097f826f60d90f077b182?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Woodrow says\n   \n   February 26, 2026 at 5:48 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    Made this tonight for my wife and family..it was delicious..will definitely be making again..only variation no garlic, my wife is allergic..served with mash potatoes, tender stems, and snow peas.\n   \n   [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1976667)\n6. ![](https:\/\/secure.gravatar.com\/avatar\/ce7cb60134cd36cefa4ff41555c2e3a9ff8470cd5ffa38d31e7bdcb2cdf4b158?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Silke says\n   \n   February 25, 2026 at 5:51 am\n   \n   Oh my, Nagi, this was outstanding! Insanely good.  \n    Upon the first bite there was shocked silence around the table because it so incredible. Tender and juicy and that sauce is to die for.  \n    We had it with mashed potatoes and green beans.\n   \n   [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1976204)\n7. ![](https:\/\/secure.gravatar.com\/avatar\/789a5495c8f5fb432b4cb0e961c5e6026e99b1b1c160149336f0ff1b69ab6255?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Colleen Hotchkis says\n   \n   February 16, 2026 at 9:30 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    As usual it was delicious! The more recipes I use from Nagi the more techniques I learn. Thanks for your creativity\\!  \n    So sorry for your recent loss!💕\n   \n   [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1970639)\n8. ![](https:\/\/secure.gravatar.com\/avatar\/a576d27d35e069a9bc4bbdf08ad24ef46b2bb58136a8a629e7b2db978c3295e1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lee says\n   \n   January 3, 2026 at 11:24 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    This was amazing. Doubled the sauce and added capers at the end. Without question restaurant quality.\n   \n   [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1919924)\n9. ![](https:\/\/secure.gravatar.com\/avatar\/75ae62b28c4add4f9ff9e6cdd1117ef83bf2b8be66c78704394bf116ff36eb02?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Jennifer says\n   \n   December 21, 2025 at 7:55 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    Made this tonight and added a small shake of old bay to the flour, wow Happy hubby and will definitely cook it again\n   \n   [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1907945)\n10. ![](https:\/\/secure.gravatar.com\/avatar\/a66af590200667f2ca444262a339ab36b821996c072d5cf9a6950271af14a2d3?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Kaylyn Headlee says\n    \n    December 11, 2025 at 10:37 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     I made this tonight with rice and over leftover potatoes for my kids, and it was absolutely delicious hands-down. The best version of this recipe I’ve ever made and will be using this as my go to moving forward.\n    \n    [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1898639)\n11. ![](https:\/\/secure.gravatar.com\/avatar\/2cf47746c71c048ede775088391f8f75de30617aadfd092802f177ed4f90951e?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Ewan says\n    \n    October 5, 2025 at 3:47 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Insanely delish recipe and so so quick and easy to make. Friend said they would order that in a restaurant. First time I made it was in a non stick pan but today I used my new uncoated chef type stainless steel pan. Nothing stuck and with the same moreish result yum.\n    \n    [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1848903)\n12. ![](https:\/\/secure.gravatar.com\/avatar\/1da0afe88ceb09893cea323b7f8844e6def491b1e2c7e9cf8ba7b79d6f76cb4d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sherry says\n    \n    September 25, 2025 at 11:57 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Fabulous! My 91 yo father loved it!!!\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1841478)\n13. ![](https:\/\/secure.gravatar.com\/avatar\/1da0afe88ceb09893cea323b7f8844e6def491b1e2c7e9cf8ba7b79d6f76cb4d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sherry says\n    \n    September 25, 2025 at 11:56 am\n    \n    ![4 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-4.svg)  \n     Excellent!!!\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1841476)\n14. ![](https:\/\/secure.gravatar.com\/avatar\/1da0afe88ceb09893cea323b7f8844e6def491b1e2c7e9cf8ba7b79d6f76cb4d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sher says\n    \n    September 25, 2025 at 11:51 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Fabulous!!! My finicky 91 yo father wasn’t hungry and usually eats morsels but he ate it up, asked for more and raved! I can’t wait to make it again.\n    \n    [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1841475)\n15. ![](https:\/\/secure.gravatar.com\/avatar\/61fb7a80b64693cd4001efe0119119e685da89145bbc62c2c4ab7f0973d2a6da?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Shannon Hagrman says\n    \n    September 12, 2025 at 9:35 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Outstanding! I felt like a chef! All the picky eaters ate their food. Entire family enjoyed. Made with mashed potatoes & steamed broccoli. This dish is really quick to cook. Perfect for a week night dinner. It has weekend vibes\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1831948)\n16. ![](https:\/\/secure.gravatar.com\/avatar\/2472403fc080a9256559047775cb7bb9e6692c6e961a842f4d4392d76a7cb324?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Frances says\n    \n    September 4, 2025 at 11:09 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Hi Nagi  \n     I’m wondering how long this meal would last if stored in an airtight container and refrigerated once cooked? As I like to meal plan at the start of the week a day would prefer not to freeze. Thanks.\n    \n    [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1826479)\n17. ![](https:\/\/secure.gravatar.com\/avatar\/727a51d45ff10f32e12b1751be6181ea33d85505f392099818889bbff588ee3a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lou says\n    \n    September 2, 2025 at 10:34 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     This is the second time I made this. The first time I followed the recipe exactly as written and it was delicious. This time I was prepared and used a little more of everything in the sauce, especially mushrooms, so that there would be plenty of sauce for leftovers since there are only two of us. He inhaled it! So quick to make – definitely a keeper, thank you\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1824700)\n18. ![](https:\/\/secure.gravatar.com\/avatar\/6eb3ccf1ea18e5cef06421c74b7467b68e7530822e0d4e9b711591b0bdaae8ec?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sherry says\n    \n    August 19, 2025 at 11:45 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     This was the most delicious thing I ever made. I used half and half as I’m on diet but I think if I made it heavy cream it would have tasted amazing. Thank you!\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1815139)\n19. ![](https:\/\/secure.gravatar.com\/avatar\/e02986bfe142d3d9d3d8c4d0d1a70ec62bb373d4274749a973410a70b5a35b8d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[Sandy C](https:\/\/www.recipetineats.com\/) says\n    \n    August 13, 2025 at 1:15 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Googled a “chicken with mushroom cream sauce” recipe and decided to use this one as a guide. No wine, and forgot about the parmesan cheese, Oh well, next time. Anyway it was great! May melt some mozzarella cheese on top of the chicken, may use baby bellas, then top with cream sauce the next time. It may be a good copy for the “Texas Roadhouses “Chicken Portabella”.\n    \n    [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1811407)\n20. ![](https:\/\/secure.gravatar.com\/avatar\/42d190d5d82a0aec5f58334d5ecd6435ea5bb49880aba776d60a814c09bb4249?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Martha says\n    \n    August 6, 2025 at 9:17 am\n    \n    I made this t0day and it was amazing. I used garlic from a jar and a combination of fresh and canned mushrooms. My husband loved it. Thank you for a wonderful recipe.