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Creamy Chicken in Mushroom Sauce

This easy dinner recipe is perfect for an elegant meal or a casual dinner with the family. Chicken with mushroom sauce is made with tender chicken cutlets smothered in a beautifully seasoned, creamy white wine sauce and pairs well with many kinds of side dishes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 643 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds boneless skinless chicken breasts, cut in half lengthwise or pounded thin
  • 2 tablespoons butter
  • 1 yellow onion sliced
  • 8 ounces mushrooms sliced
  • ½ cup white wine
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • ½ cup Parmesan Cheese shredded
  • ½ tablespoon Dijon mustard
  • 2 tablespoons fresh parsley chopped

Instructions

    Cup of Yum
  1. In a non-stick skillet or cast iron pan, add a tablespoon of olive oil and heat over medium heat.
  2. Add the chicken to the pan and cook for 3-4 minutes until barely no longer pink, flipping it over halfway, Then remove chicken from the skillet and place on a plate. Be careful not to overcook.
  3. Add the butter and sliced onion to the same skillet. Sauté for 5-7 minutes or until the onion is starting to caramelize and brown.
  4. Then add the sliced mushrooms and cook for another 4 minutes until soft.
  5. Add white wine, salt, garlic powder and pepper and stir to combine and cook for about 2-3 minutes for the wine to cook down.
  6. Slowly add in the heavy cream, Dijon mustard, and parmesan cheese. Stir to combine.
  7. Return the cooked chicken to the skillet and make sure it is covered with the sauce.
  8. Reduce the heat to low and let it simmer for 2-3 minutes heat through. Do not overheat the chicken or it will become tough
  9. Serve over pasta, rice, or mashed potatoes and top with additional sauce and chopped parsley if desired.

Notes

  • Use boneless chicken thighs if you'd like.
  • Add a cup of baby spinach if you'd like when you add the chicken back into the sauce.
  • For lower calorie option, swap the heavy cream for whole milk or 2% milk mixed with a tablespoon of corn starch or flour to thicken the sauce.
  • I use a dry white wine. Avoid using a sweet wine.
  • Pat the chicken cutlets dry with a paper towel before sautéing to get nice brown sear.
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Nutrition Information

Serving 1serving Calories 643kcal (32%) Carbohydrates 8g (3%) Protein 57g (114%) Fat 40g (62%) Saturated Fat 21g (105%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.3g Cholesterol 236mg (79%) Sodium 1133mg (47%) Potassium 1172mg (33%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 1387IU (28%) Vitamin C 9mg (10%) Calcium 217mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 643

% Daily Value*

Serving 1serving
Calories 643kcal 32%
Carbohydrates 8g 3%
Protein 57g 114%
Fat 40g 62%
Saturated Fat 21g 105%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 0.3g 15%
Cholesterol 236mg 79%
Sodium 1133mg 47%
Potassium 1172mg 25%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 1387IU 28%
Vitamin C 9mg 10%
Calcium 217mg 22%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.