Chicken Breast In Creamy Mushroom sauce

By Daen Lia

Mar 03, 2025

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Get ready to fall in love with your new favorite midweek dinner! This Chicken Breast In Creamy Mushroom Sauce features tender, perfectly seared chicken breasts bathed in a luxuriously rich and velvety garlic-infused mushroom sauce. Every bite is packed with deep, savory flavors, making it feel like a restaurant-quality dish—yet it comes together in just 30 minutes! Quick, easy, and utterly irresistible, this dish is a guaranteed crowd-pleaser.

Pan seared chicken breast on plate with creamy mushroom sauce poured over and parsley sprinkled over the top.

I love this recipe not just for its simplicity and quick 30-minute prep, but also for its elegance! It’s the perfect weeknight dinner that’s impressive enough for a dinner party. The chicken is pan-seared to golden perfection, with a crisp exterior and a juicy, tender center.

The creamy garlic mushroom sauce is the true star, made with rich ingredients like cream, white wine, Parmesan, herbs, chicken broth, and garlic confit—creating one of the best sauces you’ll ever make!

If you’re a fan of chicken and mushrooms, you’ll love my other recipes featuring these flavors. Why not try my creamy mushroom pasta, creamy alfredo pasta with perfectly seared chicken breast or roasted garlic butter mushrooms.

Table of Contents

Why you’ll love this recipe

  • Rich, creamy, and downright irresistible – Juicy, golden-seared chicken smothered in a velvety garlic mushroom sauce makes this dish feel restaurant-worthy, yet it’s easy enough for a weeknight!
  • Elegant but effortless – Ready in just 30 minutes, this dish is perfect for busy nights yet impressive enough to wow guests at your next dinner party!
  • Naturally gluten-free – Made without any flour or thickeners, this dish is a delicious and satisfying option for anyone following a gluten-free diet!

Recipe Ingredients

The key to flavorful chicken? Plenty of seasoning and high-quality olive oil for pan-frying. The creamy mushroom sauce gets an upgrade with white wine and garlic confit, making it extra rich and delicious!

Shot of ingredients laid out onto table. Ingredients in image include white wine, olive oil, shallots, salt and pepper, garlic, butter, chicken breast, parmesan, mushrooms, spices, parsley, chicken stock and cream

Skinless chicken breast: I recommend skinless chicken breasts for this recipe, as the skin can become soggy under the sauce. Boneless, skinless thighs also work well for a richer flavor and tender texture!

Mushrooms: Any variety of mushroom will work in this recipe. I have used brown button mushrooms that have been finely sliced.

White wine: Adds incredible flavor while deglazing the pan! Use a wooden spoon to scrape up all the tasty bits from the chicken and mushrooms. Any white wine works, or add a splash of lemon juice for extra brightness.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations & Modifications

  • Make it gluten-free – This recipe is naturally gluten-free as is!
  • Save time – Swap garlic confit for fresh minced garlic (use up to 6 cloves) for a quicker prep. Or make the garlic confit a day or two before.
  • Try different proteins – Swap chicken for pork chops or salmon fillets for a delicious twist.
  • Make it extra creamy – Stir in a little cream cheese or extra Parmesan for a richer, cheesier sauce!
  • Swap the white wine – No wine on hand? A squeeze of lemon juice adds a bright, tangy kick while helping to balance the richness of the sauce!

How to make

This is such a quick and easy dish that it will be on your table before you know it!

Raw chicken seasoned in spices and laying in large bowl.
  1. Step 1: Slice skinless chicken breasts in half lengthwise for faster cooking and juicier meat. Coat with seasoning and olive oil, massaging it in for maximum flavor.
Pan seared chicken breast
  1. Step 2: Pan sear the chicken breast in a large non stick pan for 2 – 3 minutes on each side or until golden brown on the outside. The chicken should reach an internal temperature of 165°F / 74°C.
Cooked mushrooms in pan with shallots and butter
  1. Step 3: Remove the chicken and set aside. Sauté shallots in butter until fragrant, then add mushrooms and cook until golden and caramelized.
Chicken in pan with creamy mushroom sauce and finished with sprinkling of fresh parsley
  1. Step 4: Deglaze the pan with white wine, scraping up any browned bits. Once reduced, stir in garlic confit (or fresh garlic), cream, and chicken broth, then simmer for 7 minutes. Season with salt, pepper, thyme, and Parmesan, stirring until smooth and glossy. Return the chicken with its juices, spoon over the sauce, and finish with fresh parsley and extra Parmesan.

How to serve

This creamy mushroom chicken is best served hot, straight from the pan, when the sauce is at its silkiest and the flavors are at their peak! Pair it with fluffy rice to soak up the rich sauce, warm fresh no knead focaccia for a deliciously indulgent bite, or a simple green salad to keep things light and fresh. No matter how you serve it, this dish is guaranteed to impress!

How to store

Leftovers? No problem! Store creamy mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream to bring back the silky texture. Freezing is not recommended, as the creamy sauce may separate, but it’s so delicious—you probably won’t have leftovers anyway!

