Mushroom Chicken in Creamy White Wine Sauce Recipe

Introduction

This Mushroom Chicken recipe is a deliciously creamy and savory dish that combines tender chicken breasts with sautéed mushrooms in a rich sauce. It’s perfect for a comforting dinner and pairs wonderfully with mashed potatoes or buttered noodles.

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 teaspoon 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
• 1/3 cup heavy cream

Instructions

1. Step 1: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set this mixture aside.
2. Step 2: Mix cornstarch with 3 tablespoons of cold water in a sealable container. Shake well and set aside in a cool place.
3. Step 3: Rinse the mushrooms gently, pat them completely dry, and slice if necessary.
4. Step 4: Slice each chicken breast lengthwise into 2-3 thinner pieces. Pound lightly with a meat tenderizer if needed to about ½ inch thickness.
5. Step 5: Melt butter in a pan over medium-high heat. Add mushrooms and let them brown undisturbed for 3-4 minutes on each side. Cook in batches if needed, adding extra butter or a splash of olive oil as necessary. Remove mushrooms and set aside.
6. Step 6: Season chicken pieces lightly with salt and pepper. Dredge each side in flour and shake off excess.
7. Step 7: Heat olive oil in a large pan over medium-high heat. Add chicken in batches, leaving space to avoid overcrowding. Sauté for 4-5 minutes per side until golden brown. Remove and set aside.
8. Step 8: Remove excess oil but keep the browned bits (“fond”) in the pan. Turn heat to medium, add white wine and garlic. Scrape the bottom to release flavorful bits. Let simmer until reduced by half (about 4 minutes).
9. Step 9: Add the broth mixture to the pan and bring to a gentle boil. Let it reduce and bubble for 10 minutes.
10. Step 10: Shake the cornstarch mixture again and gradually stir it into the sauce until thickened. Reduce heat to low.
11. Step 11: Slowly stir in heavy cream and add the sautéed mushrooms back to the pan.
12. Step 12: Return chicken to the pan along with any juices from the plate. Spoon sauce over the chicken, cover partially, and let it heat through for about 5 minutes before serving.

Tips & Variations

• Use baby bella mushrooms for a deeper flavor or button mushrooms for a milder taste.
• Substitute dry white wine with chicken broth or apple cider vinegar for a non-alcoholic version.
• Pound chicken slices evenly for uniform cooking and a tender result.
• Serve over mashed potatoes, buttered noodles, or alongside roasted green beans or asparagus for a complete meal.

Storage

Store leftover mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave to prevent the sauce from breaking. If the sauce thickens too much when cold, thin with a splash of broth or water while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness. Adjust cooking time slightly to ensure they are cooked through.

Is the white wine necessary for the sauce?

The white wine adds acidity and depth of flavor, but you can substitute it with extra broth or a splash of apple cider vinegar if you prefer to avoid alcohol.

Mushroom Chicken in Creamy White Wine Sauce Recipe

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★★★★★

4.9 from 112 reviews

• Author: Lily
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Mushroom Chicken recipe features tender, seared chicken breasts simmered in a rich, creamy mushroom sauce infused with white wine and aromatic herbs. Perfectly browned mushrooms complement the flavorful sauce, making it a comforting and elegant dish ideal for dinner served alongside mashed potatoes or buttered noodles.

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Ingredients

Scale 1x2x3x

Chicken and Coating

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

Mushrooms and Butter

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

Sauce Ingredients

• 2 ½ cups beef broth
• 1 chicken bouillon cube or 1 teaspoon 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 (for cornstarch slurry)
• 1/3 cup heavy cream

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Instructions

1. Prep Work: Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside. In a separate sealable container, combine cornstarch with 3 tablespoons cold water, shake to mix well, and set aside in a cool place. Rinse mushrooms gently and pat dry. Slice mushrooms if larger than bite-sized pieces. Slice the chicken breasts lengthwise into 2-3 thinner pieces and pound to approximately ½ inch thickness to ensure even cooking.
2. Cook the Mushrooms: Melt the salted butter over medium-high heat in a large skillet. Add mushrooms in a single layer without crowding; sauté undisturbed for 3-4 minutes until browned on one side. Flip to brown the other sides similarly. Add more butter or a splash of olive oil if needed. Once golden brown, remove mushrooms from the pan and set aside.
3. Dredge and Sear the Chicken: Season the chicken slices lightly with salt and pepper. Dredge each piece in flour and tap off excess. Heat olive oil in the pan over medium-high heat. Add up to three pieces of chicken at a time, leaving room around each. Sauté for 4-5 minutes per side until a golden crust forms. Remove chicken from pan and set aside. Repeat with remaining pieces. Adjust heat as necessary and add olive oil as needed to maintain a good sear.
4. Deglaze the Pan: Turn off heat and carefully remove excess oil from the pan, leaving the browned bits (fond) behind. Return pan to medium heat and add white wine and minced garlic. Use a silicone spatula to scrape up the fond while the wine gently simmers. Let reduce by half over approximately 4 minutes.
5. Finish the Sauce: Add the prepared beef broth mixture to the pan, increase heat slightly to bring to a gentle boil, and let reduce for 10 minutes. Shake the cornstarch slurry again and slowly stir it into the bubbling sauce to thicken. Reduce heat to low once thickened. Stir in the heavy cream and add the sautéed mushrooms back into the sauce.
6. Reheat the Chicken: Return the seared chicken pieces to the pan along with any accumulated juices. Spoon sauce over the chicken, partially cover the pan, and let the chicken gently heat through for about 5 minutes. Serve immediately with sides such as mashed potatoes, buttered noodles, and roasted green beans or asparagus.

Notes

• Dry white wine is used for deglazing and flavoring the sauce; a Sauvignon Blanc or Chardonnay works well.
• Make sure mushrooms are dry before sautéing to help them brown properly rather than steam.
• Pounding the chicken to an even thickness ensures it cooks evenly without drying out.
• Adjust heat during sautéing to prevent burning and encourage a golden crust.
• Cooking the sauce down concentrates flavors and allows thickening with cornstarch slurry for a silky texture.
• Serve with creamy mashed potatoes or buttered noodles and green vegetables for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Mushroom chicken, creamy mushroom sauce, seared chicken breasts, white wine sauce, skillet chicken recipe