Introduction

This Mushroom Chicken recipe offers a comforting and flavorful dish perfect for any night of the week. Tender chicken breasts are seared to a golden crust and simmered in a rich mushroom and wine sauce for a delicious, satisfying meal.

This image shows a white pan filled with creamy mushroom sauce and golden brown cooked chicken pieces. The sauce is light brown with sliced mushrooms floating on top, and small green herb bits are sprinkled over the dish. The browned chicken pieces sit below and partly rise above the thick sauce. A silver spoon rests inside the pan on the right side. The pan is placed on a white marbled surface with some green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 teaspoon 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
3 tablespoons cold water (to mix with cornstarch)
⅓ cup heavy cream

Instructions

Step 1: Prepare the sauce base by combining beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside. In a separate container, mix cornstarch with 3 tablespoons cold water, shake well, and keep refrigerated.
Step 2: Rinse mushrooms gently, pat dry, and slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces about ½ inch thick; pound lightly if necessary.
Step 3: Melt butter in a pan over medium-high heat. Add mushrooms in a single layer, cooking undisturbed for 3-4 minutes per side until golden brown. Cook in batches if needed. Remove mushrooms and set aside.
Step 4: Season chicken pieces with salt and pepper, dredge in flour, and tap off excess. Heat olive oil in a large pan over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside; repeat with remaining pieces.
Step 5: Remove excess oil from the pan, leaving the browned bits (fond). Add white wine and garlic, scraping the bottom to loosen browned bits. Simmer until reduced by half, about 4 minutes.
Step 6: Stir in the broth mixture and bring to a gentle boil. Reduce heat and simmer for 10 minutes to concentrate flavors.
Step 7: Slowly whisk in the cornstarch mixture stirring continuously until the sauce thickens. Lower the heat, then stir in the heavy cream and cooked mushrooms.
Step 8: Return chicken to the pan along with any juices. Spoon sauce over the chicken, cover partially, and let heat through for 5 minutes. Serve warm with mashed potatoes or buttered noodles and roasted vegetables.

Tips & Variations

Use Pinot Grigio or Chardonnay for the wine, or substitute with ½ cup chicken broth and 1 tablespoon butter if avoiding alcohol.
Cook mushrooms separately to develop a rich, golden flavor before adding them to the sauce.
Adjust salt by using unsalted butter and low sodium broth or soy sauce to control sodium levels.
Pound chicken to an even thickness to ensure consistent cooking and juiciness.
Try adding fresh thyme or parsley for a fragrant herb finish.

Storage

Store leftover Mushroom Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if the sauce thickens too much.

How to Serve

The image shows a white pan filled with golden-brown cooked chicken pieces covered in a creamy light brown mushroom sauce. Large slices of cooked mushrooms with dark edges float on top of the sauce, along with small green herb sprinkles scattered on the chicken and sauce. A silver spoon rests inside the pan, and the background surface is white marble. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mushroom?

Yes, cremini, shiitake, or portobello mushrooms can be used for a different texture and flavor. Just slice and cook them the same way as the button or baby bella mushrooms.

Is it necessary to use white wine in the sauce?

White wine adds depth and acidity to the sauce, but you can substitute it with chicken broth and butter if you prefer a non-alcoholic version. The flavor will still be delicious and rich.