1. Home
  2. Recipes
  3. Mushroom Chicken Recipe

Creamy Mushroom Chicken

Featured in Heartwarming Main Course Recipes.

This mushroom chicken recipe delivers a delicious combination of tender, juicy chicken and a rich creamy mushroom sauce that's packed with flavor and easy to make. The chicken is seared to golden perfection, while the mushrooms are sautéed separately to enhance their texture and flavor. A beef broth-based sauce, thickened with cornstarch, ties the dish together with a creamy consistency reminiscent of gravy. Perfect for serving with sides like mashed potatoes or buttered noodles, this dish is ideal for a comforting family dinner or an impressive meal for guests.
Pin it Share it Send it Print it Jump To Recipe
Rose
Updated on Tue, 11 Mar 2025 16:36:19 GMT
Mushroom Chicken Pin it
Mushroom Chicken | lovelylifewithrose.com

Mushroom Chicken with a rich, creamy sauce has been a cornerstone of comfort cooking in my kitchen for years. This recipe transforms simple chicken breasts into an elegant dish, featuring tender meat smothered in a velvety mushroom sauce that perfectly balances savory and creamy elements.

I've made this recipe countless times for family gatherings, and it never fails to impress. Last Christmas, my sister-in-law actually requested it instead of the traditional turkey!

Essential Ingredients and Selection Tips

  • Mushrooms (button or baby bella): Choose firm, dry mushrooms with tight caps for the best texture and flavor
  • Chicken breasts: Look for uniform-sized pieces that will cook evenly
  • White wine: Opt for a dry variety like Pinot Grigio (it enhances the sauce without overwhelming)
  • Heavy cream: Full-fat version creates the silkiest sauce texture
  • Beef broth: Provides deeper flavor than chicken broth alone
  • Fresh garlic: Always prefer fresh over pre-minced for optimal flavor

Detailed Cooking Steps

Step 1: Preparation Phase
Thoroughly clean and dry mushrooms (wet mushrooms won't brown properly). Slice chicken into even pieces and pound if needed. Mix sauce base ingredients separately for better incorporation.
Step 2: Mushroom Cooking
Brown mushrooms in batches to ensure proper caramelization. Keep heat consistent for even browning. Set aside to prevent overcooking.
Step 3: Chicken Execution
Dredge chicken in seasoned flour. Sear until golden brown on each side. Remove and keep warm while making sauce.
Step 4: Sauce Creation
Deglaze pan with wine, scraping up flavorful bits. Add broth mixture and reduce. Finish with cornstarch and cream for perfect thickness.

My family particularly loves the mushrooms in this dish. My daughter, who usually pushes vegetables aside, always asks for extra mushrooms when I make this recipe.

Storage and Serving Suggestions

  • Keeps well in the refrigerator for up to 3 days
  • Freezes beautifully without the cream sauce
  • Perfect served over mashed potatoes or rice
  • Pairs wonderfully with steamed asparagus or green beans

This recipe has become my signature dish for good reason. The combination of tender chicken and rich mushroom sauce creates an unforgettable meal that consistently receives rave reviews from family and friends. It's proof that simple ingredients, treated with care and attention, can create something truly spectacular.

Frequently Asked Questions

→ What type of mushrooms should I use for this recipe?
Button or baby bella mushrooms work well, but you can use your preferred type.
→ Can I substitute the white wine in the recipe?
Yes, you can use ½ cup chicken broth with 1 tablespoon of butter as a substitute.
→ How can I control the sodium content?
Use unsalted butter, low-sodium broth, and low-sodium soy sauce to reduce sodium levels.
→ What sides pair well with this dish?
Mashed potatoes, buttered noodles, roasted green beans, or asparagus make great sides.
→ Can I make this recipe without cornstarch?
Yes, you can use flour to thicken the sauce, but it may alter the texture slightly.

Mushroom Chicken Recipe

Tender chicken in a creamy mushroom sauce, simple and delicious for dinner.

Prep Time
15 Minutes
Cook Time
50 Minutes
Total Time
65 Minutes
By: Rose

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: ~

Ingredients

→ Main Ingredients

01 10 oz mushrooms (button or baby bella)
02 2 tablespoons salted butter
03 2 large boneless, skinless chicken breasts
04 Salt and pepper to taste
05 1/2 cup all-purpose flour
06 3-4 tablespoons olive oil

→ For the Sauce

07 2 1/2 cups beef broth
08 1 chicken bouillon cube or 1 teaspoon of Better Than Bouillon
09 1 teaspoon soy sauce (or substitute Worcestershire sauce)
10 1 teaspoon onion powder
11 1/2 teaspoon each of mustard powder and dried thyme
12 1/2 cup dry white wine
13 3 cloves garlic, minced
14 3 tablespoons cornstarch
15 1/3 cup heavy cream

Instructions

Step 01

Mix beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Shake cornstarch with 3 tablespoons of cold water in a separate container and set aside. Rinse the mushrooms gently, dry them thoroughly, and slice if needed. Slice the chicken breasts lengthwise into thinner pieces (roughly 1/2 inch thick) and, if necessary, pound to flatten evenly.

Step 02

In a medium-high heat pan, melt the butter and add the mushrooms. Let them cook undisturbed for 3-4 minutes per side until golden brown. Cook in batches if needed to ensure proper browning. Remove and set aside.

Step 03

Season both sides of the chicken with salt and pepper. Dredge the pieces in flour and gently tap off excess. Heat olive oil in a pan over medium-high heat. Cook the chicken in batches for approximately 4-5 minutes on each side until a golden crust forms. Remove once done and set aside on a plate.

Step 04

After removing excess oil, keep the flavorful brown bits in your pan. Over medium heat, pour in the white wine and add the minced garlic. Use a spatula to scrape up pan residues, cooking down the wine by about half for 4 minutes.

Step 05

Add the prepared beef broth mixture to the pan and bring it to a gentle boil over medium heat. Let it reduce for about 10 minutes. Re-shake the cornstarch mixture, slowly add it into the sauce while stirring, and allow it to thicken. Reduce heat to low and gradually mix in the heavy cream. Stir in the mushrooms.

Step 06

Return the chicken along with any juices back into the pan. Spoon the sauce over the chicken pieces. Cover partially and let everything simmer for another 5 minutes until heated through. Serve hot with your choice of sides like mashed potatoes, buttered noodles, or roasted vegetables.

Notes

  1. Pinot Grigio, Chardonnay, or even Marsala wine work well with this recipe.
  2. For a wine substitute, try using 1/2 cup chicken broth and 1 tablespoon of butter.
  3. Cooking the mushrooms separately enhances their flavor and ensures they have a golden brown finish.

Tools You'll Need

  • Large skillet or frying pan
  • Meat tenderizer (optional)
  • Mixing bowls and a whisk
  • Silicone or wooden spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream)
  • Contains gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 414
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~