This might be your new go-to comfort food — creamy, comforting, and packed with flavor. The Creamy Chicken Mushroom Sauce Recipe I’m about to share has been a kitchen staple for me, and I can't wait for you to try it too.
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Why You'll Love This Recipe
Whenever I make this Creamy Chicken Mushroom Sauce Recipe, it feels like a hug on a plate. It’s rich but not overpowering, easy enough even for busy weeknights, and I love how the mushrooms add a lovely earthy depth to the sauce.
- Flavor Boost: The combination of white wine, Worcestershire, and hot sauce gives this sauce a dynamic, layered taste you'll crave again and again.
- Simple Techniques: Cooking the chicken just until browned before simmering it in the sauce keeps it tender and juicy.
- Comfort Food Classic: Reminds me of Chicken a la King, but with my own twist that feels fresh and homemade.
- Versatile Serve: Whether over buttered noodles, flaky biscuits, or rice, this sauce shines and makes every meal special.
Ingredients & Why They Work
The magic of this creamy chicken mushroom sauce lies in its carefully balanced ingredients. Each one brings something essential — from the buttery mushrooms and rich half-and-half to the subtle kick of Worcestershire and hot sauce that keeps things exciting.
- Olive Oil: A great base for sautéing the chicken and veggies, adding just a touch of fruitiness.
- Boneless Skinless Chicken Breast: Easy to cook evenly and soak up the flavors of the sauce.
- Dry White Wine: Adds acidity and depth; Pinot Grigio or Chardonnay work beautifully.
- Butter: Creates richness in the sauce and helps cook the mushrooms perfectly.
- Baby Bella Mushrooms: I prefer their hearty flavor and texture, but white button mushrooms are fine too.
- Yellow Onion: Adds natural sweetness and body to the sauce.
- Garlic: Essential for a flavor punch that wakes up the whole dish.
- Flour: Acts as a natural thickener for the creamy sauce.
- Half and Half: Brings creaminess without being too heavy.
- Chicken Broth: Adds savory depth and balances the richness.
- Worcestershire Sauce: Gives umami and subtle tang.
- Hot Sauce: A little heat brightens the flavors — I love Frank’s for this.
- Chicken Bouillon Cube: Boosts the chicken flavor to savory perfection.
- Frozen Peas: Sweet little pops of bright color and taste.
- Drained Pimentos: Classic ingredient for a touch of color and gentle sweetness.
- Seasonings (Basil, Parsley, Thyme, Onion Powder, Mustard Powder, Sage, Paprika, Pepper): Layered herbs and spices that turn this from good to unforgettable.
Make It Your Way
This is one of those recipes I tweak often depending on the mood or what I have in my fridge. You can make it lighter or more indulgent, keep it spicy or mellow it out — it all works.
- Variation: Sometimes, I swap in leftover rotisserie chicken and skip the initial searing — super handy on busy nights.
- Dairy-Free Adaptation: Use coconut cream or a cashew cream substitute instead of half and half for a dairy-free version.
- Add Veggies: Toss in spinach, asparagus tips, or roasted red peppers for extra color and nutrients.
- Play with Wine: I’ve tried everything from a crisp Sauvignon Blanc to a light Sherry, and each lends a different nuance.
Step-by-Step: How I Make Creamy Chicken Mushroom Sauce Recipe
Step 1: Prep Your Ingredients and Broth Mixture
Before heat hits the pan, mix together the half and half, chicken broth, Worcestershire sauce, hot sauce, and all your dried seasonings in a measuring cup. I always do this first — it saves time and keeps the sauce smooth when you add it later.
Step 2: Sear the Chicken to Golden Perfection
Pat your chicken breasts dry and season with salt and pepper. Heat olive oil in a sturdy pot over medium-high heat, and cook the chicken for about 3 minutes per side until a lovely brown crust forms. It’ll look a little undercooked in the middle — that’s perfect because it simmers in the sauce next.
Step 3: Cook the Aromatics and Mushrooms
Add the white wine to the empty pot and give it a good scrape to loosen all those flavorful browned bits. Then toss in your mushrooms, diced onions, and minced garlic. Cook everything until tender and fragrant—about 5 to 6 minutes.
Step 4: Build Your Creamy Sauce Base
Stir in butter and flour to coat the veggies, cooking for 2 minutes to get rid of the raw flour taste. Then, slowly pour in your seasoned half and half mixture, stirring constantly — this helps prevent lumps and lets the sauce thicken smoothly.
Step 5: Simmer, Add Chicken, and Finish
Bring the sauce to a gentle boil, then add the chicken back in, cutting it into bite-sized pieces first. Let everything simmer uncovered for about 10 minutes, then fold in your peas and pimentos. Simmer another 5-10 minutes so flavors meld and sauce thickens to your liking.
Done! Serve it hot over egg noodles, pasta, rice, or even buttery biscuits for the ultimate comforting meal.
Top Tip
After making this Creamy Chicken Mushroom Sauce Recipe dozens of times, I’ve learned a few tricks to get it just right every time.
- Don’t Skip Searing: Browning the chicken first builds flavor and seals moisture, which makes a huge difference in the final dish.
- Slowly Add Liquids: To avoid a lumpy sauce, pour in the half and half mixture gradually while stirring — patience pays off!
- Fresh Mushrooms are Best: Baby bella mushrooms add umami and a meaty texture that canned or pre-sliced options just can’t match.
