Introduction

Mushroom Chicken is a comforting, flavorful dish that combines tender chicken breasts with rich mushroom sauce. It’s perfect for a cozy dinner and pairs beautifully with mashed potatoes or buttered noodles. This recipe brings the savory goodness of mushrooms and a creamy sauce together in a simple, home-cooked meal.

A white plate holds two main layers of food on a white marbled surface: on the left, a browned chicken breast covered with a thick light brown mushroom gravy with visible mushroom slices on top; on the right, a generous mound of creamy white mashed potatoes also topped with the same mushroom gravy and a few mushroom slices, sprinkled lightly with black pepper; a small sprig of fresh green herbs rests near the edge of the plate. 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 each: mustard powder, 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 cornstarch with 3 tablespoons of cold water in a sealable container, shake well, and set aside in a cool place.

Step 3: Gently rinse mushrooms and pat dry. Slice if necessary.

Step 4: Slice chicken breasts lengthwise into 2-3 thinner pieces, about ½ inch thick. Pound gently if needed to even thickness.

Step 5: Melt butter over medium-high heat in a pan. Add mushrooms and cook undisturbed for 3-4 minutes per side until golden brown. Cook in batches if needed. Remove and set aside.

Step 6: Lightly salt and pepper the chicken slices. Dredge in flour and shake off excess.

Step 7: Heat olive oil in a large pan over medium-high heat. Add chicken pieces without crowding. Sauté 4-5 minutes per side until golden brown and cooked through. Remove and set aside. Repeat with remaining chicken.

Step 8: Remove excess oil from the pan but keep the browned bits (fond). Turn heat to medium and add white wine and garlic. Scrape the pan bottom to loosen bits. Let the wine reduce by half, about 4 minutes.

Step 9: Add the prepared beef broth mixture, increase heat slightly, and bring to a gentle boil. Let simmer and reduce for 10 minutes.

Step 10: Shake the cornstarch mixture again and slowly pour it into the sauce while stirring continuously. The sauce will thicken quickly. Reduce heat to low.

Step 11: Stir in the heavy cream and return the mushrooms to the sauce.

Step 12: Place the chicken back in the pan with any collected juices. Spoon sauce over the chicken. Cover partially and simmer gently for about 5 minutes to heat through.

Step 13: Serve hot with mashed potatoes or buttered noodles and your choice of roasted green beans or asparagus.

Tips & Variations

For a richer flavor, use baby bella mushrooms as they have a deeper taste than button mushrooms.

If you prefer a thicker sauce, add a little more cornstarch slurry gradually, stirring well after each addition.

White wine can be substituted with more beef broth or chicken broth if preferred.

For added herbs, sprinkle fresh thyme or parsley just before serving.

Chicken thighs can be used instead of breasts for a juicier result; adjust cooking time accordingly.

FAQs

Can I use dried mushrooms instead of fresh?

Yes, but rehydrate dried mushrooms in warm water before cooking. They will add a more intense flavor but adjust the liquid accordingly to avoid thinning the sauce.

Is it necessary to pound the chicken slices?

Pounding helps the chicken cook evenly and stay tender, but you can skip this step if the slices are already thin and uniform. Just keep an eye on cooking time to avoid dryness.