Chicken Breasts with Mushroom Sage Sauce

Photography Credit: Elise Bauer

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.

Showing 4 of 64 Comments

  • Greg

    Holy Smokes! It’s been a couple months since I made this so I made it tonight. It might be my all time favorite dinner to make because it’s super tasty and works perfectly every time.

  • Laila

    This turned out wonderfully. I improvised, didn’t have enough white wine so used a mix of white and red and it was wonderful. There was alot of sage in this recipe so if you are skeptical on using the amount called for, cut that down a bit. A superb dish as it is. I love creamed mushrooms so I knew immediately that I would like this. I paired the chicken with rice and sauteed kale which I did in a little garlic in olice oil, chili flakes and a tiny amount of sesame oil. Very good! Will make this many times over.

  • cherry

    Love this been making it every week for a fast tasty meal yum…. :)

  • Mandy

    So I decided I wanted to try this recipe because it sounded delicious. I bought the ingredients and made it tonight. I didnt use vermouth only because I didnt want to buy a whole bottle for a little bit of it. Anyway I literally just finished eating this meal and it was delicious! One of the best meals I have ever made :) Only thing is I didnt have enough sauce for my noodles so maybe I need the vermouth for that or just more cream. But awesome dish! Really happy I decided to make it.

  • turtlegeek

    I just made this, substituting sour cream for the heavy whipping cream since I had some in the fridge and dried sage for the fresh, also adding dried basil and thyme. Used New Zealand Sauvignon Blanc to deglaze, and added some red pepper flakes while sauteeing the mushrooms for a kick. It was phenomenal. Thanks, Elise!

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