Pan-seared to golden perfection, these chicken breasts are nestled in a rich, velvety mushroom sauce that tastes as indulgent as it looks. This dish delivers that perfect balance of comfort and elegance—ideal for weeknight dinners that feel a little more special, or for effortlessly impressive entertaining.
Ingredients Breakdown
Chicken breasts are the foundation of this dish, and slicing them horizontally into thinner cutlets ensures they cook quickly and evenly. This technique not only avoids the risk of dry chicken but also gives more surface area for that beautiful golden crust to form during searing.
Mushrooms—whether button or Swiss brown—are essential here. Their earthy depth transforms the sauce from simply creamy to layered and aromatic. For maximum flavor, they should be sliced thick enough to hold texture, yet thin enough to soak up the sauce.
White wine and stock work in tandem to build a flavorful base. The wine deglazes the pan and extracts the fond—the caramelized bits left behind from searing—which adds complexity. Low-sodium chicken or vegetable stock helps round out the flavor and keeps the sauce from being overly rich.
Cream and Parmesan bring the sauce to life with indulgent body and sharp, salty undertones. Full-fat cream ensures the sauce stays silky and luscious, while freshly grated Parmesan melts smoothly, adding a savory punch without overpowering the dish.
To finish, finely chopped chives or herbs offer a burst of color and fresh contrast, enhancing both visual appeal and flavor. While optional, they’re highly recommended for that final flourish.
Step-by-Step Preparation Guide
Begin by preparing the chicken. Slice each breast horizontally to create thin cutlets, then pat them dry to ensure a crisp sear. Season both sides with salt and freshly ground pepper, and dust them with a thin layer of flour—this helps create a golden crust and lightly thickens the sauce later on.
Heat butter in a non-stick skillet until foamy, then add the chicken. Cook each side for about 2 ½ minutes, just until golden and barely cooked through. Transfer the cutlets to a plate and cover loosely to keep warm.
Using the same pan, add more butter and increase the heat to high. Toss in the mushrooms and let them cook undisturbed for a few minutes. This encourages browning, which is key to deepening their flavor. Once golden edges appear, stir in minced garlic, salt, and pepper. Continue cooking for another minute until everything is beautifully golden and fragrant.
Deglaze the pan with white wine—this step lifts the fond from the bottom, infusing the sauce with depth. Let the wine bubble for about 30 seconds until most of the liquid evaporates and the sharp alcohol scent dissipates.
Add the stock and bring it to a vigorous boil for a minute to concentrate the flavor. Reduce the heat to medium, then pour in the cream and let it simmer gently for two minutes. The sauce will thicken slightly and take on a glossy sheen.
Stir in the Parmesan cheese until fully melted and the sauce is smooth. Taste and adjust the seasoning, then return the chicken to the skillet. Let it warm through in the sauce for 30 seconds, then serve immediately—either straight from the pan or plated with a generous ladle of sauce over the top.
Recipe Tips & Frequently Asked Questions
How to get perfectly crispy chicken without drying it out
Sear over medium-high heat for a short time, just until golden. Since the breasts are thin, they cook fast—overcooking leads to dryness.
Why thin-cut breasts cook better and faster
Thinner cuts cook evenly and prevent the outside from drying out before the inside is done.
Deglazing secrets: making the most of fond from the pan
Use wine or stock to loosen browned bits stuck to the skillet—they’re packed with flavor and essential to a great sauce.
How to avoid a split or overly thick sauce
Keep the heat low once the cream is added and stir constantly. Don’t let it boil hard or the fat may separate.
Balancing salt when using Parmesan and stock together
Taste the sauce before adding more salt—Parmesan and even low-sodium stock add their own salinity.
Can I make this dish ahead of time and reheat it?
Yes. Store the chicken and sauce separately if possible, then gently reheat over low heat to prevent the sauce from splitting.
What’s a good non-alcoholic substitute for white wine?
Use an equal amount of chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice for brightness.
Can I use pre-shredded Parmesan instead of freshly grated?
Freshly grated is best for melting smoothly. Pre-shredded often contains anti-caking agents that can affect texture.
How do I prevent the sauce from curdling or separating?
Avoid high heat after adding cream and don’t over-reduce the sauce. Stirring steadily helps keep the emulsion stable.
What to Serve With This Recipe
Classic mashed potatoes make an ideal base, soaking up every drop of the creamy mushroom sauce. For a luxurious twist, try buttery polenta or creamy risotto.
For something lighter, steamed jasmine rice or fluffy couscous offer neutral backdrops that let the sauce shine. Al dente pasta—especially fettuccine or pappardelle—transforms the dish into an irresistible creamy chicken pasta.
To add freshness and contrast, serve alongside roasted green beans, asparagus spears, or broccolini. These vegetables add crunch and a bit of bitterness that balances the richness of the dish.
And don’t forget the bread. A warm, crusty baguette or a slice of sourdough is perfect for swiping the plate clean.
Creative Variations
Stir in sautéed shallots, wilted spinach, or sun-dried tomatoes for extra layers of flavor and color. These additions work especially well if you’re serving the dish over pasta or grains.
Boneless chicken thighs or even pork chops can easily replace chicken breasts—just adjust cooking time to ensure they’re cooked through.
For a lighter texture, swap out the heavy cream for light cream or crème fraîche. You’ll retain the richness with slightly less weight.
