Chicken with Mushroom Sauce

Autumn means mushroom season. In my book, one of the best things you can do with a punnet of mushrooms is make chicken with mushroom sauce. This is one of those five-star best chicken recipes—the elegance and layers of flavor never fail to impress dinner guests. But the meal is also simple enough to whip up in under a half-hour whenever you fancy it, especially on cozy fall evenings.

Chicken with creamy mushroom sauce is an upscale version of a classic comfort food dinner. The sliced fungi soak up creamy sherry sauce like tender little flavor sponges. Pair the dish with potatoes, pasta, polenta—anything that will catch the rich mushroom sauce.

Chicken with Mushroom Sauce Ingredients

• Cornstarch: Every cook’s secret weapon for effortlessly thickening sauces and giving them an impressively glossy finish, cornstarch should be a staple in any home saucier’s pantry.
• Milk: Fat-free milk makes this chicken mushroom with cream sauce recipe a little lighter, but use whole milk, half-and-half or heavy cream when you’re craving a creamier, more luscious sauce.
• Chicken: For a dinner that comes together in under a half-hour but still delivers plenty of mouthwatering flavor, we prefer boneless, skinless chicken breast with mushroom sauce.
• Oil and butter: Extra virgin olive oil is perfect for sauteing the chicken, adding a hint of fruitiness. But when it’s time for the sauce, the silky texture and salty rich flavor of butter is an absolute must.
• Mushrooms: Soft mushrooms add a phenomenal savory earthiness to this dish. Cremini or white buttons are the top pick for many, but chanterelles, porcini or fresh shiitakes make a stunning mushroom sauce. A medley of wild mushrooms is next level. Check out our mushroom guide if you’re wondering where to start.
• Onion: There’s so much flavor and texture in just one vegetable. Yellow onions and shallots have a mild, delicately sweet flavor that feels as if it was made for this dish.
• Sherry: This fortified Portuguese wine comes in a variety of styles, ranging from dry to decadently sweet. Both dry and sweet styles work beautifully in this chicken mushroom with cream sauce recipe. No sherry? Substitute chicken, mushroom or vegetable broth.
• Seasonings: A dash of salt and freshly cracked black pepper help tie the chicken with creamy mushroom sauce together.

Directions

Step 1: Tenderize the chicken

TASTE OF HOME

In a small bowl, whisk the cornstarch and milk until smooth.

TASTE OF HOME

Pound the chicken with a meat mallet to 1/4-inch thickness.

Step 2: Cook the chicken

TASTE OF HOME

In a large skillet, heat the oil over medium heat. Cook the chicken for five to six minutes per side or until no longer pink. Remove to a plate.

Step 3: Make the sauce

TASTE OF HOME

In the same skillet, melt the butter over medium-high heat. Saute the mushrooms and onions until tender. Add the sherry, salt and pepper. Bring to a boil.

TASTE OF HOME

Stir in the cornstarch mixture and return to a boil, stirring for one to two minutes until thickened.

Add the chicken back to the pan and heat through.

TASTE OF HOME

Chicken with Mushroom Sauce Variations

• Make it creamier: Swap in half-and-half or heavy cream for the milk. Sour cream is another option that also gives the dish an elevated tanginess.
• Add a dollop of mustard: A teaspoonful of Dijon mustard gives this chicken breast with mushroom sauce a tangy bite and a hint of French flair.
• Use herbs: A sprig of thyme or rosemary, a pinch of oregano or a single bay leaf, some minced garlic or diced tarragon, a finishing touch of parsley—so many combinations would work. Sprinkling your favorite fresh herbs into this chicken with creamy mushroom sauce is a simple way to enhance the flavors in the recipe and introduce a hint of color.

How to Store Chicken with Mushroom Sauce

Let the chicken breast with mushroom sauce cool before storing it. Once cooled, transfer it to an airtight container, secure the lid and store it in the fridge.

How long does chicken with mushroom sauce last?

Reheat and eat chicken mushroom with cream sauce within two to three days.

Can you freeze chicken with mushroom sauce?

Milk and cream-based sauces aren’t the best for freezing. They tend to separate, which changes the texture of the sauce. Typically, the lower the fat, the better the freeze. While we don’t recommend freezing this dish, you can if you need to. Just know the texture won’t have the wow factor it does when freshly cooked.

To meal-prep chicken with mushroom sauce for freezing, skip adding the milk until after you’ve defrosted and reheated the chicken, pouring the milk into the sauce as a last step. Frozen chicken with mushroom sauce will keep for up to three months.

Chicken with Mushroom Sauce Tips

ELLIE CROWLEY FOR TASTE OF HOME

Can you use chicken thighs for chicken with mushroom sauce?

You can absolutely use chicken thighs in this chicken with creamy mushroom sauce recipe. Thanks to their higher fat content, chicken thighs have a bolder flavor. Using thigh meat is a phenomenal yet simple way to give this dish a serious flavor boost without dramatically changing up the recipe. Take note: Chicken thighs need a little longer in the skillet. If you’re not sure how long, grab your instant-read meat thermometer. When the thighs hit an internal temperature of 165°F, they’ve finished cooking.

What is the best sherry for chicken with mushroom sauce?

Inexpensive to mid-range sherries are perfect here. Use a dry fino or oloroso sherry if you’re in the mood for a more savory dinner. Sweeter pale cream, medium or cream sherry imparts a sweetness to the recipe that is utterly divine when paired with the earthy umami flavor of the mushrooms. Save dark Pedro Ximenez or Moscatel sherry for sipping with dessert, when you can appreciate the full flavor.

What can you serve alongside chicken with mushroom sauce?

You won’t want to miss a drop of that sherry-spiked sauce, so any sides like pasta, deluxe mashed potatoes and rice are stellar options. Round out the meal with a simple Italian salad or lemon artichoke romaine salad. Basically any vibrant side of veg with a tangy, zesty twist, like a helping of garlic Parmesan asparagus or sauteed zucchini, will work too.