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.
Ingredients
Units
Scale
Main Ingredients
- 10 oz. mushrooms (button or baby bella)
- 2 tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 3–4 tablespoons olive oil
Sauce
- 2 1/2 cups beef broth
- 1 chicken bouillon cube (or 1 teaspoon Better Than Bouillon)
- 1 teaspoon soy sauce (or substitute with Worcestershire sauce)
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 3 tablespoons cold water (to mix with cornstarch)
- 1/3 cup heavy cream
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.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 123 mg
