Chicken with Mushroom Sauce

This creamy, delicious chicken with mushroom sauce is made from scratch. Learn how to make this classic comfort food with no canned soup.

This creamy, comforting chicken with mushroom sauce is made completely from scratch, no canned soup required. Tender chicken, golden mushrooms, and a rich cream sauce come together in one pan for a classic dinner that feels special without being fussy.

While canned soup is the usual shortcut for mushroom chicken, making the sauce from scratch is far easier than it sounds. You get better flavour, better texture, and full control over seasoning, with only a little extra prep time.

This is the kind of recipe that works just as well for a cosy weeknight dinner as it does for guests. Serve it with mashed potatoes, rice, or buttered noodles and let the sauce do the heavy lifting.

Tips for Best Results

• Do not crowd the pan when searing the chicken. Browning equals flavour, and overcrowding causes steaming.
• Dry the mushrooms well before cooking. Excess moisture prevents proper browning.
• Use medium heat for the sauce. High heat after adding cream can cause separation.
• Taste before serving. The sauce may need an extra pinch of salt depending on your stock.
• Let the sauce rest for a minute or two. It thickens slightly as it cools, giving you a better final texture

Frequently Asked Questions

Storage and Reheating

Allow the chicken and mushroom sauce to cool to room temperature before storing.

Transfer leftovers to an airtight container and refrigerate within two hours of cooking. Properly stored, chicken with mushroom sauce will keep for up to 3 days in the refrigerator.

To reheat, warm gently in the microwave or on the stovetop over low heat, stirring occasionally to keep the sauce smooth. Add a small splash of stock or cream if the sauce has thickened during storage.

How to Make Homemade Poultry Seasoning

Combine together the following in a small bowl:

• 4 teaspoons ground sage
• 3 teaspoons ground thyme
• 2 teaspoon ground marjoram
• 1 teaspoon ground rosemary
• 1/2 teaspoon nutmeg
• 1 teaspoon black pepper

This will make about 4x as much as you need for this recipe, you can store the remaining poultry seasoning in a spice jar in your pantry for another time.

Ingredients & Substitutions

• Chicken – Chicken quarters were used in this recipe, but most cuts work well. Bone-in pieces stay especially juicy. If using boneless chicken breasts or thighs, reduce the total cooking time to 18 to 20 minutes to avoid drying out the meat.
• Flour – Flour helps create a light coating on the chicken so the sauce clings better. For gluten free cooking, use a gluten free flour blend or skip dredging altogether and simply season the chicken before pan frying.
• Seasoning – This recipe uses salt, black pepper, and poultry seasoning. You can use store-bought poultry seasoning or make your own using the recipe above.
• Oil – Olive oil works best, but any neutral-flavoured oil suitable for pan frying can be used.
• Mushrooms – White button mushrooms or cremini mushrooms are ideal. Cremini mushrooms have a deeper, earthier flavour and hold their texture particularly well in creamy sauces.
• Garlic – Fresh minced garlic gives the best flavour. Garlic powder can be substituted if needed, though the flavour will be milder.
• Chicken Stock – Both low sodium and regular chicken stock work well. Taste the sauce before serving and adjust seasoning as needed. For extra depth, you can replace part of the stock with a splash of sherry or white wine.
• Heavy Cream – Heavy cream produces the richest, smoothest sauce. Light cream can be used, though the sauce will be thinner. Milk works in a pinch if thickened with a small amount of flour or cornflour, but cream gives the best flavour and texture.
• Optional Add-In – Grated Parmesan cheese adds extra savoury depth to the sauce. This is optional and can be adjusted to taste.

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How to Make Chicken with Mushroom Sauce

Yields: 4 Servings | Prep time: 15 Mins | Cook time: 40 Mins

Ingredients

• 4 chicken quarters
• 1/3 cup flour
• Salt and Pepper, to taste
• 1 Tablespoon poultry seasoning
• 3 Tablespoons olive oil
• 3 cups mushrooms, sliced
• 3 teaspoons minced garlic
• 1 cup chicken stock
• 1/2 cup heavy cream

Directions

1. Prepare the flour mixture: In a shallow bowl, combine flour, salt, pepper, and ½ tablespoon poultry seasoning.

1. Dredge the chicken: Coat each chicken quarter in the flour mixture and set aside.
2. Heat the oil: Add 2 tablespoons olive oil to a large skillet over medium heat.
3. Sear the chicken: Cook each chicken quarter for about 4 minutes per side, until golden brown. Remove and place on a clean plate.

1. Cook the garlic and mushrooms: Add remaining oil if needed, then sauté the minced garlic for 1 minute. Add the sliced mushrooms and cook until softened and lightly browned, about 5 minutes.
2. Add the stock and chicken: Whisk in the chicken stock, then return the chicken to the skillet.
3. Simmer: Bring to a boil over medium-high heat, then cover and simmer for 20 minutes, or until the chicken reaches 165°F (74°C).

1. Finish the sauce: Remove the chicken from the pan. Whisk in the remaining poultry seasoning and the heavy cream.
2. Thicken the sauce: Increase heat to medium-high until the sauce begins to boil, then reduce to medium-low and simmer until thickened. Taste and adjust seasoning as needed.
3. Serve: Place the chicken on plates and spoon the creamy mushroom sauce on top.