Description
Mushroom Chicken is a comforting dish featuring juicy, pan-seared chicken breasts and earthy mushrooms, simmered in a flavorful sauce made from beef broth, white wine, and cream. This recipe layers savory, herby flavors and delivers tender chicken coated in a restaurant-style mushroom sauce that’s perfect for a family dinner or special occasion meal. Easy to make and sure to impress!
Ingredients
- 10 oz mushrooms, button or baby bella
- 2 Tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt/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
- 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 slurry)
- 1/3 cup heavy cream
Instructions
- Combine beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl and set aside.
- Mix cornstarch with 3 tablespoons cold water to make a slurry; set aside.
- Slice chicken breasts lengthwise into 2-3 thinner cutlets.
- Melt butter in a large skillet over medium-high heat and brown mushrooms for 3-4 minutes on each side. Remove and set aside.
- Season chicken with salt and pepper, then dredge in flour on both sides.
- Heat olive oil in the skillet, then sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- Add wine and minced garlic to the pan, scraping the bottom to release browned bits. Simmer until wine reduces by half, about 4 minutes.
- Return the broth mixture to the pan, bring to a gentle boil, and let simmer for 10 minutes to reduce.
- Stir in the cornstarch slurry while stirring to thicken the sauce. Reduce heat to low.
- Gradually pour in heavy cream, stirring to combine. Return mushrooms to the sauce.
- Place seared chicken back into the pan, spoon sauce over, partially cover, and heat for 5 minutes until everything is hot and flavors meld.
Notes
For a lighter sauce, substitute half-and-half for heavy cream or use chicken stock instead of beef broth for a milder flavor. If you don’t have white wine, use extra broth. Make the dish ahead to allow flavors to deepen; store leftovers in an airtight container in the fridge for up to 3 days. If sauce is too thick, add more broth. To reheat, warm gently to avoid curdling the cream. Ensure chicken is sliced evenly for uniform cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Searing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 840mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 114mg