If you’re looking for a comforting, restaurant-quality meal that you can make at home, this Creamy Mushroom Chicken is a must-try! Tender, pan-seared chicken is smothered in a rich, savory mushroom sauce with hints of garlic, thyme, and white wine. This dish is perfect for weeknights yet impressive enough for entertaining guests.

Why You’ll Love This Recipe

• Easy & Quick: Ready in about 40 minutes with simple steps.
• One-Pan Wonder: Less cleanup with maximum flavor.
• Customizable: Works with different types of mushrooms and variations like dairy-free or gluten-free options.
• Pairs Well: Serve it over mashed potatoes, buttered noodles, or rice for a filling meal.

Ingredients You’ll Need

Chicken:

• 2 large boneless, skinless chicken breasts
• Salt & pepper, to taste
• ½ cup all-purpose flour
• 3-4 Tablespoons olive oil

Mushrooms & Sauce:

• 10 oz. mushrooms (button or baby bella)
• 2 Tablespoons salted butter
• 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 each: mustard powder, dried thyme
• ½ cup dry white wine
• 3 cloves garlic, minced
• 3 Tablespoons cornstarch
• ⅓ cup heavy cream

Kitchen Equipment Needed

• Large skillet or sauté pan
• Cutting board & knife
• Meat tenderizer (optional)
• Mixing bowls
• Tongs or spatula
• Whisk

Step-by-Step Instructions

1. Prep the Ingredients

• Mushrooms: Rinse and pat dry. Slice if needed.
• Chicken: Slice the breasts lengthwise into 2-3 thinner pieces. Pound to ½ inch thickness for even cooking.

2. Cook the Mushrooms

• Melt butter over medium-high heat.
• Add mushrooms, allowing them to brown on each side for 3-4 minutes.
• Remove from pan and set aside.

3. Sear the Chicken

• Season chicken with salt and pepper.
• Dredge in flour, shaking off excess.
• Heat olive oil in the pan. Sauté chicken for 4-5 minutes per side until golden brown.
• Remove and set aside.

4. Deglaze the Pan

• Turn off heat and remove excess oil, leaving the browned bits in the pan.
• Pour in white wine and add garlic. Scrape the pan and let it reduce by half (~4 minutes).

5. Make the Sauce

• Add the beef broth mixture and bring to a simmer for 10 minutes.
• Mix cornstarch with 3 Tablespoons cold water, then slowly stir into the sauce until thickened.
• Reduce heat and stir in heavy cream.
• Return mushrooms and chicken to the pan, spooning sauce over the top.
• Simmer for 5 minutes.

6. Serve & Enjoy!

Pair with mashed potatoes, buttered noodles, rice, or roasted vegetables.

Recipe Tips & Variations

Substitutions:

• Gluten-Free: Use gluten-free flour for dredging.
• Dairy-Free: Substitute heavy cream with full-fat coconut milk.
• Wine-Free: Replace wine with additional beef broth.

Shortcuts:

• Use pre-sliced mushrooms to save time.
• Skip dredging the chicken for a lighter version.
• Make the sauce ahead and store for quick meal prep.

How to Store & Reheat

Storage:

• Refrigerate in an airtight container for up to 3 days.
• Freeze for up to 2 months.

Reheating:

• Stovetop: Warm in a skillet over low heat, adding a splash of broth if needed.
• Microwave: Heat in short bursts, stirring in between.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra juiciness and work well in this recipe. Adjust cooking time as needed.

What’s the best mushroom variety to use?

Button or baby bella mushrooms are ideal, but you can also use cremini or shiitake for more depth of flavor.

Can I make this in advance?

Yes! Cook the dish and store it in the fridge. Reheat gently before serving.

What can I serve with this dish?

It pairs beautifully with garlic mashed potatoes, steamed rice, or crusty bread.

Try This Recipe Today!

If you love rich, creamy, and flavorful chicken dishes, this Mushroom Chicken is for you! Perfect for busy nights or special occasions. Give it a try and let us know how it turns out.

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