Description

This Mushroom Chicken recipe features tender, pan-seared chicken breasts smothered in a rich and creamy mushroom sauce made with beef broth, white wine, and aromatic seasonings. The mushrooms are browned to perfection for added depth of flavor. Served over mashed potatoes or buttered noodles, this hearty and comforting dish is perfect for a satisfying dinner.

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/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

Prep Work: Combine the beef broth, chicken bouillon cube, 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 of cold water, shake well, and set aside in a cool place. Gently rinse the mushrooms and pat dry, then slice if needed. Slice the chicken breasts lengthwise into 2-3 thinner pieces and pound with a meat tenderizer to about ½ inch thickness.
Cook the Mushrooms: Melt the butter in a pan over medium-high heat. Add the mushrooms in a single layer, ensuring they have space to brown; cook undisturbed for 3-4 minutes per side until golden brown. Process in batches if necessary. Add extra butter or a splash of olive oil if needed. When browned, remove mushrooms from the pan and set aside.
Dredge and Sear the Chicken: Lightly season the chicken slices with salt and pepper. Dredge each piece in flour and tap off any excess. Heat olive oil over medium-high heat in a large pan, then add chicken pieces, leaving space between them. Sauté each side for 4-5 minutes until a golden crust forms. Remove cooked chicken and repeat with remaining pieces. Adjust heat and oil as needed to maintain a good sear.
Deglaze the Pan: Remove excess oil from the pan but keep the browned bits (fond). Turn heat to medium and add white wine and minced garlic. Scrape the bottom of the pan with a spatula to release the fond and let the mixture bubble gently for about 4 minutes until reduced by half.
Finish the Sauce: Add the prepared beef broth mixture to the pan and increase heat slightly to bring to a gentle boil. Let it reduce for 10 minutes. Slowly stir in the cornstarch slurry to thicken the sauce, stirring continuously until combined. Reduce heat to low. Gradually stir in the heavy cream and add the reserved mushrooms.
Reheat the Chicken: Return the chicken pieces to the pan along with any juices. Spoon sauce over the chicken. Cover the pan partially and let everything heat through for about 5 minutes. Serve the mushroom chicken with mashed potatoes or buttered noodles and roasted green beans or asparagus.

Notes

Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor; if you prefer no alcohol, substitute with additional beef broth and a splash of white grape juice or apple cider vinegar.
For a gluten-free version, replace all-purpose flour and cornstarch with gluten-free alternatives.
Pounding chicken breasts to an even thickness ensures they cook evenly and become tender.
Leaving space between mushrooms and chicken in the pan helps achieve a better sear and caramelization.
The fond (browned bits) on the pan adds deep flavor to the sauce – do not discard while deglazing.
Serve immediately after reheating to enjoy the sauce at its creamy best.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: Mushroom chicken, creamy mushroom sauce, pan-seared chicken, comfort food, easy dinner recipe