How can I make this recipe gluten-free?

Simply swap the all-purpose flour for your favorite gluten-free blend or use cornstarch for dredging. Everything else is naturally gluten-free, so you won’t sacrifice any flavor.

Do I have to use heavy cream?

Using heavy cream gives the sauce a luscious finish. For a lighter version, you can try half-and-half or even whole milk—just remember it won’t be quite as rich.

Can I use a different kind of mushroom?

Absolutely! Cremini, shiitake, or even portobello mushrooms bring slightly different flavors and textures. Choose what looks freshest at your market.

What if I don’t have white wine?

No problem! Substitute extra beef broth and add a splash of lemon juice for acidity. The depth of flavor will still shine through.

Mushroom Chicken Recipe

If you’re craving something impossibly cozy, packed with earthy flavor, and guaranteed to please every palate (even the picky ones!), this Mushroom Chicken recipe is quite simply a dream come true. Imagine golden, juicy chicken with a crisp exterior, soaked in a rich, creamy mushroom sauce that hits all the right notes—umami, savory, a whisper of wine, and just the right touch of herbs. The best part? This is exactly the sort of weeknight dinner you think is too fancy or time-consuming to pull off after a long day, but trust me: it comes together with minimal fuss, a handful of pantry staples, and leaves you with plenty of time to unwind before dinner. Let’s bring a restaurant-worthy meal to your own kitchen—no reservations required.

Why You’ll Love This Recipe

Incredibly Simple: No complicated steps or obscure ingredients—just straightforward cooking that anyone can master.
Fast and Satisfying: From prep to plate in just about an hour, and most of that is hands-off!
Packed with Flavor: The beef broth, wine, and mushrooms create an irresistibly deep, layered sauce.
Versatile: Easy to swap ingredients for what’s on hand, and forgiving when you want to adjust flavors to suit your mood.
One-Skillet Wonder: Fewer dishes, more flavor. Everything comes together in a single pan for easy cleanup!

Ingredients You’ll Need

Gather your essentials—each one brings its own magic to this dish:

Mushrooms: Button or baby bella mushrooms lend a meaty, earthy depth; slice them thick for a hearty bite.
Butter: Helps the mushrooms take on that beautiful golden color and rich flavor—don’t be shy.
Boneless Skinless Chicken Breasts: Sliced thin for quick, even cooking. Pounding ensures perfect tenderness.
Salt & Pepper: Seasoning the chicken before dredging draws out flavor.
All-Purpose Flour: Creates the coveted crispy coating as well as a base for the sauce.
Olive Oil: Offers a lush, fruity note and keeps everything from sticking.
Beef Broth: Delivers that extra savory backbone—don’t swap for chicken broth if you want that deep flavor.
Chicken Bouillon: Intensifies the meaty undertones.
Soy Sauce or Worcestershire Sauce: Just a hint for umami zing.
Onion Powder, Mustard Powder, Dried Thyme: These spices round out the sauce—simple and essential.
Dry White Wine: Adds brightness and complexity; if you don’t cook with wine, see swaps below.
Garlic: Freshly minced is a must for that punchy aromatic lift.
Cornstarch: Thickens the sauce into velvet without fuss.
Heavy Cream: Finishes the sauce, lending it luxurious silkiness.

Tip: Don’t skip the cream at the end. It tames the sauce and binds all the flavors together beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make this recipe your own and tailor it to what’s in your pantry or to satisfy changing cravings:

No Wine? Use a splash of extra broth with a bit more lemon juice or even a teaspoon of apple cider vinegar.
Chicken Alternatives: Try boneless thighs for even more juiciness, or swap for turkey cutlets.
Boost the Herbs: Fresh thyme or rosemary, even a handful of chopped parsley at the end, works great.
Cheesy Finish: Stir a couple tablespoons of grated parmesan into the sauce before serving for extra richness.
Dairy-Free: Substitute coconut cream for heavy cream and use olive oil in place of butter.
Extra Veggies: Sauté spinach, asparagus tips, or even sliced bell pepper with the mushrooms.

How to Make Mushroom Chicken

1. Prep the Sauce Base

Mix together beef broth, bouillon, soy (or Worcestershire) sauce, onion powder, mustard powder, and thyme in a bowl—this packs the flavor punch right from the start.

2. Prep Mushrooms and Chicken

Give mushrooms a quick rinse, dry thoroughly, and slice. Cut chicken breasts lengthwise to create thin cutlets; pound to an even thickness, about ½ inch, for even cooking.

3. Sear the Mushrooms

Melt butter in a large pan over medium-high heat. Add mushrooms in a single layer and let them cook undisturbed until deep golden—about 3-4 minutes per side. Don’t crowd the pan for the best browning. Set them aside once perfectly caramelized.

4. Dredge and Sear Chicken

Generously season chicken with salt and pepper, then lightly coat with flour, shaking off excess. Add olive oil to the pan and, in batches, sear the chicken until crisp and golden on both sides (4-5 minutes per side). Rest chicken on a plate.

5. Deglaze for All That Flavor

Pour off any extra oil, keeping the caramelized bits in the pan. Pour in white wine and minced garlic, gently scraping up all the fond. Simmer until reduced by half.

6. Bring the Sauce Together

Pour in the prepared broth mixture, bring to a gentle boil, and let it reduce for about 10 minutes until flavors intensify. Add the cornstarch slurry in a slow stream, stirring until the sauce thickens up.

