Mushroom Chicken Recipe

If you’re looking for a hearty, flavorful, and satisfying dish to add to your dinner rotation, this Mushroom Chicken Recipe is a must-try! With tender, juicy chicken smothered in a rich and creamy mushroom sauce that tastes like the perfect gravy, this dish is pure comfort food. Whether you’re entertaining guests or preparing a cozy family meal, this recipe is versatile, delicious, and surprisingly easy to make.

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Why You’ll Love This Mushroom Chicken Recipe

  • Rich in Flavor: The combination of mushrooms, garlic, white wine, and creamy sauce creates an irresistible depth of flavor.
  • Perfect Texture: Golden seared chicken pairs beautifully with the thick, velvety mushroom sauce.
  • Customizable: You can adjust the sodium, wine, or seasonings to suit your preferences.
  • Pairs with Anything: Serve this dish with mashed potatoes, buttered noodles, or roasted vegetables for a complete meal.

Ingredients You’ll Need

For the Chicken:

  • 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

For the Sauce:

  • 2 ½ cups beef broth
  • 1 chicken bouillon cube (or 1 tsp Better Than Bouillon)
  • 1 teaspoon soy sauce (or substitute with Worcestershire sauce)
  • 1 teaspoon onion powder
  • ½ teaspoon each of mustard powder and dried thyme
  • ½ cup dry white wine (such as Pinot Grigio or Chardonnay)
  • 3 cloves garlic, minced
  • 3 tablespoons cornstarch
  • ⅓ cup heavy cream

Step-by-Step Instructions

Step 1: Prep Work

  1. In a small bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
  2. Mix cornstarch with 3 tablespoons of cold water in a sealable container. Shake well and set aside in a cool place.
  3. Gently rinse the mushrooms and pat them completely dry. Slice if needed.
  4. Slice the chicken breasts lengthwise into 2–3 thinner pieces. Pound them with a meat tenderizer until they are about ½ inch thick.

Step 2: Cook the Mushrooms

  1. Melt butter in a large pan over medium-high heat.
  2. Add the mushrooms in batches, ensuring there is enough space for them to brown properly. Allow them to cook undisturbed for 3–4 minutes on each side until golden brown.
  3. Remove the mushrooms from the pan and set them aside on a plate.

Step 3: Dredge and Sear the Chicken

  1. Lightly season both sides of the chicken with salt and pepper.
  2. Dredge the chicken pieces in flour, shaking off any excess.
  3. Heat olive oil in the same pan over medium-high heat. Add the chicken in batches, leaving space around each piece.
  4. Sear the chicken for 4–5 minutes per side until a golden-brown crust forms. Remove and set aside.

Pro Tip: Adjust the heat as needed to prevent burning and add more olive oil if necessary during cooking.

Step 4: Deglaze the Pan

  1. Turn off the heat and remove any excess oil from the pan, but leave the flavorful brown bits (fond) at the bottom.
  2. Add white wine and minced garlic to the pan. Turn the heat back to medium and use a silicone spatula to scrape up the fond while stirring.
  3. Let the wine reduce by half, which should take about 4 minutes.

Step 5: Make the Mushroom Sauce

  1. Add the prepared beef broth mixture to the pan and increase the heat slightly to bring it to a gentle boil.
  2. Let the sauce bubble and reduce for about 10 minutes.
  3. Shake the cornstarch mixture again and slowly pour it into the bubbling sauce while stirring continuously. The sauce will thicken quickly.
  4. Reduce the heat to low and stir in the heavy cream until fully incorporated.
  5. Add the cooked mushrooms back into the pan.

Step 6: Combine and Serve

  1. Return the seared chicken to the pan along with any juices that have accumulated on the plate.
  2. Spoon the creamy mushroom sauce over the chicken pieces.
  3. Cover the pan partially and let everything simmer for about 5 minutes until heated through.

Serve this creamy mushroom chicken with mashed potatoes or buttered noodles for an indulgent meal. Pair it with roasted green beans or asparagus to add some freshness to your plate.

Tips for Success

  • Wine Substitute: If you don’t have white wine on hand, use ½ cup chicken broth mixed with 1 tablespoon of butter as a substitute.
  • Control Sodium Levels: Use unsalted butter, low-sodium broth, and low-sodium soy sauce to manage salt content.
  • Cooking Mushrooms: Cooking mushrooms separately allows them to release their water content and develop a rich golden color.
  • Leftover Flour: The nutritional information assumes all flour is used, but there may be some leftover after dredging.

Frequently Asked Questions (FAQs)

Can I Use Chicken Thighs Instead of Breasts?

Yes! Boneless, skinless chicken thighs work wonderfully in this recipe as they are naturally juicy and flavorful.

What Can I Use Instead of Heavy Cream?

You can substitute heavy cream with half-and-half or full-fat coconut milk for a lighter option.

