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Home » All Recipes & Inspiration » Herbed Chicken with Mushroom Sauce

Herbed Chicken with Mushroom Sauce

Published: Mar 16, 2021 · Modified: Mar 23, 2022 by Genevieve Morrison · This post may contain affiliate links

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This exquisite herbed chicken with white wine mushroom sauce is a perfect dinner party recipe! Elegantly rustic and so easy to prepare, it feeds a crowd, it looks so gorgeous with those big, luscious mushrooms and tastes simply divine. Get ready to impress your guests with this creamy, tender, flavor-filled entrée!

A sliced piece of chicken with Herbs de Provence and white wine mushroom sauce on a plate with salad and potatoes.
Contents hide
1 Herbed Chicken with Mushroom Sauce
2 Here’s the Process
3 Ingredient Notes
4 How to Make This Recipe – Step by Step
5 Common Questions
6 A Few Tips
7 A Few More Tasty Entrees
8 Herbed Chicken with Mushroom Sauce

Herbed Chicken with Mushroom Sauce

This may be my favorite dinner party dish because it’s so easy to casually prepare, but so elegant and impressive! I always want to make it seem like dinner just “happened.” Little do folks know, I’ve made almost everything ahead of time, put all my little heart into refining sauces just so, then simply heated things up and pow! Fancy dinner party!

I like to make the creamy white wine mushroom sauce a whole day ahead so it can really sit in its romantic flavors. Then, I simply heat it up on a back-burner while chatting with friends and sautéing the chicken breasts in a pan. 

This recipe is so special when served with some baked mashed potatoes, lemon asparagus and a simple salad. It’s easy-peasy, understated, dinner party perfection. I also like having a lovely, light cocktail to serve while everything’s coming together, like French gimlets or lemon drops.

The mushrooms in a wooden bowl of white wine mushroom sauce on a lace tablecloth surrounded by flowers and thyme.

Here’s the Process

First, we’ll prepare and sauté the mushrooms, shallots, garlic and herbs for the sauce.

Next, we’ll deglaze the pan with wine, add cream, mustard and broth, simmer for 10 minutes and thicken the sauce with a little flour.

Then, we’ll slice or pound chicken breasts flat, sprinkle them with herbs and spices, then dip them in flour.

Finally, we’ll sauté them in a pan with butter for about 7-8 minutes, pour the sauce over and serve.

NOTE: The sauce and chicken can be made simultaneously if you have a stovetop that fits 2 large sauté pans. Mine is not that big, so this recipe calls for making the sauce first, removing into a saucepan, then using the first sauté pan to make the chicken.

Ingredient Notes

For the Sauce

Ingredients on a table that make white wine mushroom sauce with text labels describing what they are..

White Wine – Use a nice dry white wine like Pino Grigio, Chardonnay, Sauvignon Blanc or Riesling.

Cream – use Heavy Cream, not Half-and-Half.

Butter – Use a high-quality salted butter. I love Kerry Gold, but any grass-fed organic brand would do.

Shallots – You can substitute red onion if you want a stronger onion flavor, but use only a small one and slice it very thin.

Mushrooms – I love baby bellas for this recipe (they give it such a nice, rustic look), but you can use white as well.

Flour – This recipe calls for flour to thicken the sauce, but you can also use corn starch if you wish. You’ll just use only a tablespoon instead of 1½ tablespoons. You can also allow it to reduce for longer than 10 minutes. It won’t be as creamy, but it will have a bolder flavor.

For the Chicken

4 ingredients on table that make chicken with Herbs de Provence.

Chicken Breasts – You’ll either need to pound them flat or cut them in half so that they cook evenly. If you intend to pound them, you’ll require 6 of them, if you want to cut them in half, you’ll only require 3 for this recipe.

Flour – This is optional. I find it makes the chicken more crispy and lightly breaded. For a lower-calorie recipe, however, simply skip the flour.

Butter – You can substitute olive oil instead if you like.

Herbs de Provence – I used Herbs de Provence for my chicken, but you can feel free to use Italian seasoning or even all-purpose. Anything with a nice mix of rosemary, thyme and oregano will do.

A spoon full of white wine mushroom sauce.

How to Make This Recipe – Step by Step

Make the Sauce

A collage of 4 numbered images showing how to prepare ingredients for white wine mushroom sauce.

1. Thinly slice 3 shallots, mince 3 garlic cloves, remove 1 tsp. fresh thyme leaves from stems and slice 8 oz. mushrooms in half, including stems.

