Mushroom Chicken

Ever had one of those days when you’re staring into your fridge, wondering how to turn a couple of lonely chicken breasts into something worthy of a family dinner? Let me introduce you to Mushroom Chicken—a dish so cozy and savory it might just become your new go-to comfort meal.

This Mushroom Chicken recipe is the perfect answer for busy weeknights when you still want to serve something a little fancy… without actually spending hours in the kitchen. It’s brimming with earthy mushrooms, a luscious creamy sauce, and tender, golden-seared chicken. Plus, it’s a surefire way to make your kitchen smell like a five-star restaurant. (Seriously, your neighbors might come knocking.)

If you love the classic pairing of chicken and mushrooms but want a dish with bold flavors and an elegant feel, stick around—this one’s for you!

Why You’ll Love This Mushroom Chicken

• Flavor Explosion: Beef broth, wine, garlic, thyme—need I say more?
• Crowd-Pleaser: Perfect for both picky eaters and foodies.
• Restaurant Quality: Feels fancy without being fussy.
• Versatile: Great with mashed potatoes, buttered noodles, or even cauliflower mash if you’re keeping things lighter.

This Mushroom Chicken recipe is a warm hug on a plate—and trust me, your family will taste the love in every bite.

Ingredients You’ll Need

Here’s what you’ll need to bring this savory masterpiece to life:

• 10 oz. mushrooms (button or baby bella work great)
• 2 Tablespoons salted butter
• 2 large boneless skinless chicken breasts
• Salt & black pepper
• ½ cup all-purpose flour
• 3-4 Tablespoons olive oil

For the sauce:

• 2 ½ cups beef broth
• 1 chicken bouillon cube or 1 tsp Better Than Bouillon
• 1 teaspoon soy sauce (Worcestershire works too)
• 1 teaspoon onion powder
• ½ teaspoon each mustard powder and dried thyme
• ½ cup dry white wine
• 3 cloves garlic, minced
• 3 Tablespoons cornstarch
• ⅓ cup heavy cream

How to Make Mushroom Chicken

Prep Work

1. In a bowl, whisk together the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
2. In a small container, combine cornstarch with 3 tablespoons of cold water. Shake well and stash it somewhere cool.
3. Gently rinse mushrooms and pat them completely dry. Slice if needed.
4. Slice each chicken breast horizontally into 2-3 thinner pieces. If needed, pound lightly until about ½ inch thick for even cooking.

Cook the Mushrooms

• Melt butter in a large pan over medium-high heat.
• Add mushrooms in batches so they brown instead of steaming. Let them sit undisturbed for 3-4 minutes per side until golden brown.
• Add extra butter or olive oil if the pan gets dry.
• Once golden and fragrant, transfer mushrooms to a plate and set aside.

Dredge and Sear the Chicken

• Season chicken slices with salt and pepper on both sides.
• Dredge lightly in flour, tapping off the excess.
• Heat olive oil over medium-high heat. Add chicken pieces in batches, leaving space around each one.
• Cook for 4-5 minutes per side, until a golden-brown crust forms.
• Remove and set aside on a plate. Repeat with remaining chicken.
  (Tip: Don’t fuss with the chicken while it’s cooking—let it sit to get that lovely crust!)

Deglaze the Pan

• Turn off the heat and pour out excess oil but keep those glorious brown bits in the pan.
• Add white wine and minced garlic, and bring the heat back to medium.
• Scrape the pan with a silicone spatula to release the fond (the tasty browned bits).
• Let the wine bubble away and reduce by half—about 4 minutes.

Make the Sauce

• Pour in the prepared beef broth mixture and bring to a gentle boil.
• Let it simmer and reduce for 10 minutes to intensify flavors.
• Shake the cornstarch slurry again, then slowly pour it into the sauce while stirring. It’ll thicken quickly—don’t panic!
• Lower the heat and stir in the heavy cream for a rich finish.
• Return mushrooms to the pan.

Bring It All Together

• Nestle the seared chicken back into the sauce, along with any juices from the plate.
• Spoon sauce generously over the chicken.
• Cover partially and let everything heat through for about 5 minutes.

Serve your Mushroom Chicken with creamy mashed potatoes, buttered noodles, or roasted green beans for a complete meal that screams comfort.