\n    \n    [Reply](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#comment-1807107)\n\n[Older Comments](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/comment-page-2\/#comments)\n\n## Primary Sidebar\n![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/nagi.jpg?resize=747%2C747)\n\n### Hi, I'm Nagi\\!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\\!\n\n[Read More](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/)\n\n### Free Recipe eBooks\nJoin my free email list to receive THREE free cookbooks\\!\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/dozer.jpeg)\n\n### Meet Dozer\nOfficial taste tester of RecipeTin Eats\\!\n\n[Meet Dozer](https:\/\/www.recipetineats.com\/dozer-the-golden-retriever-dog\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/fast-meals.jpeg)](https:\/\/www.recipetineats.com\/category\/collections\/dinner-tonight\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/one-pot.jpeg)](https:\/\/www.recipetineats.com\/category\/one-pot-recipes\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/japanese-meals.jpeg)](https:\/\/japan.recipetineats.com\/)\n\n##### As Featured On\n### Never miss a recipe\\!\nSubscribe to my newsletter and receive 3 FREE ebooks\\!\n\n[Subscribe](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/#profile-subscribe-popup)\n\n##### Recipes\n- [All Recipes](https:\/\/www.recipetineats.com\/recipes\/)\n- [By Category](https:\/\/www.recipetineats.com\/categories\/)\n- [Collections](https:\/\/www.recipetineats.com\/category\/collections\/)\n\n##### About\n- [About Nagi](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/)\n- [About Dozer](https:\/\/www.recipetineats.com\/dozer-the-golden-retriever-dog\/)\n- [RecipeTin Meals](https:\/\/www.recipetineats.com\/recipetin-meals\/)\n\n##### Related\n- [RecipeTin Japan](https:\/\/japan.recipetineats.com\/)\n\n##### Help\n- [Contact](https:\/\/www.recipetineats.com\/contact\/)\n- [Image Use Policy](https:\/\/www.recipetineats.com\/policy-use-of-recipes-images\/)\n\n© RecipeTin Eats 2026\n\n- [Privacy Policy & Terms](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/privacy-disclosure\/)\n\nSite Credits\n\nMaintained by [Human Made](https:\/\/humanmade.com\/) Designed by Melissa Rose Design Developed by Once Coupled\n\nAll Rights Reserved\n\n## Subscribe to my newsletter\n![](https:\/\/www.recipetineats.com\/tachyon\/2024\/05\/Free-eCookbooks-graphic_popup-resized.jpg)\n\n### Sign up and receive 3 FREE EBOOKS\\!","attrs_readable_markdown":"A quick 20-minute chicken dinner that’s simple enough for midweek but elegant enough for company, my versatile [Creamy Mushroom Sauce](https:\/\/www.recipetineats.com\/mushroom-sauce\/) served with a lightly crusted chicken breast. It’s as tasty as it looks and is very, very, very good\\!\n\n![Close up of Chicken Breast in Creamy Mushroom sauce in a skillet, fresh off the stove](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_7.jpg?w=900)\n\n## Quick Chicken Breast recipe that’s good enough for company\\!\nThis is a recipe I shared on [Good Food Australia](https:\/\/www.goodfood.com.au\/recipes\/news\/recipetin-eats-x-good-food-chicken-with-creamy-mushroom-sauce-20200922-h1qw1m) last month which I saw made their list for the [20 Most Popular Recipes for September](https:\/\/www.goodfood.com.au\/recipes\/recipe-collections\/cream-of-the-crop-the-20-most-popular-recipes-of-september-20200929-h1r1v6). Actually, it topped the class\\!\n\nThus I’ve deemed it a recipe I must also have on my own website\\!\n\nThe Creamy Mushroom Sauce is the real hero in this dish. It’s an excellent sauce option for lean chicken breast meat, adding richness and *wow* factor\\!\n\n![Spooning Creamy Mushroom Sauce over Chicken breast](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_8.jpg?w=900)\n\n## What goes in Chicken Breast with Creamy Mushroom Sauce\nThe creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat.\n\nAnd it’s a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock\/broth. These are all well-established *flavour enhancers* \/ *umami-boosters* that I use regularly and I don’t hold back\\!\n\n![Ingredients in Chicken in Creamy Mushroom sauce](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-with-Creamy-Mushroom-Sauce-ingredients.jpg?w=900)\n\n- **Chicken breast** – just 2 which we cut in half horizontally to make 4 steaks (which will serve 4 if you used big breasts). Boneless thigh fillets work as well. If using thighs, I recommend pounding the meat to even out the thickness and for more flat surface area, so it pan-fries to a more even crispness;\n- **Flour –** this is to dust the chicken which gives it a light crispy coating and gives the sauce something to cling to. Without it, the sauce slips off the surface of the chicken. This is not a big deal as such, but it is nicer when the sauce stays on the chicken when you spoon it on\\!\n- **Mushrooms** – any type of small sliceable mushrooms will work here. Swiss\/Cremini mushrooms or shiitake mushrooms are great – I’ve just used standard white button mushrooms;\n- **Garlic** – because where there are mushrooms, there is always garlic! (At least, in my world … )\n- **Butter** – because also in my world, where there are mushrooms and garlic, butter must make an appearance too. Butter is flavour (and so much more!) However olive oil, margarine and other alternatives will work just fine too because this sauce has other flavourings in it (ie. cream and parmesan);\n- **Cream** – because we’re making a creamy sauce here! *Lower fat alternative: evaporated milk. This actually works better than low fat cream because the consistency is thicker, and is ~30% lower in calories than full fat cream.*\n- **White wine** – Ah, the secret ingredient! A little splash of white wine goes a long way to add depth of flavour to simple sauces like this, especially when used to *deglaze* the pan. Deglazing is when you use a liquid (wine in this case) to dissolve the golden bits stuck on the base of the pan after pan serving the chicken. Those golden bits – properly called *fond* – are free flavour and underpins of the incredible taste in this otherwise simple creamy sauce\\!\n- **Parmesan** – the flavour turbocharger! Parmesan heightens the savouriness even further and adds another layer of flavour. Plus for this recipe, it helps thicken the sauce rather than needing gallons of cream; and\n- **Chicken stock\/broth** – to add even more body to this creamy sauce\\!\n\n![Flour dusted chicken breast ready to be pan fried](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_4.jpg?w=900)\n\nDusting with flour gives the chicken a light, crispy, golden coating that gives the sauce something to cling to.\n## **How to make Chicken in Creamy Mushroom Sauce**\nThis is a truly nice and quick chicken recipe:\n\n- 4 minutes to cook the chicken to golden\n- 5 minutes to sauté the mushrooms\n- 3 minutes to finish the sauce\n\n![How to make Chicken in Creamy Mushroom Sauce](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/How-to-make-Chicken-with-Creamy-Mushroom-Sauce-copy-2.jpg?w=900)\n\n1. **Split chicken:** Cut chicken in half horizontally to give two thin steaks per breast so you have four steaks in total. Cutting the breast in this way is an excellent way to cook chicken breast on the stove as it cooks faster and more evenly. By contrast, a whole breast is much thicker, so the outer rim and the thin tail-end overcooks and dries out before the middle of the thickest part cooks through (unless you pound them to an even thickness);\n2. **Season and dust:** Sprinkle chicken with salt and pepper, then flour;\n3. **Pan-fry** chicken in butter until golden and crispy – just 2 minutes on each side will do because the chicken is now cut helpfully thinner;\n4. **Cook mushrooms:** Remove the chicken, then melt some more butter to cook the mushrooms in until golden. *Pro tip: Add the garlic towards the end otherwise it burns well before the mushrooms are done;*\n\n![How to make Chicken in Creamy Mushroom Sauce](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/How-to-make-Chicken-with-Creamy-Mushroom-Sauce-copy.jpg?w=900)\n\n**5\\. Deglaze pan:** Add the wine – it will be bubble vigorously and be steamy! We’re going to simmer rapidly to cook out the alcohol and just leave behind the flavour. Also, as it simmers, all the brown stuff on the bottom of the skillet from browning the chicken AND mushrooms (this is called *fond*) will dissolve into the liquid which makes the sauce even tastier\\!