Easy Mushroom Chicken

Why You’ll Love This Recipe

This dish offers a perfect balance of savory flavors from the mushrooms and creamy sauce, paired with perfectly cooked chicken breasts. The sauce is a unique combination of beef broth, dry white wine, and seasonings like mustard powder and thyme, which creates a depth of flavor you won’t find in just any chicken dish. The addition of heavy cream gives the sauce a luxurious, smooth texture that coats the chicken beautifully. It’s simple to make but feels like a restaurant-quality meal that’s sure to please!

Ingredients

For the Chicken and Mushrooms:

• 10 oz. mushrooms (button or baby bella work well)
• 2 tablespoons salted butter
• 2 large boneless skinless chicken breasts
• Salt and pepper, to taste
• 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 (can sub Worcestershire sauce)
• 1 teaspoon onion powder
• ½ teaspoon EACH: mustard powder, dried thyme
• ½ cup dry white wine (see notes)
• 3 cloves garlic, minced
• 3 tablespoons cornstarch
• 1/3 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken: Season both sides of the chicken breasts with salt and pepper. Coat each chicken breast lightly in flour, shaking off the excess.
2. Cook the chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should be 165°F). Remove the chicken from the skillet and set it aside.
3. Cook the mushrooms: In the same skillet, melt the butter. Add the mushrooms and sauté for 4-5 minutes, stirring occasionally, until they are golden and softened.
4. Make the sauce: Add the garlic to the skillet with the mushrooms and cook for an additional 30 seconds, until fragrant. Pour in the beef broth, soy sauce, onion powder, mustard powder, and dried thyme. Stir well to combine.
5. Thicken the sauce: In a small bowl, mix the cornstarch with a little bit of cold water to form a slurry. Stir the cornstarch slurry into the skillet and simmer for 2-3 minutes until the sauce thickens.
6. Add the wine and cream: Pour in the dry white wine and stir. Let the wine reduce slightly, about 3 minutes, then add the heavy cream. Stir to combine and bring to a simmer.
7. Combine the chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken. Simmer for an additional 3-4 minutes until the chicken is coated and the sauce has thickened to your liking.
8. Serve: Serve the chicken hot, topped with the creamy mushroom sauce. Pair with rice, mashed potatoes, or a side salad for a complete meal.

Servings and Timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add vegetables: You can add other vegetables like spinach or peas to the sauce for extra flavor and color.
• Different mushrooms: Try using cremini, portobello, or shiitake mushrooms for a different texture and flavor profile.
• Make it dairy-free: Swap the heavy cream for coconut cream and use dairy-free butter to make the dish suitable for a dairy-free diet.
• Spicy version: Add a pinch of red pepper flakes or cayenne pepper to the sauce for a touch of heat.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over low heat or in the microwave. Add a splash of beef broth or cream to loosen the sauce if it thickens too much during storage.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great in this recipe. Just adjust the cooking time since thighs might take a bit longer to cook through.

2. Can I substitute the beef broth with chicken broth?

Yes, you can use chicken broth, though the beef broth adds a rich, deeper flavor to the sauce.

3. Can I skip the wine in the sauce?

Yes, if you prefer not to use wine, you can substitute it with more beef broth or even a splash of balsamic vinegar for a slight tang.

4. Can I freeze this dish?

Yes, you can freeze the chicken and sauce (without the mushrooms) for up to 2 months. Reheat in a skillet over low heat, adding a bit more broth if necessary.

5. What can I serve with Easy Mushroom Chicken?

This dish pairs beautifully with mashed potatoes, rice, pasta, or a simple green vegetable like asparagus or broccoli.

6. Can I make this dish spicy?

Yes, you can add red pepper flakes or cayenne pepper to the sauce to give it a spicy kick.

7. Can I use fresh herbs instead of dried thyme?

Yes, fresh thyme will work wonderfully. Use about 1 tablespoon of fresh thyme for this recipe.

8. What if I don’t have cornstarch?

If you don’t have cornstarch, you can substitute it with an equal amount of flour to thicken the sauce, or use arrowroot powder.

9. Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce ahead of time and store it in the fridge. Reheat gently before serving.

10. Can I use a different type of mushroom?

Yes, you can use different varieties of mushrooms like cremini, portobello, or shiitake for varying textures and flavors.

Conclusion

Easy Mushroom Chicken is a perfect weeknight meal that is both comforting and indulgent. The combination of tender chicken and a rich, creamy mushroom sauce makes for a dish that’s satisfying and full of flavor. With simple ingredients and straightforward steps, this recipe is a great way to elevate your dinner routine without much fuss. Whether served with mashed potatoes, pasta, or rice, this dish will quickly become a family favorite!

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