Picture this: a perfectly grilled chicken breast with those gorgeous char marks, sitting in a pool of velvety, cream-laden mushroom sauce that’s so rich it coats the back of your spoon. The chicken is juicy and tender with a subtle smokiness from the grill, while the sauce brings earthy mushrooms, sweet caramelized onions, and just enough garlic to make you swoon. The aroma alone—buttery mushrooms mingling with paprika-spiced chicken—is enough to make anyone’s stomach rumble. This is the kind of dish that feels special enough for date night but simple enough for a Tuesday dinner when you want to treat yourself.
Creamy mushroom sauce with grilled meat is a classic pairing you’ll find across European cuisines, from French bistros to Italian trattorias. The combination isn’t just delicious—it’s smart cooking. The lean, sometimes austere grilled chicken gets a luxurious upgrade from that buttery, cream-enriched sauce, while the mushrooms add an umami depth that makes everything taste more… well, more. This dish became a steakhouse staple in the mid-20th century and has been winning hearts ever since. I remember the first time I attempted this at home, convinced I’d never replicate that restaurant magic. Turns out, with good ingredients and a little patience, you absolutely can.
The Ingredients That Make It Sing
For the Mushroom Sauce, you’ll need mushrooms—white button mushrooms work beautifully here, offering a mild, earthy flavor that soaks up all that butter and cream. Unsalted butter is your fat of choice, giving richness without making things greasy. One medium onion adds sweetness and body, while garlic (a whole dozen cloves, because why not?) brings pungent, aromatic depth. Salt and pepper season everything, chicken stock adds savory complexity and helps thin the sauce to the perfect consistency, and fresh cream is what transforms this from a simple mushroom sauté into something silky and luxurious.
For the Chicken Marinade, you’ll need chicken breast pieces—the lean, versatile canvas for all those flavors. Chopped garlic repeats that aromatic note, salt and pepper are your basic seasonings, paprika powder adds a subtle sweetness and beautiful color (plus a hint of smokiness if you use smoked paprika), lemon juice tenderizes and brightens, oil helps the marinade stick and keeps things moist during grilling, and fresh coriander leaves bring a fresh, herbaceous lift.
How It All Comes Together
Start with your prep work because once you’re cooking, things move quickly. Clean your mushrooms—don’t soak them, just wipe them with a damp cloth or give them a quick rinse and pat them dry immediately. Slice them about a quarter-inch thick so they cook evenly. Finely chop your onions and garlic. Clean your chicken breasts and pat them completely dry—this is crucial for getting those grill marks. Chop up your coriander leaves and you’re ready to go.
Let’s make that creamy mushroom sauce first. Heat up a pan and drop in your butter, letting it melt and foam. Add those finely chopped onions and sauté them gently until they turn transparent and sweet—this takes about 3-4 minutes. Don’t rush this; you’re building flavor from the ground up.
Now toss in all those sliced mushrooms. They’ll seem like a lot at first, but don’t worry—they’ll shrink down as they cook. Let them cook for a couple of minutes, stirring occasionally. Add your garlic and mix everything together well. The smell at this point should be absolutely incredible.
Season everything with salt and pepper, then let those mushrooms cook down until they release their moisture and it mostly evaporates. This concentrates all that earthy mushroom flavor. Pour in your chicken stock (or vegetable broth if you prefer, or even water in a pinch), give it a good stir, and let it cook for another couple of minutes.
💡 Pro Tip: Don’t crowd your mushrooms. If your pan isn’t big enough, cook them in two batches. Crowded mushrooms steam instead of sauté, and you’ll lose that beautiful caramelized flavor.
Now comes the moment that transforms everything—pour in that fresh cream and mix it well. Watch as the sauce turns from brown to this gorgeous pale beige. Let it simmer for about five minutes, stirring occasionally, until it thickens to a consistency that coats the back of a spoon but still flows easily. Turn off the heat and keep it aside while you grill your chicken.
