Introduction

This Mushroom Chicken recipe features tender, golden chicken breasts smothered in a rich, creamy mushroom sauce. With earthy mushrooms and a savory, wine-enhanced gravy, it’s a comforting meal perfect for weeknights or special occasions.

A white round pot filled with a creamy mushroom sauce that covers several golden-brown chicken pieces. The sauce is light brown and thick, with many sliced mushrooms and small green herb bits spread on top. The chicken is partly visible under the sauce, showing its crisp texture. A silver spoon rests on the right side inside the pot. The pot is on a white marbled surface with some green herb sprigs and a white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz. mushrooms (button or baby bella)
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 (or 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
⅓ cup heavy cream

Instructions

Step 1: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
Step 2: Mix cornstarch with 3 tablespoons cold water in a sealable container, shake well, and keep in a cool place.
Step 3: Rinse mushrooms gently and pat dry. Slice if needed.
Step 4: Slice chicken breasts lengthwise into 2-3 thinner pieces and pound to about ½ inch thickness.
Step 5: Heat butter over medium-high heat, add mushrooms, and brown undisturbed for 3-4 minutes per side. Cook in batches if necessary. Remove and set aside.
Step 6: Season chicken with salt and pepper, dredge in flour, and tap off excess.
Step 7: Heat olive oil in a large pan over medium-high heat. Cook chicken pieces 4-5 minutes per side until golden brown. Remove and set aside. Repeat for all pieces.
Step 8: Turn off heat, drain excess oil but keep browned bits (“fond”) in the pan.
Step 9: Add white wine and minced garlic to the pan. Turn heat to medium, scrape bottom with a spatula to loosen fond. Simmer until reduced by half, about 4 minutes.
Step 10: Add beef broth mixture, increase heat slightly, and bring to a gentle boil. Let simmer and reduce for 10 minutes.
Step 11: Shake cornstarch mixture and slowly stir it into the simmering sauce until thickened. Reduce heat to low.
Step 12: Stir in heavy cream and add mushrooms back to the pan.
Step 13: Return chicken and any collected juices to the pan. Spoon sauce over chicken, partially cover, and heat through for about 5 minutes before serving.

Tips & Variations

Use fresh, dry white wine for best flavor; substitute chicken broth instead if avoiding alcohol.
Pound the chicken evenly to ensure quick, even cooking and a tender result.
For a richer sauce, add a splash of cream at the end or finish with a pat of butter.
If mushrooms release too much water, cook them in batches without moving to get a nice sear and prevent steaming.
Serve with mashed potatoes, buttered noodles, or roasted vegetables for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain sauce consistency. Avoid overheating as the cream sauce can separate.

How to Serve

The image shows a close-up of golden brown chicken breasts cooked in a creamy mushroom sauce inside a white pot. The top layer is rich, light brown sauce with visible sliced mushrooms scattered over the chicken. The chicken underneath is browned with a slightly crispy texture. Bits of green herbs are sprinkled on the sauce, adding small colors to the dish. The sauce looks smooth and thick, covering the chicken and mushrooms evenly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Absolutely! Cremini, shiitake, or portobello mushrooms also work well and add different flavors and textures.

Is it necessary to dredge the chicken in flour?

Dredging helps create a crispy golden crust and also thickens the sauce slightly. You can skip it for a lighter dish, but the texture and sauce will differ.