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
Instructions
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.
Rinse mushrooms and pat dry. Slice chicken horizontally into thinner pieces. Pound to about ½ inch thick if needed.
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.
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.
Deglaze Pan: Remove excess oil, leaving browned bits. Add wine and garlic. Scrape the pan and reduce wine by half, about 4 minutes.
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.
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