Chicken and Mushrooms in Cream Sauce over Zoodles


Zucchini noodles, or "zoodles" stand in for pasta in this rich, flavorful dish. Chicken, mushrooms, shallots, and sun-dried tomatoes cook in a cream and wine sauce that will invite you back for more! Garnish with fresh basil.

Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hrs 5 mins
8 servings


  • 2 pounds boneless, skinless chicken breasts

  • ½ cup all-purpose flour

  • ½ teaspoon paprika

  • 1 pinch salt and ground black pepper to taste

  • 4 tablespoons unsalted butter, divided

  • 1 ½ cups sliced mushrooms

  • ½ cup chopped shallot

  • ½ cup chopped sun-dried tomatoes

  • 5 cloves garlic, minced

  • 1 cup chicken broth

  • 1 cup dry white wine

  • 2 cups heavy cream

  • 1 tablespoon minced fresh basil

  • 4 medium zucchini, spiralized


  1. Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.

  2. Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.

  3. Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.

  4. Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.

  5. Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.

  6. Remove the chicken to a plate. Taste sauce and adjust seasoning.

  7. Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.

Cook's Note:

If the cream sauce is too thin for your taste, dissolve 2 tablespoons cornstarch in 3 tablespoons water and pour into the skillet after removing the chicken. Cook and stir constantly until the desired consistency is achieved.

Nutrition Facts (per serving)

469 Calories
31g Fat
15g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 469
% Daily Value *
Total Fat 31g 40%
Saturated Fat 18g 91%
Cholesterol 162mg 54%
Sodium 328mg 14%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 28g
Vitamin C 19mg 97%
Calcium 79mg 6%
Iron 2mg 11%
Potassium 697mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love