\n\n**6\\. Make it creamy:** Add the cream and parmesan;\n\n**7\\. Simmer** for a couple of minutes to reduce and thicken; and\n\n**8\\. Serve\\!** Return the chicken to the pan to warm through and coat the base with sauce. Then serve\\!\n\n![Freshly made Chicken in Creamy Mushroom sauce in a skillet](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_5.jpg?w=900)\n\nOh and just in case you were in any way concerned, this dish comes with plenty of sauce. Nobody has ever accused me of skimping on sauce! So rest assured that whatever starchy vehicle of choice you serve this with will be well-soaked with the creamy mushroom sauce.👌🏻\n\n![Chicken in Creamy Mushroom sauce on a plate with a side salad, ready to be eaten](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_9.jpg?w=900)\n\nThis rich, creamy Mushroom Sauce is particularly excellent with lean chicken breast\\!\n\n![From picking up Chicken in Creamy Mushroom sauce](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Chicken-in-Creamy-Mushroom-Sauce_0.jpg?w=900)\n\n## What to serve with this dish\nA sauce this good calls for something worthy of soaking and mopping up this liquid gold\\!\n\n- [Creamy Mashed Potato](https:\/\/www.recipetineats.com\/mashed-potato\/) rates highly amongst my picks (or here’s the low carb version – [Creamy Mashed Cauliflower](https:\/\/www.recipetineats.com\/creamy-mashed-cauliflower\/))\n- Pasta, polenta, [mashed beans](https:\/\/www.recipetineats.com\/garlic-white-bean-mash-flash\/) or plain rice (brown, white, jasmine, basmati – find them all [here](https:\/\/www.recipetineats.com\/category\/rice\/))\n- [Crusty bread](https:\/\/www.recipetineats.com\/easy-yeast-bread-recipe-no-knead\/) or soft [dinner rolls](https:\/\/www.recipetineats.com\/soft-no-knead-dinner-rolls\/) are always good for mopping\n\nThen [something green](https:\/\/www.recipetineats.com\/category\/vegetable-sides\/) and clean to complete your plate. The chicken is pictured with store-bought mixed greens with my reliable [Everyday Salad Dressing](https:\/\/www.recipetineats.com\/salad-dressing\/) (any vinegar, oil, mustard). Use for everything – and I really do. Fresh leafy greens, chopped juicy veg (cucumber, tomato), shaved raw veg (fennel, asparagus), or even steamed vegetables (broccoli, beans, peas!). Enjoy! ***– Nagi x***\n***\n## **Watch how to make it**\nSubscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\nServings[4](https:\/\/www.recipetineats.com\/chicken-breast-in-creamy-mushroom-sauce\/)\n\nTap or hover to scale\n\n**Recipe video above.** The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company\\!\n\nIt's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don’t skip it\\!\n\n#### CRISPY CHICKEN\n- ▢\n  2 chicken breasts, large (boneless skinless, ~600-700g \/ 1.2 – 1.4 lb total, Note 1)\n- ▢\n  1\/2 tsp salt\n- ▢\n  black pepper\n- ▢\n  1\/4 cup flour\n- ▢\n  15g \/ 1 tbsp unsalted butter\n\n#### Mushroom Sauce\n- ▢\n  30g \/ 2 tbsp unsalted butter\n- ▢\n  300g \/ 10 oz mushrooms , sliced (button or Swiss brown)\n- ▢\n  2 garlic cloves , minced\n- ▢\n  1\/4 cup dry white wine (sub more chicken stock, Note 2)\n- ▢\n  1\/2 cup chicken or vegetable stock , low sodium\n- ▢\n  1 cup thickened \/ heavy cream , full fat (Note 3)\n- ▢\n  1\/2 cup parmesan , finely and freshly grated (Note 4)\n\n#### For serving\n- ▢\n  2 tbsp chives , finely sliced (optional) – sub parsley, green onions, or omit\n\nCook ModePrevent screen from sleeping\n\n- **Split breast:** Cut each breast in half horizontally to form 4 thin steaks in total.\n- **Dust with flour:** Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.\n- **Cook chicken:** Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1\/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.\n- **Cook mushrooms:** In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.\n- **Add garlic later:** Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.\n- **Deglaze skillet:** Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.\n- **Make creamy sauce:** Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.\n- **Add parmesan:** Stir in parmesan, taste and add more salt and pepper if needed.\n- **Finish chicken in sauce:** Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.\n- **Sides:** Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions.\n\n**1\\. Chicken** – select large chicken breasts, so that each side of breast is enough for two servings.\n\nBreast is best because once sliced in half they make two flat steaks which cook through quickly and evenly with a nice crust. Thigh works too but either butterfly the thick end to make it more even in thickness, or pound out.\n\n**2\\. White wine** adds more depth of flavour to the sauce and is used for deglazing the pan (ie. dissolving the tasty golden bits left in the skillet from browning the chicken into the sauce = free flavour!)\n\nI use sauvignon blanc or pinot gris (because they’re my drinking wines!). Anything that’s not overly fruity and sweet (like some rieslings) or too woody (like some heavily oaked chardonnays) will be fine.\n\n**3\\. Cream** – full-fat thickened cream \/ heavy cream will yield the best results. For a lower fat alternative, use evaporated milk (preferred) or low-fat cream.\n\n**4\\. Parmesan** – you need to grate your own from a block to ensure that it melts into the creamy sauce. Store-bought, pre-grated in any form (sandy, or fine batons) just doesn’t melt properly in sauces. Sorry\\!\n\nWhen measuring, remember that freshly grated is aerated so the volume will look far greater than the weight, so you need to pack the cup down lightly (ie. 50g \/ 2oz freshly grated parmesan = over 1 cup in naked volume, but 1\/2 cup lightly packed).\n\n**5\\. Sides** for serving:\n\n- [Creamy Mashed Potato](https:\/\/www.recipetineats.com\/mashed-potato\/) rates highly on my list (and here’s the low carb version – [Creamy Mashed Cauliflower](https:\/\/www.recipetineats.com\/creamy-mashed-cauliflower\/))\n- Pasta, polenta, [mashed beans](https:\/\/www.recipetineats.com\/garlic-white-bean-mash-flash\/) or plain rice (brown, white, jasmine, basmati – find them all [here](https:\/\/www.recipetineats.com\/category\/rice\/))\n- [Crusty bread](https:\/\/www.recipetineats.com\/easy-yeast-bread-recipe-no-knead\/) or soft [dinner rolls](https:\/\/www.recipetineats.com\/soft-no-knead-dinner-rolls\/) for mopping\n\n**6\\. Storage** – store chicken in the sauce (it helps keep it moist) for up to 3 days in the fridge, then reheat gently using microwave (take care not to overcook the chicken).\n\n**7\\. Nutrition** per serving, assuming all sauce is consumed.\n\nCalories: 571cal (29%)Carbohydrates: 12g (4%)Protein: 42g (84%)Fat: 39g (60%)Saturated Fat: 22g (138%)Cholesterol: 210mg (70%)Sodium: 703mg (31%)Potassium: 886mg (25%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 1364IU (27%)Vitamin C: 5mg (6%)Calcium: 197mg (20%)Iron: 1mg (6%)\n\nKeywords: Chicken recipes, creamy sauce for chicken, Mushroom Sauce\n\nThis is a recipe I originally created for [Good Food Australia](https:\/\/www.goodfood.com.au\/recipes\/news\/recipetin-eats-x-good-food-chicken-with-creamy-mushroom-sauce-20200922-h1qw1m) which I deemed too good *not* share on my own website\\!\n\n## **Life of Dozer**\nDozer on the job, using his highly developed palette to ensure the chicken is perfectly cooked. (He gobbled it down so fast he wasn’t sure, calling for another piece to try again… and again and again….)\n\n![Dozer taste testing chicken](https:\/\/www.recipetineats.com\/tachyon\/2020\/10\/Dozer-tasting-chicken.jpg?w=900)","meta_canonical":null}

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Meta Title	Chicken Breast in Creamy Mushroom Sauce - RecipeTin Eats
Meta Description	Quick chicken dinner that's elegant enough for company - a lightly crusted chicken breast with an incredible creamy mushroom sauce. Simple!
