One pan is all you need for this savory, and super easy, chicken with mushroom sauce that’s on the table in 30 minutes or less.
Chicken with Mushroom Sauce
“Oh, man. This is going to be epic for breakfast.”
When I hear my husband make this comment as he’s eating this 30-minute, one-pan, winner winner chicken dinner, it’s like he’s whispering sweet nothings in my ear. Yes. My love language is food.
And this is the literal translation of my husband’s love language: “This is so good I want to eat it for every meal and holy sh*t, it would be so good with an over easy egg on top.” Don’t forget the hot sauce. As if.
Why thank you, babe. Chicken for breakfast? Sure! Why not use up those leftovers any which way the cravings blow?
He’s a smart man, my guy, with good taste. If I do say so myself.
Each month a gaggle of us food bloggers have made it our monthly mission to spread the eat seasonal love by posting recipes using fresh produce no matter what time of the year. We have Becky of The Vintage Mixer to thank for the inspiration and coordination.
Funny enough, when I’m brainstorming for these monthly recipes I most often lean toward creating seasonal salads or baked goodies that use fresh berries or fruit.
But what about main dishes? Why should they be left out in the cold?
This creamy mushroom chicken recipe combines my monthly cravings to combine more and more seasonal ingredients—like January’s ombre colored leeks and earthy brown mushrooms—into our meals with one of the ingredients I most often am asked for more cooking options for: boneless chicken breasts.
Chicken breast. It’s so versatile, but if you’re like me, you veer toward the same dang recipes time and time again. This one-pan meal is a tasty, easy, get-it-on-the-table-in-30-minutes option you’ll find yourself going back to time and time again.
See how we did that? Now it’s going into your weekly rotation too. And that’s okay, it just gives me more inspiration to come up with more chicken breast recipes for you. I’m on it!
What’s in Chicken with Mushroom Sauce?
This spectacular creamy mushroom chicken recipe uses just 9 ingredients. Yep, you read that right! Here’s what you’ll need to make chicken with mushroom sauce:
- Chicken breasts
- Kosher salt and black pepper
- Olive oil
- Butter
- Brown mushrooms
- Leeks
- White wine
- Heavy cream
How to Make Chicken with Mushroom Sauce
This recipe uses boneless, skinless chicken breasts that have been cut in half to create two thinner cutlets. Chicken breasts are so big these days! Which makes them take a lot longer to cook.
But, because I wanted to cook these on the stove in just one pan and avoid any baking time in the oven, I cut them into two cutlets to speed up the cooking time. The thinner cut also emphasizes the crispy exterior with a still juicy bite.
To cut the breasts, you’ll want a sharp, skinny knife—this one is my favorite. Place your flattened fingers on the top of the breast and starting at the fatter end of the chicken breast, press down firmly with your fingers and slowly but methodically cut your way through the center of the chicken, applying pressure to evenly cut the breast in half.
Once cut, season the chicken breasts with kosher salt and pepper, then cook in a hot skillet with some olive oil and butter. Once cooked through, remove the chicken breasts to a plate and make the creamy mushroom and leek sauce.
After the sauce has reduced and become creamy, add the chicken back to the pan and spoon the sauce over top.
How to Clean Leeks
Leeks, while beautiful once cut with their rings of ombre colors, are notorious for being devils to clean. Dirt is often lodged in the outer layers of the leek (a member of the onion family) before they’re pulled from the ground.
To combat the dirt, strip the outer layers of the leek from the stalk (they’re pretty tough and won’t soften much anyway) and vigorously rinse water through the remaining layers. If after slicing you find a bit of dirt, simply run the leeks through cold water and swish the dirt away.
Is There a Heavy Cream Substitute I Can Use?
I used cream in this recipe but you can certainly use half and half. Just know that your creamy sauce won’t be quite as creamy if you do.
Tips for Making Chicken with Mushroom Sauce
When cooking your chicken, be sure not to crowd the pan and let the chicken cook undisturbed until ready to flip. The chicken will release from the pan easily once the side is seared.
