Mushroom Chicken is a dish that brings together tender, juicy chicken with a rich and creamy mushroom sauce. The sauce has a consistency that almost mirrors gravy, clinging perfectly to each piece of chicken. The mushrooms add a hearty texture, while the subtle blend of spices and aromatics enhances every bite. You will find this dish comforting, flavorful, and satisfying, perfect for a weeknight dinner or a special occasion.
Why We Love This Mushroom Chicken Recipe
You will love this Mushroom Chicken because it turns simple ingredients into a gourmet experience. The combination of seared chicken and a creamy mushroom sauce is classic, but with every step, you elevate the flavors. The sauce is thick, smooth, and full of savory notes that make each bite delightful. This recipe is versatile, allowing you to serve it with mashed potatoes, buttered noodles, or roasted vegetables, making it ideal for both busy evenings and relaxed meals at home.
Ingredients for Mushroom Chicken
To make this dish, you need ingredients that are easy to find but create a rich and flavorful outcome.
- 10 oz. mushrooms, button or baby bella
- 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
- 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
- 1/3 cup heavy cream
How to Make Mushroom Chicken
Start by preparing your ingredients. Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl and set aside. Mix the cornstarch with cold water in a sealed container and leave it in a cool place. Rinse and pat dry the mushrooms, slicing them if necessary. Slice the chicken breasts lengthwise into 2-3 thinner pieces and gently pound them to about ½ inch thick.
Next, cook the mushrooms. Melt butter in a pan over medium-high heat and sauté the mushrooms until golden brown, about 3-4 minutes per side. Avoid overcrowding the pan to ensure they brown evenly. Remove and set aside.
Season the chicken with salt and pepper, then dredge lightly in flour, shaking off excess. Heat olive oil in a pan and sear the chicken pieces until golden on both sides, about 4-5 minutes per side. Remove and set aside.
Deglaze the pan by adding white wine and minced garlic over medium heat. Scrape up any browned bits from the bottom to incorporate their flavor. Let the wine reduce by half. Then, add the beef broth mixture and bring to a gentle boil. Reduce slightly, about 10 minutes. Slowly whisk in the cornstarch mixture until the sauce thickens. Lower the heat and stir in the cream, followed by the mushrooms. Return the chicken to the pan, spoon sauce over it, and cover partially to heat through for 5 minutes.
How to Serve Mushroom Chicken
Serve Mushroom Chicken over a bed of creamy mashed potatoes or buttered noodles. Add roasted green beans or asparagus on the side to balance the meal. Spoon extra sauce over the chicken to ensure each serving is rich and flavorful. You can garnish with freshly chopped parsley for a pop of color and freshness. The dish pairs well with a simple side salad or steamed vegetables to keep the meal wholesome and satisfying.
Expert Tips for Mushroom Chicken
- Make sure your mushrooms are dry before cooking; this helps them brown instead of steaming.
- Do not overcrowd the pan when searing chicken or mushrooms; leaving space ensures even browning.
- Adjust the heat while cooking to avoid burning the butter or oil.
- Use a silicone spatula to scrape the pan when deglazing; it helps lift all the flavorful bits.
- The sauce can thicken quickly with cornstarch, so add it gradually while stirring continuously.
- Let the chicken rest briefly after cooking to retain its juices before serving.
How to Store Mushroom Chicken
Store leftover Mushroom Chicken in an airtight container in the refrigerator for up to 3 days. Make sure the chicken is fully cooled before storing to preserve texture. Reheat gently over low heat, adding a splash of broth or water to loosen the sauce if it has thickened too much. Avoid reheating at high temperatures to keep the chicken tender.
Variations of Mushroom Chicken
You can customize Mushroom Chicken to fit different tastes. Swap the type of mushrooms for cremini or shiitake for a deeper flavor. Replace heavy cream with coconut milk for a dairy-free option while keeping the sauce creamy. Add a sprinkle of fresh herbs like thyme or rosemary for an aromatic twist. You can also include vegetables like bell peppers or spinach directly in the sauce for a colorful, nutritious variation. For a spicier version, a pinch of chili flakes can be added while sautéing mushrooms.
Frequently Asked Questions About Mushroom Chicken
Can I use other types of chicken? Yes, thighs or drumsticks can be used instead of breasts. Cooking time may vary slightly.
Is there a way to make the sauce thicker? Slowly adding cornstarch while stirring ensures the sauce reaches the right consistency.
Can Mushroom Chicken be frozen? Yes, store in an airtight container for up to 2 months and thaw in the fridge before reheating.
What sides pair best with Mushroom Chicken? Mashed potatoes, buttered noodles, roasted vegetables, or simple salads complement this dish perfectly.
Can I make this recipe dairy-free? Replace butter with oil and cream with coconut milk for a dairy-free version.
Mushroom Chicken
Equipment
- Frying Pan
- Mixing Bowl
- Spatula
Ingredients
- 10 oz. mushrooms button or baby bella
- 2 Tbsp. salted butter
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- ½ cup all-purpose flour
- 3-4 Tbsp. olive oil
- 2½ cups beef broth
- 1 cube chicken bouillon or 1 tsp better than bouillon
- 1 tsp. soy sauce or Worcestershire sauce
- 1 tsp. onion powder
- ½ tsp. mustard powder
- ½ tsp. dried thyme
- ½ cup dry white wine
- 3 cloves garlic minced
- 3 Tbsp. cornstarch
- ⅓ cup heavy cream
Instructions
- Prepare the beef broth mixture: combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
- Mix cornstarch with cold water in a sealed container and set aside.
- Rinse and pat dry the mushrooms, slice if necessary. Slice chicken breasts lengthwise into thinner pieces and pound to about ½ inch thick.
- Melt butter in a pan over medium-high heat and sauté mushrooms until golden brown, about 3-4 minutes per side. Remove and set aside.
- Season chicken with salt and pepper, dredge lightly in flour, and sear in olive oil until golden, about 4-5 minutes per side. Remove and set aside.
- Deglaze the pan with white wine and garlic, scraping up browned bits. Let wine reduce by half.
- Add the beef broth mixture and bring to a gentle boil. Reduce slightly for about 10 minutes.
- Whisk in the cornstarch mixture until sauce thickens. Stir in cream and mushrooms, then return chicken to the pan. Spoon sauce over chicken and cover partially to heat through for 5 minutes.
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