Introduction

This Mushroom Chicken recipe is a comforting dish featuring tender chicken breasts in a rich, creamy mushroom sauce. It’s perfect for a cozy weeknight dinner or a special occasion. The savory sauce and seared chicken make a delicious paired meal with mashed potatoes or buttery noodles.

A large white round pan holds a creamy mushroom chicken dish. The pan contains five golden-brown chicken breasts partly covered in light brown sauce with visible pepper specks, topped with sliced cooked mushrooms that have a soft, slightly glossy texture. The sauce has a smooth, thick consistency and pools around the chicken, garnished with small green herb leaves scattered on top. A silver spoon rests inside the pan near the edge. The pan sits on a white marbled surface with a white cloth nearby and green herb sprigs placed around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz. mushrooms (button or baby bella work well)
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
2 ½ cups beef broth
1 chicken bouillon cube or 1 tsp 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
1/3 cup heavy cream

Instructions

Step 1: Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
Step 2: Mix the cornstarch with 3 tablespoons of cold water in a sealable container, shake well, and keep in a cool place.
Step 3: Rinse mushrooms gently and pat dry. Slice if necessary.
Step 4: Slice chicken breasts lengthwise into 2-3 thinner pieces. Pound to about ½ inch thickness if needed for even cooking.
Step 5: Melt butter over medium-high heat and add mushrooms. Cook undisturbed for 3-4 minutes on each side until golden brown. Cook in batches if needed. Remove and set aside.
Step 6: Season chicken slices with salt and pepper, then dredge in flour, tapping off excess.
Step 7: Heat olive oil in a large pan over medium-high heat. Sear chicken pieces for 4-5 minutes per side until golden and crusty. Remove and set aside. Repeat with remaining pieces.
Step 8: Turn off the heat and remove excess oil, leaving the browned bits (fond) in the pan.
Step 9: Add white wine and garlic to the pan. Turn heat back to medium and scrape the bottom with a spatula. Let bubble until reduced by half, about 4 minutes.
Step 10: Pour in the beef broth mixture and bring to a gentle boil. Let it reduce for 10 minutes.
Step 11: Shake the cornstarch mixture and gradually stir it into the bubbling sauce to thicken. Lower heat to low once thickened.
Step 12: Stir in the heavy cream and add the cooked mushrooms.
Step 13: Return chicken and any accumulated juices to the pan. Spoon sauce over the top, partially cover, and let heat through for about 5 minutes.
Step 14: Serve warm with mashed potatoes, buttered noodles, and roasted green beans or asparagus.

Tips & Variations

Use baby bella mushrooms for a deeper, earthier flavor.
Substitute dry white wine with extra beef broth if preferred.
For a dairy-free version, replace heavy cream with coconut cream or omit entirely for a thinner sauce.
To ensure a nice crust, avoid overcrowding the pan when searing chicken and don’t move the chicken slices too much while cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth. You can add a splash of broth or cream if the sauce thickens too much when reheated.

How to Serve

A white round plate on a white marbled surface holds two main layers. On the left, there is a browned grilled chicken breast covered in a thick, light brown mushroom sauce with visible sliced mushrooms and small green herbs sprinkled on top. On the right, a large scoop of creamy white mashed potatoes is topped with the same brown mushroom sauce, which slightly spills over onto the plate. A small green herb garnish lies between the chicken and potatoes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They have more fat and flavor but may require slightly longer cooking times.

What can I serve with Mushroom Chicken?

This dish pairs well with mashed potatoes, buttered noodles, rice, or crusty bread, along with roasted or steamed vegetables like green beans or asparagus.