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Mushroom Chicken with Creamy Mushroom Sauce Recipe

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3.9 from 81 reviews

This comforting Mushroom Chicken recipe features tender, seared chicken breasts simmered in a rich, creamy mushroom sauce made with white wine, garlic, and beef broth. Perfect for a cozy dinner, it pairs wonderfully with mashed potatoes, buttered noodles, or roasted vegetables.

Ingredients

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 teaspoon better than bouillon
  • 1 teaspoon soy sauce (can substitute Worcestershire sauce)
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ½ cup dry white wine
  • 3 cloves garlic, minced
  • 3 Tablespoons cornstarch
  • 3 Tablespoons cold water (for cornstarch slurry)
  • 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. Set aside. In a separate sealable container, mix cornstarch with 3 tablespoons cold water, shake well and place in a cool spot. Rinse mushrooms gently, pat dry completely, and slice if needed. Slice chicken breasts lengthwise into 2-3 thinner slices and pound to an even thickness of about ½ inch.
  2. Cook the Mushrooms: Melt butter over medium-high heat in a large pan. Add mushrooms without overcrowding, allow them to brown undisturbed for 3-4 minutes per side to develop a crisp golden crust. Cook in batches if necessary, adding extra butter or a splash of olive oil if needed. Set mushrooms aside once golden.
  3. Dredge and Sear the Chicken: Season chicken slices lightly with salt and pepper. Dredge each piece in flour, shaking off any excess. Heat olive oil over medium-high heat and add chicken pieces leaving space between them. Sear for 4-5 minutes per side until golden brown and crusty. Remove and set aside. Repeat with remaining pieces, adjusting heat or oil as needed.
  4. Deglaze the Pan: Turn off heat and remove excess oil but leave the browned bits (fond) coating the pan bottom. Add the white wine and minced garlic, then turn heat back to medium. Stir and scrape the pan bottom with a silicone spatula to release the fond. Let wine reduce by half, about 4 minutes.
  5. Finish the Sauce: Pour in the prepared beef broth mixture, increase heat to bring to a gentle boil. Let the sauce bubble and reduce for about 10 minutes. Gradually add the cornstarch slurry while stirring continuously until sauce thickens, then reduce heat to low. Slowly stir in heavy cream and add the cooked mushrooms back into the sauce.
  6. Reheat Chicken and Serve: Return the seared chicken along with any juices to the pan, spoon sauce over the top, partially cover, and let heat gently for 5 minutes. Serve the dish warm with mashed potatoes, buttered noodles, or your choice of roasted green beans or asparagus.

Notes

  • Dry white wine is preferred for deglazing, but you can substitute chicken broth if avoiding alcohol.
  • For a thicker sauce, add a little more cornstarch slurry gradually until desired consistency is reached.
  • Allowing mushrooms to brown undisturbed is key to developing flavor and texture.
  • Don’t overcrowd the pan when searing chicken or mushrooms; this helps them sear rather than steam.
  • Use a meat mallet to gently pound chicken slices for even cooking and tenderness.

Find it online: https://recipethrive.com/mushroom-chicken-with-creamy-mushroom-sauce-recipe/