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This delicious recipe for Creamy Mushroom Chicken can be on the table in thirty minutes. Make dinner a special occasion any day of the week.
Serve with pasta, rice pilaf, or mashed potatoes and a side of green beans for a weeknight feast your family will be asking for again and again!
This creamy chicken with mushroom sauce makes a regular appearance on our dinner table, and there are never any leftovers!
The combination of chicken and mushrooms smothered in a silky, garlicky white wine cream sauce results in an indulgent dish that can be served any day of the week.
Why This Recipe Works
- The flour coating gives not only a delicious crust but helps the sauce coat the chicken.
- White wine gives the sauce a wonderful bright undertone.
- Garlic and parmesan cheese add dimension and extra flavor to the sauce.
Out of all the chicken recipes on this blog, this one is one of my favorites! Using thin chicken cutlets means a quicker cook time on and tender result.
The silky cream sauce is packed with flavor and a true delight! I use baby bella (or Cremini) mushrooms, but any kind you like will work just fine.
Chicken Breast Buying Guide
When buying chicken breast try to choose chicken with a pinky, flesh-colored tone. Chicken freshness is easily visible. As chicken spoils, color fades until it reaches a pale gray. It’s always best to avoid buying chicken with any signs of discoloration.
To Pound or Not To Pound
Pounding chicken breasts is not a necessity, but it does help to make your chicken an even thickness. This helps them cook at an even rate. It also helps to tenderize meaning your chicken will be more tender.
How to Pound Chicken Cutlets
Place the chicken breasts onto a cutting board and lay a piece of plastic wrap on top of them. Using a meat mallet or rolling pin, pound them until they are approximately a quarter-inch thick.
How to make Creamy Mushroom Chicken
- Dredge the chicken in a flour and egg mixture and season well.
- Pan fry for and set aside.
- Cook the mushrooms until soft with the garlic.
- Add the wine and reduce.
- Stir in the cream, cheese, and parsley, and simmer.
- Return chicken to the pan, season, and serve.
Step by Step Instructions
Pound the chicken cutlets then dredge in flour and egg.
Fry the cutlets in hot oil for two minutes on each side. Set aside on a warm platter.
In the same pan melt the butter and fry mushrooms, shallots and garlic.
Add wine and bring to the boil.
Stir in the cream, reduce heat and simmer.
Stir in parmesan cheese and parsley. Melt into the sauce. Return chicken to the pan.
Season, serve and enjoy!
Make ahead and Freezing Instructions
- Make-Ahead: The chicken can be floured and refrigerated up to four hours ahead of time.
- Freezing: It is safe to freeze cream-based sauces but they must be heated thoroughly before eating. The sauce may not look as appealing as when freshly cooked but it won’t cause you any harm.
Erren’s Top Tips
- When pan-frying, don’t skimp on the oil. You need enough to get a golden brown finish.
- Remove the chicken from the refrigerator around 20 minutes before you’re ready to cook. This allows the chicken to cook evenly.
- Always wash your hands well after handling raw chicken throughout the cooking process. This helps to avoid cross-contamination.
- Keep the heat at a constant, high temperature this stops the flour from absorbing the oil and becoming soggy.
- Don’t overcrowd the pan. This causes the chicken to steam instead of fry and causes the coating to become soggy. It’s better to fry in batches.
- If you don’t have any wine you can replace it with the same amount in chicken stock.
Winner, Winner Chicken Dinner
FAQs
What do I serve with Creamy Chicken Mushroom sauce?
Serve with pasta, rice, potatoes, or a vegetable side to make a delicious family meal.
How do I know when mushrooms are bad?
Mushrooms should never be soft or spongey. Avoid buying mushrooms that might be damp or sticky as this means they are not at their freshest.
Rate This Recipe
Recipe
Creamy Mushroom Chicken
Ingredients
- For The Chicken:
- 4 chicken breasts skinless and boneless (about 1.5 pounds)
- ½ cup all-purpose flour for dredging
- salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- ¼ cup olive oil
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 1 shallot (minced)
- 4 cloves garlic (minced)
- 1 cup dry white wine
- 1 tablespoon fresh chopped parsley
- 1 1/2 cups cream
- 1/2 cup fresh shredded parmesan cheese
Instructions
- Using a very sharp knife, slice each chicken breast in half horizontally then Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet or rolling pin until they are about a quarter-inch thick.
- Put the flour in a shallow platter and season with salt and pepper and mix to combine.
- In a separate shallow bowl, beat the eggs with 3 tablespoons of water.
- Heat the oil over medium-high heat in a large skillet.
- Dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
- Add the coated chicken to the hot oil and fry for 2 minutes on each side until golden, turning once. Remove to a large platter in a single layer to keep warm.
- To the same pan or skillet, melt the butter and add the mushrooms. Cook until soft (about 3 minutes). Season with salt and pepper and add the shallot, cook until soft and then add the garlic and cook another minute.
- Add the wine, bring to a boil and allow to reduce by half.
- Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and parsley. Let it to melt through the sauce for another 2 to 3 minutes, stirring occasionally.
- Return the chicken to the pan. Taste for seasoningt and season with salt and pepper to your taste. Serve immediately.
Tips
- When pan-frying, don’t skimp on the oil. You need enough to get a golden brown finish.
- Remove the chicken from the refrigerator around 20 minutes before you’re ready to cook. This allows the chicken to cook evenly.
- Always wash your hands well after handling raw chicken throughout the cooking process. This helps to avoid cross-contamination.
- Keep the heat at a constant, high temperature this stops the flour from absorbing the oil and becoming soggy.
- Don’t overcrowd the pan. This causes the chicken to steam instead of fry and causes the coating to become soggy. It’s better to fry in batches.
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