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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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