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    Home » Creole Recipes

    Chicken with Creamy Mushroom Sauce

    Published: Sep 15, 2023 · By: Sweet Daddy D · with 2 Comments · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe

    Chicken with Creamy Mushroom Sauce is a simple dish that shines elegance. Seasoned chicken breast simmered in a cream sauce fortified by mushrooms, shallots, and traditional Creole seasonings. The mild chicken flavor is at home in this sauce that balances the creaminess of butter and cream with the acid tones of parmesan, lemon zest and Dry Sherry. A perfect Creole recipe with a touch of Italian, Spanish and French characteristics.

    Chicken with Creamy Mushroom Sauce over pasta on a serving platter.
    Sweet Daddy D's Chicken with Creamy Mushroom Sauce

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    Jump to:
    • What Makes This Recipe Work?
    • Here’s What You Need
    • Here’s What You Do
    • Serving Suggestions
    • Hints and Tips (FAQ)
    • Recipe
    • Comments or Questions?

    What Makes This Recipe Work?

    If you are looking for fullness of flavor in a simple recipe, this is the one for you. Tender, juicy chicken breast prepared in a creamy sauce enhanced by a unique, savory umami flavor of mushrooms and parmesan cheese. In this sauce, butter and heavy cream provide a foundation of richness balanced by the acidic tones of lemon zest and dry sherry.

    Creole recipes are known for their sauces and this one stands out. The use of Dry Sherry, as opposed to a dry white wine, imparts a deep, fullness to the overall flavor. It also recognizes the significant Spanish influence in Creole cuisine.

    What is Umami? It's a type of flavor often described as "savory," "meaty" or "earthy". It is considered the fifth “core taste” which include sweet, salty, sour, and bitter. 

    Here’s What You Need

    ingredients for Chicken with Creamy Mushroom Sauce.

    Note on the Chicken: You can use chicken tenderloins or “thin-cut” breasts from the grocery store. You will likely still need to flatten the tenderloins to ¼ inch. You could also use breasts without flattening, just make sure to cook them long enough to reach 165 degrees Fahrenheit internal temperature.

    Note on the Sherry: Sherry adds depth and richness to the entire dish. It provides a nutty or fruity undertone that won't be duplicated with other wines, except perhaps Madeira or Marsala.

    Note on Creole Seasoning and Salt: This recipe was developed using Le Bon Papa Creole Seasoning, which is salt-free. If you use a different Creole seasoning, make sure to check the salt content before adding any salt to the recipe. Other sources of salt in the original recipe are the butter, parmesan cheese and chicken stock.

    Note on Substitues: Look in the Hints and Tips (FAQ) Section for suggested substitutes.

    coupon for Le Bon Papa Creole Seasoning

    Equipment

    Here is some of the equipment I used in making this recipe:

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    • Dutch Oven
    • 12” saute pan/skillet
    • Prep bowls (cambro)
    • Prep Bowls (glass)
    • Measuring Cups (metal)
    • Measuring Cups (glass)
    • Measuring Spoons
    • Cutting boards
    • Chef's Knives
    • Wooden Spoons
    • Kitchen Tongs
    • Microplane (Zester)
    • Prep Trays
    • Meat Pounder and Tenderizer

    Here’s What You Do

    First…you have a beer. How do you make a simple recipe even more simple? Preparation. That's not only the ingredients, but also the cook. The first step of preparing yourself is to get in the right frame of mind. Have a beer while you read the recipe all the way through. You'll relax and learn what ingredients and equipment you will need and what you will do with each. Once you know that, perform your mise en place and you are ready to go!

    Mise en Place

    Thinly sliced Chicken Breasts cook quickly and easily:

    • Lay the breast flat on a cutting board, skin side down.
    • With the palm of your hand pressing flat on the breast, slice it horizontally, lengthwise starting at the thicker end.
    • Cover the sliced breast in plastic wrap or a freezer bag and gently pound the breasts to a uniform ¼ inch thickness.
    • When all the breast pieces have been flattened, season both sides with kosher salt and Creole seasoning and set aside for 10 minutes.
    • Then dust both sides of the breast slices with AP flour, making sure to cover the entire breast on both sides.
    • Shake off any excess flour and set aside for at least 10 minutes.
    steps for preparing chicken for Chicken with Creamy Mushroom Sauce.

    To Prepare the Remaining Ingredients:

    • Mushrooms:
      • Clean the mushrooms with a soft cloth or soft vegetable brush.
      • Slice off the very tip of the stem, then slice or quarter the mushrooms.
      • Make sure the sizes are uniform.
    • Chop the shallots, garlic and parsley.
    • Zest the lemon and measure all the remaining ingredients.
    • Combine the Herb and Spice ingredients into a small prep bowl.
    Prepared ingredients for Chicken with Creamy Mushroom Sauce.
    Mise en place

    Lightly Brown the Chicken Breasts

    What happens in this step? The first layer of flavor comes from slightly browning the seasoned chicken, leaving some flavor adhered to the pan to flavor the remaining ingredients. 

    Place a 12” skillet over medium-high heat and add the olive oil. When the oil is hot, brown each breast for 1 minute on each side. This should be done in batches if necessary.

