Description
This creamy mushroom chicken features tender, golden-brown chicken breasts smothered in a rich, velvety mushroom sauce. Made in one pan, this comforting dish is perfect for a quick weeknight meal or a cozy weekend dinner. The combination of garlic, butter, and mushrooms creates a deep umami flavor, while the creamy sauce adds a luxurious texture. Serve it over mashed potatoes, pasta, or rice for a satisfying meal that feels indulgent yet simple to prepare.
Ingredients
Scale
For the Chicken
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 3–4 tablespoons olive oil
For the Sauce
- 10 oz. mushrooms (button or baby bella), sliced
- 2 tablespoons salted butter
- 3 cloves garlic, minced
- ½ cup dry white wine (or ½ cup chicken broth + 1 tbsp butter)
- 2½ cups beef broth
- 1 chicken bouillon cube (or 1 teaspoon Better than Bouillon)
- 1 teaspoon soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- 3 tablespoons cornstarch
- ⅓ cup heavy cream
Instructions
- Prepare the Chicken: Slice the chicken breasts into thinner fillets and lightly season both sides with salt and pepper. Dredge the chicken in flour, shaking off the excess to ensure an even coating.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken fillets and cook undisturbed for 4–5 minutes per side until golden brown. Remove from the pan and set aside on a plate.
- Cook the Mushrooms: Melt butter in the same pan over medium heat. Add the sliced mushrooms and sauté for 3–4 minutes per side, allowing them to develop a deep golden color. Remove and set aside with the chicken.
- Deglaze the Pan: Pour in the white wine (or broth and butter substitute) and use a spatula to scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 4 minutes.
- Make the Sauce: Add the beef broth, chicken bouillon, soy sauce, onion powder, thyme, and mustard powder. Stir to combine and bring the mixture to a gentle simmer. Let it reduce slightly for 10 minutes to concentrate the flavors.
- Thicken the Sauce: In a small container, mix cornstarch with 3 tablespoons of cold water and shake until fully dissolved. Slowly pour the mixture into the sauce while stirring continuously. The sauce will thicken within a minute.
- Finish the Dish: Reduce the heat to low and stir in the heavy cream. Return the mushrooms and seared chicken to the pan, spooning the sauce over the top. Cover partially and let everything heat through for 5 minutes.
- Serve and Enjoy: Plate the chicken with generous amounts of the creamy mushroom sauce. Pair it with mashed potatoes, buttered noodles, or roasted vegetables for a complete meal.
Notes
- For a gluten-free version, use cornstarch instead of flour for dredging.
- To enhance flavor, add a splash of lemon juice or a sprinkle of parmesan before serving.
- For a thicker sauce, increase the cornstarch mixture slightly.
- Storage: Refrigerate for up to 3 days or freeze for 3 months in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 414 kcal
- Sugar: 2g
- Sodium: 704mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 78mg