Indulge in the savory warmth of this Mushroom Chicken Recipe, where tender, juicy chicken breasts meet a luscious, creamy mushroom sauce. This dish combines rich flavors of garlic, herbs, and a hint of wine, giving you a restaurant-quality meal that’s easy to make at home. Perfect for cozy nights or special gatherings, it’s deliciously versatile and pairs beautifully with sides like mashed potatoes or buttery noodles.

The comforting, earthy essence of mushrooms melds effortlessly with the creamy, well-seasoned sauce, creating a balanced flavor profile that enhances every bite of chicken. The added garlic, thyme, and a splash of white wine bring depth and aroma, while the sauce’s creamy consistency coats each piece of chicken perfectly.

With minimal prep and a relatively short cook time, this recipe is ideal for both weeknight dinners and weekend gatherings. Serve it hot, garnish as you like, and enjoy a deliciously fulfilling meal that’s bound to be a hit with everyone at the table.

Key Ingredients for Mushroom Chicken Recipe

Chicken Breasts – Sliced and tenderized for even cooking and coated with a light flour crust for extra flavor and texture.
Mushrooms – Button or baby bella mushrooms add earthy, umami flavor that complements the creamy sauce.
Beef Broth – Forms the base of the sauce, adding depth and richness to the overall dish.
Heavy Cream – Adds a luxurious creaminess, balancing out the savory flavors with a velvety texture.
White Wine – Enhances the sauce with a subtle acidity and complexity, elevating the dish’s overall flavor.
Garlic and Thyme – Aromatic staples that bring warmth and fragrance, essential for a rich, flavorful sauce.

How to Make This Mushroom Chicken Recipe

Prepare the Sauce Base: In a bowl, mix together beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Shake up the cornstarch with cold water in a small container and set both mixtures aside.
Cook the Mushrooms: Melt butter in a skillet and add sliced mushrooms in a single layer. Let them cook until golden brown, about 3-4 minutes per side, and set them aside on a plate.
Season and Sear the Chicken: Season chicken with salt and pepper, dredge in flour, and cook in olive oil until a golden crust forms on each side. Remove the chicken and set it aside for now.
Deglaze the Pan: With the skillet still warm, add white wine and minced garlic, scraping up any browned bits. Let the wine reduce by half, concentrating the flavor in the pan.
Finish the Sauce: Pour in the beef broth mixture, allowing it to come to a gentle boil. After 10 minutes, add the cornstarch mixture to thicken. Stir in heavy cream and return the mushrooms to the sauce.
Combine and Warm: Add the chicken back into the skillet, spooning sauce over each piece. Cover partially and let it simmer until the chicken is warmed through.

Recipe Tips for Mushroom Chicken

Don’t Overcrowd: When cooking the mushrooms or searing the chicken, avoid overcrowding the pan, which ensures proper browning.
Thicker Sauce: If the sauce is too thin, add a bit more cornstarch slurry. If too thick, adjust with a splash of beef broth.
Tenderizing Chicken: Use a meat tenderizer to thin out chicken pieces for even cooking and a more tender result.

Recipe Variations

For a different twist, try adding a handful of fresh spinach or chopped sun-dried tomatoes to the sauce, adding color and an extra layer of flavor. You can also swap out chicken for boneless pork chops or even turkey breast for a seasonal variation. This dish is incredibly versatile and pairs well with roasted vegetables, pasta, or crusty bread for dipping in the sauce.

Storing Leftovers for Mushroom Chicken

Leftovers can be refrigerated in an airtight container for up to three days. To reheat, gently warm the chicken and sauce over low heat on the stovetop, stirring occasionally to prevent the sauce from breaking. Avoid the microwave, as it may cause the creamy sauce to separate. If needed, add a splash of broth or cream to restore the sauce’s original consistency.

Enjoy this Mushroom Chicken as a hearty, flavorful meal that’s sure to be a crowd-pleaser. With its creamy, savory mushroom sauce and perfectly cooked chicken, it’s a comfort dish you’ll want to make time and again!

Mushroom Chicken Recipe

A comforting mushroom chicken dish with tender chicken breasts smothered in a rich, creamy mushroom sauce that captures the essence of a classic gravy. Perfectly paired with sides like mashed potatoes or buttered noodles, this recipe makes a delightful, satisfying meal.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Mushroom Chicken Recipe

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Ingredients

2 large boneless skinless chicken breasts
10 oz mushrooms button or baby bella, cleaned and sliced
½ cup all-purpose flour
2 tablespoons salted butter
3-4 tablespoons olive oil plus extra if needed
Salt and pepper to taste

Sauce

2 ½ cups beef broth
1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
1 teaspoon soy sauce or substitute with Worcestershire sauce
1 teaspoon onion powder
½ teaspoon each of mustard powder and dried thyme
3 tablespoons cornstarch combined with 3 tablespoons cold water
½ cup dry white wine see notes
3 cloves garlic minced
⅓ cup heavy cream

Instructions

Preparation

In a mixing bowl, combine the beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
Mix cornstarch with 3 tablespoons of cold water in a small container, seal, and shake until well blended. Set in a cool place.
Gently rinse the mushrooms, pat them dry, and slice as necessary.
Slice each chicken breast lengthwise into 2-3 thin pieces. Pound with a meat tenderizer if needed, aiming for a thickness of about ½ inch.

Cooking the Mushrooms

Melt the butter in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3-4 minutes per side until browned. Sauté in batches if necessary, allowing space around each mushroom to encourage crisping. Add extra butter or a splash of olive oil if needed. Set aside on a plate when golden brown.

Dredging and Searing the Chicken

Season each chicken slice with salt and pepper, then dredge in flour, shaking off any excess.
Heat olive oil in the skillet over medium-high heat. Cook the chicken in batches, allowing 4-5 minutes per side until a golden crust forms. Remove and set aside on a plate, repeating with any remaining pieces.
Pro Tip: Adjust the heat as necessary, adding a bit more olive oil if needed. Avoid moving the chicken while cooking to achieve a well-seared crust.

Deglazing the Pan

Turn off the heat and carefully remove any excess oil from the skillet, leaving the brown bits (fond) for flavor.
Pour in the white wine and add minced garlic. Turn the heat to medium and use a silicone spatula to scrape up the fond. Allow the wine to reduce by half, approximately 4 minutes.

Finishing the Sauce

Pour in the beef broth mixture, increasing the heat slightly to bring it to a gentle boil. Let the sauce reduce for about 10 minutes.
Shake the cornstarch mixture again and slowly pour it into the sauce, stirring constantly until the sauce thickens. Lower the heat.
Stir in the heavy cream, then add the cooked mushrooms.
Return the chicken to the pan, along with any accumulated juices. Spoon the sauce over the chicken, partially cover, and let it warm through for about 5 minutes.
Serve with mashed potatoes, buttered noodles, or roasted green beans for a complete meal.

Notes

Wine Substitute: If you prefer not to use wine, substitute with an equal amount of additional beef broth.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop to preserve the sauce’s creamy texture.

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