Butter Sage Chicken in a Creamy Mushroom Sauce

A perfect dinner for guests, this crispy roasted butter sage chicken smothered in a creamy, indulgent sauce tastes like you’ve been slaving away in the kitchen for hours! When in fact, it doesn’t take a lot of time or effort at all!

raw chicken covered with the sage butter

It’s cold and getting too dark in the evenings! Boooo! The boys took the dog for a long walk, played a quick game of “Crunchy leaves” along the path and I decided that it is now time for winter jacket shopping! There is so much choice but in recent years, I always end up opting for a humungous coat that looks like I’ve just wrapped a duvet around myself! I really hate to be cold!

Well, not this year! I am determined to find something warm and at the same time, fashionable….. Do those two words ever go together?!? Failing that, I shall just layer up and bear it….. or stay inside by the radiator and literally wrap myself in a duvet!

So, after pondering my jacket status, I decided that we needed a treat for dinner, something indulgent and warming.

So here is dinner! Perfect, creamy and delicious!

sauce ingredients in a pan

Making the Sauce Ahead

The Sauce can actually be made ahead and reheating it in a pan doesn’t ruin the flavour at all. Alternatively, if you’d prefer, you can cook all the sauce ingredients and then wait to add the cream when you heat it up to use it. Either way is fine.

overhead view of chicken covered in sauce with roast potatoes

Score the Chicken

To really incorporate the butter sage flavours into the chicken, try scoring the chicken legs with a sharp knife. You can then spread the sage butter over them, being sure to allow some to get deep into the scored areas. At this point, if you have time, I recommend covering them and placing in the fridge to marinate for a while.

I love to serve this chicken dish as part of a roast dinner. The creamy mushroom sauce goes particularly well when you dip roast potatoes into it.

Butter sage chicken on a plate covered in mushroom sauce

Butter Sage Chicken in a Creamy Mushroom Sauce

Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Servings 4


For the Chicken

  • 4 Skin on Bone in Chicken Legs
  • 30 g Butter
  • 1 Cloves of Garlic
  • 4 Fresh Sage Leaves
  • 0.25 tsp Black Pepper

For the Sauce

  • 200 g Mushrooms
  • 1 Leek
  • 2 Cloves of Garlic
  • 1 Onion
  • 4 Sage Leaves
  • 30 g Butter
  • 100 ml White Wine
  • 200 ml Chicken Stock
  • 150 ml Double Cream


  • Preheat the oven to 180oc
  • Prepare your chicken first, crush the garlic and chop the sage. Add these with the pepper to softened butter.
  • Spread over the chicken and place in the oven for 45 minutes
  • Melt the butter for your sauce in a pan over a medium heat.
  • Chop the mushrooms, leek and onion. Crush the garlic and add all to the pan. Continue to cook over a medium heat until the mushrooms are soft.
  • Add the sage and white wine and cook until the wine is reduced and almost gone.
  • Add the chicken stock and cook until it begins to thicken.
  • Add your cream and warm through. Pour over the chicken and serve immediately.
Keyword adult food, chicken, dinner party, mushroom, sauce

Looking for more chicken recipes?

Try this Crispy Lemon Chicken Bites now!

Join the Conversation

  1. Hi Becky,

    I just made this last night! I changed one little thing – I carmelized the onions and mushrooms before adding the leek and garlic. It turned out absolutely fantastic!! Since I only had heavy cream, I thickened the sauce with a little cornstarch and water and it worked like a charm. I’ll definitely make this recipe again, thank you!

    1. Becky Author says:

      Caramelized onions….Yum! Sounds amazing! x

  2. Hi again, just wondering what happened to the recipe? I was about to make it for this evenings dinner and the recipe is nowhere on the page!

    1. Becky Author says:

      Hi Ashley,

      So sorry there is sometimes a problem with the printable recipe feature, I’m working on finding the problem and fixing it, but you’ll find the recipe live again now.

  3. This looks utterly delicious, but I do have one question. I live in Canada and have never seen Double Cream anywhere. Is there something else I could use? Thanks!!

    1. Becky Author says:

      Hi Ashley, In Canada I think the closest equivalent would be whipping cream. You may find the sauce is slightly thinner but you can try heating it for a little longer to thicken it. Good luck with the recipe and I’d love to hear how you get on, so please come back and share 🙂 x

      1. Hi Becky,

        thanks so much for getting back to me. I’m definitely going to give it a shot this week. I’ll be sure to let you know how it turns out! 🙂

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