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Boilerpipe Text	A quick 20-minute chicken dinner that’s simple enough for midweek but elegant enough for company, my versatile Creamy Mushroom Sauce served with a lightly crusted chicken breast. It’s as tasty as it looks and is very, very, very good! Quick Chicken Breast recipe that’s good enough for company! This is a recipe I shared on Good Food Australia last month which I saw made their list for the 20 Most Popular Recipes for September . Actually, it topped the class! Thus I’ve deemed it a recipe I must also have on my own website! The Creamy Mushroom Sauce is the real hero in this dish. It’s an excellent sauce option for lean chicken breast meat, adding richness and wow factor! What goes in Chicken Breast with Creamy Mushroom Sauce The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat. And it’s a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock/broth. These are all well-established flavour enhancers / umami-boosters that I use regularly and I don’t hold back! Chicken breast – just 2 which we cut in half horizontally to make 4 steaks (which will serve 4 if you used big breasts). Boneless thigh fillets work as well. If using thighs, I recommend pounding the meat to even out the thickness and for more flat surface area, so it pan-fries to a more even crispness; Flour – this is to dust the chicken which gives it a light crispy coating and gives the sauce something to cling to. Without it, the sauce slips off the surface of the chicken. This is not a big deal as such, but it is nicer when the sauce stays on the chicken when you spoon it on! Mushrooms – any type of small sliceable mushrooms will work here. Swiss/Cremini mushrooms or shiitake mushrooms are great – I’ve just used standard white button mushrooms; Garlic – because where there are mushrooms, there is always garlic! (At least, in my world … ) Butter – because also in my world, where there are mushrooms and garlic, butter must make an appearance too. Butter is flavour (and so much more!) However olive oil, margarine and other alternatives will work just fine too because this sauce has other flavourings in it (ie. cream and parmesan); Cream – because we’re making a creamy sauce here! Lower fat alternative: evaporated milk. This actually works better than low fat cream because the consistency is thicker, and is ~30% lower in calories than full fat cream. White wine – Ah, the secret ingredient! A little splash of white wine goes a long way to add depth of flavour to simple sauces like this, especially when used to deglaze the pan. Deglazing is when you use a liquid (wine in this case) to dissolve the golden bits stuck on the base of the pan after pan serving the chicken. Those golden bits – properly called fond – are free flavour and underpins of the incredible taste in this otherwise simple creamy sauce! Parmesan – the flavour turbocharger! Parmesan heightens the savouriness even further and adds another layer of flavour. Plus for this recipe, it helps thicken the sauce rather than needing gallons of cream; and Chicken stock/broth – to add even more body to this creamy sauce! Dusting with flour gives the chicken a light, crispy, golden coating that gives the sauce something to cling to. How to make Chicken in Creamy Mushroom Sauce This is a truly nice and quick chicken recipe: 4 minutes to cook the chicken to golden 5 minutes to sauté the mushrooms 3 minutes to finish the sauce Split chicken: Cut chicken in half horizontally to give two thin steaks per breast so you have four steaks in total. Cutting the breast in this way is an excellent way to cook chicken breast on the stove as it cooks faster and more evenly. By contrast, a whole breast is much thicker, so the outer rim and the thin tail-end overcooks and dries out before the middle of the thickest part cooks through (unless you pound them to an even thickness); Season and dust: Sprinkle chicken with salt and pepper, then flour; Pan-fry chicken in butter until golden and crispy – just 2 minutes on each side will do because the chicken is now cut helpfully thinner; Cook mushrooms: Remove the chicken, then melt some more butter to cook the mushrooms in until golden. Pro tip: Add the garlic towards the end otherwise it burns well before the mushrooms are done; 5. Deglaze pan: Add the wine – it will be bubble vigorously and be steamy! We’re going to simmer rapidly to cook out the alcohol and just leave behind the flavour. Also, as it simmers, all the brown stuff on the bottom of the skillet from browning the chicken AND mushrooms (this is called fond ) will dissolve into the liquid which makes the sauce even tastier! 6. Make it creamy: Add the cream and parmesan; 7. Simmer for a couple of minutes to reduce and thicken; and 8. Serve! Return the chicken to the pan to warm through and coat the base with sauce. Then serve! Oh and just in case you were in any way concerned, this dish comes with plenty of sauce. Nobody has ever accused me of skimping on sauce! So rest assured that whatever starchy vehicle of choice you serve this with will be well-soaked with the creamy mushroom sauce.👌🏻 This rich, creamy Mushroom Sauce is particularly excellent with lean chicken breast! What to serve with this dish A sauce this good calls for something worthy of soaking and mopping up this liquid gold! Creamy Mashed Potato rates highly amongst my picks (or here’s the low carb version – Creamy Mashed Cauliflower ) Pasta, polenta, mashed beans or plain rice (brown, white, jasmine, basmati – find them all here ) Crusty bread or soft dinner rolls are always good for mopping Then something green and clean to complete your plate. The chicken is pictured with store-bought mixed greens with my reliable Everyday Salad Dressing (any vinegar, oil, mustard). Use for everything – and I really do. Fresh leafy greens, chopped juicy veg (cucumber, tomato), shaved raw veg (fennel, asparagus), or even steamed vegetables (broccoli, beans, peas!). Enjoy! – Nagi x Watch how to make it Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Servings 4 Tap or hover to scale Recipe video above. The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company! It's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don’t skip it! CRISPY CHICKEN ▢ 2 chicken breasts, large (boneless skinless, ~600-700g / 1.2 – 1.4 lb total, Note 1) ▢ 1/2 tsp salt ▢ black pepper ▢ 1/4 cup flour ▢ 15g / 1 tbsp unsalted butter Mushroom Sauce ▢ 30g / 2 tbsp unsalted butter ▢ 300g / 10 oz mushrooms , sliced (button or Swiss brown) ▢ 2 garlic cloves , minced ▢ 1/4 cup dry white wine (sub more chicken stock, Note 2) ▢ 1/2 cup chicken or vegetable stock , low sodium ▢ 1 cup thickened / heavy cream , full fat (Note 3) ▢ 1/2 cup parmesan , finely and freshly grated (Note 4) For serving ▢ 2 tbsp chives , finely sliced (optional) – sub parsley, green onions, or omit Cook Mode Prevent screen from sleeping Split breast: Cut each breast in half horizontally to form 4 thin steaks in total. Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface. Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm. Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges. Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden. Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone. Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly. Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed. Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives. Sides: Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions. 1. Chicken – select large chicken breasts, so that each side of breast is enough for two servings. Breast is best because once sliced in half they make two flat steaks which cook through quickly and evenly with a nice crust. Thigh works too but either butterfly the thick end to make it more even in thickness, or pound out. 2. White wine adds more depth of flavour to the sauce and is used for deglazing the pan (ie. dissolving the tasty golden bits left in the skillet from browning the chicken into the sauce = free flavour!) I use sauvignon blanc or pinot gris (because they’re my drinking wines!). Anything that’s not overly fruity and sweet (like some rieslings) or too woody (like some heavily oaked chardonnays) will be fine. 3. Cream – full-fat thickened cream / heavy cream will yield the best results. For a lower fat alternative, use evaporated milk (preferred) or low-fat cream. 4. Parmesan – you need to grate your own from a block to ensure that it melts into the creamy sauce. Store-bought, pre-grated in any form (sandy, or fine batons) just doesn’t melt properly in sauces. Sorry! When measuring, remember that freshly grated is aerated so the volume will look far greater than the weight, so you need to pack the cup down lightly (ie. 50g / 2oz freshly grated parmesan = over 1 cup in naked volume, but 1/2 cup lightly packed). 5. Sides for serving: Creamy Mashed Potato rates highly on my list (and here’s the low carb version – Creamy Mashed Cauliflower ) Pasta, polenta, mashed beans or plain rice (brown, white, jasmine, basmati – find them all here ) Crusty bread or soft dinner rolls for mopping 6. Storage – store chicken in the sauce (it helps keep it moist) for up to 3 days in the fridge, then reheat gently using microwave (take care not to overcook the chicken). 7. Nutrition per serving, assuming all sauce is consumed. Calories: 571 cal (29%) Carbohydrates: 12 g (4%) Protein: 42 g (84%) Fat: 39 g (60%) Saturated Fat: 22 g (138%) Cholesterol: 210 mg (70%) Sodium: 703 mg (31%) Potassium: 886 mg (25%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 1364 IU (27%) Vitamin C: 5 mg (6%) Calcium: 197 mg (20%) Iron: 1 mg (6%) Keywords: Chicken recipes, creamy sauce for chicken, Mushroom Sauce This is a recipe I originally created for Good Food Australia which I deemed too good not share on my own website! Life of Dozer Dozer on the job, using his highly developed palette to ensure the chicken is perfectly cooked. (He gobbled it down so fast he wasn’t sure, calling for another piece to try again… and again and again….)