I prefer brown button mushrooms, or commonly known as baby bella mushrooms, in my mushroom recipes over white mushrooms. They seem to have more flavor. To clean, lightly rub the dirt from the mushroom caps with a slightly damp paper towel or dish cloth.
It will seem a like you have a WHOLE lot of mushrooms and leeks with this amount. Don’t worry. They cook down, wilt and shrink. And once you taste them with the chicken, you’re going to want more anyway. At least we do.
More Easy Chicken Dinners You’ll Love
- One-Pot Creamy Chicken and Rice Casserole
- Honey Mustard Chicken
- Chicken Tortilla Soup
- Lemon Chicken Stew
- 30-Minute Chicken Parmesan
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
30- Minute Creamy Mushroom and Leek Chicken Breasts
Ingredients
- 3 boneless skinless chicken breasts
- kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- ½ pound brown mushrooms , (about 16-18 mushrooms), gently cleaned with a damp paper towel
- 3 leeks , sliced into ⅛ inch rounds, white and pale green parts only
- ⅓ cup white wine
- 1 cup cream or half and half
Instructions
- To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.
- Heat a large skillet to medium high heat. Add ½ tablespoon of butter and ½ tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan. Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F. Transfer to a plate and tent with aluminum foil to keep warm and rest.
- Wipe out the pan with paper towels and add ½ tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.
- Wipe out the pan again and over medium heat, and melt 1 tablespoon of the butter. Add the mushrooms and leeks to the pan with a pinch of kosher salt. Cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp.
- Add the wine and continue to cook for 2 minutes. Add the cream or half and half, raise the heat to medium high and cook for 5 minutes or until the cream coats the back of a spoon and has slightly reduced. Stir in the last tablespoon of butter to add a bit of gloss and adjust the seasoning to taste.
- Add the chicken breasts back to the pan and top with the sauce, or transfer to serving plates and spoon sauce over them then. Serve with rice, noodles or farro.
Nutrition
More Leek Recipes to Try
- Deep-Dish Spinach, Leek, and Bacon Quiche
- One-Pot Skinny Pasta Primavera
- The Best Clam Chowder Recipe
- Puff Pastry Chicken Pot Pie
- The Best Minestrone Soup
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added a little garlic and mustard seeds to sauce. Highly recommended and very tasty although a bit heavy
Happy to hear you enjoyed Linda!
Husband doesn’t like mushrooms, will have to find a substitute, Looks delicious to me
So good!
excellent-easy, very tasty and simple. Loved it
Thank you
Made this for dinner last night, as hubby loves leeks and mushrooms. Served it over hot buttered noodles. It was delicious! Thank you for posting, it’s a keeper!
This has become a regular rotation item. So easy and delicious! We like to serve over garlic butter basmati rice or mashed potatoes. If counting carbs substitute cauliflower garlic butter rice or mashed cauliflower. Definitely use heavy cream! Thanks so much for sharing this!
Thanks for this recipe! Made it today for the office’s weekly Friday luncheon and it was a hit with my colleagues. Serves six portions and then some, I reckon these will make great leftovers, too! Added two teaspoons of wholegrain mustard to give the sauce an extra little kick and it was awesome!
So glad you and your office enjoyed!
Made this, it was great and my husband loved it (if my husband loves a dish, it is my testy for a great dish)! Served with a baked sweet potato and thin spaghetti to utilize the sauce the first time. When we ate the leftovers, we used less pasta. The dish is really good and rich, and the leeks and mushrooms give the effect of eating pasta in that they pick up the gravy. I also marinated in buttermilk for 1 hour, and dredged in a spicy flour mix before cooking in the skillet. I did not wipe out the skillet after I removed the breasts so I could keep the “drippings” or sticking flavoring the clings to the skillet.
Made just as directed except I did NOT wipe the pan. —- excellent. But then it has mushrooms and leeks :-)
Next time I’ll make more of the sauce and refrigerate it for other meals.
