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Creamy Mushroom Chicken with White Wine Sauce Recipe

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★★★★★

4.5 from 85 reviews

A savory Mushroom Chicken recipe featuring tender seared chicken breasts simmered in a rich, creamy mushroom and white wine sauce, perfect for a comforting dinner served alongside mashed potatoes or buttered noodles.

Ingredients

Scale

Chicken and Mushrooms

  • 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

Sauce

  • 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
  • 1/3 cup heavy cream

Instructions

  1. Prepare Broth Mixture: In a bowl, combine the beef broth, chicken bouillon cube (or better than bouillon), soy sauce, onion powder, mustard powder, and dried thyme. Stir well and set aside.
  2. Mix Cornstarch Slurry: In a sealable container, combine cornstarch with 3 tablespoons of cold water. Shake to mix thoroughly and set aside in a cool place.
  3. Prep Mushrooms and Chicken: Rinse the mushrooms gently and pat dry; slice if necessary. Slice each chicken breast lengthwise into 2-3 thinner pieces, aiming for about ½ inch thickness. Pound with a meat tenderizer if needed to even thickness and better plump when cooked.
  4. Cook Mushrooms: Heat butter over medium-high heat in a pan. Add mushrooms, letting them brown undisturbed on each side for 3-4 minutes to achieve a golden crust. Sauté in batches if needed to avoid crowding. Add more butter or a splash of olive oil if necessary. Once golden, remove mushrooms and set aside.
  5. Dredge and Sear Chicken: Season chicken slices lightly with salt and pepper. Dredge each piece in flour, tapping off excess. Heat olive oil over medium-high heat in a large pan, and add chicken pieces leaving room between them. Sauté each side for 4-5 minutes until golden brown crust forms. Remove and set aside; repeat for remaining pieces.
  6. Deglaze Pan: Turn off heat and remove excess oil, leaving the browned bits (fond). Add white wine and minced garlic to the pan, turn heat to medium. Use a spatula to scrape bottom, letting wine reduce by half (about 4 minutes).
  7. Finish Sauce: Add broth mixture to the pan and increase heat slightly to bring to a gentle boil. Let simmer and reduce for 10 minutes.
  8. Thicken Sauce: Shake cornstarch slurry, slowly pour into simmering sauce while stirring continuously until the sauce thickens. Reduce heat to low.
  9. Add Cream and Mushrooms: Stir in heavy cream gradually and then add the cooked mushrooms to the sauce.
  10. Heat Chicken Through: Return chicken to the pan along with any collected juices. Spoon sauce over the chicken. Partially cover and let simmer gently for 5 minutes until heated through.
  11. Serve: Serve the Mushroom Chicken with creamy 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 best results in sauce, but chicken broth can be substituted if avoiding alcohol.
  • When sautéing mushrooms and searing chicken, avoid overcrowding the pan to ensure proper browning and crisp crust.
  • Adjust heat as needed to prevent burning and to maintain a steady simmer during sauce reduction.
  • For a thicker sauce, increase cornstarch slurry amount slightly but add slowly to avoid clumping.
  • This recipe pairs well with sides like mashed potatoes, buttered noodles, roasted asparagus, or green beans.

Keywords: mushroom chicken, creamy mushroom sauce, seared chicken breast, white wine sauce, comfort food chicken recipe

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