- Rest Before Cutting: Let the chicken rest after searing — this keeps it juicy when you add it back to the sauce.
How to Serve Creamy Chicken Mushroom Sauce Recipe
Garnishes
I love adding freshly chopped parsley or thyme on top — it adds a pop of color and freshness that cuts through the richness beautifully. Sometimes a little grated Parmesan makes it even more indulgent, especially if you’re serving over noodles.
Side Dishes
This creamy sauce shines alongside simple buttered noodles or fluffy white rice. For a Southern twist, serve it over buttermilk biscuits or cheddar bay biscuits — they soak up the sauce wonderfully and make every bite irresistible.
Creative Ways to Present
For holiday dinners, I’ve served this creamy chicken mushroom sauce over puff pastry shells — it’s elegant, impressive, and pure comfort in every bite. Another fun idea is mixing it into cooked pasta shells and topping with breadcrumbs for a baked Chicken Mushroom casserole.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps really well for up to 3 days. Just give it a gentle stir before reheating to bring everything back together.
Freezing
This recipe freezes beautifully — I portion it out into freezer-safe containers and it stays good for up to 3 months. When I thaw it, I always do so overnight in the fridge for best texture.
Reheating
Reheat slowly on the stove over low heat, stirring frequently so the sauce doesn’t separate. Sometimes I add a splash of broth or half and half to freshen it up and keep it creamy.
Frequently Asked Questions:
Absolutely! Chicken thighs will make this sauce a bit richer and more tender. Just adjust the cooking time slightly since thighs may need a couple extra minutes to brown through.
If you don’t have pimentos, finely diced red or green bell peppers make a great substitute. They add color and a touch of sweetness without overpowering the dish.
Not at all. If you prefer not to cook with wine, you can replace it with extra chicken broth. The flavor will be slightly different but still delicious and satisfying.
Yes! Swap out the half and half for coconut milk or a homemade cashew cream. Just keep in mind the sauce texture and flavor will shift, but it’ll still be creamy and lovely.
Final Thoughts
This Creamy Chicken Mushroom Sauce Recipe has earned a special place in my recipe rotation because it’s just so good — comforting yet sophisticated, easy to make but always impressive. I hope you enjoy making it as much as I do and that it becomes a favorite in your own kitchen, too. Grab your skillet and some mushrooms, and let’s make magic happen!
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Chicken a la King is a creamy, comforting dish featuring tender chicken breast simmered in a rich sauce made with butter, mushrooms, onions, garlic, white wine, half and half, and savory seasonings. Peas and pimentos add color and sweetness, making this classic dish perfect for serving over egg noodles, rice, biscuits, or pastry for a hearty meal.
Ingredients
Sauce
- 1 tablespoon olive oil
- 1 ¼ lbs boneless skinless chicken breast
- Salt and pepper, to taste
- ½ cup dry white wine (e.g., Pinot Grigio or Chardonnay)
- 5 tablespoons butter
- 8 oz baby bella mushrooms (or white button mushrooms)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ⅓ cup flour
- 3 cups half and half
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (e.g., Franks hot sauce)
- 1 chicken bouillon cube
- ¾ cup peas (frozen)
- 4 oz drained pimentos
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ⅛ teaspoon pepper
- ⅛ teaspoon paprika
Instructions
- Prep Work: In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and all the dried seasonings. Stir well and set aside. Measure out all remaining ingredients before beginning.
- Cook the Chicken: Pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for 3 minutes per side until well browned. Remove the pot from heat and let the chicken rest for 10 minutes. Then cut the chicken into bite-sized pieces. The chicken will finish cooking later in the sauce.
- Make the Sauce Base: Return the pot to medium heat and add the white wine. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the pot. Add mushrooms, diced onion, and minced garlic. Cook for 5-6 minutes until the vegetables soften.
- Create the Roux: Add the butter and stir until melted. Sprinkle in the flour and stir continuously for 2 minutes to cook out the raw flavor.
- Add Liquids and Simmer: Reduce heat to medium-low. Slowly add the half and half mixture in small splashes while stirring constantly to prevent lumps. Scrape the pot bottom to incorporate any stuck bits. Add the chicken bouillon cube and stir until dissolved. Increase heat to medium-high and bring the sauce to a boil, then reduce to a simmer.
- Finish Cooking Chicken in Sauce: Add the chopped chicken pieces back into the pot. Simmer uncovered for 10 minutes to fully cook the chicken and meld flavors.
- Add Vegetables and Thicken: Stir in peas and drained pimentos. Continue simmering uncovered for an additional 5-10 minutes until the sauce reaches your preferred consistency. The longer it simmers, the thicker it will become.
- Serve: Remove from heat and serve the Chicken a la King over egg noodles, pasta, rice, buttered biscuits, or pastry of your choice for a comforting and flavorful meal.
Notes
- Wine: Pinot Grigio, Chardonnay, or Cabernet Blanc work well; sherry is a traditional choice. If you avoid alcohol, substitute with additional chicken broth.
- Chicken: For convenience, 4 cups of leftover or rotisserie chicken can be used instead of fresh cooking. Fresh chicken yields fuller flavor.
- Pimentos: Classic to the dish; substitute finely diced red or green bell peppers if unavailable.
- Serving Options: Excellent served over buttered noodles, buttermilk biscuits, or cheddar bay biscuits for extra indulgence.
- Storage: Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months. Cream-based sauces may separate when reheated but remain delicious.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
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