Wipe the pan. Wait WIPE THE PAN??? You’ve just cooked your chicken in the pan, it has lots of lovely sticky meat juice crusts at the bottom of the pan FULL OF FLAVOUR (that flavor to American friends). Thank you. But the instructions contain a cardinal sin of cooking – don’t wipe your pan after cooking the meat – that’s where the yumminess comes from.
Neal, the only reason I suggest wiping the pan is if you get really browned (burnt) crispy pieces that will ruin the flavor. If you can brown the breasts without creating them, then for sure keep that flavor in the pan.
Made this tonight, first time cooking leeks and the family loved it! Thanks!!!
Happy to hear you all enjoyed it Kathleen!
Delicious, absolutely delicious! My only change was I didn’t wipe the pan in between. I just couldn’t, in all good conscience, leave all that wonderful fond on the bottom of the pan. After the first one I tossed a little water in to loosen it up. Then a little extra wine to release the alcohol soluble flavors. The family raved over the flavor.
That;s ok! Sounds amazing!
Easy to make and yummy. We’ll definitely make this again.
It may have already been mentioned in the comments (toooo many to read)
You do not say in the Ingredients that the mushrooms need to be sliced. They are in the photo so that is what I am doing.
Thanks LInda!
Husband was actually moved to compliment this last night!!! He’s not that bad and loves my cooking nights but to see his response at first mouthful was a pleasant shock…….its yummy, creamy decadence but soooo simple. On the repetoire now.
So glad it was a good one for you!
I made this tonight for dinner and it was amazing! I love it! Thank you for sharing
That’s awesome Brenda. It’s a great recipe for weeknight!
AMAZING
First time cooking with leeks, and the first time I’ve had it out of a soup!
Very quick and easy meal for someone who gets home at the same time if not later than the other half.
Thanks for sharing – adding this to my weekly dinners!
Chicken, mushrooms, and leeks…what could be better than that! Pinning this recipe of yours and cannot wait to make it. I know just from looking at your fabulous photo and reading your recipe that it will be a winner!
Good basic recipe for those learning to cook but never wipe out the pan, that is where the good flavor comes from. I added minced garlic to mine and chopped fresh tarragon. Any other green herb would be good as well.
All such great ideas Glenda! Thanks for sharing!
Made this tonight and it was great. My wife gleaned leeks this weekend so searched for leek recipes. This one looked good so gave it a try. Added a little thyme and the flavors blended so well. Next time I’d add some sage. She usually just tolerates these experiments. Went back for more and suggested making a soup with the leeks and mushrooms so it must have hit the spot. Thanks!
Thanks for sharing! I used this recipe as a base, since I had never cooked with leeks before.. I got lucky with some clean ones!
I’m dairy free, so I subbed in Ripple Half & Half and earth balance, and it worked great! I also sous vide the chicken, which is my new chicken obsession.. you don’t get the browned sides, unless you throw it on the pan after, but the texture is amazing.
Wow…this is very good. My roommate and I scarfed this down with a bottle of the same wine I used to cook with. Extraordinary!! Very easy to follow, wonderful flavor for so few ingredients. I grabbed a nice bunch of organic leeks from the natural food store near me just because they looked good, and then I found this recipe. Will absolutely make again.
Do you think this would cook well in a crock pot?
This was delicious – definitely a keeper!
Amazing when he show his …So kute
Amazing when he show his “Oh, man. This is going to be epic for breakfast.”
Excellent recipe! Used cream for the sauce, great flavor! Outstanding comfort food. Served with summer vegetables to reduce carbs.
Made this tonight but with regular onions, adding a sprinkle of thyme as others suggested and a bit more whole milk for extra sauce. Delicious! This will go into my rotation of yummy dishes. Great recipe!
Can you sub canned coconut milk for the half and half? I’m dairy free and curious if this would create a similar taste and consistency??
Very nice recipe, loved it. Only addition I made was pounded chicken for tenderness, a dash of cayenne and squeeze of lemon.
i also often lean toward creating seasonal salads or baked goodies that use fresh berries or fruit.
