Mushroom Chicken

If you’re craving a hearty, comforting dish that’s packed with flavor, look no further than this creamy mushroom chicken recipe. Juicy, tender chicken breasts are smothered in a rich, velvety mushroom sauce that’s reminiscent of a savory gravy.

Mushroom ChickenPin

Perfect for weeknight dinners or special occasions, this dish pairs beautifully with mashed potatoes, buttered noodles, or roasted vegetables. Let’s dive into the details so you can recreate this restaurant-quality meal right in your own kitchen!

Why You’ll Love This Mushroom Chicken Recipe

  1. Rich and Flavorful Sauce: The creamy mushroom sauce is infused with garlic, white wine, and a touch of thyme, creating a depth of flavor that’s hard to resist.
  2. Versatile Pairings: Serve it with your favorite sides like mashed potatoes, green beans, or even a fresh salad for a complete meal.
  3. Easy to Make: With simple ingredients and clear instructions, this recipe is accessible even for beginner cooks.

Ingredients You’ll Need

For the Chicken:

  • 10 oz. mushrooms (button or baby bella)
  • 2 tablespoons salted butter
  • 2 large boneless, skinless chicken breasts
  • Salt and pepper (to taste)
  • ½ cup all-purpose flour
  • 3-4 tablespoons olive oil

For the Sauce:

  • 2 ½ cups beef broth
  • 1 chicken bouillon cube or 1 tsp Better Than Bouillon
  • 1 teaspoon soy sauce (or Worcestershire sauce)
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ½ cup dry white wine (such as Pinot Grigio or Chardonnay)
  • 3 cloves garlic, minced
  • 3 tablespoons cornstarch
  • ⅓ cup heavy cream

Step-by-Step Instructions

Prep Work

  1. Mix the Sauce Base: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
  2. Prepare the Cornstarch Slurry: In a small container, mix 3 tablespoons of cold water with cornstarch. Shake well and store in a cool place until needed.
  3. Prep the Mushrooms: Gently rinse the mushrooms and pat them completely dry. Slice them if needed.
  4. Prepare the Chicken: Slice the chicken breasts lengthwise into thinner pieces (about ½ inch thick). Pound them gently with a meat tenderizer to ensure even thickness.

Cooking the Mushrooms

  1. Melt butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and let them cook undisturbed for 3-4 minutes on each side until golden brown.
  2. Cook in batches if necessary to avoid overcrowding the pan. Add more butter or a splash of olive oil if needed.
  3. Once browned, set the mushrooms aside on a plate.

Dredging and Searing the Chicken

  1. Lightly season both sides of the chicken with salt and pepper. Dredge each piece in flour and shake off any excess.
  2. Heat olive oil in the same skillet over medium-high heat. Add the chicken pieces, leaving space around each one to ensure even cooking.
  3. Sear the chicken for 4-5 minutes on each side until a golden crust forms. Remove from the skillet and set aside. Repeat with remaining chicken pieces if necessary.

Pro Tip: Adjust the heat as needed during cooking to prevent burning and ensure a nice crusty sear on the chicken.

Deglazing the Pan

  1. Turn off the heat and carefully remove any excess oil from the pan while leaving behind the flavorful brown bits (fond).
  2. Add white wine and minced garlic to the skillet and turn the heat back to medium. Use a silicone spatula to scrape up the fond from the bottom of the pan. Let the wine simmer until it reduces by half (about 4 minutes).

Making the Creamy Mushroom Sauce

  1. Pour in the prepared beef broth mixture and increase the heat slightly to bring it to a gentle boil. Let it simmer for about 10 minutes to reduce and concentrate the flavors.
  2. Shake the cornstarch slurry again and slowly add it to the bubbling sauce while stirring continuously. The sauce will thicken quickly—reduce heat to low once it reaches your desired consistency.
  3. Slowly stir in heavy cream until fully incorporated, then add the cooked mushrooms back into the sauce.

Bringing It All Together

  1. Return the seared chicken to the skillet along with any juices that have accumulated on the plate. Spoon some of the creamy mushroom sauce over each piece of chicken.
  2. Cover the skillet partially and let everything heat through for about 5 minutes on low heat.
  3. Serve hot with your favorite side dishes like mashed potatoes, buttered noodles, or roasted green beans for a complete meal!

