Creamy Chicken and Mushrooms the perfect dish when you’re in the mood for a satisfying comfort meal. Tender chicken breasts are smothered in a creamy mushroom sauce flavored with a splash of white wine and crumbled bacon.

It’s rich and savory, and it never fails to win rave reviews spooned over pasta or Mashed Potatoes. Serve with a fresh tossed salad for a delicious meal.

Closeup of Chicken and Mushrooms with Bacon in a pan

To Make Chicken and Mushrooms

Mushroom chicken is not complicated but requires a few steps. First, prep the chicken by filleting the breasts and then pounding them between two sheets of plastic wrap to flatten to ½ inch thick.

  1. Brown chicken in a pan.
  2. Cook the bacon until crisp and set aside.
  3. Sauté the onion and mushrooms until softened and stir in white wine and cream.
  4. Simmer a few  minutes and add chicken until heated through.

An alternative method for reheating is to place the chicken fillets in a baking dish after sautéing.  Place the dish in a low oven to keep warm while preparing the mushroom sauce. Then raise the heat to 350°F and spoon the sauce over the top and bake until bubbling.

Overhead shots of sauteeing chicken and mushrooms in pans

What to Serve it Over

Chicken with mushroom sauce needs a starch to soak up the sauce. Serve it over pasta, egg noodles or rice for a filling and thoroughly satisfying experience.

Overhead shot of Chicken and Mushrooms with Bacon in a pan

How to Reheat Creamy Sauce

If you want to make the sauce ahead of time, you’ll need to reheat it.

To do so, place in a pan and warm over low heat without allowing it to boil. When the sauce is steaming hot but not bubbling, add the chicken cutlets and heat through.

My Favorite Sides for Chicken and Mushrooms

Mushroom chicken bake is a sensational main dish, well deserving of a savory roasted side dish to complement its rich heartiness.

Some of my favorites to serve with mushroom chicken pasta are rosemary roasted potatoes, roasted asparagus, parmesan roasted leeks, or roasted cabbage steaks for a memorable meal.

Must-Try Chicken Recipes

Did you enjoy this Creamy Chicken and Mushrooms? Be sure to leave a rating and a comment below!

Closeup of Chicken and Mushrooms with Bacon in a pan
4.87 from 36 votes↑ Click stars to rate now!
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Creamy Chicken and Mushrooms

In this recipe, tender juicy chicken breasts are cooked in a rich and creamy mushroom and bacon sauce that rivals any restaurant dish!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
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  • 1 ½ pounds chicken breasts boneless, skinless
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 5 slices uncooked bacon diced
  • ½ small onion diced
  • 6 oz mushrooms
  • 1 clove garlic
  • 1 tablespoon all-purpose flour
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 1 ¼ cup heavy cream
  • salt & pepper to taste


  • Pound chicken to ½″ thick between pieces of plastic wrap. Dredge chicken in flour.
  • Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook about 6-7 minutes per side until cooked through (165°F). Remove from pan and set aside to keep warm.
  • Cook bacon over medium heat until crisp. Remove bacon and set aside. Add onions and cook in bacon fat until tender. Stir in mushrooms & garlic and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with ½ tablespoon flour and set aside.
  • Pour wine and broth into the pan and turn on med-high. Let simmer until reduced by half (about 6 minutes). Stir in mushrooms & heavy cream and simmer until slightly thickened, about 4-5 minutes. Add chicken and let simmer until heated through (about 1 minute).
  • Serve over pasta.
4.87 from 36 votes

Nutrition Information

Calories: 447 | Carbohydrates: 13g | Protein: 30g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 153mg | Sodium: 347mg | Potassium: 638mg | Fiber: 1g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 4.5mg | Calcium: 42mg | Iron: 1.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American
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Chicken and Mushrooms with Bacon in a pan with a title
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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.87 from 36 votes (23 ratings without comment)

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  1. I prepared your Creamy Chicken and Mushrooms for my wife tonight, following the recipe as laid out here. Holly, this was fantastic! . We both loved the meal. I can wait to show this off the next time we have guests over. Thank you!5 stars

  2. Hi! This is an amazing dish…I would love to serve it to a larger dinner group (12 – 14). Is there any way to make this ahead and bake in oven about 30 minutes prior to serving the same? Thanks for your advice! Love your website!!!

    1. If you make this ahead, when ready to serve place in a pan and warm over low heat without allowing it to boil. When the sauce is steaming hot but not bubbling, add the chicken cutlets and heat through.

  3. It doesn’t say what to do with the bacon after you set aside. I just added it with the chicken,
    Excellent recipe, my husband made homemade penne pasta to serve it over, This will be made again many times over5 stars

  4. We had this last night for dinner ! It was sooo good! We had it with mashed potatoes and yellow squash…Thanks for an awesome recipe!5 stars

  5. Wow!! I just made this for my family & everyone really enjoyed it. This is a delicious chicken dish that I will make again & again.5 stars

  6. This is great!! I have made it several times already! I do leave the bacon in with the chicken and toss it back in at the end for added flavor and I forgot to flour the chicken the last time and honestly couldnt tell a difference. We finished every bit!5 stars

  7. I am single and on SS and I loved this recipe. I did omit the bacon and just cooked everything in a little extra EVOO. I love all your recipes. I have enough for another meal and enough to freeze for an extra meal or two.5 stars

  8. I used leftover over roast chicken and started from step 3. We sprinkled left over fresh basil and Parmesan on it. Honestly it was to die for. Sooooooo good and quick and easy. Thx Holly YUMMY4 stars

  9. As usual Holly…. Another HOME RUN! This dish was delish! So easy to follow too. We followed it exactly and it turned out wonderful. Hubby helped and he LOVED this dish. I have never had a bad experience using any of your recipes…. Thank you!5 stars

  10. This is a great site. I just spent an hour saving multiple recipes. I like the way each recipe offers variations and also links to other related recipes.
    I really always say that when you get on the internet you get sucked down a rabbit hole….BUT, what a delicious one.

      1. Hi Lois, if possible I recommend precooking the chicken and keeping it warm in the oven on low and then making the sauce just before serving. Enjoy!