by Holly
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.
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.
- Brown chicken in a pan.
- Cook the bacon until crisp and set aside.
- Sauté the onion and mushrooms until softened and stir in white wine and cream.
- 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.
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.
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
- Oven Baked Chicken Breasts – classic delicious meal!
- Baked Chicken Thighs – oven roasted family favorite
- Teriyaki Grilled Chicken Thighs – sweet & flavorful marinade!
- Baked Bruschetta Chicken – tender balsamic marinated chicken
- Santa Fe Chicken Foil Packets – cook in the oven, grill or campfire!
Chicken and Mushrooms with Bacon
Ingredients
- 1 1/2 pounds chicken breasts boneless, skinless
- 1/2 cup flour
- 2 tablespoons olive oil
- 5 slices uncooked bacon diced
- 1/2 small onion diced
- 6 oz mushrooms
- 1 clove garlic
- 1 tablespoon flour
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 1/4 cup heavy cream
- salt & pepper to taste
Follow Spend with Pennies on Pinterest
Instructions
Pound chicken to 1/2″ 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 1/2 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Really glad I came across this! I used a bit more apple vinegar and little more broth instead of the wine. Cut up the chicken into small pieces also. It tasted SO good. Thank you
Those sound like good additions Tom! So glad you enjoyed it.
Yum yum
Should I drain the drippings from the pan before proceeding with Step #4? WOW, this sounds incredibly tasty, so thanks!
Yes, the drippings will add great flavor! Enjoy!
Can I make this with chicken drums??
I have never tried it Fernanda, but think it would work. Just make sure they’re cooked through in step 2. They’ll take longer than pounded chicken breasts.
I have now made this twice. It is awesome. I added some shredded carrot the second time and it was great. I also used all broth because I don’t have wine. 2nd time I used half cream and half milk to lower calories. It was still great.
I am so glad you were able to make this work with what you had on hand!
I’m thinking about making this in a casserole with penne pasta….Would you recommended shredded cheese on top, what kind?
Mary, I think cheese sounds like a fantastic addition! I like mozzarella or provolone with pasta.
It was delish.
I know nothing about wine. Could you recommend a specific wine (name and brand) to use with this. It sounds so delicious.
Try a table wine in this recipe. An affordable brand is Barefoot (the white wines they have are Moscato, Pinot Grigio, and Riesling).
All I have to say is OH MY GOD! This recipe is pure HEAVEN!
LOL! So glad you loved it Jillian!
I have just made this now! Left out the wine & stock (didn’t see these items added on the fb post)& it’s divine!! Fry off chicken (I used breast)..put to one side. Cook mushrooms bacon garlic powder, Fresh thyme, salt & pepper, after few mins add chicken & double cream. Add to cooked spaghetti quick yummy dish!
Does Sherry qualify as a dry white wine?
I used a table wine in this recipe. You could use Sherry however it may be a little bit sweeter than a dry white wine.
I made this with the white cooking sherry that I have and it came out great. My husband loved it.
DO you have a recipe book available for purchasing?
I don’t have a cookbook as of yet Kenya.
Looks great! Love the ingredients!
This is so pretty! That cream sauce sounds heavenly!
Made this the other night, and our family loved it! The only change I made was that I used Sweet Marsala in place of the dry white wine. Definitely a new favorite in our household.
I just made this and it was pretty good. I didn’t have wine so I substituted vinegar and sugar but it still came out pretty good.
This sounds amazing and is definitely going on my next meal plan. I have one question though and it may be silly. When you’re cooking the bacon and mushrooms and you say to remove the mushrooms and put them aside. Would that be just the mushrooms or everything all together?
Great question, remove all of it. I will update the post! :)
how do you get the chicken to 1/4 inch thick. I pound and pound and pound and can’t get it 1/4 inch thick without tearing the chicken apart. I have also tried cutting the chicken in 1/2 and that doesn’t work either. any help would be so appreciated!
I usually lay the chicken between 2 pieces of plastic wrap. I use the flat end of a mallet this style and gently pound, flipping over if needed.