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!

Butter Sage Chicken in a Creamy Mushroom Sauce

butter sage chicken creamy mushroom sauce recipe


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!

butter sage chicken creamy mushroom sauce recipe


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!

butter sage chicken creamy mushroom sauce recipe


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

butter sage chicken creamy mushroom sauce recipe


So here is dinner! Perfect, creamy and delicious!

Great with Roast Potatoes!

Try these rosemary roast potatoes now

butter sage chicken creamy mushroom sauce recipe

butter sage chicken creamy mushroom sauce recipe

Butter Sage Chicken in a Creamy Mushroom Sauce


    For the Sauce

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

    For the Chicken

    • 4 Skin on, Bone In Chicken Thighs
    • 30g Butter
    • 1 Clove Garlic
    • 4 Sage Leaves
    • 1/4 Tsp Black Pepper


    1. Prepare your chicken first, crush the garlic and chop the sage. Add these with the pepper to softened butter.
    2. Spread over the chicken and place in the oven for 45 minutes at 180 oc.
    3. Melt the butter for your sauce in a pan over a medium heat.
    4. 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.
    5. Add the sage and white wine and cook until the wine is almost gone.
    6. Add the chicken stock and cook until it begins to thicken.
    7. Add your cream and warm through. Pour over the chicken and serve immediately.


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    4. ashley says:

      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!

    5. ashley says:

      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!

      • Becky 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.

    6. ashley says:

      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!!

      • Becky 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

        • ashley says:

          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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