This Mushroom Chicken recipe brings together succulent chicken breasts and tender mushrooms in a rich, creamy sauce.
The combination of beef broth, white wine, and heavy cream creates a flavorful base, while the addition of garlic, thyme, and onion powder adds depth to the dish.
It’s the perfect comfort food that pairs wonderfully with mashed potatoes, buttered noodles, or roasted vegetables. Easy to make, this dish will quickly become a family favorite.
Why You’ll Love This Recipe
This Mushroom Chicken recipe is a wonderful combination of flavors, with tender chicken breasts sautéed until golden and crispy, then simmered in a rich mushroom sauce.
The earthy mushrooms add a savory depth, while the sauce made with beef broth, wine, and cream offers a creamy, comforting finish.
Plus, it’s quick to make and pairs perfectly with a variety of sides like mashed potatoes or pasta.
Whether you’re cooking for a weeknight dinner or special occasion, this dish is sure to impress.
Ingredient Highlights
Chicken Breasts: Boneless, skinless chicken breasts cook quickly and soak up all the delicious flavors from the sauce, creating a juicy, tender base for the dish.
Mushrooms: Button mushrooms or baby bella mushrooms add an earthy flavor and hearty texture to the sauce.
Heavy Cream: Heavy cream brings a rich, velvety texture to the sauce, making it indulgent and comforting.
White Wine: Dry white wine helps to deglaze the pan, lifting all the caramelized bits from the bottom, and adds complexity to the sauce.
Beef Broth: Beef broth provides a deep, savory flavor that contrasts beautifully with the chicken and cream.
Pro Tips Before You Start
Don’t Overcrowd the Pan: When cooking the mushrooms and chicken, make sure not to overcrowd the pan. This will allow them to brown properly and develop more flavor.
Use Fresh Herbs: If possible, use fresh thyme instead of dried to enhance the flavor profile of the sauce.
Adjust the Sauce Thickness: If the sauce is too thick, add a splash of chicken broth or water to thin it out. For a thicker sauce, simply let it reduce for a few more minutes.
Serve with the Right Side: This dish pairs beautifully with buttered noodles, roasted green beans, or mashed potatoes, which will soak up the creamy sauce.
How to Make Mushroom Chicken
Step 1: Prep the Ingredients
In a small bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme.
In another small container, combine cornstarch with cold water to make a slurry. Set both aside.
Rinse and dry the mushrooms, then slice them if needed. Slice the chicken breasts lengthwise into thinner pieces and pound them to about ½ inch thickness.
Step 2: Cook the Mushrooms
Melt butter in a skillet over medium-high heat. Add the mushrooms and cook for 3-4 minutes, undisturbed, until golden brown.
If needed, sauté the mushrooms in batches to avoid overcrowding the pan. Once cooked, remove and set aside.
Step 3: Dredge and Sear the Chicken
Season the chicken with salt and pepper. Lightly dredge each side in flour, tapping off excess.
Heat olive oil in a large pan over medium-high heat. Add the chicken in batches and cook for 4-5 minutes per side, until golden brown and crispy. Remove the chicken and set aside.
Step 4: Deglaze the Pan
Turn off the heat and remove excess oil from the pan, leaving the brown bits. Add white wine and garlic, and cook for 4 minutes until reduced by half.
Use a silicone spatula to scrape up any fond (brown bits) from the bottom of the pan.
Step 5: Finish the Sauce
Add the beef broth mixture to the pan and bring to a boil. Let it reduce for 10 minutes, allowing the flavors to concentrate.
Once reduced, add the cornstarch slurry and stir until the sauce thickens. Reduce the heat to low and slowly stir in the heavy cream.
Add the cooked mushrooms back into the pan, then return the chicken to the pan along with any juices.
Step 6: Simmer and Serve
Cover partially and let the chicken heat through for about 5 minutes. Spoon the sauce over the chicken and serve immediately.
Pair with buttered noodles, mashed potatoes, or roasted vegetables for a complete meal.
Serving Ideas
This Mushroom Chicken is best served with mashed potatoes to soak up all the creamy sauce.
You can also pair it with buttered noodles, roasted asparagus, or a fresh side salad for a well-rounded meal.
For a lighter option, serve it with cauliflower rice or steamed broccoli for a healthier side.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth if the sauce has thickened too much.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully in this recipe and add extra juiciness and flavor. Simply cook them for slightly longer until they reach an internal temperature of 165°F (74°C).
Can I make this dish ahead of time?
Yes, this dish can be made ahead and reheated. The flavors will even improve after resting in the sauce overnight.
Can I use another type of wine?
While white wine is recommended for its light acidity, you can substitute with chicken broth if you prefer a non-alcoholic option.
Final Thoughts
This Mushroom Chicken is a delightful combination of tender chicken, earthy mushrooms, and a rich, creamy sauce.
It’s a comforting dish that’s easy to make, and perfect for a family dinner or special occasion. Serve it with your favorite sides, and enjoy a meal that’s both hearty and flavorful!
Creamy Mushroom Chicken
Ingredients
- 10 oz. mushrooms button or baby bella
- 2 tbsp salted butter
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- ½ cup all-purpose flour
- 3 – 4 tbsp olive oil
For the Sauce:
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 tsp soy sauce
- 1 tsp onion powder
- ½ tsp mustard powder dried thyme
- ½ cup dry white wine
- 3 cloves garlic minced
- 3 tbsp cornstarch
- 1/3 cup heavy cream
Instructions
- Prepare the broth mixture and cornstarch slurry.
- Sauté the mushrooms and set aside.
- Dredge and sear the chicken until golden brown.
- Deglaze the pan with wine and garlic.
- Add the sauce ingredients and simmer.
- Add the mushrooms and chicken back into the pan, then simmer until heated through.
Notes
- Best Wine Option: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, sub with chicken broth and a splash of white wine vinegar.
- Make-Ahead Tip: Sear the chicken and prepare the sauce up to 1 day ahead. Reheat gently before serving.
- Side Pairings: Great with mashed potatoes, egg noodles, roasted green beans, or asparagus.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream.
