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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.

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    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

    5 from 16 votes
    Chicken in Creamy Mushroom Sauce
    Prep Time
    10 mins
    Cook Time
    50 mins
    Total Time
    1 hr
     

    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

    Course: Main Course
    Cuisine: American
    Servings: 4
    Calories: 551 kcal
    Author: Neli @ Delicious Meets Healthy
    Ingredients
    • 4 chicken thighs
    • 12 oz white mushrooms sliced
    • 2 Tbsp butter
    • 1/2 cup white wine
    • 1 medium onion chopped
    • 3 cloves garlic minced
    • 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.
    Nutrition Facts
    Chicken in Creamy Mushroom Sauce
    Amount Per Serving (416 g)
    Calories 551 Calories from Fat 262
    % Daily Value*
    Total Fat 29.1g 45%
    Saturated Fat 13.6g 68%
    Polyunsaturated Fat 15.5g
    Cholesterol 200mg 67%
    Sodium 524mg 22%
    Total Carbohydrates 11.2g 4%
    Dietary Fiber 1.7g 7%
    Sugars 3.1g
    Protein 55.2g 110%
    * Percent Daily Values are based on a 2000 calorie diet.

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    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
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    Comments

    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.

      Delicious Meets Healthy

      Yes, that’s why it’s a favorite weeknight meal at our house. 🙂

      I totally agree with you on that. It pairs well with a nice glass of merlot on a friday evening after a long hard day at work. I might just do that this evening.

    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

      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! 🙂

    Oh my goodness, this is just gorgeous! Love simple one pan dinners like this 😀

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

    Fancy without a ton of work – love this!

    This looks and sounds so good, Neli! Totally my kind of dish!

    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!

      Delicious Meets Healthy

      Yes, the sauce is out of this world! You will love it!

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

    I make something similar and it’s my family’s favorite! Very lovely photo’s!

      Delicious Meets Healthy

      Thanks Kathi! 🙂

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

      Delicious Meets Healthy

      I am sure you will like it!

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

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

    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!

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

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

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

    What a simple yet elegant dish. Your photos are lovely and so enticing!

    Derek

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

    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

      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.

    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! 🙂

    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

      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. 😉

    B.L.

    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! 🙂

    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!

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

    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. 🙂

    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

      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.

    jade

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

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