7. Finish with Cream and Mushrooms

Reduce heat to low. Stir in heavy cream, then return the mushrooms to the pan. Add the chicken and any juices, spooning sauce over the cutlets. Cover loosely and warm through for about 5 minutes.

That’s it! Dinner is done and smells amazing.

Pro Tips for Making the Recipe

Don’t Rush the Mushrooms: Letting mushrooms brown undisturbed brings out a deep, almost nutty flavor. If they crowd, cook in batches.
Pound Chicken Evenly: This ensures every bite is juicy and cooks at the same rate.
Use Good Wine: If you wouldn’t drink it, don’t cook with it. A dry white wine like Sauvignon Blanc or Pinot Grigio works wonders.
Rest the Chicken: Take chicken out of the fridge 10 minutes before cooking for even searing.
Play with the Sauce Thickness: If you want it thicker, simmer a little longer or add an extra splash of cornstarch slurry.

How to Serve

Serve Mushroom Chicken over a bed of creamy mashed potatoes, buttered egg noodles, or rice—the sauce begs to be scooped up! For a pop of color and crunch, pair with roasted green beans, steamed asparagus, or even simple sautéed spinach on the side. A wedge of lemon or sprinkle of fresh herbs just before serving adds lovely brightness.

Make Ahead and Storage

Storing Leftovers

Store any extras in an airtight container in the fridge for up to 3 days. The sauce stays luscious, and the chicken remains moist!

Freezing

You can freeze Mushroom Chicken in freezer-safe containers for up to 2 months. Thaw overnight in the fridge for best texture.

Reheating

Gently reheat in a covered skillet over medium-low heat or, for convenience, use the microwave in 30-second bursts—add a splash of broth or cream if the sauce thickens too much.

FAQs

How can I make this recipe gluten-free?

Simply swap the all-purpose flour for your favorite gluten-free blend or use cornstarch for dredging. Everything else is naturally gluten-free, so you won’t sacrifice any flavor.
Do I have to use heavy cream?

Using heavy cream gives the sauce a luscious finish. For a lighter version, you can try half-and-half or even whole milk—just remember it won’t be quite as rich.
Can I use a different kind of mushroom?

Absolutely! Cremini, shiitake, or even portobello mushrooms bring slightly different flavors and textures. Choose what looks freshest at your market.
What if I don’t have white wine?

No problem! Substitute extra beef broth and add a splash of lemon juice for acidity. The depth of flavor will still shine through.

Final Thoughts

If you’ve been searching for a simple yet soul-satisfying chicken dinner that never fails, Mushroom Chicken is your new go-to. It’s fuss-free, deeply flavorful, and feels like a true treat any night of the week. So roll up your sleeves and give it a try—this is one recipe you’ll want to make on repeat, and something tells me your family will agree!

Mushroom Chicken Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: American
Diet: Halal

Print Recipe

Description

This Mushroom Chicken recipe features tender, golden-seared chicken breasts enveloped in a savory, creamy mushroom sauce loaded with umami flavor from sautéed mushrooms, beef broth, white wine, and a touch of thyme. Perfect for cozy dinners and sure to impress your guests, it’s a comforting dish that pairs well with mashed potatoes, buttered noodles, or roasted vegetables.

Instructions

Prep Work: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. In a separate sealable container, mix cornstarch with 3 tablespoons cold water and shake well; set aside in a cool place. Gently rinse and completely dry mushrooms, then slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces each and, if necessary, pound to about ½ inch thickness.
Cook the Mushrooms: Melt butter over medium-high heat in a large skillet. Add mushrooms and let them brown undisturbed for 3-4 minutes per side. Cook in batches if necessary, adding more butter or olive oil as needed. Remove mushrooms once they are golden brown and set aside.
Dredge and Sear the Chicken: Season each chicken piece with salt and pepper, then dredge in flour and shake off excess. Heat olive oil in the pan over medium-high heat and add chicken pieces, leaving space between them. Sauté for 4-5 minutes per side or until a golden crust forms. Set aside cooked chicken and repeat with remaining pieces, adding olive oil as necessary.
Deglaze the Pan: Remove any excess oil from the pan but leave brown bits (fond) behind. Turn heat off, then add white wine and minced garlic. Turn heat back to medium and use a silicone spatula to scrape the pan clean. Let mixture bubble and reduce by half, about 4 minutes.
Make the Sauce: Pour in the broth mixture and increase heat to bring to a gentle boil. Let it simmer and reduce for 10 minutes. Shake the reserved cornstarch mixture again and slowly add it to the bubbling sauce while stirring continuously until thickened. Reduce the heat to low.
Finish and Assemble: Stir the heavy cream into the sauce slowly and add the sautéed mushrooms back into the pan. Return the chicken (with juices) to the pot, spooning some sauce over the top. Cover partially and allow chicken to heat through for about 5 minutes. Serve immediately with your favorite sides.

Notes

For best results, avoid overcrowding the pan when browning mushrooms and chicken to get the best texture and sear.
You can substitute dry white wine with extra broth for an alcohol-free version; flavor will vary slightly.
Pounding the chicken evenly ensures even cooking and tenderness.
Great served with mashed potatoes, buttered noodles, or roasted vegetables such as green beans or asparagus.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.