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Creamy Mushroom Chicken Recipe

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★★★★★

5 from 135 reviews

This Mushroom Chicken recipe is a comforting and flavorful dish featuring tender sautéed chicken breasts smothered in a rich mushroom and creamy sauce made with wine, beef broth, and aromatic seasonings. Perfect for a cozy dinner, it pairs wonderfully with mashed potatoes, buttered noodles, and roasted vegetables.

Ingredients

Scale

Chicken and Mushrooms

  • 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

Sauce

  • 2 ½ cups beef broth
  • 1 chicken bouillon cube or 1 tsp Better Than Bouillon
  • 1 teaspoon soy sauce (or Worcestershire sauce substitute)
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ½ cup dry white wine (Pinot Grigio or Chardonnay preferred; Marsala as an alternative)
  • 3 cloves garlic, minced
  • 3 Tablespoons cornstarch
  • 3 Tablespoons cold water (to mix with cornstarch)
  • 1/3 cup heavy cream

Instructions

  1. Prep Work: Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl and set aside. In a separate sealable container, mix cornstarch with 3 tablespoons cold water and shake well; keep this mixture in a cool place. Rinse mushrooms gently, pat dry, and slice if needed. Slice the chicken breasts lengthwise into 2-3 thinner pieces, pounding lightly if necessary for uniform thickness about ½ inch thick.
  2. Cook the Mushrooms: Melt butter in a pan over medium-high heat. Add mushrooms in batches, ensuring space around them to crisp properly. Let mushrooms brown on each side undisturbed for 3-4 minutes. Add butter or a splash of olive oil if needed during cooking. Once golden brown, remove mushrooms and set aside on a plate.
  3. Dredge and Sear the Chicken: Lightly season chicken slices with salt and pepper on both sides. Dredge each piece in flour, tapping off excess. Heat olive oil in a large pan over medium-high heat. Place chicken slices in the pan with space between each piece. Sauté chicken for 4-5 minutes per side until a golden brown crust forms. Remove from pan and set aside. Repeat for all chicken pieces.
  4. Deglaze the Pan: Turn off the heat and remove excess oil from the pan but keep the flavorful browned bits (fond). Add white wine and minced garlic to the pan, then turn heat back to medium. Use a silicone spatula to scrape the pan bottom. Allow the wine to reduce by half over about 4 minutes.
  5. Finish the Sauce: Add the beef broth mixture to the pan and increase heat to bring it to a gentle boil. Let the liquid reduce for approximately 10 minutes, bubbling softly. Shake the reserved cornstarch mixture again and slowly stir it into the bubbling sauce until thickened. Reduce heat to low, then slowly stir in heavy cream. Add the cooked mushrooms back into the sauce.
  6. Reheat the Chicken: Return the seared chicken pieces and any accumulated juices on the plate to the pan. Spoon sauce over the chicken and cover partially. Let it simmer gently for about 5 minutes to heat through. Serve warm with mashed potatoes or buttered noodles and roasted green beans or asparagus.

Notes

  • Preferred wines for this recipe include Pinot Grigio or Chardonnay; Marsala wine works as an alternative.
  • If you prefer not to use wine, substitute ½ cup chicken broth with 1 tablespoon butter for a similar richness.
  • Cooking mushrooms separately allows them to release water and become golden brown, concentrating their flavor before mixing into the sauce.
  • To control sodium levels, consider using unsalted butter, low or no sodium broth, and low-sodium soy sauce. Bouillon can be omitted but it enhances flavor depth.
  • Nutritional info assumes all flour is used, although leftover flour may remain after dredging.
  • This recipe is great for mushroom lovers — try other mushroom-centric dishes like Truffle Pasta, Cream of Mushroom Soup, and Mushroom Ravioli Sauce.
  • For best flavor and texture, leave the chicken undisturbed when searing to develop a crispy crust.
  • This recipe and tips are featured on page 100 of The Cozy Cookbook by Stephanie.

Keywords: Mushroom chicken, creamy chicken recipe, stovetop chicken dinner, chicken with mushrooms, mushroom sauce chicken, easy dinner recipe, comfort food chicken

Find it online: https://cookwithlea.com/creamy-mushroom-chicken-recipe/