Chicken with Creamy Mushroom Sage Sauce

Quick and EasyChicken BreastMushroom

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.

Ingredients

  • 3 tablespoons 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 tablespoons chopped fresh sage
  • 1 tablespoon extra virgin 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

Method

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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

70 Comments / Reviews

No ImageChicken with Creamy Mushroom Sage Sauce

Did you make it? Rate it!

  1. Madelyn Garcia

    This recipe is sooo delicious!!! My hubby says it’s a once a week meal.

    xxxxxyyyyy

    Show Replies (1)
  2. Linda

    This was amazing. I used chicken thighs and served it with homemade garlic smashed potatoes! I was looking for a recipe to use the abundance of sage from my garden and this was perfect. I fried up some sage leaves for a garnish. My husband lived this quick restaurant style meal

    xxxxxyyyyy

  3. K

    Made this and it was amazing ! Restaurant quality , I chucked in a few mixed wild mushrooms but not necessary.

    xxxxxyyyyy

  4. Roman

    One of my family’s to favorite. Thank you!!

    xxxxxyyyyy

  5. 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!

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