This might be the creamiest, most comforting Creamy Chicken Mushroom Sauce Recipe you'll ever try. Picture tender chicken bathed in a dreamy, savory mushroom sauce that’s perfect for weeknights or cozy weekends.
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Why You'll Love This Recipe
I’ll be honest—this Creamy Chicken Mushroom Sauce Recipe has won me over with its layers of flavor and gorgeous texture. It’s one of those dishes that feels fancy but is so doable that you’ll want to make it again and again.
- Rich, Creamy Sauce: The combination of butter, half and half, and chicken broth creates a luscious sauce that clings perfectly to the chicken.
- Simple Ingredients: Most ingredients are pantry staples or easy to find, which means you can whip this up any day.
- Versatile Meal: Serve it over noodles, rice, or biscuits—there’s no wrong way to enjoy this comforting dish.
- Flavor Boosters: The Worcestershire sauce, a touch of hot sauce, and herbs take this recipe from good to seriously delicious.
Ingredients & Why They Work
This dish is all about harmony—the mushrooms soak up the buttery richness, the wine adds depth, and the seasonings blend into a sauce that’s balanced and comforting. Here’s why each ingredient plays its role perfectly:
- Boneless Skinless Chicken Breast: Quick-cooking and lean, it soaks up the sauce beautifully when cut into bite-sized pieces.
- Baby Bella Mushrooms: Their meaty texture and deep flavor make the sauce earthy and satisfying; white button mushrooms can be a substitute.
- Dry White Wine: Adds acidity and complexity—it’s the secret that brightens the sauce without overpowering.
- Butter and Flour: This duo creates the roux that thickens the sauce just right, giving it that creamy consistency you crave.
- Half and Half and Chicken Broth: Balanced moisture; the half and half ensures creaminess, broth keeps it light and savory.
- Worcestershire and Hot Sauce: Adds a mild tang and subtle heat to give the dish character without being spicy.
- Seasonings (basil, parsley, thyme, etc.): These herbs brighten and round out the flavor profile.
- Frozen Peas and Pimentos: They add pops of color and sweetness, plus a delicious textural contrast.
Make It Your Way
Over time, I’ve tweaked this Creamy Chicken Mushroom Sauce Recipe to suit different moods and occasions. Don’t hesitate to put your own spin on it—personalizing makes the dish even more special!
- Variation: I sometimes swap pimentos for finely diced roasted red peppers, which adds a smoky sweetness I adore.
- Meal Prep: Using leftover rotisserie chicken speeds things up without sacrificing flavor—perfect when you’re short on time!
- Dairy-Free Option: Try substituting coconut cream and a vegetable broth for half and half and chicken broth for a creamy twist.
Step-by-Step: How I Make Creamy Chicken Mushroom Sauce Recipe
Step 1: Prep the Sauce Mixture
I start by mixing the half and half, chicken broth, Worcestershire sauce, hot sauce, and all the seasonings in a large measuring cup. Having this ready makes it super easy to pour in little by little as the sauce forms. It’s a small step, but trust me—it saves you from scrambling during cooking.
Step 2: Sear the Chicken
After patting the chicken dry and seasoning with salt and pepper, I heat olive oil in a large soup pot over medium-high heat. I add the chicken and sear each side for about 3 minutes until it gets a beautiful golden crust. Don’t worry that it’s not cooked through yet—the sauce will finish it off. Let the chicken rest for 10 minutes before cutting into bite-sized pieces. This resting period ensures it stays juicy and tender.
Step 3: Build the Flavor Base
Next, I add the wine to the pot and scrape up all those flavorful browned bits from the chicken. Then come the mushrooms, onions, and garlic—cooked until soft and fragrant, about 5-6 minutes. This step is key because it layers on the earthy, savory notes that make the sauce shine.
Step 4: Make the Roux and Add Liquids
Butter and flour go into the pot next, stirred continuously to gently cook the flour (about 2 minutes). This roux is the thickening magic for the sauce. Then I add the half and half mixture in small splashes, stirring constantly to avoid lumps and to pick up every tasty bit stuck to the pot. The chicken bouillon cube adds a final umami boost.
Step 5: Simmer and Combine
Bring the sauce to a boil, then reduce to a simmer and add the chicken back in. I let it cook uncovered for 10 minutes so the flavors meld and the chicken finishes cooking. Finally, peas and drained pimentos go in for a gentle 5-10 minute simmer until the sauce reaches your desired thickness. It will thicken up the longer it simmers, so keep an eye on it.
Top Tip
Through many times making this Creamy Chicken Mushroom Sauce Recipe, I've learned a few tricks that really help it come out perfectly every time.
- Rest the Chicken: Letting the chicken rest after searing keeps it juicy and prevents dryness once it simmers in the sauce.
- Pour Liquids Gradually: Adding the half and half mixture a bit at a time while stirring prevents lumps and gives you a smooth sauce.
- Don’t Rush Mushrooms: Take your time sautéing mushrooms until tender—they contribute a big part to that deep umami flavor.
- Simmer Uncovered: Letting the sauce simmer without a lid helps it thicken naturally without needing extra flour or cornstarch.