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[E-mail](<mailto:?subject=RecipeTin Eats: Chicken Breast in Creamy Mushroom Sauce&body=https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/>) - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/&t=Chicken%20Breast%20in%20Creamy%20Mushroom%20Sauce) - [WhatsApp](https://api.whatsapp.com/send?text=Chicken%20Breast%20in%20Creamy%20Mushroom%20Sauce%20-%20https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/) Published26 Oct '20 Updated9 May '25 Jump to [Recipe](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#recipe) Video Dozer A quick 20-minute chicken dinner that’s simple enough for midweek but elegant enough for company, my versatile [Creamy Mushroom Sauce](https://www.recipetineats.com/mushroom-sauce/) served with a lightly crusted chicken breast. It’s as tasty as it looks and is very, very, very good\! ![Close up of Chicken Breast in Creamy Mushroom sauce in a skillet, fresh off the stove](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_7.jpg?w=900) ## Quick Chicken Breast recipe that’s good enough for company\! This is a recipe I shared on [Good Food Australia](https://www.goodfood.com.au/recipes/news/recipetin-eats-x-good-food-chicken-with-creamy-mushroom-sauce-20200922-h1qw1m) last month which I saw made their list for the [20 Most Popular Recipes for September](https://www.goodfood.com.au/recipes/recipe-collections/cream-of-the-crop-the-20-most-popular-recipes-of-september-20200929-h1r1v6). Actually, it topped the class\! Thus I’ve deemed it a recipe I must also have on my own website\! The Creamy Mushroom Sauce is the real hero in this dish. It’s an excellent sauce option for lean chicken breast meat, adding richness and wow factor\! ![Spooning Creamy Mushroom Sauce over Chicken breast](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_8.jpg?w=900) ## What goes in Chicken Breast with Creamy Mushroom Sauce The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat. And it’s a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock/broth. These are all well-established flavour enhancers / umami-boosters that I use regularly and I don’t hold back\! ![Ingredients in Chicken in Creamy Mushroom sauce](https://www.recipetineats.com/tachyon/2020/10/Chicken-with-Creamy-Mushroom-Sauce-ingredients.jpg?w=900) - Chicken breast – just 2 which we cut in half horizontally to make 4 steaks (which will serve 4 if you used big breasts). Boneless thigh fillets work as well. If using thighs, I recommend pounding the meat to even out the thickness and for more flat surface area, so it pan-fries to a more even crispness; - Flour – this is to dust the chicken which gives it a light crispy coating and gives the sauce something to cling to. Without it, the sauce slips off the surface of the chicken. This is not a big deal as such, but it is nicer when the sauce stays on the chicken when you spoon it on\! - Mushrooms – any type of small sliceable mushrooms will work here. Swiss/Cremini mushrooms or shiitake mushrooms are great – I’ve just used standard white button mushrooms; - Garlic – because where there are mushrooms, there is always garlic! (At least, in my world … ) - Butter – because also in my world, where there are mushrooms and garlic, butter must make an appearance too. Butter is flavour (and so much more!) However olive oil, margarine and other alternatives will work just fine too because this sauce has other flavourings in it (ie. cream and parmesan); - Cream – because we’re making a creamy sauce here! Lower fat alternative: evaporated milk. This actually works better than low fat cream because the consistency is thicker, and is ~30% lower in calories than full fat cream. - White wine – Ah, the secret ingredient! A little splash of white wine goes a long way to add depth of flavour to simple sauces like this, especially when used to deglaze the pan. Deglazing is when you use a liquid (wine in this case) to dissolve the golden bits stuck on the base of the pan after pan serving the chicken. Those golden bits – properly called fond – are free flavour and underpins of the incredible taste in this otherwise simple creamy sauce\! - Parmesan – the flavour turbocharger! Parmesan heightens the savouriness even further and adds another layer of flavour. Plus for this recipe, it helps thicken the sauce rather than needing gallons of cream; and - Chicken stock/broth – to add even more body to this creamy sauce\! ![Flour dusted chicken breast ready to be pan fried](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_4.jpg?w=900) Dusting with flour gives the chicken a light, crispy, golden coating that gives the sauce something to cling to. ## How to make Chicken in Creamy Mushroom Sauce This is a truly nice and quick chicken recipe: - 4 minutes to cook the chicken to golden - 5 minutes to sauté the mushrooms - 3 minutes to finish the sauce ![How to make Chicken in Creamy Mushroom Sauce](https://www.recipetineats.com/tachyon/2020/10/How-to-make-Chicken-with-Creamy-Mushroom-Sauce-copy-2.jpg?w=900) 1. Split chicken: Cut chicken in half horizontally to give two thin steaks per breast so you have four steaks in total. Cutting the breast in this way is an excellent way to cook chicken breast on the stove as it cooks faster and more evenly. By contrast, a whole breast is much thicker, so the outer rim and the thin tail-end overcooks and dries out before the middle of the thickest part cooks through (unless you pound them to an even thickness); 2. Season and dust: Sprinkle chicken with salt and pepper, then flour; 3. Pan-fry chicken in butter until golden and crispy – just 2 minutes on each side will do because the chicken is now cut helpfully thinner; 4. Cook mushrooms: Remove the chicken, then melt some more butter to cook the mushrooms in until golden. Pro tip: Add the garlic towards the end otherwise it burns well before the mushrooms are done; ![How to make Chicken in Creamy Mushroom Sauce](https://www.recipetineats.com/tachyon/2020/10/How-to-make-Chicken-with-Creamy-Mushroom-Sauce-copy.jpg?w=900) 5\. Deglaze pan: Add the wine – it will be bubble vigorously and be steamy! We’re going to simmer rapidly to cook out the alcohol and just leave behind the flavour. Also, as it simmers, all the brown stuff on the bottom of the skillet from browning the chicken AND mushrooms (this is called fond) will dissolve into the liquid which makes the sauce even tastier\! 6\. Make it creamy: Add the cream and parmesan; 7\. Simmer for a couple of minutes to reduce and thicken; and 8\. Serve\! Return the chicken to the pan to warm through and coat the base with sauce. Then serve\! ![Freshly made Chicken in Creamy Mushroom sauce in a skillet](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_5.jpg?w=900) Oh and just in case you were in any way concerned, this dish comes with plenty of sauce. Nobody has ever accused me of skimping on sauce! So rest assured that whatever starchy vehicle of choice you serve this with will be well-soaked with the creamy mushroom sauce.👌🏻 ![Chicken in Creamy Mushroom sauce on a plate with a side salad, ready to be eaten](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_9.jpg?w=900) This rich, creamy Mushroom Sauce is particularly excellent with lean chicken breast\! ![From picking up Chicken in Creamy Mushroom sauce](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_0.jpg?w=900) ## What to serve with this dish A sauce this good calls for something worthy of soaking and mopping up this liquid gold\! - [Creamy Mashed Potato](https://www.recipetineats.com/mashed-potato/) rates highly amongst my picks (or here’s the low carb version – [Creamy Mashed Cauliflower](https://www.recipetineats.com/creamy-mashed-cauliflower/)) - Pasta, polenta, [mashed beans](https://www.recipetineats.com/garlic-white-bean-mash-flash/) or plain rice (brown, white, jasmine, basmati – find them all [here](https://www.recipetineats.com/category/rice/)) - [Crusty bread](https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/) or soft [dinner rolls](https://www.recipetineats.com/soft-no-knead-dinner-rolls/) are always good for mopping Then [something green](https://www.recipetineats.com/category/vegetable-sides/) and clean to complete your plate. The chicken is pictured with store-bought mixed greens with my reliable [Everyday Salad Dressing](https://www.recipetineats.com/salad-dressing/) (any vinegar, oil, mustard). Use for everything – and I really do. Fresh leafy greens, chopped juicy veg (cucumber, tomato), shaved raw veg (fennel, asparagus), or even steamed vegetables (broccoli, beans, peas!). Enjoy! *– Nagi x* * ## Watch how to make it Hungry for more? Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. ![Chicken in Creamy Mushroom sauce in a skillet, ready to be served](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_6-SQ.jpg?resize=206%2C206) ## Chicken with Creamy Mushroom Sauce Author: Nagi Prep: 5 minutes mins Cook: 15 minutes mins Mains Western 4\.98 from 214 votes Servings[4](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/) Tap or hover to scale [Print](https://www.recipetineats.com/wprm_print/chicken-with-creamy-mushroom-sauce) - 6899 Recipe video above. The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company\! It's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don’t skip it\! ### Ingredients Cups Metric #### CRISPY CHICKEN - ▢ 2 chicken breasts, large (boneless skinless, ~600-700g / 1.2 – 1.4 lb total, Note 1) - ▢ 1/2 tsp salt - ▢ black pepper - ▢ 1/4 cup flour - ▢ 15g / 1 tbsp unsalted butter #### Mushroom Sauce - ▢ 30g / 2 tbsp unsalted butter - ▢ 300g / 10 oz mushrooms , sliced (button or Swiss brown) - ▢ 2 garlic cloves , minced - ▢ 1/4 cup dry white wine (sub more chicken stock, Note 2) - ▢ 1/2 cup chicken or vegetable stock , low sodium - ▢ 1 cup thickened / heavy cream , full fat (Note 3) - ▢ 1/2 cup parmesan , finely and freshly grated (Note 4) #### For serving - ▢ 2 tbsp chives , finely sliced (optional) – sub parsley, green onions, or omit Cook Mode Prevent screen from sleeping ### Instructions - Split breast: Cut each breast in half horizontally to form 4 thin steaks in total. - Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface. - Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm. - Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges. - Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden. - Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone. - Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly. - Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed. - Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives. - Sides: Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions. ### Recipe Notes: 1\. Chicken – select large chicken breasts, so that each side of breast is enough for two servings. Breast is best because once sliced in half they make two flat steaks which cook through quickly and evenly with a nice crust. Thigh works too but either butterfly the thick end to make it more even in thickness, or pound out. 2\. White wine adds more depth of flavour to the sauce and is used for deglazing the pan (ie. dissolving the tasty golden bits left in the skillet from browning the chicken into the sauce = free flavour!) I use sauvignon blanc or pinot gris (because they’re my drinking wines!). Anything that’s not overly fruity and sweet (like some rieslings) or too woody (like some heavily oaked chardonnays) will be fine. 3\. Cream – full-fat thickened cream / heavy cream will yield the best results. For a lower fat alternative, use evaporated milk (preferred) or low-fat cream. 4\. Parmesan – you need to grate your own from a block to ensure that it melts into the creamy sauce. Store-bought, pre-grated in any form (sandy, or fine batons) just doesn’t melt properly in sauces. Sorry\! When measuring, remember that freshly grated is aerated so the volume will look far greater than the weight, so you need to pack the cup down lightly (ie. 50g / 2oz freshly grated parmesan = over 1 cup in naked volume, but 1/2 cup lightly packed). 5\. Sides for serving: - [Creamy Mashed Potato](https://www.recipetineats.com/mashed-potato/) rates highly on my list (and here’s the low carb version – [Creamy Mashed Cauliflower](https://www.recipetineats.com/creamy-mashed-cauliflower/)) - Pasta, polenta, [mashed beans](https://www.recipetineats.com/garlic-white-bean-mash-flash/) or plain rice (brown, white, jasmine, basmati – find them all [here](https://www.recipetineats.com/category/rice/)) - [Crusty bread](https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/) or soft [dinner rolls](https://www.recipetineats.com/soft-no-knead-dinner-rolls/) for mopping 6\. Storage – store chicken in the sauce (it helps keep it moist) for up to 3 days in the fridge, then reheat gently using microwave (take care not to overcook the chicken). 7\. Nutrition** per serving, assuming all sauce is consumed. ### Nutrition Information: Calories: 571cal (29%)Carbohydrates: 12g (4%)Protein: 42g (84%)Fat: 39g (60%)Saturated Fat: 22g (138%)Cholesterol: 210mg (70%)Sodium: 703mg (31%)Potassium: 886mg (25%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 1364IU (27%)Vitamin C: 5mg (6%)Calcium: 197mg (20%)Iron: 1mg (6%) Keywords: Chicken recipes, creamy sauce for chicken, Mushroom Sauce Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\_tin](https://www.instagram.com/recipe_tin/). This is a recipe I originally created for [Good Food Australia](https://www.goodfood.com.au/recipes/news/recipetin-eats-x-good-food-chicken-with-creamy-mushroom-sauce-20200922-h1qw1m) which I deemed too good not share on my own website\! ## Life of Dozer Dozer on the job, using his highly developed palette to ensure the chicken is perfectly cooked. (He gobbled it down so fast he wasn’t sure, calling for another piece to try again… and again and again….) ![Dozer taste testing chicken](https://www.recipetineats.com/tachyon/2020/10/Dozer-tasting-chicken.jpg?w=900) [Previous Post Cheese & bacon strata cake – breakfast casserole\!](https://www.recipetineats.com/cheese-and-bacon-breakfast-strata-cake-bread-bake/) [Next Post Fondant Sweet Potatoes (slow roasted)](https://www.recipetineats.com/fondant-slow-roasted-sweet-potatoes/) #### Hi, I'm Nagi\! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\! [Read More](http://www.recipetineats.com/about-me/) ### Free Recipe eBooks Join my free email list to receive THREE free cookbooks\! ## Reader Interactions ### Leave a Comment [Cancel reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#respond) #### 429 Comments 1. ![](https://secure.gravatar.com/avatar/8b8bb424ae9533e6a18f1831a1b3ba855df20e845f324e0b461f7b90d7eae71f?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Brea Walker says March 28, 2026 at 7:12 pm Delicious meal and easy to make. I use this sauce for steak also [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1998413) 2. ![](https://secure.gravatar.com/avatar/98e502f5a3b5666ea9c659ec3ec2940631232c0f5163da75fce2f6de55f294f1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Cathy Hurlock says March 10, 2026 at 8:11 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Easy, delicious and very much enjoyed by all the family. [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1986706) 3. ![](https://secure.gravatar.com/avatar/b2bb1d6f465f38d866bdd0e4555ae7ee418ddd3261c11d21989000ea52008187?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Carol says March 8, 2026 at 8:05 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I made this for dinner tonight. So easy and absolutely delicious. [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1985113) 4. ![](https://secure.gravatar.com/avatar/e3929a295bacc58e7f06451ed4fedacd1b2cc14d2b9420f278b81c3465f238d8?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Emil says February 26, 2026 at 3:53 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I’m new to cooking and this was an instant hit. Incredibly tasty with such simple ingredients. I cooked full chicken breasts (not cut in half) and took a lot of time to cook. Might have put too much butter to keep it cooking ! Followed the rest of the recipe but did not put parmesan cheese as I did not have in my fridge. Regardless, it came out how I imagined it to be. Thank you for the recipe [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1976861) 5. ![](https://secure.gravatar.com/avatar/1886af3d6af527ccd08f09103158de8092296580601097f826f60d90f077b182?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Woodrow says February 26, 2026 at 5:48 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Made this tonight for my wife and family..it was delicious..will definitely be making again..only variation no garlic, my wife is allergic..served with mash potatoes, tender stems, and snow peas. [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1976667) 6. ![](https://secure.gravatar.com/avatar/ce7cb60134cd36cefa4ff41555c2e3a9ff8470cd5ffa38d31e7bdcb2cdf4b158?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Silke says February 25, 2026 at 5:51 am Oh my, Nagi, this was outstanding! Insanely good. Upon the first bite there was shocked silence around the table because it so incredible. Tender and juicy and that sauce is to die for. We had it with mashed potatoes and green beans. [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1976204) 7. ![](https://secure.gravatar.com/avatar/789a5495c8f5fb432b4cb0e961c5e6026e99b1b1c160149336f0ff1b69ab6255?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Colleen Hotchkis says February 16, 2026 at 9:30 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) As usual it was delicious! The more recipes I use from Nagi the more techniques I learn. Thanks for your creativity\! So sorry for your recent loss!💕 [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1970639) 8. ![](https://secure.gravatar.com/avatar/a576d27d35e069a9bc4bbdf08ad24ef46b2bb58136a8a629e7b2db978c3295e1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lee says January 3, 2026 at 11:24 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) This was amazing. Doubled the sauce and added capers at the end. Without question restaurant quality. [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1919924) 9. ![](https://secure.gravatar.com/avatar/75ae62b28c4add4f9ff9e6cdd1117ef83bf2b8be66c78704394bf116ff36eb02?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Jennifer says December 21, 2025 at 7:55 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Made this tonight and added a small shake of old bay to the flour, wow Happy hubby and will definitely cook it again [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1907945) 10. ![](https://secure.gravatar.com/avatar/a66af590200667f2ca444262a339ab36b821996c072d5cf9a6950271af14a2d3?