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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!
- Dijon Chicken Breasts – quick and easy dinner!
Did you enjoy this Creamy Chicken and Mushrooms? Be sure to leave a rating and a comment below!
Creamy Chicken and Mushrooms
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 5 slices bacon diced
- ½ small onion diced
- 6 ounces mushrooms
- 1 clove garlic
- 1 tablespoon all-purpose flour
- ½ cup dry white wine
- ½ cup chicken broth
- 1 ¼ cup heavy whipping cream
- salt and black pepper to taste
Instructions
- 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 to 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 and 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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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!
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!!!
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.
Big hit at our house, Holly, thank you! Had it over fettuccine noodles-delicious!
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 over
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!
So happy you enjoyed it, Vickie!
Nice flavours but too heavy and rich for us.
Wow!! I just made this for my family & everyone really enjoyed it. This is a delicious chicken dish that I will make again & again.
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!
So happy you are enjoying it, Christina!
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.
So happy you enjoyed it, Joyce!
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 YUMMY
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!
Yum
I’m making it now and you don’t say to cut the bacon or leave it whole or what
The bacon is diced (listed in the ingredients list). Enjoy!
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.
Thank you so much for your kind words! So glad you’ve found lots of recipes to enjoy!
Can I make this a hour or so ahead and keep it warm in the oven?
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!
Are you using thyme or parsley in this recipe?
We garnish with parsley in this recipe.
I need weekly recipes!! I love your recipes its so easy and delicious!!!
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