    Chicken breasts sautéing in a skillet.
    Saute the chicken breasts

    Remove the browned breasts and reserve.

    sautéed chicken breasts on a platter.
    Reserve sautéed chicken breasts

    Pro Tip: One minute on each side is enough time to just start getting color on the chicken. We are not trying to fully cook them in this step as they will finish cooking in the sauce at the end. 

    Saute the Vegetables

    What happens in this step? Here we complete the flavor base by adding more flavor on top of the first layer. Sautéing the onions and mushrooms in butter until slightly browned will intensify their flavor.

    Maintaining a medium-high heat, add the butter to the same skillet. When it is bubbly, throw in the shallots and mushrooms.

    butter melting in a skillet
    Melt the butter in the same skillet
    chopped shallots sautéing in butter in a skillet
    Add the shallots and then the mushrooms

    Sprinkle about ½ teaspoon of kosher salt to the pan as you mix well. The mushrooms will released their water during this process. Continue to saute until the water has cooked off and the vegetables begin to brown. This should take 8 to 10 minutes depending on the size of the mushrooms.

    salt being added to mushrooms and shallots in a skillet
    Add a touch of salt to draw out the liquid

    At that point, add the garlic and the Herb and Spice Blend. Stir to combine all the ingredients and saute for about 2 minutes.

    chopped garlic and herbs and spices added to sautéed mushrooms in a skillet.
    Add garlic and herbs to the sautéed vegetables

    Pro Tip: Make sure to take enough time for the mushrooms to release their liquid and the liquid to cook off. The kosher salt is crucial for this process. If the liquid does not cook off, it will dilute the flavors of the recipe. 

    Finish the sauce

    What happens in this step? Now that we have constructed a flavorful base, liquids are added to construct a distinctive sauce.

    Increase the heat slightly and add the sherry.

    dry sherry added to seasoned, sautéed mushrooms.
    Add the dry sherry...

    Stir well to combine and allow the mixture to simmer for about two minutes while it reduces slightly.

    mushrooms and shallots simmering with dry sherry in a skillet
    ...and reduce

    Next, mix in the Chicken stock. Bring it to a slight boil, then reduce the heat and simmer it until it reduces by about 25%, This should take about 10 minutes.

    chicken stock simmering with vegetables in a skillet
    Add the stock and reduce

    Now it’s time to add the heavy cream.

    heavy cream being added to reduced liquids and mushrooms in a skillet.
    Add the heavy cream

    Increase the heat again and add the parmesan cheese and lemon zest.

    seasonings added with cream to the reduced liquids in a skillet.
    Mix in the cheese and lemon zest

    When the mixture returns to a simmer, lower the heat and simmer for 5 to 8 minutes.

    Cream sauce simmering in a skillet.
    Simmer the cream sauce

    Return the chicken

    What happens in this step? Now we will finish cooking the chicken and infuse it with the sauce’s flavor. 

    To the sauce, stir in the chopped parsley, then add the chicken breasts. Make sure to turn the chicken in the sauce to coat on both sides. Simmer everything for about 5 minutes. 

    parsley added to a cream sauce in a skillet.
    Add the parsley to the cream sauce
    sautéed chicken breasts simmering in a cream sauce in a skillet.
    The sautéed chicken breast is added back to the cream sauce

    Serving Suggestions

    This dish is excellent served over linguine or many other types of pasta. Try to use a wide pasta that the sauce will adhere to. You can remove the chicken breasts to a platter, then add cooked linguine to the mushroom sauce and mix to thoroughly. Alternately, plate the pasta and chicken. Top with mushroom sauce, parmesan cheese and some parsley.

    Chicken with Creamy Mushroom Sauce is also excellent with rice or mashed potatoes.

    Chicken with Creamy Mushroom Sauce over pasta on a serving platter.
    Chicken with Creamy Mushroom Sauce

    Here are Perfect Side Dishes for Chicken with Creamy Mushroom Sauce:

    • creamed spinach with mushrooms in a white baking dish
      Creamy Spinach and Mushroom Gratin
    • corn maque choux with green onion garnish in a brown bowl
      Cajun Corn Maque Choux
    • Roasted Carrots with Cane Syrup and thyme
      Roasted Carrots with Cane Syrup
    • spoonful of yellow squash casserole in a white baking dish
      Yellow Squash Casserole

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    Hints and Tips (FAQ)

    How do I handle leftovers?

    Leftover Chicken with Creamy Mushroom Sauce can be held in the fridge for 3 to 4 days. Make sure to use an airtight container. Reheat slowly in a skillet on the stove top until the chicken has heated through. Try not to cook the breasts further. The sauce does not freeze well.

    What substitutes can I use?

    You can substitute chicken thighs for the breast. Make sure to cook them an extra 3 or 4 minutes.
    Substitute yellow onions or green onions for the shallots. If using green onions, add them just before adding the sherry.
    Substitute romano cheese for the parmesan.
    In place of the sherry, substitute a dry white wine, brandy or dry vermouth. For a non-alcoholic option, use lemon juice, apple cider vinegar, wine vinegar, or rice wine vinegar. With any of these options, there will be a slight flavor difference, but you will be replacing the acid provided by the sherry.