How to Serve Creamy Chicken Mushroom Sauce Recipe
Garnishes
I love finishing this dish with a sprinkling of freshly chopped parsley or basil. The fresh green herbs add a pop of color and brighten the richness of the sauce. Sometimes, a few extra pimentos on top uplift the dish visually and flavor-wise.
Side Dishes
Butter noodles are my go-to for soaking up every last bit of this sauce, but fluffy buttermilk biscuits or a bed of white rice are equally fantastic. If you want to keep it light, steamed green beans or a simple side salad balance the richness perfectly.
Creative Ways to Present
For special occasions, I sometimes serve this sauce over puff pastry shells or a flaky tart for a more elegant Chicken a la King vibe. It’s impressive but surprisingly easy to pull off—guests love it!
Make Ahead and Storage
Storing Leftovers
Store leftover Creamy Chicken Mushroom Sauce in an airtight container in the fridge for up to three days. I find keeping it chilled helps flavors meld more, but be sure to reheat gently to avoid breaking the sauce.
Freezing
I've frozen this recipe successfully in freezer-safe containers for up to three months. Keep in mind creamy sauces sometimes separate when thawed, so it’s best to thaw overnight in the fridge and reheat gently while stirring.
Reheating
Reheat on the stovetop over low heat, stirring often, and adding a splash of broth or milk if the sauce looks like it’s getting too thick or separating. This keeps the texture silky and delicious—just like freshly made.
Frequently Asked Questions:
Absolutely! Boneless skinless chicken thighs work well here and bring a bit more richness and juiciness to the dish. Just adjust the cooking time slightly to ensure they’re thoroughly cooked.
No problem—chicken broth alone works well. It won’t add the same depth that wine does, but the Worcestershire and seasonings help keep the sauce flavorful. You can also try a splash of apple cider vinegar or lemon juice as a substitute for a touch of acidity.
Yes! Use a gluten-free flour blend or cornstarch to make the roux. Be sure to adjust the thickening agent amounts for the right consistency, and double-check your broth and bouillon are gluten-free as well.
Classic buttered egg noodles, fluffy biscuits, or steamed rice are go-to options that soak up the creamy sauce beautifully. If you want to keep it lighter, steamed veggies or a crisp green salad make perfect complements.
Final Thoughts
This Creamy Chicken Mushroom Sauce Recipe has become one of my kitchen staples because it’s just so reliably delicious and comforting. It’s that kind of dish that feels like a warm hug after any kind of day. I can’t wait for you to try it—you’ll see how simple ingredients and a little patience can create something truly special!
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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
- Diet: Low Lactose
Description
Chicken a la King is a creamy, comforting dish made with tender chicken, mushrooms, peas, and pimentos in a rich sauce. This classic favorite combines flavorful seasonings and a velvety sauce that pairs beautifully with pasta, rice, or biscuits for a satisfying meal.
Ingredients
Sauce Ingredients
- 1 tablespoon olive oil
- 1 ¼ lbs boneless skinless chicken breast
- salt, to taste
- pepper, to taste
- ½ cup dry white wine (such as Pinot Grigio, Chardonnay, or Cabernet Blanc)
- 5 tablespoons butter
- 8 oz baby bella mushrooms (can substitute 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 (Franks hot sauce recommended)
- 1 chicken bouillon cube
- ¾ cup frozen peas
- 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 seasonings together and set aside. Measure out and prepare all remaining ingredients before beginning cooking.
- Cook the Chicken: Pat the 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 on each side until a golden brown crust develops. Remove the chicken from the pot and let rest for 10 minutes. After resting, cut the chicken into bite-sized pieces. The chicken will finish cooking later in the sauce.
- Make the Sauce: Add the white wine to the pot and bring to medium heat. Use a silicone spatula to scrape and deglaze the bottom and sides of the pot. Add mushrooms, diced onion, and minced garlic, cooking for 5 to 6 minutes until softened.
- Build the Roux: Stir in the butter and flour, cooking for 2 minutes while continuously stirring to form a roux.
- Add Liquid and Simmer: Reduce heat to medium-low and gradually add the reserved half and half mixture in small splashes, stirring constantly and scraping the pot to incorporate any browned bits. Add the chicken bouillon cube and increase heat to medium-high to bring to a boil. Then reduce to a simmer.
- Cook Chicken in Sauce: Return the chopped chicken to the pot and simmer uncovered for 10 minutes, allowing the chicken to cook through and the flavors to meld.
- Add Vegetables and Thicken: Stir in peas and pimentos. Continue simmering uncovered for an additional 5 to 10 minutes, until the sauce reaches your desired consistency. The longer it simmers, the thicker it will become.
- Serve: Remove from heat and serve hot over egg noodles, pasta, rice, biscuits, or pastry of your choice.
Notes
- Wine: Pinot Grigio, Chardonnay, and Cabernet Blanc work well; Sherry is a traditional choice. If avoiding alcohol, replace with additional chicken broth.
- Chicken: Leftover or rotisserie chicken (about 4 cups) can be used instead of fresh; add in step 4 when making the sauce but expect slightly less flavor.
- Pimentos: Classic in this dish but can be substituted with finely diced red or green bell peppers.
- Serving Suggestions: Excellent served over buttered noodles, buttermilk biscuits, or cheddar bay biscuits for a hearty meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Cream-based sauces may not reheat as well but remain tasty.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
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