Description
This comforting Mushroom Chicken recipe features tender seared chicken breasts simmered in a rich, creamy mushroom sauce with savory herbs and white wine. Perfect for a family dinner, it pairs wonderfully with mashed potatoes, buttered noodles, or roasted vegetables for a satisfying meal.
Ingredients
Scale
Chicken and Mushrooms
- 10 oz. mushrooms (button or baby bella)
- 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
- 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
- Prepare Broth Mixture: Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl and set aside.
- Make Cornstarch Slurry: In a sealable container, mix cornstarch and 3 tablespoons cold water. Shake well and place in a cool spot.
- Prep Mushrooms: Rinse mushrooms gently and pat completely dry. Slice if necessary.
- Slice and Pound Chicken: Cut chicken breasts lengthwise into 2-3 thinner slices about ½ inch thick. Use a meat tenderizer to even out thickness if needed.
- Cook Mushrooms: Melt butter over medium-high heat in a skillet. Add mushrooms and cook undisturbed for 3-4 minutes per side until golden brown and crisp. Cook in batches if necessary. Add extra butter or olive oil if needed. Remove and set aside.
- Dredge Chicken: Season chicken slices lightly with salt and pepper. Dredge in flour and tap off excess.
- Sear Chicken: Heat olive oil in a large pan over medium-high heat. Add chicken pieces with space between each. Sauté 4-5 minutes per side until golden crust forms. Remove and set aside. Repeat for remaining pieces.
- Deglaze Pan: Turn off heat, pour off excess oil leaving brown bits (fond). Add white wine and minced garlic, set heat to medium. Scrape pan bottom with spatula and simmer until wine reduces by half, about 4 minutes.
- Make Sauce: Add prepared beef broth mixture and increase heat to bring to gentle boil. Let reduce for 10 minutes.
- Thicken Sauce: Shake cornstarch slurry, then slowly whisk into boiling sauce until thickened. Reduce heat to low.
- Finish Sauce: Stir in heavy cream and add browned mushrooms to the sauce.
- Reheat Chicken: Return chicken and any accumulated juices to the pan. Spoon sauce over chicken, cover partially, and heat through 5 minutes.
- Serve: Serve hot with mashed potatoes, buttered noodles, and roasted green beans or asparagus.
Notes
- This recipe yields 4 servings with approximately 15 minutes prep time and 50 minutes cook time, totaling about 1 hour 5 minutes.
- Use dry white wine suitable for cooking; if unavailable, replace with additional broth and a splash of lemon juice.
- Cooking mushrooms undisturbed helps them brown and crisp better.
- Adjust heat while searing chicken to maintain a golden crust without burning.
- Nutritional info is an estimate per serving.
Keywords: mushroom chicken, creamy mushroom sauce, seared chicken, stovetop chicken recipe, easy chicken dinner, chicken with mushrooms