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Kaylyn Headlee says December 11, 2025 at 10:37 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I made this tonight with rice and over leftover potatoes for my kids, and it was absolutely delicious hands-down. The best version of this recipe I’ve ever made and will be using this as my go to moving forward. [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1898639) 11. ![](https://secure.gravatar.com/avatar/2cf47746c71c048ede775088391f8f75de30617aadfd092802f177ed4f90951e?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Ewan says October 5, 2025 at 3:47 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Insanely delish recipe and so so quick and easy to make. Friend said they would order that in a restaurant. First time I made it was in a non stick pan but today I used my new uncoated chef type stainless steel pan. Nothing stuck and with the same moreish result yum. [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1848903) 12. ![](https://secure.gravatar.com/avatar/1da0afe88ceb09893cea323b7f8844e6def491b1e2c7e9cf8ba7b79d6f76cb4d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sherry says September 25, 2025 at 11:57 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Fabulous! My 91 yo father loved it!!!\! [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1841478) 13. ![](https://secure.gravatar.com/avatar/1da0afe88ceb09893cea323b7f8844e6def491b1e2c7e9cf8ba7b79d6f76cb4d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sherry says September 25, 2025 at 11:56 am ![4 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-4.svg) Excellent!!!\! [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1841476) 14. ![](https://secure.gravatar.com/avatar/1da0afe88ceb09893cea323b7f8844e6def491b1e2c7e9cf8ba7b79d6f76cb4d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sher says September 25, 2025 at 11:51 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Fabulous!!! My finicky 91 yo father wasn’t hungry and usually eats morsels but he ate it up, asked for more and raved! I can’t wait to make it again. [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1841475) 15. ![](https://secure.gravatar.com/avatar/61fb7a80b64693cd4001efe0119119e685da89145bbc62c2c4ab7f0973d2a6da?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Shannon Hagrman says September 12, 2025 at 9:35 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Outstanding! I felt like a chef! All the picky eaters ate their food. Entire family enjoyed. Made with mashed potatoes & steamed broccoli. This dish is really quick to cook. Perfect for a week night dinner. It has weekend vibes\! [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1831948) 16. ![](https://secure.gravatar.com/avatar/2472403fc080a9256559047775cb7bb9e6692c6e961a842f4d4392d76a7cb324?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Frances says September 4, 2025 at 11:09 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Hi Nagi I’m wondering how long this meal would last if stored in an airtight container and refrigerated once cooked? As I like to meal plan at the start of the week a day would prefer not to freeze. Thanks. [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1826479) 17. ![](https://secure.gravatar.com/avatar/727a51d45ff10f32e12b1751be6181ea33d85505f392099818889bbff588ee3a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lou says September 2, 2025 at 10:34 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) This is the second time I made this. The first time I followed the recipe exactly as written and it was delicious. This time I was prepared and used a little more of everything in the sauce, especially mushrooms, so that there would be plenty of sauce for leftovers since there are only two of us. He inhaled it! So quick to make – definitely a keeper, thank you\! [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1824700) 18. ![](https://secure.gravatar.com/avatar/6eb3ccf1ea18e5cef06421c74b7467b68e7530822e0d4e9b711591b0bdaae8ec?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sherry says August 19, 2025 at 11:45 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) This was the most delicious thing I ever made. I used half and half as I’m on diet but I think if I made it heavy cream it would have tasted amazing. Thank you!\! [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1815139) 19. ![](https://secure.gravatar.com/avatar/e02986bfe142d3d9d3d8c4d0d1a70ec62bb373d4274749a973410a70b5a35b8d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[Sandy C](https://www.recipetineats.com/) says August 13, 2025 at 1:15 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Googled a “chicken with mushroom cream sauce” recipe and decided to use this one as a guide. No wine, and forgot about the parmesan cheese, Oh well, next time. Anyway it was great! May melt some mozzarella cheese on top of the chicken, may use baby bellas, then top with cream sauce the next time. It may be a good copy for the “Texas Roadhouses “Chicken Portabella”. [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1811407) 20. ![](https://secure.gravatar.com/avatar/42d190d5d82a0aec5f58334d5ecd6435ea5bb49880aba776d60a814c09bb4249?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Martha says August 6, 2025 at 9:17 am I made this t0day and it was amazing. I used garlic from a jar and a combination of fresh and canned mushrooms. My husband loved it. Thank you for a wonderful recipe. [Reply](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/#comment-1807107) [Older Comments](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/comment-page-2/#comments) ## Primary Sidebar ![](https://www.recipetineats.com/tachyon/2018/12/nagi.jpg?resize=747%2C747) ### Hi, I'm Nagi\! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. 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Readable Markdown	A quick 20-minute chicken dinner that’s simple enough for midweek but elegant enough for company, my versatile [Creamy Mushroom Sauce](https://www.recipetineats.com/mushroom-sauce/) served with a lightly crusted chicken breast. It’s as tasty as it looks and is very, very, very good\! ![Close up of Chicken Breast in Creamy Mushroom sauce in a skillet, fresh off the stove](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_7.jpg?w=900) ## Quick Chicken Breast recipe that’s good enough for company\! This is a recipe I shared on [Good Food Australia](https://www.goodfood.com.au/recipes/news/recipetin-eats-x-good-food-chicken-with-creamy-mushroom-sauce-20200922-h1qw1m) last month which I saw made their list for the [20 Most Popular Recipes for September](https://www.goodfood.com.au/recipes/recipe-collections/cream-of-the-crop-the-20-most-popular-recipes-of-september-20200929-h1r1v6). Actually, it topped the class\! Thus I’ve deemed it a recipe I must also have on my own website\! The Creamy Mushroom Sauce is the real hero in this dish. It’s an excellent sauce option for lean chicken breast meat, adding richness and wow factor\! ![Spooning Creamy Mushroom Sauce over Chicken breast](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_8.jpg?w=900) ## What goes in Chicken Breast with Creamy Mushroom Sauce The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat. And it’s a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock/broth. These are all well-established flavour enhancers / umami-boosters that I use regularly and I don’t hold back\! ![Ingredients in Chicken in Creamy Mushroom sauce](https://www.recipetineats.com/tachyon/2020/10/Chicken-with-Creamy-Mushroom-Sauce-ingredients.jpg?w=900) - Chicken breast – just 2 which we cut in half horizontally to make 4 steaks (which will serve 4 if you used big breasts). Boneless thigh fillets work as well. If using thighs, I recommend pounding the meat to even out the thickness and for more flat surface area, so it pan-fries to a more even crispness; - Flour – this is to dust the chicken which gives it a light crispy coating and gives the sauce something to cling to. Without it, the sauce slips off the surface of the chicken. This is not a big deal as such, but it is nicer when the sauce stays on the chicken when you spoon it on\! - Mushrooms – any type of small sliceable mushrooms will work here. Swiss/Cremini mushrooms or shiitake mushrooms are great – I’ve just used standard white button mushrooms; - Garlic – because where there are mushrooms, there is always garlic! (At least, in my world … ) - Butter – because also in my world, where there are mushrooms and garlic, butter must make an appearance too. Butter is flavour (and so much more!) However olive oil, margarine and other alternatives will work just fine too because this sauce has other flavourings in it (ie. cream and parmesan); - Cream – because we’re making a creamy sauce here! Lower fat alternative: evaporated milk. This actually works better than low fat cream because the consistency is thicker, and is ~30% lower in calories than full fat cream. - White wine – Ah, the secret ingredient! A little splash of white wine goes a long way to add depth of flavour to simple sauces like this, especially when used to deglaze the pan. Deglazing is when you use a liquid (wine in this case) to dissolve the golden bits stuck on the base of the pan after pan serving the chicken. Those golden bits – properly called fond – are free flavour and