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Creamy Mushroom Chicken Skillet Recipe

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★★★★★

4.7 from 105 reviews

This Mushroom Chicken recipe features tender, pan-seared chicken breasts cooked with sautéed mushrooms in a rich, savory white wine and cream sauce. The sauce is made by deglazing the pan with white wine, then simmering with beef broth and a blend of seasonings before thickening with cornstarch and finishing with heavy cream. It’s a comforting, elegant dish perfect for serving alongside mashed potatoes, buttered noodles, or roasted vegetables.

Ingredients

Scale

Chicken and Mushrooms

  • 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

Sauce

  • 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
  • 3 Tablespoons cold water (for cornstarch slurry)
  • 1/3 cup heavy cream

Instructions

  1. Prep Work: Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set this mixture aside. In a separate sealable container, mix the cornstarch with 3 tablespoons of cold water, shake well to combine, and set aside in a cool place. Rinse mushrooms gently and pat dry; slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces and pound them to about ½ inch thickness to ensure even cooking and a plumper texture.
  2. Cook the Mushrooms: Melt the butter over medium-high heat in a large pan. Add the mushrooms in a single layer, making sure not to crowd the pan, so they brown nicely. Let them cook undisturbed for 3-4 minutes per side until golden brown. Add more butter or a splash of olive oil if necessary. Once browned, remove the mushrooms and set aside on a plate.
  3. Dredge and Sear the Chicken: Lightly season both sides of the chicken slices with salt and pepper, then dredge each piece in flour, shaking off the excess. Heat olive oil in the pan over medium-high heat. Add 3 pieces of chicken at a time, leaving space around each piece. Sear for 4-5 minutes on each side until a golden brown crust forms. Remove cooked chicken and set it aside. Repeat with remaining chicken. Adjust heat as needed to avoid burning and add more oil if necessary to maintain a good sear.
  4. Deglaze the Pan: Turn off the heat and remove any excess oil from the pan, but keep the browned bits (fond) on the bottom for flavor. Add the white wine and minced garlic to the pan, then return heat to medium. Use a silicone spatula to scrape the bottom of the pan and release the fond. Allow the wine to bubble gently and reduce by half, about 4 minutes.
  5. Finish the Sauce: Add the prepared beef broth mixture to the pan and increase heat slightly to bring it to a gentle boil. Let it simmer and reduce for about 10 minutes to concentrate flavors. Shake the cornstarch slurry again and gradually stir it into the simmering sauce while stirring continuously until the sauce thickens. Reduce heat to low, slowly stir in the heavy cream, and add the cooked mushrooms to the sauce.
  6. Reheat the Chicken: Return the seared chicken slices along with any accumulated juices back to the pan. Spoon the sauce over the chicken pieces, partially cover, and let them heat through for about 5 minutes. Serve hot with mashed potatoes, buttered noodles, and roasted green beans or asparagus for a complete meal.

Notes

  • Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best results; if preferred, chicken broth can substitute but with a different flavor profile.
  • Do not overcrowd the pan when cooking mushrooms or chicken to ensure proper browning and crisp crust.
  • Adjust heat as necessary when searing to prevent burning while maintaining a nice crust.
  • Pounding chicken to uniform thickness helps it cook evenly and stay juicy.
  • You can substitute the butter with olive oil if dairy-free options are preferred, but butter adds richness to the mushrooms.
  • This dish pairs wonderfully with mashed potatoes, buttered noodles, or roasted seasonal vegetables.

Keywords: Mushroom chicken, creamy mushroom chicken, chicken breast recipe, stovetop chicken, white wine sauce chicken, easy dinner recipe

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