Creamy Mushroom Chicken Recipe

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