underpins of the incredible taste in this otherwise simple creamy sauce\! - Parmesan – the flavour turbocharger! Parmesan heightens the savouriness even further and adds another layer of flavour. Plus for this recipe, it helps thicken the sauce rather than needing gallons of cream; and - Chicken stock/broth – to add even more body to this creamy sauce\! ![Flour dusted chicken breast ready to be pan fried](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_4.jpg?w=900) Dusting with flour gives the chicken a light, crispy, golden coating that gives the sauce something to cling to. ## How to make Chicken in Creamy Mushroom Sauce This is a truly nice and quick chicken recipe: - 4 minutes to cook the chicken to golden - 5 minutes to sauté the mushrooms - 3 minutes to finish the sauce ![How to make Chicken in Creamy Mushroom Sauce](https://www.recipetineats.com/tachyon/2020/10/How-to-make-Chicken-with-Creamy-Mushroom-Sauce-copy-2.jpg?w=900) 1. Split chicken: Cut chicken in half horizontally to give two thin steaks per breast so you have four steaks in total. Cutting the breast in this way is an excellent way to cook chicken breast on the stove as it cooks faster and more evenly. By contrast, a whole breast is much thicker, so the outer rim and the thin tail-end overcooks and dries out before the middle of the thickest part cooks through (unless you pound them to an even thickness); 2. Season and dust: Sprinkle chicken with salt and pepper, then flour; 3. Pan-fry chicken in butter until golden and crispy – just 2 minutes on each side will do because the chicken is now cut helpfully thinner; 4. Cook mushrooms: Remove the chicken, then melt some more butter to cook the mushrooms in until golden. Pro tip: Add the garlic towards the end otherwise it burns well before the mushrooms are done; ![How to make Chicken in Creamy Mushroom Sauce](https://www.recipetineats.com/tachyon/2020/10/How-to-make-Chicken-with-Creamy-Mushroom-Sauce-copy.jpg?w=900) 5\. Deglaze pan: Add the wine – it will be bubble vigorously and be steamy! We’re going to simmer rapidly to cook out the alcohol and just leave behind the flavour. Also, as it simmers, all the brown stuff on the bottom of the skillet from browning the chicken AND mushrooms (this is called fond) will dissolve into the liquid which makes the sauce even tastier\! 6\. Make it creamy: Add the cream and parmesan; 7\. Simmer for a couple of minutes to reduce and thicken; and 8\. Serve\! Return the chicken to the pan to warm through and coat the base with sauce. Then serve\! ![Freshly made Chicken in Creamy Mushroom sauce in a skillet](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_5.jpg?w=900) Oh and just in case you were in any way concerned, this dish comes with plenty of sauce. Nobody has ever accused me of skimping on sauce! So rest assured that whatever starchy vehicle of choice you serve this with will be well-soaked with the creamy mushroom sauce.👌🏻 ![Chicken in Creamy Mushroom sauce on a plate with a side salad, ready to be eaten](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_9.jpg?w=900) This rich, creamy Mushroom Sauce is particularly excellent with lean chicken breast\! ![From picking up Chicken in Creamy Mushroom sauce](https://www.recipetineats.com/tachyon/2020/10/Chicken-in-Creamy-Mushroom-Sauce_0.jpg?w=900) ## What to serve with this dish A sauce this good calls for something worthy of soaking and mopping up this liquid gold\! - [Creamy Mashed Potato](https://www.recipetineats.com/mashed-potato/) rates highly amongst my picks (or here’s the low carb version – [Creamy Mashed Cauliflower](https://www.recipetineats.com/creamy-mashed-cauliflower/)) - Pasta, polenta, [mashed beans](https://www.recipetineats.com/garlic-white-bean-mash-flash/) or plain rice (brown, white, jasmine, basmati – find them all [here](https://www.recipetineats.com/category/rice/)) - [Crusty bread](https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/) or soft [dinner rolls](https://www.recipetineats.com/soft-no-knead-dinner-rolls/) are always good for mopping Then [something green](https://www.recipetineats.com/category/vegetable-sides/) and clean to complete your plate. The chicken is pictured with store-bought mixed greens with my reliable [Everyday Salad Dressing](https://www.recipetineats.com/salad-dressing/) (any vinegar, oil, mustard). Use for everything – and I really do. Fresh leafy greens, chopped juicy veg (cucumber, tomato), shaved raw veg (fennel, asparagus), or even steamed vegetables (broccoli, beans, peas!). Enjoy! *– Nagi x* * ## Watch how to make it Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. Servings[4](https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/) Tap or hover to scale Recipe video above. The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company\! It's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don’t skip it\! #### CRISPY CHICKEN - ▢ 2 chicken breasts, large (boneless skinless, ~600-700g / 1.2 – 1.4 lb total, Note 1) - ▢ 1/2 tsp salt - ▢ black pepper - ▢ 1/4 cup flour - ▢ 15g / 1 tbsp unsalted butter #### Mushroom Sauce - ▢ 30g / 2 tbsp unsalted butter - ▢ 300g / 10 oz mushrooms , sliced (button or Swiss brown) - ▢ 2 garlic cloves , minced - ▢ 1/4 cup dry white wine (sub more chicken stock, Note 2) - ▢ 1/2 cup chicken or vegetable stock , low sodium - ▢ 1 cup thickened / heavy cream , full fat (Note 3) - ▢ 1/2 cup parmesan , finely and freshly grated (Note 4) #### For serving - ▢ 2 tbsp chives , finely sliced (optional) – sub parsley, green onions, or omit Cook ModePrevent screen from sleeping - Split breast: Cut each breast in half horizontally to form 4 thin steaks in total. - Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface. - Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm. - Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges. - Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden. - Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone. - Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly. - Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed. - Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives. - Sides: Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions. 1\. Chicken – select large chicken breasts, so that each side of breast is enough for two servings. Breast is best because once sliced in half they make two flat steaks which cook through quickly and evenly with a nice crust. Thigh works too but either butterfly the thick end to make it more even in thickness, or pound out. 2\. White wine adds more depth of flavour to the sauce and is used for deglazing the pan (ie. dissolving the tasty golden bits left in the skillet from browning the chicken into the sauce = free flavour!) I use sauvignon blanc or pinot gris (because they’re my drinking wines!). Anything that’s not overly fruity and sweet (like some rieslings) or too woody (like some heavily oaked chardonnays) will be fine. 3\. Cream – full-fat thickened cream / heavy cream will yield the best results. For a lower fat alternative, use evaporated milk (preferred) or low-fat cream. 4\. Parmesan – you need to grate your own from a block to ensure that it melts into the creamy sauce. Store-bought, pre-grated in any form (sandy, or fine batons) just doesn’t melt properly in sauces. Sorry\! When measuring, remember that freshly grated is aerated so the volume will look far greater than the weight, so you need to pack the cup down lightly (ie. 50g / 2oz freshly grated parmesan = over 1 cup in naked volume, but 1/2 cup lightly packed). 5\. Sides for serving: - [Creamy Mashed Potato](https://www.recipetineats.com/mashed-potato/) rates highly on my list (and here’s the low carb version – [Creamy Mashed Cauliflower](https://www.recipetineats.com/creamy-mashed-cauliflower/)) - Pasta, polenta, [mashed beans](https://www.recipetineats.com/garlic-white-bean-mash-flash/) or plain rice (brown, white, jasmine, basmati – find them all [here](https://www.recipetineats.com/category/rice/)) - [Crusty bread](https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/) or soft [dinner rolls](https://www.recipetineats.com/soft-no-knead-dinner-rolls/) for mopping 6\. Storage – store chicken in the sauce (it helps keep it moist) for up to 3 days in the fridge, then reheat gently using microwave (take care not to overcook the chicken). 7\. Nutrition** per serving, assuming all sauce is consumed. Calories: 571cal (29%)Carbohydrates: 12g (4%)Protein: 42g (84%)Fat: 39g (60%)Saturated Fat: 22g (138%)Cholesterol: 210mg (70%)Sodium: 703mg (31%)Potassium: 886mg (25%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 1364IU (27%)Vitamin C: 5mg (6%)Calcium: 197mg (20%)Iron: 1mg (6%) Keywords: Chicken recipes, creamy sauce for chicken, Mushroom Sauce This is a recipe I originally created for [Good Food Australia](https://www.goodfood.com.au/recipes/news/recipetin-eats-x-good-food-chicken-with-creamy-mushroom-sauce-20200922-h1qw1m) which I deemed too good not share on my own website\! ## Life of Dozer Dozer on the job, using his highly developed palette to ensure the chicken is perfectly cooked. (He gobbled it down so fast he wasn’t sure, calling for another piece to try again… and again and again….) ![Dozer taste testing chicken](https://www.recipetineats.com/tachyon/2020/10/Dozer-tasting-chicken.jpg?w=900)
Shard	11 (laksa)
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