This Chicken with Wild Mushroom and Balsamic Cream Sauce is a luxurious yet approachable dish that delivers restaurant-quality flavor in your home kitchen. Tender, golden-seared chicken breasts are nestled in a velvety sauce made with earthy wild mushrooms, fragrant garlic, fresh herbs, a touch of tangy balsamic vinegar, and rich cream.

The result? A deeply flavorful, comforting dish that’s equally perfect for a cozy family dinner or an elegant dinner party.

Why I Love This Recipe

The balsamic cream sauce is the star—balanced, creamy, tangy, and deeply savory.
Wild mushrooms bring a beautiful umami depth that transforms the whole dish.
It feels fancy, but it’s easy enough to make on a weeknight.
It pairs beautifully with mashed potatoes, pasta, or crusty bread.

Why It’s a Must-Try Dish

Combines earthy, savory, and tangy flavors in a single creamy sauce.
A showstopper entrée that’s both hearty and refined.
Great for fall/winter cooking, but delicious all year round.
One-pan meal, minimal cleanup, and packed with flavor.

Time & Nutrition Info:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~450–550 per serving (may vary based on cream and oil used)

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts (or thighs)
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter (optional, for browning)

For the Wild Mushroom Balsamic Cream Sauce:

2 tablespoons olive oil or butter
2 cups mixed wild mushrooms (such as cremini, shiitake, oyster, or chanterelles), sliced
3 cloves garlic, minced
1 small shallot or ½ onion, finely chopped
½ teaspoon dried thyme or 1 teaspoon fresh
¼ cup dry white wine (optional)
1½ tablespoons balsamic vinegar
¾ cup heavy cream
¼ cup chicken broth (optional, for thinning)
Salt and black pepper to taste
Fresh parsley or thyme for garnish

Step-by-Step Preparation

Step 1: Prep the Chicken

Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.
In a large skillet, heat olive oil (and butter if using) over medium-high heat.
Sear the chicken until golden brown and cooked through, about 6–7 minutes per side depending on thickness.
Transfer to a plate and tent with foil to rest.

Step 2: Sauté the Mushrooms

In the same skillet, add more olive oil or butter if needed.
Add sliced mushrooms and cook over medium heat until browned and their moisture has evaporated (7–8 minutes).
Add garlic, shallots, and thyme. Sauté until fragrant (1–2 minutes).

Step 3: Deglaze and Build the Sauce

Pour in white wine (if using) and scrape the bottom of the pan to deglaze.
Simmer until wine has reduced by half.
Stir in balsamic vinegar, then heavy cream, and bring to a gentle simmer.
Cook for 3–5 minutes, stirring occasionally, until the sauce thickens slightly.

Step 4: Finish the Dish

Return the chicken to the skillet, nestling it into the sauce.
Spoon sauce over the chicken and simmer gently for 2–3 more minutes to warm through.
Taste and adjust seasoning with more salt, pepper, or balsamic as needed.

How to Serve

Serve hot, garnished with:

Chopped fresh parsley or thyme
Freshly cracked pepper
Shaved parmesan (optional)

Serve With:

Garlic mashed potatoes
Butter noodles or fettuccine
Polenta or creamy risotto
Steamed green beans or sautéed spinach

Additional Recipe Tips & Variations

Tips:

Don’t overcrowd mushrooms; cook in batches if needed to get a good sear.
Deglazing with wine enhances flavor, but broth or water also works.
To thicken sauce more: let it simmer uncovered or add 1 tsp cornstarch mixed with 1 tbsp broth.

Variations:

Mushroom swap: Use all cremini or button mushrooms if wild are unavailable.
Add greens: Stir in fresh spinach or kale in the last few minutes of cooking.
Make it dairy-free: Use coconut cream or cashew cream in place of heavy cream.
Make it vegetarian: Swap chicken with sautéed tofu or chickpea patties and use veggie broth.

Freezing & Storage

Storage:

Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently over low heat, adding a splash of broth or cream to loosen the sauce.

Freezing:

Freeze cooked chicken and sauce separately for best texture, up to 2 months.
Thaw overnight in the fridge and reheat gently before serving.

Special Equipment Needed

Large skillet or sauté pan
Tongs or spatula
Sharp knife & cutting board
Measuring cups and spoons

(A meat thermometer is handy: Chicken is fully cooked at 165°F/74°C internal temp.)

FAQ:

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs are juicier and more forgiving—just adjust cooking time as needed.

Q: Can I make this ahead of time?
A: Yes! Prepare the sauce and chicken up to a day in advance. Reheat gently before serving.

Q: What mushrooms are best for this recipe?
A: A mix of cremini, shiitake, and oyster gives a great earthy depth. Use whatever’s available.

Q: Can I make this without cream?
A: Yes! Use cashew cream, coconut milk, or a roux-thickened broth for a lighter sauce.

Conclusion

Chicken with Wild Mushroom and Balsamic Cream Sauce is a rich, elegant dish that brings bold flavors and comfort to your table. The roasted umami of mushrooms, paired with a tangy cream sauce and tender seared chicken, makes this meal irresistibly satisfying. Whether for a romantic dinner, family meal, or weekend indulgence, this recipe is a true keeper.

Serve it with wine, a side of crusty bread, and prepare for clean plates all around.