Pro Tips for Perfect Mushroom Chicken

  • Wine Substitutes: If you don’t have white wine on hand, you can substitute it with ½ cup chicken broth mixed with 1 tablespoon of butter for similar depth of flavor.
  • Control Sodium Levels: Use unsalted butter, low-sodium broth, and low-sodium soy sauce to manage salt content in this dish without compromising flavor.
  • Golden Mushrooms: Cooking mushrooms separately ensures they release their moisture and develop a beautiful golden color instead of becoming soggy.
  • Leftover Flour: While dredging the chicken in flour is essential for its crispy crust, you may have some leftover flour—don’t worry; this is factored into nutritional estimates.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work well in this recipe and will remain juicy throughout cooking.

What can I serve with mushroom chicken?

This dish pairs wonderfully with mashed potatoes, buttered egg noodles, or roasted vegetables like asparagus or green beans.

Can I make this recipe ahead of time?

Yes! You can prepare the chicken and mushroom sauce ahead of time and store them separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Is there a non-dairy option for this recipe?

You can substitute heavy cream with coconut cream or cashew cream for a dairy-free version of this dish.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Final Thoughts

This creamy mushroom chicken recipe is everything you want in comfort food—rich flavors, tender chicken, and a luscious sauce that ties it all together. Whether you’re cooking for your family or hosting guests, this dish is sure to impress without requiring hours in the kitchen. Give it a try and watch it become an instant favorite!

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Mushroom Chicken Recipe

Mushroom Chicken recipe

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This mushroom chicken recipe features juicy chicken smothered in a thick and creamy mushroom sauce with the flavor and consistency of gravy. Perfect for serving with mashed potatoes or buttered noodles for a comforting meal.

  • Author: Satur Romero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Pan-Fried
  • Cuisine: American

Ingredients

Scale

Chicken & Mushrooms:

10 oz. mushrooms (button or baby bella work well)

2 Tablespoons salted butter

2 large boneless, skinless chicken breasts

Salt and pepper, to taste

1/2 cup all-purpose flour

34 Tablespoons olive oil

For the Sauce:

2 1/2 cups beef broth

1 chicken bouillon cube (or 1 teaspoon Better than Bouillon)

1 teaspoon soy sauce (or substitute Worcestershire sauce)

1 teaspoon onion powder

1/2 teaspoon EACH: mustard powder, dried thyme

1/2 cup dry white wine (see notes for substitutions)

3 cloves garlic, minced

3 Tablespoons cornstarch

1/3 cup heavy cream

Instructions

Prep Work:

  1. Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
  2. Mix cornstarch with 3 Tablespoons of cold water in a sealable container and shake to combine. Keep in a cool place.
  3. Gently rinse mushrooms and pat them completely dry. Slice if needed.
  4. Slice the chicken lengthwise into 2-3 thinner pieces. Pound with a meat tenderizer if needed, aiming for 1/2-inch thick slices.

Cook the Mushrooms:

  1. Melt butter in a large pan over medium-high heat. Add mushrooms and let them brown on each side for 3-4 minutes without stirring.
  2. Sauté in batches if needed, leaving space around the mushrooms for better browning. Add more butter or olive oil if necessary.
  3. Remove mushrooms once golden brown and set aside on a plate.

Dredge and Sear the Chicken:

  1. Lightly season both sides of the chicken with salt and pepper. Dredge in flour and shake off any excess.
  2. Heat olive oil in the same pan over medium-high heat. Add 3 pieces of chicken, leaving space around each. Cook for 4-5 minutes per side until a golden crust forms.
  3. Remove and set aside. Repeat with the remaining chicken pieces.

Pro Tip: Adjust heat as needed during cooking, and avoid moving the chicken too much while it sears to achieve a nice crust.


Deglaze the Pan:

  1. Turn off the heat and remove any excess oil, leaving the brown bits (fond) in the pan for flavor.
  2. Add white wine and garlic to the pan. Turn heat to medium and scrape the bottom of the pan with a silicone spatula.
  3. Let the wine bubble gently and reduce by half, about 4 minutes.

Finish the Sauce:

  1. Add the beef broth mixture to the pan. Increase heat slightly to bring it to a gentle boil. Let it bubble and reduce for 10 minutes.
  2. Shake the reserved cornstarch mixture and slowly stir it into the bubbling sauce. Stir continuously until the sauce thickens. Reduce heat to low.
  3. Gradually stir in the heavy cream. Add the mushrooms back to the pan.
  4. Add the chicken along with any juices from the plate. Spoon the sauce over the chicken. Cover partially and let it heat through for about 5 minutes.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: ~450
  • Sugar: ~10g
  • Sodium: ~800mg
  • Fat: ~18g
  • Saturated Fat: ~5g
  • Unsaturated Fat: ~12g
  • Trans Fat: 0g
  • Carbohydrates: ~45g
  • Fiber: ~3g
  • Protein: ~30g
  • Cholesterol: ~60mg

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