Chicken in Creamy Mushroom Sauce - Delicious Meets Healthy

Chicken in Creamy Mushroom Sauce

Succulent chicken with mushrooms cooked in white wine and a splash of cream is a simple yet elegant dish.

Succulent chicken with mushrooms cooked in white wine and a splash of cream is a simple yet elegant dish. And yes, that white wine mushroom sauce is made from scratch. There is no canned cream of mushroom soup involved. It’s one of the easiest sauces you will ever make. It’s also one of the most amazing, most heavenly sauces of all time! The white wine and mushroom flavor combination is so intoxicating, I couldn’t stop “taste-testing” the sauce while cooking. Even my husband who generally doesn’t like mushrooms, liked it.

The white wine mushroom sauce is also very versatile. I also use it when I make German Schnitzels with Mushroom Sauce.

Here, I used chicken thighs because I think they are more delicious and flavorful but you are welcome to use chicken breasts (if using large chicken breasts, halve them lengthwise). By using boneless skinless chicken breasts you can reduce the cooking time to only 30 minutes.

If you are wondering what to eat this with, you can serve it over mashed potatoes, quinoa, brown rice, gluten free pasta, with a side of veggies or simply with a good homemade gluten free bread.

Happy cooking!

Chicken in Creamy Mushroom Sauce

What you need

  • 4 chicken thighs
  • 12 oz white mushrooms, sliced
  • 2 Tbsp butter
  • 1/2 cup white wine
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1½ cup half and half
  • salt and pepper to taste
  • parsley for garnish

Preparation

Place chicken thighs in a medium pot, cover with cold water and bring to a boil over high heat. Reduce heat to medium and boil for about 30 minutes until chicken is almost done. Remove from water. (If you are using boneless chicken breasts, you can skip this step. Instead, cook chicken breasts in a saute pan for about 6 minutes per side, or until meat is no longer pink)

Add the butter to a large skillet and melt over medium high heat. Season chicken thighs on both sides with salt and pepper. Place chicken thighs in skillet and cook on both sides, about 5 min per side or until cooked through and browned on both sides. Remove chicken from skillet and set aside.

Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add sliced mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are tender and most juices have evaporated, add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 5 minutes, stirring occasionally or until sauce reduces a bit and thickens.

Add chicken thighs to the skillet to warm up. I served mine with steamed broccoli and homemade gluten free bread. You can also serve it over quinoa, brown rice, mashed potatoes or gluten free pasta. Garnish with parsley.

Chicken in Creamy Mushroom Sauce

Like what you see? Be sure to follow along to never miss a recipe!

EMAIL | PINTEREST | FACEBOOK | INSTAGRAM | GOOGLE+ | TWITTER | RSS

4.8 from 5 reviews
Chicken in Creamy Mushroom Sauce
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 4 chicken thighs
  • 12 oz white mushrooms, sliced
  • 2 Tbsp butter
  • ½ cup white wine
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1½ cup half and half
  • salt and pepper to taste
  • parsley for garnish
Instructions
  1. Place chicken thighs in a medium pot, cover with cold water and bring to a boil over high heat. Reduce heat to medium and boil for about 30 minutes until chicken is almost done. Remove from water. (If you are using boneless chicken breasts, you can skip this step. Instead, cook chicken breasts in a saute pan for about 6 minutes per side, or until meat is no longer pink)
  2. Add the butter to a large skillet and melt over medium high heat. Season chicken thighs on both sides with salt and pepper. Place chicken thighs in skillet and cook on both sides, about 5 min per side or until cooked through and browned on both sides. Remove chicken from skillet and set aside.
  3. Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add sliced mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are tender and most juices have evaporated, add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 5 minutes, stirring occasionally or until sauce reduces a bit and thickens.
  4. Add chicken thighs to the skillet to warm up. I served mine with steamed broccoli and homemade gluten free bread. You can also serve it over quinoa, brown rice, mashed potatoes or gluten free pasta. Garnish with parsley.

FB-Insta

Get Free Email Updates!

