Why You’ll Love This Recipe

Mushroom Chicken is the ultimate comfort dish, featuring tender, pan-seared chicken breasts paired with a rich and flavorful mushroom sauce. The savory, earthy taste of mushrooms combined with a creamy, slightly tangy sauce made from beef broth, white wine, and cream creates an irresistible blend of flavors. It’s perfect for a weeknight dinner, a cozy meal for two, or a special gathering. The dish is easy to make, yet feels indulgent, thanks to the creamy sauce and delicious mushrooms, making it a hit for anyone who loves hearty, flavorful meals.

Ingredients

• 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 (or substitute with Worcestershire sauce)
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• ½ teaspoon dried thyme
• ½ cup dry white wine (see notes for substitution options)
• 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 the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off any excess flour.
2. Cook the chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Once done, remove the chicken from the skillet and set aside.
3. Sauté the mushrooms: In the same skillet, melt the butter over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they are tender and browned. If needed, add a little extra olive oil to help sauté the mushrooms.
4. Make the sauce: To the skillet, add the minced garlic and cook for 1 minute, until fragrant. Stir in the beef broth, chicken bouillon cube (or better than bouillon), soy sauce (or Worcestershire sauce), onion powder, mustard powder, and dried thyme. Bring the mixture to a simmer and cook for 5 minutes.
5. Thicken the sauce: In a small bowl, whisk the cornstarch with a little bit of water to form a slurry. Slowly add the slurry to the simmering sauce while stirring constantly. Continue to cook for 2-3 minutes until the sauce thickens.
6. Add the cream: Stir in the heavy cream and cook for an additional 2 minutes until the sauce becomes smooth and creamy.
7. Combine and serve: Return the cooked chicken to the skillet and spoon the mushroom sauce over the chicken. Let everything simmer together for another 3-4 minutes to combine the flavors. Taste the sauce and adjust seasoning with more salt or pepper if needed. Serve the chicken with the mushroom sauce spooned over the top.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 25 minutes

Variations

• Add vegetables: You can add vegetables such as spinach, peas, or carrots to the mushroom sauce for added color and nutrition.
• Different mushrooms: While button or baby bella mushrooms are ideal, you can experiment with other mushrooms like cremini or portobello for a more robust flavor.
• Wine substitution: If you prefer not to use white wine, you can substitute with extra beef broth or a little more chicken broth, or use a splash of white wine vinegar for a tangy twist.

Storage/Reheating

Store any leftover Mushroom Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat and cook gently until warmed through. Alternatively, you can microwave it for a few minutes, but the sauce may lose some of its creaminess.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes! Bone-in or boneless chicken thighs can be substituted for chicken breasts. Just adjust the cooking time as needed, since thighs may take a bit longer to cook through.

Can I make this recipe without wine?

Yes, you can omit the wine and substitute it with additional beef broth or chicken broth. If you prefer a bit of acidity, a splash of lemon juice or white wine vinegar can be a good alternative.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and mushroom sauce ahead of time and store it in the fridge. When ready to serve, gently reheat and combine the chicken with the sauce.

Can I use a different type of broth?

You can use chicken broth instead of beef broth for a lighter sauce. However, beef broth adds a deeper, richer flavor to the dish, so using it is recommended for the best results.

Can I freeze leftovers?

Yes, you can freeze the mushroom chicken. Just allow it to cool completely, then transfer it to an airtight container. It will keep in the freezer for up to 2 months. When reheating, thaw overnight in the fridge and gently reheat on the stovetop.

How can I make the sauce thicker?

If the sauce isn’t thick enough for your liking, you can add a little more cornstarch slurry or simmer it for longer until it reduces to your desired consistency.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with dairy-free butter or ghee, and use a non-dairy cream such as coconut cream or cashew cream in place of heavy cream.

Can I make this recipe gluten-free?

Yes, you can make the recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken.

How do I know when the chicken is fully cooked?

To ensure the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, you can cut into the thickest part of the chicken, and the juices should run clear.

Can I use other herbs in the sauce?

Yes, feel free to experiment with other herbs like rosemary, basil, or parsley to give the sauce a unique flavor.

Conclusion

Mushroom Chicken is a flavorful and hearty dish that combines the richness of creamy mushroom sauce with tender chicken breasts. The depth of flavor from the beef broth, white wine, and earthy mushrooms makes this a perfect meal for any occasion, whether it’s a weeknight dinner or a special gathering. Easy to prepare yet packed with delicious flavors, this recipe will quickly become a favorite in your meal rotation.

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