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

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Closeup of Chicken and Mushrooms with Bacon in a pan
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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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Ingredients  

  • 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

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 6-7 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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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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Comments

  1. The ingredients call for a 1/2 cup of flour but I don’t see where it’s used in the directions? I plan to make this tonight. Looks so good!

    1. Hi Nancy, we used chicken breast in this recipe. Let us know how it turns out for you! :)

  2. This is a really good recipe, however, we have dairy issues in our family so I substituted coconut milk for the cream and it was still very good.

  3. I cooked this tonight. Quick question, when you set aside the bacon, when do you add it back in? I couldn’t see it mentioned again after setting it aside. My husband said this was delicious. I used rosé wine as we didn’t have any white open and coconut cream as it was already open. Delish!4 stars

    1. That sounds delicious Lucy! I would add the bacon back in with the cooked chicken in step 4.

  4. 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 you5 stars

  5. Should I drain the drippings from the pan before proceeding with Step #4? WOW, this sounds incredibly tasty, so thanks!

    1. 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.

  6. 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.5 stars

  7. I’m thinking about making this in a casserole with penne pasta….Would you recommended shredded cheese on top, what kind?

  8. I know nothing about wine. Could you recommend a specific wine (name and brand) to use with this. It sounds so delicious.

    1. Try a table wine in this recipe. An affordable brand is Barefoot (the white wines they have are Moscato, Pinot Grigio, and Riesling).

  9. 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!

    1. 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.

  10. 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.

  11. 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.

  12. 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?

      1. 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!