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  • Chicken in Creamy Mushroom Sauce

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    Succulent chicken in creamy mushroom sauce is 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 SauceHow To Make Chicken in Creamy Mushroom Sauce

    Chicken in creamy mushroom sauce
    5 from 17 votes
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    Chicken in Creamy Mushroom Sauce

    Succulent chicken in creamy mushroom sauce is a simple yet elegant dish. The white wine mushroom sauce is one of the easiest and amazing sauces you will
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 4
    Calories 551kcal

    INGREDIENTS

    INSTRUCTIONS

    • 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.

    NUTRITION

    Serving: 416g | Calories: 551kcal | Carbohydrates: 11.2g | Protein: 55.2g | Fat: 29.1g | Saturated Fat: 13.6g | Polyunsaturated Fat: 15.5g | Cholesterol: 200mg | Sodium: 524mg | Fiber: 1.7g | Sugar: 3.1g
    Course Main Course
    Cuisine American
    Keyword Comfort Food, Gluten Free, Grain-Free, One Pan, One Skillet

    ♥ FAVORITE THINGS ♥


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    Comments

    Candice

    5 stars
    One of my favorites! The mushroom sauce is also fantastic with steak.

    jade

    In the mushroom sauce recipe, what is half and half?

      Neli | Delicious Meets Healthy

      Hi Jade,
      half and half is heavy cream.

    Azmat Khan

    I made your chicken and mushroom soup but I was puzzled with the idea of ‘half and half’ and asked the Supermrket staff and they didn’t know it either. Then we presumed that it could be half milk and half cream. Would you please confirm or explain to us what it means because in U.K. this is something new. Thanks
    Azmat

      Neli | Delicious Meets Healthy

      Hi Azmat! Excellent question. I wasn’t aware that half and half is not a familiar product in the UK. It’s a product they sell in the US – it’s basically half milk & half cream. So you were correct. 🙂 You can also just use heavy cream or single cream instead. Thank you for stopping by. I will add a note to the recipe card.

    Asta

    Hi, we do not have white wine… what could I use as a substitute? Red wine? Or would it be fine to just leave it out?

      Delicious Meets Healthy

      Hi Asta,

      You could use chicken stock. 🙂

    Jeff

    This looks truly delicious. I used to make something like this, and I really miss it! Thanks for the recipe!

    Jeff

    This looks so good, I wish I had some right now. I used to make something like this, and I miss it. Thanks for the recipe.

      Delicious Meets Healthy

      Thanks, Jeff! Hope you give it a try, I think you will love it! 🙂 Thanks for stopping by!

    B.L.

    5 stars
    Instead of garnishing with parsley, I add a stick of rosemary at end while the chicken is warming up. It is absolutely delicious!!

      Delicious Meets Healthy

      Rosemary works wonderful with this recipe as well! Glad you liked it! 🙂

    Jen

    5 stars
    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

      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. 😉

    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 🙂

    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

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

    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

      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.

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