Mushroom Chicken

This mushroom chicken is creamy, savory, and packed with rich flavor. I love how the mushrooms pair perfectly with the juicy chicken and how the sauce brings everything together with a comforting depth. It feels like a restaurant-quality meal that I can easily make at home.

Why You’ll Love This Recipe

I like this recipe because it’s hearty yet elegant, and it works just as well for a weeknight dinner as it does for entertaining. The mushrooms add an earthy taste, while the white wine and cream make the sauce silky and flavorful. I also enjoy how the chicken gets a light golden crust before simmering in the sauce, which makes every bite extra delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

10 oz. mushrooms, button or baby bella work well
▢2 Tablespoons salted butter
▢2 large boneless skinless chicken breasts
▢Salt/Pepper
▢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, can sub Worcestershire sauce
▢1 teaspoon onion powder
▢½ teaspoon EACH: mustard powder, dried thyme
▢½ cup dry white wine, see notes
▢3 cloves garlic, minced
▢3 Tablespoons cornstarch
▢1/3 cup heavy cream

Directions

1. I slice the mushrooms and set them aside.
2. I pound the chicken breasts to even thickness, season them with salt and pepper, and dredge them lightly in flour.
3. I heat 2 tablespoons olive oil and the butter in a large skillet over medium heat, then sear the chicken on each side for 4–5 minutes until golden brown. I remove the chicken and set it aside.
4. In the same skillet, I add the mushrooms with a splash of olive oil if needed and sauté them for 4–5 minutes until browned.
5. I add the garlic and cook for about 1 minute until fragrant.
6. I pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half.
7. I stir in the beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme, then bring it to a gentle simmer.
8. I whisk the cornstarch with a few tablespoons of cold water to make a slurry, then stir it into the sauce until it thickens slightly.
9. I return the chicken to the skillet, reduce the heat to low, and let it simmer for 5–7 minutes until cooked through.
10. I finish the sauce with heavy cream, stirring until smooth and creamy, then serve the chicken topped with the mushroom sauce.

Servings and Timing

This recipe makes 4 servings. I usually spend about 15 minutes prepping and around 30 minutes cooking, so it takes about 45 minutes total from start to finish.

Variations

Sometimes I add spinach or peas for extra vegetables. I also like swapping the white wine with sherry for a slightly deeper flavor. When I want it richer, I add a little Parmesan cheese to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat with a splash of broth to loosen the sauce. The microwave works too, but I stir the sauce halfway through for even heating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless thighs since they stay juicy and add extra flavor to the sauce.

What kind of mushrooms work best?

I like button or baby bella mushrooms, but cremini or shiitake also taste great.

Can I make this without wine?

Yes, I substitute extra broth plus a splash of lemon juice for brightness.

How do I keep the chicken from drying out?

I make sure not to overcook it—using a thermometer helps, and I pull it off the heat at 165°F.

Can I make this ahead of time?

Yes, I prepare the sauce and chicken separately, then reheat and combine just before serving.

What sides go well with this dish?

I love serving it with mashed potatoes, rice, or buttered noodles to soak up the sauce.

Can I freeze mushroom chicken?

I don’t recommend freezing because the cream can separate, but the chicken and sauce keep well in the fridge.

How do I thicken the sauce more?

I use an extra teaspoon of cornstarch mixed with cold water if I want the sauce thicker.

Can I make it dairy-free?

Yes, I use olive oil instead of butter and coconut cream instead of heavy cream.

What can I use instead of cornstarch?

Flour works too, but I whisk it into the sauce directly and simmer until it thickens.

Conclusion

This mushroom chicken is a dish I turn to when I want something comforting and flavorful without spending all day in the kitchen. The creamy mushroom sauce makes the chicken irresistible, and I love how versatile the recipe is. It’s the kind of meal that always impresses while still being simple enough for a cozy weeknight dinner.

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