2. Add 3 tbsp. salted butter to a skillet with 2 tsp. olive oil. Place mushrooms face-down and brown over MEDIUM-HIGH heat, about 5-7 minutes until golden. Flip them and brown for another 2-3 minutes. It’s a lot of butter, I know. It’s supposed to be.

3. Remove mushrooms with a spoon, leaving as much oil and butter in the pan as you can. Add sliced shallots, reduce heat to MEDIUM and sauté for 3-4 minutes until gently brown.

4. Push shallots to one side of the pan and add minced garlic to the other side. If there isn’t enough butter and oil left, add a tiny bit of oil to help them brown.

A collage of 4 numbered images showing how to add ingredients to white wine mushroom sauce.

5. Add thyme leaves and combine garlic with shallots. 

6. Add ½ cup white wine to deglaze the pan, then add 1½ cups chicken broth, ½ cup heavy whipping cream, and 1½ tsp. Dijon mustard. Add back mushrooms. Allow sauce to reduce for 10 minutes, stirring throughout. 

7. In a small bowl, mix 1½ tbsp. flour and 3 tbsp. chicken broth into a smooth slurry with no lumps.

8. Remove sauce from heat and pour in flour slurry to thicken. Give it a stir, sprinkle with salt and pepper to taste. NOTE: Taste first before adding salt! The salted butter and broth may provide all the salt it needs. Remove sauce from the pan into a saucepan with a lid, and wipe down or clean the pan.

Make the Chicken

A collage of 4 numbered images showing how to make chicken with Herbs de Provence

1. Either pound 6 medium chicken breasts flat, or slice 3 large chicken breasts in half so that they cook evenly. Pat them dry with a paper towel, and liberally sprinkle each side with Herbs de Provence, garlic powder, salt, and pepper.

2. In a mixing bowl, add 4 tbsp. flour. Press herbed chicken breasts into the flour until completely covered, shaking off excess.

3. Add 2 tbsp. butter to a skillet and sauté chicken for 5 minutes on one side until brown. 

4. Flip, and sauté for another 4-5 minutes until a meat thermometer reads 165 F. (73 C.) in the thickest part. Remove, tent with foil and allow it to rest for 5 minutes. Reheat mushroom sauce, stirring throughout, for 5 minutes. Serve chicken and pour sauce on top.

The juiciness of a sliced piece of chicken on a plate beside salad.

Common Questions

1. Can the sauce be made ahead of time?

Yes! It can be made a whole 3 days ahead of time, and I actually think it gets more delicious the longer it sits. You may have to add a little salt after a few days, but that’s it.

2. How do you reheat the sauce?

Simply store and refrigerate the sauce in a container with a lid. When ready to serve, reheat on the stove in a saucepan for 5-7 minutes over MEDIUM heat. You can reheat in a microwave for 3 minutes, but it may form a bit of a skin on top. It’s ideal to reheat on stove-top while stirring. 

3. Can the chicken be baked instead of sautéed?

Yes, just make sure your chicken breasts are either sliced in half or pounded flat for more even cooking first. You’ll also want to brush with either butter, olive oil, or egg white on top of the herbs to make the skin nice and crispy.

Bake for 15-20 minutes at 450 F. (230 C.) Always check the internal temperature with a meat thermometer to be sure it is 165 F. (73 C.) before serving.

4. What can I serve with this recipe?

Parmesan & Garlic Mashed Cauliflower
Buttery, Sautéed Broccoli Rabe with Garlic & Red Onion
Baked Lemon Asparagus
French Green Beans with Shallots and Sesame Ginger Sauce
Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese

A Few Tips

1. Don’t salt this recipe, unless you’ve already tasted it and think it can use some more. It should already be perfect if you use a normal-sodium chicken broth and salted butter, so don’t make the mistake of adding more without being sure.

2. Feel free to double the mushrooms if you want to make this sauce into a delicious vegetarian dinner with pasta!

3. Make sure to use a somewhat deep skillet. The sauce is easier to stir that way.

A chicken breast smothered in white wine mushroom sauce.

A Few More Tasty Entrees

  • Easy Shepherd’s Pie with Red Wine
  • Perfectly Pan-Seared Rosemary Lamb Chops
  • Sage Butter Scallops with Brie & Roasted Garlic Basmati
  • Instant Pot Beef Bourguignon

For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
A sliced piece of chicken with Herbs de Provence and white wine mushroom sauce on a plate with salad and potatoes.

