This cozy chicken with creamy mushroom sauce is a mushroom lover’s dream. And it’s quick and simple enough for weeknights!

Chicken smothered in creamy mushroom sauce in a skillet.

Why You’ll Love This Dish

This chicken with creamy mushroom sauce recipe is quick, comforting, and totally reminiscent of the dump dinners we had growing up with chicken smothered in a can of cream of mushroom soup. This is just a freshened up take!

Ingredient Breakdown & Swaps

*Exact measurements can be found in the recipe card below.

  • Chicken cutlets. You can buy prepared chicken cutlets or you can easily make your own using chicken breasts.
  • Salt & pepper.
  • Flour. For dredging the cutlets.
  • Seasoning. I like to season the flour with onion and garlic powder, and some Italian seasoning, just for extra flavor! But this is optional.
  • Olive oil & butter.
  • Mushrooms. I use half baby bella and half white button mushrooms. You could stick to one or the other if you prefer.
  • Garlic.
  • Red wine. A nice dry red wine will work, like cabernet sauvignon, pinot noir, or merlot. If you prefer not to cook with wine, just replace it with extra broth.
  • Chicken broth.
  • Worcestershire sauce.
  • Dijon mustard.
  • Heavy cream. I recommend sticking with heavy/whipping cream. Any lighter dairy can curdle once it hits the heat.
  • Corn starch. This will be used to thicken up your mushroom sauce to make it rich and luscious!

A Quick Overview of How to Make This Recipe

*A detailed step-by-step can be found in the recipe card below.

Click here for help on how to cut chicken breasts into chicken cutlets.

Dredge the cutlets in the seasoned flour. Heat the oil and half of the butter in a pan and once it’s melted, transfer the cutlets to the pan two at a time. Cook them for about 4-6 minutes, flipping them over halfway through. Remove the cutlets from the pan and set them aside.

Chicken cutlets dredged in flour in a baking tray.
Chicken cutlets being pan-fried.

Melt the remaining butter in the pan, then add the mushrooms. Simmer for about 5-7 minutes or until the mushrooms have softened and browned up a bit.

Add the garlic and simmer for 30 seconds, then add the wine; deglaze the pan.

Uncooked mushrooms in a pan.
Cooked down mushrooms in a pan.
Red wine added to the cooked mushrooms in a pan.

Whisk the Dijon and Worcestershire into the chicken broth and add it to the pan; stir well, then bring it to a low simmer for about 10-15 minutes or until the liquid reduces by about half. Remove the pan from the heat and slowly add the cream, stirring constantly to quickly incorporate it.

Chicken broth being poured into the pan with the red wine and mushrooms.
Cream being added to the pan with mushrooms and liquid.
A pan full of nicely formed creamy mushroom sauce.

Pop the pan back onto the stovetop and bring the creamy sauce to a low simmer. Once it starts to bubble, stir in the cornstarch mixture to thicken it up. Nestle the chicken cutlets into the sauce, garnish with fresh parsley, and serve!

A chicken cutlet smothered in creamy mushroom sauce served over noodles and green beans.

What to Serve With This Chicken

Storage, Freezing, & Reheating

  1. Leftovers will keep in the fridge for up to 4 days in an airtight container.
  2. I don’t recommend freezing leftovers for this recipe since the cream sauce will break upon thawing, completely ruining the texture and flavor.
  3. To reheat, you can either pop leftovers in the microwave and heat in 25-30 second increments until warmed through, or transfer to a pan and heat it on the stovetop over medium-low until warmed through.

Have You Made This Recipe?

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Chicken smothered in creamy mushroom sauce in a skillet.

More Easy Weeknight Chicken Recipes

Pan with chicken in creamy mushroom sauce.

Chicken With Creamy Mushroom Sauce

This cozy chicken with creamy mushroom sauce is a mushroom lover’s dream. And it’s quick and simple enough for weeknights!
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 400kcal
Author: Dana Sandonato

Ingredients

  • 4 chicken cutlets, pounded Or 2 chicken breasts cut into cutlets
  • Sea salt and cracked pepper
  • 1/2 cup all purpose flour
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1-2 TBSP olive oil
  • 2 TBSP butter
  • 10 oz mushrooms I like using a blend of baby bella and white button mushrooms, but you can go with one or the other
  • 2 cloves of garlic, minced
  • 1/2 cup red wine A dry red wine works best: think cabernet sauvignon, pinot noir, or merlot
  • 1 cup chicken broth
  • 1 TBSP Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 cup heavy/whipping cream
  • 1 TBSP corn starch
  • Fresh chopped parsley, for serving

Instructions

Preparing the chicken cutlets

  • Mix the onion powder, garlic powder, and Italian seasoning into the flour, then pour the flour into a dredging tray or baking sheet.
  • Place the chicken cutlets, two at a time, into a gallon-sized zip top bag. Position them on a cutting board and pound them down to 1/4" thick with a tenderizer.
  • Remove the cutlets from the bag and place them onto a plate or cutting board; repeat the above steps with the other two cutlets.
  • Season the cutlets with a bit of salt and pepper on both sides, then dredge them in the flour; set them aside.

Making chicken in creamy mushroom sauce

  • Melt 1 TBSP of butter in a deep skillet or braiser over medium heat. Once melted, add 1 TBSP of olive oil. Shake any excess flour off of the cutlets and add two of them to the pan. Cook for about 2 minutes per side, or until the cutlets are golden and have reached an internal temperature of 160-165º F. Remove them and set them onto a paper towel-lined plate; repeat with the other two cutlets. Add more oil to the pan if necessary.
  • When done with the chicken, add the remaining butter and oil to the pan. Once the butter has melted, add the mushrooms and let them cook for 5-7 minutes, only stirring about every 2 minutes so they get nice and golden.
  • While the mushrooms cook, whisk the Worcestershire sauce and Dijon together in a small bowl; set aside.
  • Once the mushrooms have cooked down, add the garlic and simmer for 30 seconds. Add the red wine to the pan. Bring it to a low simmer for about 2 minutes, deglazing the pan with a spatula.
  • Stir in the chicken broth mixture and bring it to a simmer. Reduce the heat to low and let everything simmer for about 10 minutes or until the liquid has reduced by about half.
  • Whisk the cornstarch into the cream until there are no lumps. Remove the pan from the heat and slowly pour the cream into the pan, whisking as you go. Once the cream is completely stirred into the sauce, pop it back onto the heat over low. Bring it to a low simmer, stirring, until it's thickened up into a nice rich cream sauce.
  • Nestle the cutlets back into the sauce, spooning mushrooms and sauce over them. Garnish with fresh chopped parsley and serve!

Notes

Be sure to check the blog post for serving ideas, storage suggestions, and tips!

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 20g | Protein: 23g | Fat: 22g