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    Chicken with Creamy Mushroom Sauce
    Chicken with Creamy Mushroom Sauce

    Yeah You Right!

    Recipe

    Chicken with Creamy Mushroom Sauce over pasta on a serving platter

    Chicken with Creamy Mushroom Sauce

    A simple, Creole recipe. Seasoned chicken breast simmered in a cream sauce fortified by mushrooms, shallots, parmesan, lemon zest and Dry Sherry with traditional Creole seasonings.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 6 Servings
    Calories: 515kcal
    Author: Sweet Daddy D
    Prevent your screen from going dark

    Here's What You Need

    • 2 Boneless-skinless Chicken Breasts See Notes
    • 1 cup AP Flour
    • 4 tablespoons Butter
    • 1 tablespoon Olive oil
    • 1 cup Shallots chopped
    • 8 ounces Mushrooms sliced or quartered
    • 4 teaspoons Garlic chopped, about 4 cloves
    • ½ cup Dry Sherry
    • 2 cup Chicken stock
    • 1 ½ cup Heavy cream
    • ¼ cup Parmesan cheese
    • 1 tablespoon Lemon zest
    • 2 tablespoons Parsley

    Herb and Spice Blend

    • 2 teaspoon Creole seasoning plus some for the chicken
    • 1 teaspoon dry thyme
    • ½ teaspoon Kosher Salt plus some for the chicken
    • 1 teaspoon White Pepper
    • ½ teaspoon cayenne optional

    Here's What You Do

    • Slice, and flatten breasts to ¼ inch. Depending on the size of the resulting patties, you may want to slice them into smaller pieces. (See Notes for alternates and substitutes)
    • Season the breasts with kosher salt and Creole seasoning; set aside for 10 minutes; next lightly dust the seasoned breasts with AP flour, shake off the excess flour and set aside for an additional 10 minutes.
    • Place a 12” skillet over medium-high heat and add the olive oil. When oil is hot, brown each breast for 1 minute on each side. Remove the browned breasts and reserve. This should be done in batches if necessary.
    • To the same skillet, add the butter. When bubbly, add the shallots and mushrooms and sprinkle with about ½ teaspoon of kosher salt and mix well.
    • Saute the shallots and mushrooms until the mushrooms have released their water, the water has cooked off and the mushrooms are beginning to brown. This should take 8 to 10 minutes depending on the size of the mushrooms.
    • Add the garlic and the Herb and Spice Blend. Stir to combine for about 2 minutes.
    • Next, increase the heat and add the sherry. Stir to combine.
    • Bring the sherry to a slight simmer, then add the Chicken stock. Simmer and reduce by ¼, about 10 minutes.
    • Next, add the heavy cream. Bring the cream to a simmer, then add the parmesan cheese and lemon zest. Stir to combine and slowly simmer for 5 to 8 minutes
    • Stir in the parsley, then add the chicken breasts to the sauce. Coat all the breasts in the sauce and simmer for 5 minutes.
    • Serve immediately over pasta. See Notes.

    Recipe Notes

    Check out my article Chicken with Creamy Mushroom Sauce for more detailed instructions, step-by-step photos and mush more information.
    Leftovers can be held in an airtight container in the fridge for 3 to 4 days. Reheat on the stove top slowly until the chicken is hated through. Try not to cook the chicken breasts further. 
    Freezing leftovers is not recommended as the sauce will separate.
    You can use chicken tenderloins (flattened to ¼") or "thin" breast sold at the grocery store.
    You can use chicken thighs instead of breasts. Substitute yellow onions or green onions for the shallots. If using green onions, add them just before adding the sherry. Substitute romano cheese for the parmesan. In place of the sherry, substitute a dry white wine, brandy or dry vermouth. For a non-alcoholic option, use lemon juice, apple cider vinegar, wine vinegar, or rice wine vinegar. With any of these options, there will be a slight flavor difference, but you will be replacing the acid provided by the sherry.
    This dish is excellent served over linguine and many other types of pasta. Try to use a wide pasta that the sauce will adhere to. You can remove the chicken breasts to a platter, then add cooked linguine to the mushroom sauce and mix to thoroughly. Alternately, plate the pasta and chicken. Top with mushroom sauce, parmesan cheese and some parsley.
    Chicken with Creamy Mushroom Sauce is also excellent with rice or mashed potatoes.

    Nutrition Estimate

    Calories: 515kcal | Carbohydrates: 31g | Protein: 18g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 504mg | Potassium: 610mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1622IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg
    Sweet Daddy D AKA Dave Howson

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    Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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    1. Gigi

      April 28, 2024 at 2:36 am

      5 stars
      YOU DID IT AGAIN!!! You are definitely our favorite chef. This dish was amazing!! I was a little leery about the lemon zest, but it so perfectly complimented everything else.

      Reply
      • Sweet Daddy D

        April 28, 2024 at 7:23 am

        Thanks, Gigi. What a nice compliment. I appreciate you trying my recipe and so glad you liked it!

        Reply

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