Herbed Chicken with Mushroom Sauce

This exquisite herbed chicken with white wine mushroom sauce is a perfect dinner party recipe! Elegantly rustic and so easy to prepare, it feeds a crowd, it looks so gorgeous with those big, luscious mushrooms and tastes simply divine.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: French
Diet: Diabetic
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 523kcal
Author: Genevieve Morrison

Equipment

  • 1 cutting board & sharp knife
  • 1 large skillet
  • 1 saucepan with lid
  • 1 medium mixing bowl
  • 1 small mixing bowl
  • 1 mixing spoon
  • 1 8 oz. measuring cup
  • 1 spatula
  • 1 meat thermometer

Ingredients

For the Sauce

  • 8 oz. baby bella mushrooms sliced in half
  • ½ cup dry white wine Pinot Grigio or Chardonnay 
  • ½ cup heavy whipping cream
  • 1½ cups chicken broth and 3 tbsp. for slurry
  • 3 large shallots thinly sliced
  • 3 garlic cloves minced
  • 1 tsp. fresh thyme leaves
  • 1½ tsp. Dijon mustard
  • 1½ tbsp. all-purpose flour
  • 3 tbsp. salted butter
  • 2 tsp. olive oil
  • salt & pepper to taste

For the Herbed Chicken

  • 6 medium medium chicken breasts or 3 large, cut in half
  • 4 tbsp. all-purpose flour
  • 2 tbsp. salted butter
  • 1 tsp. Herbs de Provence or Italian seasoning
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ½ tsp. pepper

Instructions

Start with the Sauce

  • Thinly slice 3 shallots, mince 3 garlic cloves, remove 1 tsp. fresh thyme leaves from stems and slice 8 oz. mushrooms in half, including stems.
  • Add 3 tbsp. salted butter to a skillet with 2 tsp. olive oil. Place mushrooms face-down and brown over MEDIUM-HIGH heat, about 5-7 minutes until golden. Flip them and brown for another 2-3 minutes. It’s a lot of butter, I know. It’s supposed to be.
  • Remove mushrooms with a spoon, leaving as much oil and butter in the pan as you can. Add sliced shallots, reduce heat to MEDIUM and sauté for 3-4 minutes until gently brown.
  • Push shallots to one side of the pan and add minced garlic to the other side. If there isn’t enough butter and oil left, add a tiny bit of oil to help them brown.
  • Add thyme leaves and combine garlic with shallots. Add ½ cup white wine to deglaze the pan, then add 1½ cups chicken broth, ½ cup heavy whipping cream and 1½ tsp. Dijon mustard. Add back mushrooms. Allow sauce to reduce for 10 minutes, stirring throughout. 
  • In a small bowl, mix 1½ tbsp. flour and 3 tbsp. chicken broth into a smooth slurry with no lumps. Remove sauce from heat and pour in flour slurry to thicken. Add salt and pepper to taste. Stir and remove from sauté pan into a sauce pan with a lid to keep warm. Wash or wipe down pan to prepare for chicken.

Then Sauté the Chicken

  • Either pound 6 medium chicken breasts flat, or slice 3 large chicken breasts in half so that they cook evenly. Pat them dry with a paper towel, and liberally sprinkle each side with Herbs de Provence, garlic powder, salt, and pepper.
  • In a mixing bowl, add 4 tbsp. flour. Press herbed chicken breasts into the flour until completely covered, shaking off excess.
  • Add 2 tbsp. butter to a skillet and sauté chicken for 5 minutes on one side until brown. 
  • Flip, and sauté for another 4-5 minutes until a meat thermometer reads 165 F. (73 C.) in the thickest part. Remove, tent with foil and allow it to rest for 5 minutes. While chicken rests, reheat sauce, stirring occasionally. Serve chicken and pour sauce on top.

Notes

1. Don’t salt this recipe, unless you’ve already tasted it and think it can use some more. It should already be perfect if you use a normal-sodium chicken broth and salted butter, so don’t make the mistake of adding more without being sure.
2. Feel free to double the mushrooms if you want to make this sauce into a delicious vegetarian dinner with pasta!
3. Make sure to use a somewhat deep skillet. The sauce is easier to stir that way.
4. To make the sauce and reheat later: Store in a container with a lid and simply reheat on the stove for 5-7 minutes in a saucepan. It will be thicker when cold, but will thin into a creamy sauce again. You may have to re-salt it if it was made a day or more before, as salt fades over time.

Nutrition

Serving: 1chicken breast with sauce | Calories: 523kcal | Carbohydrates: 17g | Protein: 52g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 744mg | Potassium: 1138mg | Fiber: 2g | Sugar: 3g | Vitamin A: 742IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 3mg
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My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

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