For the chicken, grab a mixing bowl and add your cleaned, dried chicken breasts. Throw in the chopped garlic, salt, pepper, paprika powder, lemon juice, oil, and chopped coriander leaves. Get your hands in there and mix everything well, making sure every bit of chicken is coated with that flavorful marinade. Let it sit for about ten minutes—this gives the lemon juice time to work its tenderizing magic and all those flavors to penetrate the meat.
Heat up your grill pan until it’s properly hot—you want to hear that sizzle when the chicken hits the pan. Brush it with a little oil, then lay those marinated chicken breasts down. Now here’s the key: resist the urge to move them around. Let them grill on medium-low heat for seven minutes undisturbed. This is how you get those beautiful grill marks and that slightly charred flavor.
💡 Pro Tip: If your chicken breasts are thick, pound them to an even thickness before marinating. This ensures they cook evenly and you won’t end up with dry edges and a raw center.
Brush a little oil on the top side if you want extra crispiness, then flip them over and cook the other side for another seven minutes. The chicken should be golden brown with those gorgeous char marks, and when you press it, it should feel firm but still have a little give. If you’ve got a meat thermometer, you’re looking for 165°F in the thickest part.
What Goes Along
This dish is rich and creamy, so you want sides that can stand up to it or cut through that richness. Garlic bread is the classic choice—perfect for mopping up every last bit of that sauce. A simple green salad with a sharp vinaigrette balances the cream beautifully. Roasted vegetables like asparagus, green beans, or broccoli, add color and a lighter element.
Mashed potatoes or creamy polenta make it even more indulgent, while herbed rice keeps things simple and lets the sauce shine.
How to Serve
The presentation matters here—you’re going for that restaurant look. Spread a generous pool of mushroom sauce on a warm plate, then place your grilled chicken breast right on top, letting it sit in that sauce. Spoon a bit more sauce over the chicken if you’re feeling generous. Garnish with some finely chopped fresh coriander leaves for that pop of green. Serve it with garlic bread on the side, and watch people’s faces light up.
How to Store
Store the grilled chicken and mushroom sauce separately in airtight containers in the fridge. The chicken will keep for 3-4 days, the sauce for about 4-5 days. Don’t mix them together until you’re ready to serve, or the chicken will get soggy.
How to Reheat
For the chicken, reheat it gently in a covered pan with a splash of water or chicken stock to keep it moist, or microwave it for 30-45 seconds. Don’t overheat or it’ll dry out. For the sauce, warm it gently on the stovetop, stirring frequently. It might separate a bit when cold, but it’ll come back together as it warms. If it’s too thick, add a splash of cream or stock to loosen it up.
Common Substitutions
No fresh cream? Use half-and-half or even whole milk mixed with a tablespoon of flour to help it thicken.
Out of chicken stock? Vegetable broth works perfectly, or just use water and add a bit more salt.
If you can’t find paprika, use chili powder or even a bit of cayenne (just use less—it’s spicier).
No coriander leaves? Fresh parsley is a fine substitute.
Prefer chicken thighs? They actually work even better—they’re harder to overcook and stay juicier.
Want to make it Vegan? Replace the chicken with thick slices of portobello mushroom caps or firm tofu (pressed and marinated the same way). Use vegan butter and swap the cream for cashew cream or coconut cream. Use vegetable broth instead of chicken stock, and you’ve got an equally delicious plant-based version.
Packing for a Party / Bulk Preparation
This dish scales up beautifully for dinner parties. Make the mushroom sauce a day ahead and store it in the fridge—it actually tastes better the next day. Marinate your chicken up to 24 hours in advance for even deeper flavor. On the day of your party, just grill the chicken and reheat the sauce. You can even keep the sauce warm in a slow cooker on low. For meal prep, grill several chicken breasts at once and portion them with the sauce into containers. They make fantastic make-ahead lunches—just reheat and you’ve got restaurant-quality food in minutes.
