Print

Creamy Mushroom Chicken with White Wine Sauce Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

This Mushroom Chicken recipe features tender, seared chicken breasts cooked with golden brown mushrooms in a rich, savory sauce made from beef broth, white wine, garlic, and cream. The sauce is thickened to perfection with cornstarch, delivering a comforting and flavorful dish that pairs beautifully with mashed potatoes or buttered noodles and roasted vegetables.

Ingredients

Scale

Mushrooms and Butter

  • 10 oz. mushrooms (button or baby bella work well)
  • 2 Tablespoons salted butter

Chicken

  • 2 large boneless skinless chicken breasts
  • Salt and Pepper to taste
  • ½ cup all-purpose flour
  • 3–4 Tablespoons olive oil

Broth and Seasonings

  • 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

Liquids and Others

  • ½ cup dry white wine
  • 3 cloves garlic, minced
  • 3 Tablespoons cornstarch
  • 3 Tablespoons cold water (for cornstarch mixture)
  • 1/3 cup heavy cream

Instructions

  1. Prep Work: Start by combining the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl. Set this mixture aside. In a separate sealable container, combine the cornstarch with 3 tablespoons of cold water, shake well to combine, and store in a cool place. Rinse the mushrooms gently and pat completely dry, then slice if needed. Slice the chicken breasts lengthwise into 2-3 thinner cutlets about ½ inch thick, pounding them gently if desired for even thickness.
  2. Cook the Mushrooms: Melt the salted butter in a large pan over medium-high heat. Add the mushrooms in batches, making sure to leave space so they crisp up. Let them brown undisturbed for 3-4 minutes on each side. You can add more butter or a splash of olive oil if the pan gets dry. Remove the mushrooms once golden and set aside.
  3. Dredge and Sear the Chicken: Season the sliced chicken with salt and pepper on both sides. Dredge the chicken pieces lightly in the flour, tapping off the excess. Heat olive oil in a large pan over medium-high heat. Working in batches, add 3 pieces of chicken with space around each and sauté 4-5 minutes per side until a deep golden brown crust forms. Remove cooked chicken and set aside; repeat with remaining chicken pieces. Adjust heat as needed and add oil if the pan gets dry. Leave chicken undisturbed to ensure a good sear.
  4. Deglaze the Pan: Turn off the heat and remove any excess oil, but leave the browned bits (‘fond’) on the pan bottom. Add the white wine and minced garlic, then turn heat to medium. Use a silicone spatula to scrape the bottom of the pan to loosen the fond. Let the wine and garlic simmer gently for about 4 minutes until the wine reduces by half.
  5. Finish the Sauce: Pour in the beef broth mixture, increase the heat slightly to bring to a gentle boil, and let it bubble for 10 minutes to reduce. Shake the cornstarch slurry well and gradually add it to the simmering sauce, stirring continuously until the sauce thickens. Reduce heat to low. Slowly stir in the heavy cream and add the sautéed mushrooms.
  6. Reheat the Chicken: Return the chicken pieces to the pan along with any juices collected on the plate. Spoon the sauce over the chicken, cover partially, and let heat through for about 5 minutes. Serve warm with mashed potatoes or buttered noodles and roasted green beans or asparagus for a complete meal.

Notes

  • Use dry white wine such as Sauvignon Blanc or Pinot Grigio for the best sauce flavor. If you prefer not to use wine, you can substitute additional beef broth but reduce the sauce more to concentrate flavors.
  • For extra crispy mushrooms, avoid overcrowding the pan while sautéing and cook in batches as recommended.
  • Be gentle when flipping the chicken during searing to maintain the crust.
  • Make sure the chicken pieces are about ½ inch thick for even cooking and to avoid drying out.
  • If you want a thicker sauce, let it reduce a bit longer after adding the cornstarch mixture.
  • Serve with buttery mashed potatoes or egg noodles and roasted seasonal vegetables like asparagus or green beans for a balanced meal.

Keywords: mushroom chicken, creamy mushroom chicken, seared chicken breasts, chicken with mushroom sauce, skillet chicken, stovetop chicken recipe

Find it online: https://miarosetti.com/creamy-mushroom-chicken-with-white-wine-sauce-recipe/