Even my non-mushroom-loving husband can’t resist this dish! The aroma alone has him hooked, and once he takes a bite, he calls it “restaurant quality.” 😉 Get ready to add this creamy, flavorful meal to your regular dinner rotation—it’s guaranteed to be a hit!
How to Make Mushroom Chicken
Check out the recipe card below for exact ingredient amounts and full instructions, but here’s a quick overview:
- Sauté the Mushrooms: Cook mushrooms in butter over medium-high heat until golden, about 3-4 minutes per side.
- Prepare the Chicken: Slice chicken breasts into thinner pieces. Season lightly with salt and pepper, then dredge in flour. Sear in olive oil for 4-5 minutes per side until golden brown. Remove and set aside.
- Make the Sauce: Add garlic and white wine to the same skillet. Use a spatula to scrape up flavorful bits from the pan. Reduce the wine by half, then add beef broth, chicken bouillon, soy sauce, and seasonings. Let it simmer uncovered for 10 minutes.
- Thicken the Sauce: Stir in a cornstarch slurry (cornstarch + cold water) to thicken. Once thickened, reduce the heat to low and add cream and cooked mushrooms.
- Combine & Serve: Add the chicken back to the pan and spoon the sauce over it. Cover partially and heat through for 5 minutes. Serve with mashed potatoes, green beans, or asparagus for a complete meal.
Pro Tips
- Flavorful Mushrooms: Cooking the mushrooms separately allows them to release water, concentrate flavor, and develop a golden color.
- Best Wines to Use: Pinot Grigio, Chardonnay, or Marsala wine work well. For a substitute, use ½ cup chicken broth + 1 tablespoon butter.
- Lower Sodium Options: Use unsalted butter, reduced-sodium broth, and low-sodium soy sauce. You can omit the bouillon if needed, though it enhances the flavor.
- Cooking for Mushroom Skeptics? Try my Smothered Chicken or Creamy Garlic Chicken recipes instead!
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months and thaw in the fridge before reheating.
Tools You’ll Love
(Affiliate links included)
- Favorite Skillet: A high-quality, oven-safe skillet ensures even cooking and perfect results every time.
- Meat Tenderizer: Achieve tender chicken every time with this simple tool.
- Kitchen Tongs: Perfect for flipping chicken or mushrooms with ease.
- Garlic Twister: Mince fresh garlic quickly and efficiently—fresh garlic is always best for flavor!
Mushroom Chicken
4
servings15
minutes50
minutesThis comforting Mushroom Chicken features tender chicken breasts smothered in a rich, creamy mushroom sauce with the perfect balance of savory flavors and gravy-like consistency. A restaurant-quality dish you can make at home!
Ingredients
Chicken & Mushrooms:
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
Sauce:
2 ½ cups beef broth
1 chicken bouillon cube (or 1 tsp Better Than Bouillon)
1 tsp soy sauce (or substitute Worcestershire sauce)
1 tsp onion powder
½ tsp each: mustard powder, dried thyme
½ cup dry white wine (see notes for substitutions)
3 cloves garlic, minced
3 tbsp. cornstarch + 3 tbsp. cold water
⅓ cup heavy cream
Directions
- Prep Work
- Mix the beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
- Combine the cornstarch and cold water in a sealed container. Shake well and keep in a cool spot.
- Gently rinse and pat dry the mushrooms. Slice if needed.
- Slice the chicken breasts lengthwise into 2-3 thinner pieces. Pound them lightly to an even ½-inch thickness.
- Cook the Mushrooms
- Heat butter in a large skillet over medium-high heat. Add mushrooms in a single layer, leaving space around them for better browning.
- Cook undisturbed for 3-4 minutes per side until golden brown. Sauté in batches if needed, adding extra butter or olive oil as required.
- Remove mushrooms from the skillet and set aside on a plate.
- Dredge and Sear the Chicken
- Season both sides of the chicken lightly with salt and pepper, then dredge in flour, shaking off any excess.
- Heat olive oil in the same skillet over medium-high heat. Add chicken pieces, leaving space between them.
- Cook for 4-5 minutes per side, until golden and crusty. Adjust the heat as necessary and add more oil if the pan dries out.
- Remove seared chicken from the pan and set aside.
- Deglaze the Pan
- Turn off the heat and remove excess oil, but leave the flavorful browned bits (fond) in the pan.
- Add white wine and minced garlic. Set the heat to medium and scrape up the fond with a spatula. Let it simmer until reduced by half (about 4 minutes).
- Finish the Sauce
- Stir the prepared beef broth mixture into the skillet. Bring it to a gentle boil and let it reduce for about 10 minutes.
- Shake the cornstarch mixture and slowly stir it into the sauce while bubbling. It will thicken quickly.
- Lower the heat and slowly stir in the heavy cream. Add the cooked mushrooms back to the sauce.
- Combine & Serve
- Return the chicken to the skillet along with any juices that have collected on the plate. Spoon the sauce over the chicken.
- Partially cover the skillet and let the chicken heat through, about 5 minutes.
- Serve warm with mashed potatoes, buttered noodles, or roasted vegetables like green beans or asparagus.
- Notes & Tips
- Wine Substitution: Replace white wine with ½ cup chicken broth and 1 tablespoon butter for a non-alcoholic option.
- Mushroom Tip: Cooking mushrooms in batches ensures they brown properly and don’t steam.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
- Enjoy this creamy and comforting dish—it’s sure to become a family favorite!