Description
A comforting and easy recipe for creamy mushroom chicken, perfect for weeknight dinners. Tender chicken is smothered in a rich, savory mushroom sauce.
Ingredients
Scale
- 10 oz mushrooms (button or baby bella)
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts
- Salt & black pepper to taste
- 1/2 cup all-purpose flour
- 3–4 tablespoons olive oil
- 2 1/2 cups beef broth
- 1 chicken bouillon cube (or 1 tsp bouillon paste)
- 1 teaspoon soy sauce (or Worcestershire)
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine (or chicken broth as substitute)
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 1/3 cup heavy cream
Instructions
- Prepare the sauce base: In a bowl, whisk together the beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- Make the cornstarch slurry: Combine cornstarch with 3 tablespoons of cold water in a small container. Shake or whisk until fully dissolved. Set aside.
- Clean and prep mushrooms: If needed, rinse lightly and pat dry. Slice if they’re not pre-sliced.
- Sauté the mushrooms: In a large skillet, melt the butter over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3–4 minutes per side until golden brown. Work in batches if needed. Remove mushrooms and set aside.
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. Pound to even thickness if needed. Season both sides with salt and pepper, then dredge lightly in flour.
- Sear the chicken: Heat olive oil in the same pan over medium-high heat. Add chicken in batches, cooking 4–5 minutes per side until golden brown. Transfer to a plate.
- Deglaze the pan: Lower the heat to medium. Add the wine and garlic to the pan. Scrape up the browned bits and let the wine reduce by half, about 3–4 minutes.
- Build the sauce: Pour in the broth mixture and bring to a gentle boil. Reduce heat slightly and simmer for 8–10 minutes uncovered to allow flavors to develop.
- Thicken the sauce: Stir in the cornstarch slurry gradually, stirring constantly until the sauce begins to thicken. Reduce heat to low and add the heavy cream, stirring until smooth.
- Combine everything: Return the mushrooms to the pan, followed by the seared chicken. Spoon sauce over the top. Cover partially and simmer for 5 minutes to warm everything through and blend the flavors.
- Serve: Spoon extra sauce over the chicken and serve with your favorite side dishes like mashed potatoes, buttered noodles, rice, or roasted vegetables.
Notes
- No wine? Use chicken broth plus a tablespoon of butter as a substitute.
- Low-sodium option: Choose low-sodium broth and skip the bouillon cube.
- Dairy-free version: Use coconut cream or a dairy-free alternative for the heavy cream and a plant-based butter.
- Make it ahead: The sauce can be prepared in advance and stored in the fridge for up to 2 days.
- Freezer-friendly: Store leftovers in an airtight container for up to 3 months. Reheat gently with a splash of broth or cream.
- Serving Suggestions: Serve over mashed potatoes, rice, pasta, or polenta to soak up the delicious sauce. Add a green vegetable like roasted asparagus or green beans to round out the meal. Sprinkle with chopped parsley or fresh thyme for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 414 kcal
- Sugar: N/A
- Sodium: 700 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 23 g
- Fiber: N/A
- Protein: 18 g
- Cholesterol: N/A
Keywords: Mushroom Chicken, Creamy Mushroom Chicken, Comforting Chicken, Easy Chicken Recipe, Chicken Dinner