Name: Chicken Mushroom Cream Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Ingredients: 400 g chicken breasts – thinly sliced for even cooking and tenderness.; 3 tbsp cooking oil – helps brown the chicken without burning it.; 200 g mushrooms (brown or white, sliced – fresh mushrooms give the best texture; avoid canned.); 50 g onion (finely chopped – adds sweetness and depth to the sauce.); 300 ml heavy cream – for that rich (velvety consistency; full-fat works best.); 1 –2 tsp salt – season to taste; I start with less and adjust later.; 1/2 tsp white pepper – gives a subtle heat without overpowering.; 1 tsp paprika powder – adds color and a smoky hint.; 1/2 tsp chicken seasoning powder – enhances the savory flavor without extra salt.

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Chicken in Mushroom Cream Sauce Recipe: Rich, Savory & Comforting

When I made this chicken mushroom cream sauce for the first time, I couldn’t believe how easy it was to turn a simple chicken breast into something so rich and fancy.

The smell of mushrooms sizzling with garlic filled my kitchen, making me feel like a chef in a cozy French bistro. In just 20 minutes, I had a dish that looked like it came from a restaurant menu.

My family devoured it, and now it’s a regular on our table. If you love creamy sauces and tender chicken, you’re going to enjoy every bite of this one.

Ingredients

400g chicken breasts – thinly sliced for even cooking and tenderness.
3 tbsp cooking oil – helps brown the chicken without burning it.
200g mushrooms (brown or white), sliced – fresh mushrooms give the best texture; avoid canned.
50g onion, finely chopped – adds sweetness and depth to the sauce.
300ml heavy cream – for that rich, velvety consistency; full-fat works best.
1–2 tsp salt – season to taste; I start with less and adjust later.
1/2 tsp white pepper – gives a subtle heat without overpowering.
1 tsp paprika powder – adds color and a smoky hint.
1/2 tsp chicken seasoning powder – enhances the savory flavor without extra salt.

Note: This quantity serves 3–4 people.

Variations

You can easily adapt this recipe to suit your needs:

Dairy-free: Swap heavy cream with coconut cream or almond milk.
Lighter version: Use half-and-half instead of heavy cream.
Flavor twist: Add thyme, rosemary, or swap paprika for smoked paprika.
Mushroom mix: Try shiitake or oyster mushrooms for extra umami.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Equipment You Need

Skillet – to sear chicken and cook the sauce in one pan.
Cutting board & sharp knife – for slicing chicken and chopping vegetables.
Measuring cups & spoons – to ensure balanced flavors.
Wooden spoon or spatula – for stirring without scratching your skillet.

How to Make Chicken Mushroom Cream Sauce?

Prepare the Chicken

I start by slicing each chicken breast in half horizontally to make thinner pieces. This way, they cook faster and more evenly. I season both sides with salt, pepper, and a light dusting of flour, which gives them a beautiful golden crust later.

Cook the Chicken

In a skillet over medium-high heat, I warm the cooking oil until hot. I add the chicken pieces and cook them for about 2–3 minutes per side until golden brown. Once done, I remove them from the pan and set them aside.

Sauté the Vegetables

Using the same skillet (don’t wash it – the flavor’s in there!), I toss in the onions and mushrooms. I stir them for about 4–5 minutes until they soften and the mushrooms release their aroma. This is when the kitchen really starts smelling amazing.

Add the Creamy Base

Once the mushrooms have browned, I lower the heat and pour in the heavy cream. I stir in paprika, white pepper, and seasoning powder. I let the sauce simmer for about 2–3 minutes, so it thickens into a smooth, velvety texture.

Combine Everything & Serve

Finally, I return the cooked chicken to the skillet, making sure each piece is coated in the sauce. I let it warm through for a minute or two before serving.

Additional Tips for Making this Recipe Better

I’ve made this recipe a few times, and these little tricks always help:

Let the chicken rest for 2 minutes before slicing so the juices stay inside.
Use freshly grated parmesan if you want an extra cheesy depth.
Don’t rush the mushrooms – browning them properly is what gives the sauce its rich flavor.
If your sauce feels too thick, add a splash of chicken stock to loosen it.

How to Serve Chicken Mushroom Cream Sauce?

This dish loves company! I often serve it over creamy mashed potatoes so they soak up all that delicious sauce. Rice works just as well, especially with a sprinkle of fresh parsley for color. A side of crisp green beans or a fresh salad balances the richness beautifully.

Nutritional Information

Per serving (approximate values):

Calories: 571
Protein: 42g
Carbohydrates: 12g
Fat: 39g

Make Ahead and Storage

Refrigeration: Once cooled, store the chicken and sauce in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat in a skillet over low heat, adding a splash of cream or stock to refresh the sauce.

Why You’ll Love This Recipe?

Here’s why this recipe has become one of my go-to favorites:

Quick to make – perfect for busy weeknights.
One-pan cooking – less mess, more flavor.
Versatile – works with different mushrooms, herbs, and sides.
Restaurant-quality taste – without the price tag.
Comforting and creamy – it’s the kind of meal that makes everyone happy.

Ash Tyrrell