Subscribe to receive new recipes, exclusive giveaways, behind the scenes and more!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

32 comments on Chicken in Creamy Mushroom Sauce

  • Rachel @ Simple Seasonal

    A girl can’t go wrong with a little wine, mushrooms and butter! I’m loving the easy prep. I can see putting this together, popping it in the oven and then relaxing with a glass of white wine after a busy day at work. A little weeknight elegance.

  • Laura @MotherWouldKnow

    I love white wine sauces. I usually use a bit of flour and skim or lowfat milk, but half and half would be divine.

    • Delicious Meets Healthy (author)

      Me too! The half and half made the sauce just the right texture – creamy and thick but not too thick. Ahh, I have to make this for supper again soon! 🙂

  • Julia

    This looks like an easy weeknight meal that my family would love. And that sauce!!

  • Patricia @ Grab a Plate

    I don’t really eat a lot of chicken, but I CANNOT wait to try this! The sauce sounds so flavorful and love that there is no canned cream of mushroom to be found! Lovely!

  • Ramona W

    What lovely ingredients to make such a beautiful dish! I know my family would enjoy this for dinner any night of the week.

  • Anna @annaDishes

    Oh wow, this looks delish! Will be going on the menu for next week!

  • Ai Ping | Curious Nut

    It looks so delicious. Love everything about it. The chicken… the sauce. 😛

  • Kevin | Keviniscooking

    Mmm butter, white wine and garlic… make great friends with chicken and mushrooms. Looks delicious.

  • Felesha

    How perfect for National Chicken Day today! I’m so in love with chicken thighs. The flavor…the moisture! These look heavenly! Thanks for sharing!

  • Gloria @ Homemade & Yummy

    Chicken and mushrooms always go so well together….then throw in a cream sauce…that just makes it perfect…nice weeknight dinner.

  • Julia (@Imagelicious)

    This looks so creamy and delicious. I’m not a big fan of mushrooms, but I’d definitely eat this!

  • Valentina

    Comfort food chicken recipes are the best! Love this one!

  • Derek

    Neli super good! I’m putting this on my to-make list. Thanks for sharing!

  • Bethany @ Athletic Avocado

    oh my, this looks fabulous! I guess you could say it is a healthier version of chicken marsala?

  • Steph @ Steph in Thyme

    Creamy mushroom sauce? Mmm I’ll eat it with a spoon. Love how you used half and half instead of heavy cream here. Delicious!

  • Steph

    Is there a way to make the sauce a bit less fattening–could you use whole milk instead of half and half?

    • Delicious Meets Healthy (author)

      Steph, I haven’t tried it with whole milk before. But if you use whole milk, you should probably add some arrowroot starch or cornstarch to thicken it a bit. In a small bowl add 1-2 Tbsp starch and mix it well with 1-2 Tbsp whole milk. Then add the starch-milk mixture to the sauce in the skillet and bring to a boil. Boil sauce for a minute or two, stirring constantly, until the sauce thickens. Hope this helps! I haven’t tried to make this sauce with whole milk but that’s how I usually thicken sauces with a little bit of starch.

  • Maureen

    YUM! I have done a similar dish but added diced tomatoes as well. Your photos are beautiful…make me want to dig right in!

    • Delicious Meets Healthy (author)

      Thanks, Maureen! Mmh, great idea! I am sure it tastes great with tomatoes as well! 🙂

  • lalaine

    This looks amazing! Beef with mushroom gravy is a favorite in my house but I’ve never thought of making it with chicken. Thanks for sharing 🙂

  • Jen

    I’ve enjoyed looking through your recipes, even made the Tuscan chicken a few nights ago. Delish! I laughed out loud after reading “a splash of cream” in the post and seeing 1 and 1/2 cups half and half in the ingredients. Wow! That’s quite the splash! Regardless, looks like a tasty recipe for a cheat day!

    • Delicious Meets Healthy (author)

      Hi Jen, thanks for stopping by! Glad you enjoyed the Tuscan chicken! 🙂 Yes, that’s quite the splash. I just kept adding more and more half & half until I got the perfect creamy sauce. 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: