Description

This Mushroom Chicken recipe features tender, seared chicken breasts cooked in a rich and creamy mushroom sauce with savory herbs and a touch of white wine. The mushrooms are first sautéed to golden perfection, then combined with a flavorful broth and cream sauce to create a comforting, restaurant-quality dish perfect for serving alongside mashed potatoes or buttered noodles.

Ingredients

Scale

Chicken & 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 & Seasoning

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 beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl and set aside. Mix cornstarch with 3 tablespoons cold water in a sealed container, shake to combine, and keep in a cool spot. Rinse mushrooms gently and pat dry, slicing if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces about ½ inch thick, pounding gently if necessary.
Cook the Mushrooms: Melt butter in a large pan over medium-high heat. Add mushrooms in batches, ensuring space around them, and let brown on each side for 3-4 minutes undisturbed until golden and crisp. Add more butter or olive oil as needed. Remove cooked mushrooms and set aside.
Dredge and Sear the Chicken: Season chicken slices with salt and pepper, then dredge in flour, shaking off excess. Heat olive oil in the pan over medium-high heat. Add chicken pieces, leaving space around each, and sauté for 4-5 minutes per side until a golden brown crust forms. Remove and set aside; repeat for all pieces. Adjust heat and add more oil if necessary to maintain a good sear.
Deglaze the Pan: Turn off heat and remove excess oil, leaving the flavorful browned bits (fond) in the pan. Add white wine and minced garlic, return heat to medium, and scrape the pan bottom with a silicone spatula. Let the wine reduce by half, about 4 minutes.
Finish the Sauce: Pour in the prepared beef broth mixture and increase heat to bring it to a gentle boil. Allow to bubble and reduce for 10 minutes. Stir in the cornstarch slurry slowly while stirring continuously until the sauce thickens. Reduce heat to low, then stir in the heavy cream and add the cooked mushrooms.
Combine and Heat Through: Return the chicken pieces along with any accumulated juices back to the pan. Spoon sauce over the chicken, partially cover the pan, and let everything heat through gently for about 5 minutes. Serve warm 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 avoiding alcohol, substitute with extra broth but note the flavor will differ slightly.
Pounding the chicken slices helps them cook evenly and stay tender.
For a gluten-free option, replace all-purpose flour and cornstarch with gluten-free substitutes.
Leaving space between mushrooms as they cook helps them brown and crisp better.
Adjust seasoning at the end if needed, especially salt, as broth and bouillon add saltiness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Mushroom Chicken, creamy mushroom sauce, seared chicken, chicken dinner, stovetop chicken recipe, easy chicken recipe, comfort food