Introduction

This mushroom chicken recipe is a comforting and flavorful dish perfect for weeknight dinners or special occasions. Tender chicken breasts are seared to perfection and simmered in a rich mushroom cream sauce. Serve it with mashed potatoes or buttered noodles for a satisfying meal.

A round enameled cast iron pot with black handles filled with a creamy mushroom sauce covering five golden-brown seared chicken breasts, each topped with several thick slices of sautéed mushrooms. The sauce is light brown and smooth, with small green herb leaves scattered on top for garnish. The pot rests on a white marbled surface with a soft beige cloth draped beside it and a small sprig of fresh thyme nearby. A silver spoon lies inside the pot on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz. mushrooms (button or baby bella work well)
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
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
1/3 cup heavy cream

Instructions

Step 1: Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl. Set this mixture aside.
Step 2: In a sealable container, mix the cornstarch with 3 tablespoons of cold water. Shake well to combine and keep it in a cool place.
Step 3: Rinse the mushrooms gently and pat them completely dry. Slice if necessary.
Step 4: Slice each chicken breast lengthwise into 2-3 thinner pieces, about ½ inch thick. Use a meat tenderizer if needed to even out the thickness.
Step 5: Melt the butter in a pan over medium-high heat. Add the mushrooms and cook undisturbed for 3-4 minutes per side until browned and golden. Cook in batches if needed to avoid crowding. Remove mushrooms and set aside.
Step 6: Season the chicken pieces lightly with salt and pepper. Dredge them in flour and tap off any excess.
Step 7: Heat olive oil in a large pan over medium-high heat. Place 3 pieces of chicken in the pan with space between them. Cook for 4-5 minutes per side until golden brown and crispy. Remove and set aside. Repeat with remaining chicken pieces.
Step 8: Turn off the heat and remove excess oil from the pan, leaving behind the browned bits (fond).
Step 9: Add the white wine and garlic to the pan and set heat to medium. Scrape the bottom with a spatula to loosen the fond. Let the mixture bubble gently until reduced by half, about 4 minutes.
Step 10: Pour in the beef broth mixture and increase the heat slightly to bring to a gentle boil. Let it reduce for 10 minutes.
Step 11: Shake the cornstarch mixture and slowly add it to the boiling sauce while stirring continuously. The sauce will thicken quickly. Lower the heat.
Step 12: Stir in the heavy cream, then add the cooked mushrooms to the sauce.
Step 13: Return the chicken to the pan along with any juices that collected. Spoon sauce over the chicken, cover partially, and let it heat through for about 5 minutes.
Step 14: Serve hot with mashed potatoes, buttered noodles, and your choice of roasted green beans or asparagus.

Tips & Variations

Use a mix of mushrooms like cremini or shiitake for deeper flavor.
For a gluten-free option, substitute the flour with cornstarch for dredging the chicken.
Try using chicken stock instead of beef broth for a lighter sauce.
If you prefer a thicker sauce, add the cornstarch mixture slowly until desired consistency is reached.
Swap white wine with dry vermouth or skip alcohol altogether, replacing it with extra broth.

Storage

Store leftover mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened.

How to Serve

A round white plate holds a serving of golden-brown grilled chicken breast on the left side, covered with a thick, light brown mushroom gravy that includes visible slices of sautéed mushrooms and small green herb bits. On the right side, there is a generous mound of creamy, white mashed potatoes topped with the same mushroom gravy and a few mushroom slices. A small green herb sprig rests at the top edge of the plate, and the plate sits on a white marbled surface with a soft white cloth partially in view at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this recipe?

While fresh mushrooms are best for browning and texture, you can use thawed frozen mushrooms. Just be sure to drain excess moisture well before cooking to avoid sogginess.

Is it necessary to pound the chicken slices?

Pounding the chicken helps them cook evenly and remain tender. If your slices are already thin and uniform, you can skip this step.