What Type of Mushrooms Are Best for This Recipe?

Button mushrooms or baby bella mushrooms are ideal due to their mild flavor and ability to hold their shape during cooking.

Can I Make This Recipe Ahead of Time?

Yes! You can prepare the chicken and sauce ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove before serving.

How Do I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.

Final Thoughts

This Mushroom Chicken Recipe is everything you could want in a comforting homemade meal—flavorful, creamy, and satisfying. Whether you’re cooking for your family or hosting friends, this dish is sure to impress everyone at the table. With its rich mushroom sauce and perfectly seared chicken, it’s bound to become one of your go-to recipes!

So grab your skillet, gather your ingredients, and treat yourself to this delightful dish tonight!

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Mushroom Chicken Recipe

Mushroom Chicken

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This mushroom chicken recipe features juicy chicken smothered in a thick and creamy mushroom sauce with the flavor and consistency of gravy. Perfect for serving with mashed potatoes or buttered noodles for a comforting meal.

  • Author: Sarah Tag
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Pan-Fried
  • Cuisine: American

Ingredients

Scale

Chicken & Mushrooms:

10 oz. mushrooms (button or baby bella work well)

2 Tablespoons salted butter

2 large boneless, skinless chicken breasts

Salt and pepper, to taste

1/2 cup all-purpose flour

34 Tablespoons olive oil

For the Sauce:

2 1/2 cups beef broth

1 chicken bouillon cube (or 1 teaspoon Better than Bouillon)

1 teaspoon soy sauce (or substitute Worcestershire sauce)

1 teaspoon onion powder

1/2 teaspoon EACH: mustard powder, dried thyme

1/2 cup dry white wine (see notes for substitutions)

3 cloves garlic, minced

3 Tablespoons cornstarch

1/3 cup heavy cream

Instructions

Prep Work:

  1. Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
  2. Mix cornstarch with 3 Tablespoons of cold water in a sealable container and shake to combine. Keep in a cool place.
  3. Gently rinse mushrooms and pat them completely dry. Slice if needed.
  4. Slice the chicken lengthwise into 2-3 thinner pieces. Pound with a meat tenderizer if needed, aiming for 1/2-inch thick slices.

Cook the Mushrooms:

  1. Melt butter in a large pan over medium-high heat. Add mushrooms and let them brown on each side for 3-4 minutes without stirring.
  2. Sauté in batches if needed, leaving space around the mushrooms for better browning. Add more butter or olive oil if necessary.
  3. Remove mushrooms once golden brown and set aside on a plate.

Dredge and Sear the Chicken:

  1. Lightly season both sides of the chicken with salt and pepper. Dredge in flour and shake off any excess.
  2. Heat olive oil in the same pan over medium-high heat. Add 3 pieces of chicken, leaving space around each. Cook for 4-5 minutes per side until a golden crust forms.
  3. Remove and set aside. Repeat with the remaining chicken pieces.

Pro Tip: Adjust heat as needed during cooking, and avoid moving the chicken too much while it sears to achieve a nice crust.


Deglaze the Pan:

  1. Turn off the heat and remove any excess oil, leaving the brown bits (fond) in the pan for flavor.
  2. Add white wine and garlic to the pan. Turn heat to medium and scrape the bottom of the pan with a silicone spatula.
  3. Let the wine bubble gently and reduce by half, about 4 minutes.

Finish the Sauce:

  1. Add the beef broth mixture to the pan. Increase heat slightly to bring it to a gentle boil. Let it bubble and reduce for 10 minutes.
  2. Shake the reserved cornstarch mixture and slowly stir it into the bubbling sauce. Stir continuously until the sauce thickens. Reduce heat to low.
  3. Gradually stir in the heavy cream. Add the mushrooms back to the pan.
  4. Add the chicken along with any juices from the plate. Spoon the sauce over the chicken. Cover partially and let it heat through for about 5 minutes.

Serve:
Serve warm with mashed potatoes, buttered noodles, or roasted vegetables like green beans or asparagus. Enjoy!

Notes

  • Wine Options: Pinot Grigio, Chardonnay, or Marsala wine work well.
  • Wine Substitute: Use 1/2 cup chicken broth and 1 Tablespoon butter instead of white wine.
  • Sodium Control: Use unsalted butter, low-sodium broth, and soy sauce. You can skip the bouillon if needed.
  • The mushrooms are cooked separately to release water, concentrate their flavor, and achieve a golden color.
  • Nutritional information assumes all flour is used, though some will likely remain unused.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: ~450
  • Sugar: ~10g
  • Sodium: ~800mg
  • Fat: ~18g
  • Saturated Fat: ~5g
  • Unsaturated Fat: ~12g
  • Trans Fat: 0g
  • Carbohydrates: ~45g
  • Fiber: ~3g
  • Protein: ~30g
  • Cholesterol: ~60mg

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