A splash of Dijon mustard stirred into the sauce adds sharpness, while a squeeze of lemon just before serving gives the dish a fresh, bright finish that cuts through the cream.
With its buttery seared chicken, deeply savory mushrooms, and decadent Parmesan cream sauce, this dish is the perfect balance of ease and elegance. It’s quick enough for weeknight dinners but rich and flavorful enough for special occasions.
Whether served over mash, noodles, or crusty bread, this creamy mushroom chicken will always feel like something special—familiar, yet irresistible every time.
Ingredients
Crispy Chicken
2 large boneless, skinless chicken breasts (approx. 600–700g / 1.2–1.4 lb total)
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/4 cup all-purpose flour
1 tablespoon (15g) unsalted butter
Mushroom Sauce
2 tablespoons (30g) unsalted butter
300g (10 oz) button or Swiss brown mushrooms, sliced
2 garlic cloves, minced
1/4 cup dry white wine (or substitute with additional stock)
1/2 cup low-sodium chicken or vegetable stock
1 cup full-fat heavy (thickened) cream
1/2 cup freshly grated Parmesan cheese
For Serving
2 tablespoons finely sliced chives (optional – parsley or green onions may be used as alternatives)
Instructions
Start by slicing each chicken breast horizontally to yield four thin cutlets. This allows them to cook quickly and evenly. Pat them dry with paper towels, then season both sides with salt and a few grinds of black pepper. Lightly dust each piece with flour, using your fingers to coat the surface thoroughly.
In a large non-stick skillet, melt the butter over medium-high heat. Once the butter is hot and foaming, add the chicken pieces. Cook for about 2 1/2 minutes per side, or until each cutlet is golden brown and just cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
In the same pan, add the remaining butter and turn the heat up to high. Add the sliced mushrooms and sauté for around 4 minutes, or until they begin to develop a golden hue around the edges.
Toss in the minced garlic, along with a small pinch of salt and pepper. Continue cooking for another minute, stirring frequently, until the garlic is aromatic and both mushrooms and garlic have turned golden.
Pour in the white wine to deglaze the skillet. Let it bubble and sizzle as you scrape the browned bits off the bottom of the pan—this adds incredible flavor to the sauce. Cook for about 30 seconds, or until most of the wine has evaporated and the sharp aroma of alcohol disappears.
Add the stock to the pan and allow it to boil rapidly for about 1 minute until reduced. Reduce the heat to medium and pour in the heavy cream. Let the sauce simmer gently for 2 minutes, allowing it to thicken slightly.
Stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth. Taste and adjust seasoning as needed.
Return the chicken to the skillet and coat it with the creamy mushroom sauce. Let it warm through for 30 seconds. Finish by garnishing with chives and serve directly from the pan, or plate individually with a generous spoonful of sauce over each piece.
This dish pairs beautifully with mashed potatoes, steamed rice, or buttered noodles—anything that can soak up that rich, savory sauce.
Chicken Breast in Creamy Mushroom Recipe
Ingredients
Crispy Chicken
- 2 large boneless skinless chicken breasts (approx. 600–700g / 1.2–1.4 lb total)
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1/4 cup all-purpose flour
- 1 tablespoon 15g unsalted butter
Mushroom Sauce
- 2 tablespoons 30g unsalted butter
- 300 g 10 oz button or Swiss brown mushrooms, sliced
- 2 garlic cloves minced
- 1/4 cup dry white wine or substitute with additional stock
- 1/2 cup low-sodium chicken or vegetable stock
- 1 cup full-fat heavy thickened cream
- 1/2 cup freshly grated Parmesan cheese
For Serving
- 2 tablespoons finely sliced chives optional – parsley or green onions may be used as alternatives
Instructions
- Start by slicing each chicken breast horizontally to yield four thin cutlets. This allows them to cook quickly and evenly. Pat them dry with paper towels, then season both sides with salt and a few grinds of black pepper. Lightly dust each piece with flour, using your fingers to coat the surface thoroughly.
- In a large non-stick skillet, melt the butter over medium-high heat. Once the butter is hot and foaming, add the chicken pieces. Cook for about 2 1/2 minutes per side, or until each cutlet is golden brown and just cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
- In the same pan, add the remaining butter and turn the heat up to high. Add the sliced mushrooms and sauté for around 4 minutes, or until they begin to develop a golden hue around the edges.
- Toss in the minced garlic, along with a small pinch of salt and pepper. Continue cooking for another minute, stirring frequently, until the garlic is aromatic and both mushrooms and garlic have turned golden.
- Pour in the white wine to deglaze the skillet. Let it bubble and sizzle as you scrape the browned bits off the bottom of the pan—this adds incredible flavor to the sauce. Cook for about 30 seconds, or until most of the wine has evaporated and the sharp aroma of alcohol disappears.
- Add the stock to the pan and allow it to boil rapidly for about 1 minute until reduced. Reduce the heat to medium and pour in the heavy cream. Let the sauce simmer gently for 2 minutes, allowing it to thicken slightly.
- Stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth. Taste and adjust seasoning as needed.
- Return the chicken to the skillet and coat it with the creamy mushroom sauce. Let it warm through for 30 seconds. Finish by garnishing with chives and serve directly from the pan, or plate individually with a generous spoonful of sauce over each piece.
- This dish pairs beautifully with mashed potatoes, steamed rice, or buttered noodles—anything that can soak up that rich, savory sauce.
