This Creamy Mushroom Chicken is a comfort food classic. Juicy pan-seared chicken breasts are smothered in a thick, savory mushroom gravy made from scratch with simple ingredients. It’s rich, cozy, and the kind of dinner you’ll want to make again and again.
Even my husband, who usually avoids mushrooms, loves this recipe. The aroma alone pulls him into the kitchen—his official review: “restaurant quality.” Serve it with mashed potatoes or buttered noodles and roasted green beans for a hearty, freezer-friendly dinner the whole family will love.
Why You’ll Love It
- Creamy, dreamy mushroom sauce that tastes like homemade gravy
- Pan-seared chicken with a golden crust
- Perfect for make-ahead or freezer meals
- Pairs well with mashed potatoes, pasta, or vegetables
Ingredients You’ll Need
Chicken:
- 2 large boneless, skinless chicken breasts
- Salt & pepper
- ½ cup all-purpose flour (for dredging)
- 3–4 tablespoons olive oil (for searing)
Mushrooms:
- 10 oz. button or baby bella mushrooms
- 2 tablespoons salted butter
Sauce:
- 2½ cups beef broth
- 1 bouillon cube or 1 tsp Better Than Bouillon (chicken)
- 1 teaspoon soy sauce or Worcestershire
- 1 teaspoon onion powder
- ½ teaspoon EACH: mustard powder, dried thyme
- ½ cup dry white wine (or sub with broth + butter)
- 3 garlic cloves, minced
- 3 tablespoons cornstarch + 3 tablespoons cold water (for slurry)
- ⅓ cup heavy cream
How to Make Creamy Mushroom Chicken
1. Prep the Chicken
- Slice the chicken into thinner cutlets (2–3 per breast) and pound to ½ inch thickness.
- Season with salt and pepper.
- Dredge in flour and shake off excess.
2. Cook the Mushrooms
- Heat butter in a large skillet over medium-high heat.
- Add mushrooms in batches and sauté undisturbed for 3–4 minutes per side until golden brown.
- Remove and set aside.
3. Sear the Chicken
- Heat olive oil in the same pan.
- Sear the chicken cutlets 4–5 minutes per side until golden and cooked through.
- Set aside on a plate.
4. Deglaze the Pan
- Turn off heat, drain excess oil, and leave the browned bits (fond).
- Add white wine and garlic. Simmer on medium, scraping up the fond with a silicone spatula.
- Reduce wine by half (about 4 minutes).
5. Make the Sauce
- Stir in beef broth, bouillon, soy sauce, and seasonings. Simmer for 10 minutes.
- Shake the cornstarch slurry and slowly stir into the sauce while it simmers.
- When thickened, reduce heat to low and stir in the cream and mushrooms.
6. Finish the Dish
- Return chicken to the skillet. Spoon the sauce over the top.
- Cover partially and simmer gently for 5 minutes until heated through.
- Garnish with parsley or thyme, and serve.
Serving Suggestions
Pair this creamy mushroom chicken with:
- Mashed potatoes or buttered noodles
- Roasted green beans or asparagus
- A warm crusty bread to soak up the sauce
Pro Tips
- Cook mushrooms separately so they brown properly and don’t water down the sauce.
- Use wine for depth, or sub with broth + butter if needed.
- Control sodium by using unsalted butter, low-sodium broth, and soy sauce.
- Make ahead: This dish freezes well and is perfect for meal prep.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.