I had never tried the combination mushroom/leek before and it sounded good and easy. We’re only two so I changed some of the quantities (2 boneless, skinless chicken breasts, one little basket of button mushrooms, 2 leeks, 1/3 cup of white wine, 3/4 cup half and half). I followed the recipe except two minor things: I don’t measure oil/butter/S&P and we don’t eat rice, potatoes, etc. so I served it as is – it was enough to fill us up. This is a delicious meal that was completed within an hour from start to finish. I will make this again as it was a winner; it’s creamy, it’s soft, not bland at all (we were really surprised at this since we don’t add any hot sauce or similar products to our food and there was only S&P) and very easy to do.
Always looking for new chicken recipes!
Phenomenal! I didn’t have wine so I used chicken stock and a pinch of sugar. The chicken seasoning was one of our local seasonings, famous on tri tip BBQ (SusieQ). Added the juices from the chicken at the end. Really really delicious! Thanks for sharing…yum!
Made this last night and enjoyed it a lot! I used chicken broth instead of the wine. Easy to make and will make again. I read a comment and think I will try it next time with thyme. Thanks for sharing.
I’m so glad you enjoyed it Dawn. It’s an easy one to make again and again.
I added Thyme and it took the dish over the top! thanks for the recipe!
Love that idea Tawna, and I LOVE thyme too.
This is my kind of quick weeknight meal!
30-Minute Creamy Mushroom and Leek Chicken Breasts
Really nice, but needs plenty of seasoning but hard to go wrong with those, (classic,) ingredients, I didn’t add garlic but might well have done without harming the recipe.
My fiance and my daughter were amazed and in awe of this sauce. I put it on chicken breast as the recipe shows, but I also paired this with a biscuit and steamed broccoli and carrots. Absolutely to die for! I have put this in with my other favorite recipes. ;)
Paula, I’m so glad you both enjoyed it so much! I love the biscuit idea.
Silly question, I’m sure, but I’m going to ask. I’m pregnant…..will the alcohol cook off in this recipe or is there a substitute I could use in place of the white wine?
Congratulations Jo. Yes, the alcohol will cook off during cooking :) Enjoy.
It’s really nice :-)
Mushroom is also my choice . I like it so much .
I had never used leeks until this recipe. My husband and I love this recipe and it is a new favorite. I make it about once a week now.
It looks amazing…but I’m so picky and I don’t like mushrooms, and recs on something else that would pair well with leeks? Thanks!!!
My husband loves leeks and loved this recipe, but wanted more leeks!! We had it with mashed potatoes. It was awesome. My only issue was that my sauce broke. Any assistance in how to prevent this?
Thank you so much for this recipe! It was delicious and I literally licked the plate clean :)
Got an AWESOME out of my boyfriend when we ate this tonight with locally grown leeks (I foraged-wild leeks are called ramps) which are nothing like the ones I looked at in the store. Used the entire plant, about 7, bulb, stem and leaves. Also I didn’t have white wine or cooking wine. Substituted with the same 1/3 cup with each in it-1/3 organic apple cider vinager, 1/3 lemon juice and 1/3 water. Tasted absolutely Devine!!!
Wow Wendy, that is so cool that you forage your own food. What a cool idea to add them in. Thanks for sharing.
How did you roast the carrots in the photo and looks like you didn’t peel them.
Hi Pattie, I tossed them with a drizzle of olive oil, kosher salt and freshly ground black pepper then placed them on a foil-lined baking sheet and roasted at 450 degrees F until tender, about 10 minutes. It depends on how big and thick your carrots are.
so delicious and mouth watering chicken recipe… your clicks are mesmerizing.. happy found your blog…
I’ve counted the nutritional value. 1 pound of this dish provides 435 kcal. It’s quite low in calories. Do you need any further informations?
Just made this and it was delicious!! Any nutritional info?
This looks incredible!
Made this tonight for the family, and everyone but the picky eating 4 year old cleaned their plates! So simple, so delicious. I made it with chicken thighs, since that’s what we had in the fridge, and it was scrumptious!
Is there anything to sub for the white wine?