Chicken breast in creamy mushroom sauce. Close up image

recipe faq’s

How do you get juicy and tender chicken breast?

Searing the chicken is an important step in creating a crispy crust on the outside while keeping the inside juicy and tender. Heat some olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet and sear for 2-3 minutes on each side, or until it’s golden brown and cooked through. The chicken should reach an internal temperature of 165°F / 74°C. The key here is to achieve a beautiful golden crust without overcooking the chicken. When touching the chicken it should still have a slight spring to it!

Is there a wine subsitute?

You can replace the wine with a squeeze of lemon juice or simply leave it out!

What is the best way to cook the mushrooms

Cooking the mushrooms is a key component of the creamy mushroom sauce. Add some butter to the same skillet used for the chicken and let it melt. Once the butter is melted and bubbling, add the shallots and sautee, followed by the sliced mushrooms to the skillet. Cook the mushrooms until they release their water and start to brown, which should take about 3-4 minutes. Make sure you salt your mushrooms after they have browned!

mushroom dishes you will love

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Chicken Breast In Creamy Mushroom sauce

By Daen Lia
This Chicken Breast In Creamy Mushroom Sauce features tender, perfectly seared chicken breasts bathed in a luxuriously rich and velvety garlic-infused mushroom sauce.
Prep Time: 10 minutes
Servings: 4

Ingredients 

Garlic confit

  • 2 garlic bulbs
  • 1 cup olive oil, extra virgin

Seared Chicken Breast

  • 1 lb chicken breast, (see note)
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1/2 tbsp garlic powder
  • 2 tbsp olive oil, extra virgin

Creamy Mushroom Sauce

  • 4 tbsp butter, unsalted
  • 1 shallot, finely diced
  • 12 oz mushrooms, button or swiss brown, sliced (see note)
  • 1/2 cup white wine, (see note)
  • 20 garlic confit cloves, or 6 raw garlic cloves, finely minced (see note)
  • 1 cup heavy cream, (see note)
  • 1/2 cup chicken stock
  • 1/2 cup parmesan, grated
  • 1 tsp thyme
  • 1 tbsp parsley, finely chopped
  • salt and peper
Imperial (US) – Metric

Instructions 

Garlic confit

  • Preheat the oven to 120°C/ 250°F
  • Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away. 
  • Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 hour or until the garlic has browned in colour. 
  • Seperate the garlic confit from the olive oil and reserve the olive oil. Mash up the garlic confit cloves with the back of a knife. Set to the side for now.

Chicken in mushroom sauce

  • Begin by cutting the chicken in half lengthways so you are left with 4 thin steaks. Do this by using a sharp knife and cutting through the middle of the chicken. 
  • Place the chicken breast into a bowl and coat with the spices and 1 tablespoon olive oil. Massage well into the chicken until well coated. 
  • In a large fry pan on a medium – high, bring 1 tablespoon of olive oil to heat. Add the chicken breast and cook for 2 – 3 minutes on each side or until golden brown and cooked through. Remove from the pan. 
  • In the same pan, add the butter and shallots. Cook for 3 minutes or until fragrant and translucent. Add the mushrooms and cook for 5 minutes or until golden brown and slightly caramelised.
  • Deglaze the pan with white wine. Using a wooden spoon, scrape off all the brown bits from the bottom of the pan. Cook for 2 minutes or until most of the liquid has been absorbed. 
  • Add the garlic confit or fresh garlic and stir through for 1 minutes.
  • Add the cream and chicken stock. Bring the sauce to a gentle simmer and simmer for 7 minutes or until slightly thickened. Add the thyme and season with salt and pepper. 
  • Add the cheese and stir through until you have a silky and glossy sauce. 
  • Add the chicken back to the pan, along with all its juices and cook for 1 minute, to heat through the chicken. Sprinkle over fresh parsley. Serve immediately.

Video

Notes

1. Chicken – Use large chicken breasts and slice in half with a sharp knife. This will ensure your chicken cooks evenly and also cuts down on cook time! You could also use chicken thigh, just make sure you even out the thickness with a mallet. 
2. Mushrooms – Swiss brown or button mushrooms that are thinly sliced will work best in this recipe. However, you can use any variety of mushroom you like!
3. White wine – A light white wine such as Riesling, Pinot Gris or sauvignon blanc is lovely in this sauce. If you would like to skip the alcohol, replace it with a squeeze of lemon or deglaze the pan with a splash of chicken stock. 
4. Cream – Heavy or thickened cream will give you the creamiest sauce. You can use low-fat cream for a low fat alternative. 

Nutrition

Calories: 1562kcalCarbohydrates: 9gProtein: 34gFat: 157gSaturated Fat: 40gPolyunsaturated Fat: 14gMonounsaturated Fat: 96gTrans Fat: 0.5gCholesterol: 180mgSodium: 496mgPotassium: 857mgFiber: 2gSugar: 5gVitamin A: 1517IUVitamin C: 7mgCalcium: 231mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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