Chicken with Creamy Mushroom Sage Sauce

Quick and EasyGluten-FreeLow CarbChicken

Skinless, boneless chicken breasts with a creamy mushroom sauce with vermouth, cream, and sage.

Photography Credit: Sally Vargas

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 with Creamy Mushroom Sage Sauce Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

For extra mushroomy flavor, include a few shiitake mushrooms with the cremini or button mushrooms.


  • 3 Tbsp butter
  • 1/2 cup chopped shallots
  • 8-10 ounces cremini or button mushrooms, 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 chicken breast cutlets, or skinless, boneless chicken breasts pounded to an even 1/4 inch to 1/3 inch thickness
  • Salt and freshly ground black pepper


1 Cook the shallots and mushrooms: Melt the butter in a large sauté pan on medium high heat. Add the shallots and sauté for one minute.

Add the mushrooms and parsley and sauté for 7-10 more minutes, or until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt.

2 Make the sauce: Add the 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 simmer and cook for 3 to 5 minutes, or until the sauce is thick enough to coat the back of a wooden spoon.

3 Cook the chicken cutlets: While the sauce is simmering, heat the 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.

4 Finish the sauce and serve: Stir the sage into the sauce, and season to taste with salt and pepper. Pour the sauce over the chicken.

Serve alone or with a vegetable (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free pasta for gluten-free version). Garnish with chopped fresh parsley.

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Sauce adapted from Bon Appétit.

Chicken with Mushroom Sage Sauce

Showing 4 of 65 Comments / Reviews

  • Emily

    This is so delicious.The perfect fall meal! The only thing I would do differently is double the mushrooms. By the time they cook down, there’s a few mushrooms swimming in cream sauce (which is amazing), but I like a lot of fungi in my mushroom sauces. Also, maybe some minced garlic added in while cooking the shallots. My family loved this meal served over mashed potatoes. Thanks so much for this recipe!

  • 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…. :)

  • 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!

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