Juicy Chicken With Mushroom Sauce Recipe: Savory & Comforting Dish
When I first made this juicy chicken with mushroom sauce, I couldn’t believe how comforting it tasted. The chicken turned out so tender, and the sauce was creamy with that earthy mushroom flavor I love.
I honestly felt like I had made something straight out of a restaurant menu. What I enjoyed the most was how simple the steps were—it didn’t feel overwhelming at all.
My family polished their plates, and that’s when I knew this recipe was a winner.
Ingredients You’ll Need
Every ingredient here works together to create balance, depth, and richness in the dish.
- 2 large chicken breasts, halved lengthwise – thinner fillets cook faster and stay juicy.
- 2 cups fresh button mushrooms, sliced – fresh mushrooms add depth; avoid frozen ones because they turn soggy.
- 1 shallot, finely chopped – gives a subtle sweetness without overpowering.
- 3 garlic cloves, minced – a rich base flavor that makes the sauce shine.
- 1 sprig fresh rosemary (or 1 tsp dried) – brings out a warm, earthy aroma.
- 2 tbsp olive oil – perfect for browning the chicken and sautéing the vegetables.
- 1 tbsp all-purpose flour – helps thicken the sauce to a silky finish.
- 1/3 cup white wine (or substitute with apple juice + vinegar) – adds acidity and brightness.
- 1 cup chicken stock – the foundation of the sauce.
- 1/2 cup heavy cream – makes the sauce creamy and luscious.
- 1 tsp Dijon mustard – balances the richness with a little tang.
- Salt and black pepper, to taste.
Note: Serves 4 people as per the ingredient quantities above.
Variations
You can easily make this recipe fit your diet or taste preferences.
- Swap chicken for tofu or roasted cauliflower steaks for a vegetarian twist.
- Use thyme, tarragon, or parsley if rosemary isn’t available.
- Replace wine with a splash of vinegar and apple juice if you prefer alcohol-free.
- Use half-and-half or a plant-based cream to lighten up the sauce.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Equipment You’ll Need
- Large skillet – to sear chicken and simmer the sauce in one pan.
- Sharp knife – for slicing chicken evenly and prepping mushrooms.
- Wooden spoon – great for stirring and deglazing without scratching the skillet.
- Measuring cups/spoons – to keep all ingredient ratios accurate.
How to Make Juicy Chicken With Mushroom Sauce?
This recipe is simple to follow and doesn’t take long, but the flavors are rich and comforting. Let’s break it down step by step.
Prepare the Chicken
Slice each chicken breast in half lengthwise to make thinner pieces. Season well with salt and pepper. Heat olive oil in your skillet over medium heat, then cook the chicken until golden brown on both sides. Transfer it to a plate and set aside.
Cook the Mushrooms
In the same skillet, toss in the sliced mushrooms with rosemary, salt, and pepper. Let them cook until browned and aromatic. Add in the chopped shallot and garlic, stirring for a couple of minutes until soft and fragrant.
Deglaze the Pan
Sprinkle flour over the mushroom mixture and stir until it coats evenly. Pour in the white wine (or substitute) while scraping the bottom of the skillet with a wooden spoon. This helps capture all the browned bits that give the sauce deep flavor.
Finish the Sauce
Stir in chicken stock, cream, and Dijon mustard until smooth. Simmer gently so the sauce thickens slightly. Return the chicken to the pan, coating it in the sauce, and let it cook through until tender and juicy.
Serve and Enjoy
Plate the chicken and spoon the mushroom sauce over generously. Garnish with fresh parsley or rosemary sprigs before serving—it makes the dish look extra special.
Additional Tips for Making This Recipe Better
Here are some tricks I’ve learned after making this recipe a few times.
- I always deglaze slowly—it pulls up those caramelized bits and boosts flavor.
- I slice the chicken evenly so it cooks without drying out.
- If the sauce feels too thick, I stir in a splash of stock. If it’s thin, I let it simmer a little longer.
- Fresh mushrooms make all the difference; I never use canned or frozen.
How to Serve Juicy Chicken With Mushroom Sauce?
This chicken and mushroom sauce pairs beautifully with so many sides. I often serve it with pasta or fluffy rice because the sauce soaks in perfectly. But it’s equally good over mashed potatoes for extra comfort. Adding roasted veggies like asparagus or green beans makes it feel balanced. For a nice finishing touch, I like sprinkling some Parmesan and adding a fresh herb sprig on top.
Credit IG (cooking_with_wine)
Nutritional Information
Here’s a quick look at the nutrition per serving.
- Calories: 360
- Protein: 19g
- Carbohydrates: 7g
- Fat: 28g
Make Ahead and Storage
Refrigerate Leftovers
I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of stock if the sauce thickens too much.
Freezing
Since the sauce is cream-based, freezing isn’t ideal. It tends to separate when thawed. I recommend enjoying this dish fresh or storing only in the fridge.
Why You’ll Love This Recipe?
This dish is one of my favorites for many reasons, and I’m sure you’ll feel the same.
- It’s quick and easy—ready in just 30 minutes with minimal prep.
- The flavor feels restaurant-quality without complicated steps.
- It’s customizable—you can switch herbs, make it vegetarian, or lighten it up.
- It’s a true crowd-pleaser—great for weeknights or when I want to impress guests.