Aneta’s Tips for Perfect Mushroom Chicken

• Don’t overcrowd the pan: Mushrooms and chicken need space to brown instead of steam. Think of it as giving them their moment to shine!
• White wine magic: If you’re out of wine, chicken broth works, but the wine adds depth and a hint of acidity that really makes this dish sing.
• Fond = Flavor: Those browned bits at the bottom of the pan are pure gold—don’t skip scraping them up!
• Lighten it up: Want a lighter version? Use half-and-half instead of heavy cream.

A Little Mushroom Chicken Story

This Mushroom Chicken has become my secret weapon for family gatherings. A few years ago, my kids decided mushrooms were “icky,” but one bite of this creamy, savory sauce turned them into mushroom believers. Now it’s requested on birthdays, holidays, and sometimes “just because.” It’s proof that a good sauce can win over even the pickiest eaters!

Mushroom Chicken FAQs

Let’s Bring the Mushroom Chicken Magic to Your Table

Mushroom Chicken is a dish that truly delivers—rich, creamy, and packed with incredible flavor. Whether you’re cooking for your family on a busy weeknight or hosting friends for dinner, this recipe will make you look (and feel) like a kitchen superstar.

So go ahead, grab those mushrooms, and let’s create some Mushroom Chicken magic tonight. Your tastebuds—and your family—will thank you!

More Chicken Recipes to Satisfy Your Cravings

If you’re as enchanted by creamy sauces and savory flavors as I am, you’ll love exploring more recipes beyond this Mushroom Chicken delight! Here are some tasty dishes you might want to try next:

• Craving more mushroom goodness? You’ll adore the rich, cheesy flavors in my Mushroom Asiago Chicken for another elegant weeknight dinner.
• For a cozy Italian-inspired dish that’s bursting with sun-dried tomatoes and garlic cream sauce, check out this crowd-pleasing Creamy Tuscan Chicken.
• If you’re a fan of comforting casseroles, my Spinach Artichoke Chicken Bake is a must-try—it’s creamy, cheesy, and perfect for feeding a hungry family.
• Or go all out and indulge in layers of pasta and velvety sauce with my luxurious Creamy White Chicken Lasagna.

No matter which you choose, I’m sure they’ll bring a little extra magic to your dinner table. Happy cooking, friend!

Mushroom Chicken

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aneta
• Total Time: 50 mins
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Mushroom Chicken is a delicious dinner featuring tender chicken breasts seared until golden, then simmered in a creamy mushroom sauce flavored with garlic, thyme, and white wine. Perfect served over mashed potatoes or buttered noodles for a cozy, comforting meal the whole family will love!

---

Ingredients

• 10 oz. mushrooms (button or baby bella work well)

• 2 Tablespoons salted butter

• 2 large boneless, skinless chicken breasts

• Salt & black pepper

• ½ cup all-purpose flour

• 3-4 Tablespoons olive oil

For the Sauce:

• 2 ½ cups beef broth

• 1 chicken bouillon cube or 1 tsp 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

• ⅓ cup heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep: Whisk beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside. Combine cornstarch with 3 tbsp cold water; shake and set aside.

2. Rinse mushrooms and pat dry. Slice chicken horizontally into thinner pieces. Pound to about ½ inch thick if needed.

3. Cook Mushrooms: Melt butter in a pan over medium-high heat. Add mushrooms and cook undisturbed for 3-4 minutes per side until browned. Transfer mushrooms to a plate.

4. Sear Chicken: Season chicken with salt and pepper. Dredge lightly in flour. Heat olive oil over medium-high heat and sear chicken 4-5 minutes per side until golden. Set aside.

5. Deglaze Pan: Remove excess oil, leaving browned bits. Add wine and garlic. Scrape the pan and reduce wine by half, about 4 minutes.

6. Make Sauce: Add broth mixture and bring to a boil. Simmer 10 minutes. Stir in cornstarch slurry slowly until sauce thickens. Lower heat and add heavy cream. Stir in mushrooms.

7. Return chicken to the pan, spoon sauce over, and let heat through for about 5 minutes. Serve with mashed potatoes or buttered noodles.

Notes

No wine? Substitute chicken broth for a non-alcoholic version.
Don’t crowd mushrooms in the pan so they brown instead of steam.
This sauce pairs beautifully with mashed potatoes, rice, or pasta.
Leftovers keep well in the fridge for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Dinner , lunch
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 3 g
• Sodium: 780 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 42 g
• Cholesterol: 145 mg