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Cream Chicken with Mushroom White Wine Sauce

Prep Time:

15 minutes

Cook Time:

30 minutes


4 servings


832 calories


  • 2 lbs chicken thighs, drumsticks or breasts

  • 3 Tbls butter, divided

  • 1/2 onion, diced

  • 3-4 garlic cloves, minced or crushed

  • 1 (8 oz) can of brown mushrooms, sliced

  • 1 Tbls flour

  • 1 c cream

  • 1/2 c white wine

  • 1/2 c chicken broth

  • 3-4 sprigs fresh herbs (thyme, parsley, oregano or basil) or 1 tsp dried herbs

  • 1/2 tsp salt

  • 1/8 tsp pepper

  • Salt & fresh ground pepper, to taste


Step 1

Pat dry chicken. Season liberally with salt and pepper.

Step 2

Heat a large skillet over medium heat and melt 2 Tbls butter. Add chicken, browning each side about 3-4 minutes. Remove chicken from pan and set aside.

Step 3

Add remaining tablespoon of butter, stirring in the onions & garlic. Cook 1 minute or until softened. Increase the heat to medium-high. Stir in the mushrooms. Sauté until onions, garlic and mushrooms until all become soft and caramelized for about 3-5 minutes.

Step 4

Whisk the flour into the cream. Add the cream/flour mixture, wine and chicken broth into the pan with the mushrooms & onion. Stir, scraping the bottom of the pan to deglaze it.

Step 5

Return chicken to the pan. Add the herbs, bay leaf, salt and pepper. After the liquids reach a simmer, reduce heat & continue to cook on a low simmer for another 12-15 minutes or until chicken is cooked through. Flip the chicken halfway through.

Step 6

Taste sauce for seasoning, adding more salt and pepper if necessary. Serve with mushroom cream sauce ladled over chicken.

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