Mushroom Chicken Creamy Sauce (Printable)

Tender chicken breasts cooked in creamy mushroom sauce with garlic, herbs, and Parmesan cheese.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (1.5 lbs)

→ Vegetables

02 - 8 oz cremini or button mushrooms, sliced
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 tbsp fresh parsley, chopped (plus extra for garnish)

→ Sauce & Seasonings

06 - 1 cup low-sodium chicken broth
07 - 1/2 cup heavy cream
08 - 1/4 cup grated Parmesan cheese
09 - 2 tbsp olive oil
10 - 2 tbsp unsalted butter
11 - 1 tbsp all-purpose flour (or gluten-free alternative)
12 - 1/2 tsp dried thyme
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

# How To Make It:

01 - Pat chicken breasts dry and season both sides with salt and black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until golden and just cooked through, then transfer to a plate and loosely cover with foil.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms for 5 to 6 minutes until softened and golden, then add minced garlic and cook for 1 minute.
04 - Sprinkle flour over the mushroom mixture and stir continuously for 1 minute to eliminate raw flour taste.
05 - Gradually pour in chicken broth, scraping up any browned bits from the skillet. Add dried thyme, bring to a gentle simmer, and cook for 2 minutes.
06 - Stir in heavy cream and Parmesan cheese. Simmer for 2 to 3 minutes until the sauce thickens slightly.
07 - Return chicken breasts to the skillet, spoon sauce over them, and simmer on low heat for 3 to 5 minutes until thoroughly heated.
08 - Sprinkle with fresh parsley and serve immediately.

# Tips from dashanddishes:

01 -
  • The sauce is silky and rich, but comes together in less time than it takes to boil water.
  • It feels fancy enough to serve guests, yet simple enough that you won't stress about the execution.
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor.
02 -
  • Don't skip drying the chicken—wet chicken will steam instead of sear, and you'll miss out on that golden crust that makes everything taste better.
  • The flour-and-butter mixture (called a roux) is non-negotiable if you want a sauce that clings to the chicken instead of pooling on your plate; cook it for a full minute to remove the flour taste.
  • Taste the sauce before you serve it—sometimes it needs a pinch more salt or a crack of pepper, and that last-second adjustment makes all the difference.
03 -
  • If your sauce breaks or looks grainy after adding cream, don't panic—lower the heat immediately and whisk in a tablespoon of cold broth to smooth it back out.
  • The key to a restaurant-quality finish is finishing with a pinch of fleur de sel instead of regular salt, and a tiny crackle of freshly ground black pepper; it feels small but it's not.

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