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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.
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!
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.
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
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 Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Like this recipe? Rate and comment below!
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Meet Neli Howard, the food blogger and recipe developer behind Delicious Meets Healthy. With over 12 years of cooking experience, Neli shares easy, wholesome recipes made with real ingredients to help you cook stress-free, flavorful meals the whole family will love. Her work has been featured in Healthline, Forbes, CNN, and more.
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. ๐ 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.
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!
Hi Jen, thanks for stopping by! Glad you enjoyed the Tuscan chicken! ๐ Yes, that’s quite the splash. I just kept adding more and more half & half until I got the perfect creamy sauce. ๐
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.
In the mushroom sauce recipe, what is half and half?
Hi Jade,
half and half is heavy cream.
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. ๐ 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.
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?
Hi Asta,
You could use chicken stock. ๐
This looks truly delicious. I used to make something like this, and I really miss it! Thanks for the recipe!
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.
Thanks, Jeff! Hope you give it a try, I think you will love it! ๐ Thanks for stopping by!
Instead of garnishing with parsley, I add a stick of rosemary at end while the chicken is warming up. It is absolutely delicious!!
Rosemary works wonderful with this recipe as well! Glad you liked it! ๐
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!
Hi Jen, thanks for stopping by! Glad you enjoyed the Tuscan chicken! ๐ Yes, that’s quite the splash. I just kept adding more and more half & half until I got the perfect creamy sauce. ๐
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 ๐
YUM! I have done a similar dish but added diced tomatoes as well. Your photos are beautiful…make me want to dig right in!
Thanks, Maureen! Mmh, great idea! I am sure it tastes great with tomatoes as well! ๐
Is there a way to make the sauce a bit less fattening–could you use whole milk instead of half and half?
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.