Mushroom Chicken Recipe

Mushroom Chicken Recipe: This rich and creamy mushroom chicken is a flavorful, easy-to-make dish perfect for weeknight dinners or special occasions. Tender chicken breasts are seared to golden perfection, paired with sautéed mushrooms, and smothered in a savory cream sauce made with beef broth, garlic, and a hint of white wine. Serve this comforting recipe with mashed potatoes, buttered noodles, or roasted vegetables for a complete meal. Learn how to create this restaurant-quality dish with simple ingredients, expert tips, and customizable variations. Perfect for anyone who loves hearty, satisfying chicken recipes!

Ingredients

For the Chicken and Mushrooms:

• 10 oz. mushrooms (button or baby bella), cleaned and sliced if needed
• 2 tablespoons salted butter
• 2 large boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 3-4 tablespoons olive oil

For the Sauce:

• 2 1/2 cups beef broth
• 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
• 1 teaspoon soy sauce (or Worcestershire sauce)
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mustard powder
• 1/2 cup dry white wine (see notes)
• 3 cloves garlic, minced
• 3 tablespoons cornstarch
• 1/3 cup heavy cream

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Instructions

Prep Work

1. In a small bowl, combine beef broth, bouillon, soy sauce, onion powder, thyme, and mustard powder. Set aside.
2. Mix cornstarch with 3 tablespoons of cold water in a sealed container. Shake to combine and keep in a cool place.
3. Clean the mushrooms by gently rinsing and patting them dry. Slice if necessary.
4. Slice the chicken breasts lengthwise into thinner pieces (2-3 per breast). If needed, use a meat tenderizer to even out thickness, aiming for 1/2-inch slices.

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Cook the Mushrooms

1. Melt butter in a large pan over medium-high heat. Add mushrooms in a single layer. Let them brown for 3-4 minutes on each side without stirring.
2. Cook in batches if needed, ensuring space between the mushrooms for better browning. Add extra butter or a splash of olive oil as necessary.
3. Once golden brown, transfer the mushrooms to a plate and set aside.

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Dredge and Sear the Chicken

1. Lightly season both sides of the chicken slices with salt and pepper. Dredge each piece in flour, shaking off excess.
2. Heat olive oil in the same pan over medium-high heat. Add chicken in batches, leaving space between pieces. Sear for 4-5 minutes per side until golden brown.
3. Remove chicken and set aside. Adjust heat as needed during cooking and add extra oil if necessary.

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Deglaze the Pan

1. Turn off the heat and carefully remove excess oil, leaving the browned bits (fond) in the pan.
2. Return heat to medium and add white wine and garlic. Scrape the bottom of the pan with a silicone spatula to release the fond. Let the wine simmer until reduced by half, about 4 minutes.

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Make the Sauce

1. Add the prepared beef broth mixture to the pan. Increase heat to bring the sauce to a gentle boil. Let it reduce for about 10 minutes.
2. Shake the reserved cornstarch mixture and slowly add it to the boiling sauce, stirring constantly until thickened. Reduce heat to low.
3. Stir in the heavy cream slowly until fully incorporated, then add the cooked mushrooms back to the pan.

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Combine and Serve

1. Return the seared chicken to the pan, along with any juices from the resting plate. Spoon the sauce over the chicken.
2. Cover partially and let the chicken heat through for 5 minutes.
3. Serve hot with mashed potatoes, buttered noodles, or your favorite side dishes.

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Why You’ll Love This Recipe

• Rich and Savory: The creamy sauce, enhanced with mushrooms and a touch of white wine, makes every bite indulgent.
• Versatile: Pair this dish with various sides, from pasta to roasted vegetables.
• Restaurant-Quality: Impress your family and guests with this flavorful, elevated dish.

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Tips

• Perfectly Browned Mushrooms: Avoid overcrowding the pan to achieve a golden, crispy texture.
• Room Temperature Chicken: Let the chicken rest at room temperature for about 15 minutes before cooking to ensure even searing.
• Deglazing Tip: Use the white wine to lift all the flavor-packed fond from the pan for the best sauce.

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Variations and Substitutions

• No Wine? No Problem: Substitute with chicken broth and a splash of lemon juice for acidity.
• Gluten-Free: Use gluten-free flour and cornstarch.
• Herb Substitutions: Fresh thyme can replace dried thyme for a more vibrant flavor.
• Vegan Adaptation: Replace chicken with plant-based alternatives, use vegetable broth, and substitute cream with coconut milk.

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FAQs

Can I Use Bone-In Chicken?

Yes, but adjust the cooking time as bone-in pieces take longer to cook through.

Can I Freeze This Dish?

Yes! Let the chicken and sauce cool completely, then store in airtight containers for up to 3 months. Reheat gently on the stove.

How Do I Make This Dairy-Free?

Substitute butter with olive oil and cream with coconut cream or a non-dairy creamer.

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Serving Suggestions

• Pair with buttery mashed potatoes or fluffy rice to soak up the delicious sauce.
• Serve alongside roasted green beans, asparagus, or a crisp salad for balance.
• Top with freshly chopped parsley or grated Parmesan for an extra flavor boost.

This Mushroom Chicken recipe is a perfect option for weeknight dinners or special occasions, combining comfort and elegance in every bite!