Other Related Recipes You Might Like:
- Butter Chicken — tender chicken in a rich, buttery tomato-cream gravy.
- Peshawari Chicken Kebab — nutty, mildly spiced Peshawari-style chicken kebab with creamy notes.
- Red Chilli Sauce Chicken Sandwich — spicy, tangy red-chilli glazed chicken served as a sandwich.
- Russian Chicken Cutlets — crispy, juicy breaded chicken cutlets — great as an appetizer.
- Chicken Keema Paratha — spiced minced chicken stuffed inside flaky paratha for a hearty bite.
- Andhra Green Chilli Chicken — fiery Andhra-style chicken with bold green chilli flavors.
- Chicken Ghee Roast — spicy, ghee-tossed coastal roast with deep, caramelized flavors.
Grilled Chicken with White Mushroom Sauce
Description
This restaurant-style grilled chicken with creamy mushroom sauce is rich, comforting, and full of flavour. Juicy chicken breasts are marinated with aromatic spices and grilled to perfection, then served over a bed of velvety mushroom sauce made with butter, garlic, and fresh cream. It's the kind of dish that looks impressive but is actually quite simple to make at home. Whether you're planning a cosy dinner, a weekend treat, or a fancy starter for guests, this recipe is sure to impress. Pair it with garlic bread, herbed rice, or roasted veg for a complete meal.
Ingredients
To Make Mushroom Sauce
To Make Chicken Marinate
Instructions
Prep Work
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Clean and Slice the Mushrooms
Clean and slice the mushrooms.
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Finely Chop Onions and Garlic
Finely chop onions and garlic.
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Clean and Slice the Mushrooms
Clean and pat dry the chicken breasts.
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Chop Fresh Coriander Leaves
Chop coriander leaves.
How to Make Creamy Mushroom Sauce
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Melt the Butter
Heat a pan and melt the butter.
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Sauté the Onions
Add chopped onions and sauté until they turn transparent.
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Add the Mushrooms
Drop in the sliced mushrooms and cook for a couple of minutes.
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Mix in the Garlic
Add finely chopped garlic and mix everything well.
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Season and Let It Cook
Season with salt and pepper, then let the mushrooms cook until they release their moisture.
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Add the Stock or Broth
Pour in the chicken stock (instead, you can use vegetable broth or water), give it a stir, and let it cook for a couple more minutes.
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Pour in the Cream
Finally, add the fresh cream and mix well.
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Simmer the Sauce
Simmer the sauce for about five minutes until it thickens.
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Simmer the Sauce
Turn off the heat and keep it aside.
How to Make Grilled Chicken Breast
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Add Chicken to a Mixing Bowl
In a bowl, add the cleaned chicken breasts.
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Add Flavourful Ingredients
Add chopped garlic, salt, pepper, paprika powder/chili powder, lemon juice, oil, and chopped coriander leaves.
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Coat the Chicken Evenly
Mix everything well and make sure the chicken is coated evenly. Let it marinate for about ten minutes.
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Heat the Grill Pan
Heat a grill pan, apply some oil, and place the marinated chicken breasts on it.
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Start Grilling the Chicken
Grill them on medium-low heat for seven minutes.
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Add a Little Oil for Crispiness
Brush a little oil if needed for a crispy texture.
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Flip and Cook the Other Side
Flip the chicken and cook the other side for another seven minutes.
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Grilled Chicken Is Ready
And that’s it—your grilled chicken is ready!
Serving
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Plate It Beautifully
To serve, spread a generous amount of the mushroom sauce on a plate and place the grilled chicken on top.
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Garnish and Serve
Garnish the Grilled chicken with white mushroom sauce with some finely chopped coriander leaves and serve with garlic bread for the best experience.
Equipment
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Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 700kcal
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 20g100%
- Cholesterol 180mg60%
- Sodium 1500mg63%
- Total Carbohydrate 20g7%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 50g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
