Chicken Breasts with Mushroom Sage Sauce

You know what the best thing is about boneless, skinless chicken breasts? They cook up in about nothing flat. Great for midweek meals when you are just rushing to get something on the table. Chicken breasts also take to sauces well, including this cream-based sauce loaded with mushrooms. What are your favorite sauces for chicken breasts? Let us know in the comments.

Chicken Breasts with Mushroom Sage Sauce Recipe

  • Yield: Serves 4.


  • 3 Tbsp butter
  • 1/2 cup chopped shallots
  • 8-10 ounces mushrooms, cremini or shitake, thickly sliced
  • 1 teaspoon chopped fresh parsley
  • 1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
  • 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
  • 3 Tbsp chopped fresh sage
  • 1 Tbsp olive oil
  • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, pieces pounded to an even 1/4 inch to 1/3 inch thickness
  • Salt and freshly ground black pepper


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1 Melt butter in a large sauté pan on medium high heat. Add shallots and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt. Add vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).

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2 While the sauce is reducing, heat olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.

3 Stir in sage to sauce, season to taste with salt and pepper. Pour sauce over chicken to serve.

Serve alone (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free for gluten-free version). We used bow-tie pasta which worked great. Garnish with chopped fresh parsley.

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Sauce adapted from Bon Appétit.

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Showing 4 of 71 Comments

  • Laurie

    That sounds simple and delicious! My SIL is coming for a visit this week, I think that will definitely go on the menu.

    I like a “sauce” of halved grape tomatoes, feta cheese, lemon and extra virgin olive oil with a touch of fresh basil, kosher salt and cracked black pepper. It’s great with toasted cous cous.

  • Selina

    One of my favorite sauces is marsala wine with mushrooms and fresh herbs (chives, parsley), which seems like a close cousin to your great recipe here!

  • Susan at StickyGooeyCreamyChewy

    Actually this is one of my favorite (and only) ways to eat chicken breast. I think I’d eat almost anything smothered in a delicious mushroom cream sauce!

    Another thing I like to serve it is with a chunky fruit compote with apricots, peaches and prunes.

  • Sylvie

    I tend to buy whole chicken and cut it up if needed. So I don’t often buy chicken breasts. If I do buy already cut pieces, I’ll go for boneless thighs – I like the dark meat and it’s a comparatively very economical cut to buy.

    A quicky sauce is finely diced onions or shallots, lemon juice, lemon slices, butter & capers. I am sure it would be good with chicken breasts too!

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