Nope. Did you know that wine has no alcohol after cooking? Still retains it’s character… I use Pinot Grigio for cooking, also dry sherry.
This was FABULOUS!!! I did substitute sour cream for heavy cream because we had it and it added a nice tang!
Oh man the sauce! I could eat the leak and mushroom sauce with everything!
http://www.sandmakercrusher.com
I added two teaspoons of wholegrain mustard to give a punch to the sauce. It was delicious.
I love the combination of leeks and mushrooms. Two earthy flavors that compliment each other so well. This looks incredible.
Oh man the sauce! I could eat the leak and mushroom sauce with everything! I made it with half and half, and you’re right, its not as creamy as I wanted it to be. I want to try this sauce out with pork chops next time.
I made this for dinner last night and it was truly amazing. My family couldn’t believe that I actually made it. So much flavor, elegant and yet, simple. Thanks so much for the recipe.
Chicken has never looked better… the wine and cream might have something to do what that, just as much as the mushrooms and leeks ;).
Look so gorgeous! Amazing post!
http://www.patagoniamall.com
I can totally understand where the breakfast sentiment comes from. This looks THAT good!!
Ombre leeks–they are so that. And your photos are absolutely mouthwatering!
My mouth is seriously watering. This chicken dish (and your hubby) is a total keeper. :-)
This is my kind of quick weeknight meal!
Leeks and mushrooms are two of my favorite things on the planet, and this chicken dinner certainly looks like a winner! I love that it’s done in 30 minutes, and I know it would be a sure fire hit in my house!
I feel like our hubs are two peas in a pod. If he could put an egg and hot sauce on leftovers for the rest of his life, he would be a happy man. Can’t wait to try this recipe! :)
I must say that you have some of the most mouth watering chicken dishes on the web!! I see them on pinterest from time to time and can spot your lovely handiwork from a mile away! Can’t wait to try this… I do LOVE mushroom and leeks :)
Aw, thanks Becky, and thanks for getting us all together each month to #eatseasonal!
Hey Heidi,
This looks mouthwatering! It will be perfect for the leeks I picked up at the farmers market this week.
One question. Speaking of picky men… mine prefers bone-in chicken thighs to chicken breasts. I assume most of the method would be the same, but how would you ensure the thighs are cooked through? Maybe throw it in the oven? How high/how long?
Thanks for all your hard work :)
Yes, I’d rec’d that you put them in the oven, then adjust the cooking time. The bone-in breasts will take a bit longer, plan on baking at 350 degrees for about 40 minutes or until they reach 165 degrees internal temperature. You may want to check the temp at 30 minutes since you’ll be searing them first.
We like the thigh also but I debone it. Easily with cooking scissors I cut light as to leave the thigh in one piece. It lays nice and flat after doing this. Lynda
STUNNING photos! Seriously what is your secret to taking such perfect pics? And this recipe!! Totally pinning and making later this week. Mushrooms + leeks together = food match in heaven.
This meal is a must try. I love how creamy it looks!
You two are so freaking cute. I hope Alex and I can be like you two one day <3
I’m pretty sure you’ll be right there with us in the trenches soon enough :)
Love this recipe!!! It’s been one of our quarantine favs.
My husbands love language is food too. He calls at like 10 a.m. each day to ask what’s for dinner. And I’m always thinking…..hmmmm. can’t you just stop over at your moms house and eat their? Because let’s face it. He won’t eat a peanut butter sandwich for dinner like the rest of us do! And yes, big Hot Sauce man here as well. Dumps Franks Red Hot (it’s produced in my town….I’m so proud!!!!) like the rest of us do. But yes, I’m making this.
I can’t believe they make it in your town! I bet the whole place smells heavenly! So funny about our men. It’s cute, most of the time :)
This looks so creamy and comforting! I definitely love coming home to this creamy mushroom and leek chicken breasts. Superb!
The mushroom/leek/cream recipe is an easy and yummy classic that you can do with beef, lamb, ham, duck and even fish and shellfish.
And it’s totally good with baked potatoes too! Great ideas on how to use it, thanks!