Name: Chicken Breast in Creamy Mushroom Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Western
Ingredients: 2 large chicken breasts, halved horizontally into 4 thin steaks; Salt and freshly ground black pepper, to taste; 1/4 cup all-purpose flour, for dusting; 3 tbsp unsalted butter, divided; 8 oz (225 g) mushrooms (button, Swiss brown, or mixed), sliced; 2 garlic cloves, minced; 1/4 cup dry white wine (or extra chicken stock); 1/2 cup low-sodium chicken or vegetable stock; 3/4 cup thickened/heavy cream (or evaporated milk for lighter version); 1/4 cup freshly grated parmesan cheese; Chopped chives, parsley, or green onions, for garnish (optional)

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This Chicken Breast in Creamy Mushroom Sauce is a 20-minute masterpiece that’s both weeknight-easy and dinner party-worthy. Tender, lightly crusted chicken is bathed in a luxurious mushroom sauce enriched with white wine, parmesan, and cream. It’s indulgent, full of depth, and perfect with mashed potatoes, rice, or crusty bread to soak up every drop.

Why You’ll Love This Recipe

This recipe is the perfect balance between simple prep and gourmet results. You’ll love it because it’s quick, flavorful, and versatile—whether you’re cooking for family or impressing guests. The flour-dusted chicken develops a golden crust that holds the creamy sauce beautifully, while the wine and parmesan elevate the flavor beyond the everyday. Plus, it’s easily adaptable to different proteins and side dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts, halved horizontally into thin steaks
Salt and black pepper
All-purpose flour for dusting
Unsalted butter
Mushrooms (button, Swiss brown, or your choice), sliced
Garlic cloves, minced
Dry white wine (or extra chicken stock)
Low-sodium chicken or vegetable stock
Thickened/heavy cream (or evaporated milk for a lighter version)
Parmesan cheese, freshly grated
Chives, parsley, or green onions for garnish (optional)

Directions

Slice chicken breasts in half horizontally to make four thin steaks.
Season both sides with salt and pepper, then lightly dust with flour.
Heat butter in a large non-stick pan over medium-high heat. Cook chicken for about 2½ minutes per side until golden and just cooked through. Remove and keep warm.
In the same pan, melt more butter over high heat. Add mushrooms and cook for about 4 minutes until golden.
Add garlic and season lightly, cooking for 1 more minute.
Deglaze the pan with white wine, scraping up any browned bits. Let it bubble for about 30 seconds until most of the liquid evaporates.
Add chicken stock and cook for 1 minute to reduce slightly.
Lower heat to medium, stir in cream, and simmer for 2 minutes until slightly thickened.
Add parmesan and adjust seasoning to taste.
Return chicken to the sauce for about 30 seconds to warm through. Garnish and serve.

Servings and timing

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Protein swap: Use boneless chicken thighs, pork chops, or even seared tofu for a vegetarian twist.
Extra flavor: Add crispy bacon pieces or caramelized onions to the sauce.
Herb infusion: Fresh thyme or tarragon adds a fragrant note.
Lighter version: Use evaporated milk instead of cream, and reduce parmesan slightly.
Mushroom variety: Shiitake, portobello, or a wild mushroom mix for richer umami.

Storage/Reheating

Store chicken in the sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, taking care not to overcook the chicken. The sauce may thicken in the fridge; add a splash of stock or milk when reheating to loosen it.

FAQs

How can I make this recipe without wine?

Simply substitute an equal amount of chicken or vegetable stock for the wine.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the fridge. Reheat gently, then add freshly cooked chicken before serving.

What’s the best side dish for this recipe?

Mashed potatoes, rice, pasta, or crusty bread are perfect for soaking up the sauce.

Can I freeze the creamy mushroom sauce?

Freezing is possible, but the texture may change slightly. Stir well after reheating.

How do I keep chicken breast tender?

Cutting into thin steaks and cooking briefly over medium-high heat prevents overcooking.

Can I use low-fat cream?

Yes, but evaporated milk is a better lower-fat alternative for a creamy texture.

Will pre-grated parmesan work?

Freshly grated parmesan melts better and gives the sauce a smoother consistency.

Can I use a different type of mushroom?

Absolutely—try cremini, shiitake, or a mix for added depth of flavor.

Can I double the sauce?

Yes, simply double all sauce ingredients while keeping the chicken quantity the same.

How do I prevent garlic from burning?

Add it after the mushrooms have started to brown, so it cooks briefly without scorching.

Conclusion

Chicken Breast in Creamy Mushroom Sauce is proof that quick meals can be both elegant and full of flavor. With its velvety sauce, golden crusted chicken, and rich umami depth, it’s a recipe you’ll reach for again and again—whether for a comforting family dinner or a special occasion. Serve with your favorite sides and enjoy every last spoonful of that luscious sauce.