This Mushroom Chicken recipe features tender, juicy chicken smothered in a rich and creamy mushroom sauce, reminiscent of a homemade gravy. Perfect for a comforting family dinner, this dish pairs wonderfully with mashed potatoes or buttered noodles and roasted green beans.
Why You’ll Love This Recipe
- Flavorful & Creamy: The sauce is packed with deep, savory flavors.
- Easy & Comforting: A restaurant-quality meal made right at home.
- Freezer-Friendly: Great for meal prep and future dinners.
How to Make Mushroom Chicken
Ingredients
Chicken & Mushrooms:
- 10 oz. mushrooms (button or baby bella work well)
- 2 tbsp salted butter
- 2 large boneless, skinless chicken breasts
- Salt/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 Worcestershire sauce)
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp mustard powder
- ½ cup dry white wine (Pinot Grigio or Chardonnay recommended)
- 3 cloves garlic, minced
- 3 tbsp cornstarch (mixed with 3 tbsp cold water for slurry)
- ⅓ cup heavy cream
Instructions
1. Prepare Ingredients:
- In a small bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, thyme, and mustard powder. Set aside.
- Slice chicken breasts into thinner cutlets and season lightly with salt and pepper. Dredge in flour, shaking off excess.
- Rinse and pat dry mushrooms. Slice if necessary.
2. Cook the Mushrooms:
- Heat butter over medium-high heat and sauté mushrooms for 3-4 minutes per side until golden brown. Set aside.
3. Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 4-5 minutes per side until a golden crust forms. Remove and set aside.
4. Make the Sauce:
- Reduce heat to medium and add garlic and white wine. Scrape up browned bits from the pan and let wine reduce by half (about 4 minutes).
- Stir in the prepared broth mixture and bring to a gentle simmer. Reduce for 10 minutes.
- Slowly whisk in the cornstarch slurry and stir until thickened.
- Lower heat and mix in heavy cream, then add mushrooms back to the pan.
5. Combine & Serve:
- Return chicken to the pan, spoon sauce over the top, and heat for 5 minutes.
- Serve with mashed potatoes, buttered noodles, or roasted vegetables.
Pro Tips
- Cooking mushrooms separately ensures they develop a rich, deep flavor.
- If you prefer not to use wine, substitute with ½ cup chicken broth and 1 tbsp butter.
- To control sodium, use unsalted butter and low-sodium broth.
- This dish freezes well for up to 3 months.
More Delicious Recipes to Try:
- Steak with Gravy
- Creamy Garlic Chicken
- Pepper Steak
- Parmesan Crusted Chicken
- Mushroom Ravioli Sauce
- Tuscan Chicken Pasta
Leave a Reply