Creamy Mushroom Chicken
This Creamy Mushroom Chicken is the ultimate comfort food—pan-seared chicken breasts are smothered in a rich, savory mushroom sauce made with white wine, beef broth, garlic, and a splash of cream. Perfect served over mashed potatoes or buttered noodles for a cozy, flavorful dinner the whole family will love.
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.