The Cozy Cook

Mushroom Chicken

This mushroom chicken recipe has juicy chicken that’s smothered in a thick and creamy mushroom sauce that encompasses the flavor and consistency of gravy.

Serve this with mashed potatoes or buttered noodles and roasted green beans for a delicious, freezer-friendly family dinner!

A pot with mushroom chicken in a creamy sauce with thyme on the side.

 

Mushroom Chicken

You are definitely going to drink this creamy mushroom sauce. It’s basically a homemade gravy and it tastes so good with that juicy chicken with creamy mashed potatoes.

Even my non-mushroom loving husband flips out over this. Once he smells it cooking, he can never resist. “Restaurant quality” is his official review. 😉 Get ready to add a new favorite to your rotation.

Check out everything you need to know to make this recipe, and don’t miss my pro tips below:

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté mushrooms in butter over medium-high heat, 3-4 minutes per side.

Slice the chicken into 2-3 thinner slices. Sprinkle lightly with salt/pepper and dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside. 

Cooked mushrooms and chicken on a plate for making mushroom chicken.

Add garlic and white wine to the same pot. “Clean” the pot with a silicone spatula. Reduce the liquid by half, about 4 minutes. Add beef broth, chicken bouillon, soy sauce, and seasonings. Bring to a gentle bubble and reduce for 10 minutes, uncovered.

Keep the gentle boil going and slowly add a slurry made from cornstarch + cold water. Stir to incorporate. Once thickened, reduce heat to low and stir in the cream, then the mushrooms.

Adding a beef broth and seasonings and reducing to make a sauce for mushroom chicken.

Add the chicken back and spoon the sauce over it. Cover partially and heat for 5 minutes. Serve with mashed potatoes and roasted green beans or asparagus.

Mixing cream and mushrooms into a sauce and adding chicken to make Mushroom Chicken.

Pro Tips

  • The mushrooms are cooked separately in this recipe and are mixed into the sauce at the end. This lets them release some of their water, concentrate their flavor, and give them a nice golden color.
  • Pinot Grigio or Chardonnay make good wine choices in this recipe. Marsala wine can also be used.
  • Wine Substitute: 1/2 Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.
  • If you’re cooking for a non-mushroom lover, be sure to try my smothered chicken or creamy garlic chicken recipe!
  • To control the sodium in this recipe, consider using unsalted butter, reduced or no sodium broth, and low sodium soy sauce.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This chicken does freeze well for future meals.

Mushroom chicken in a pot with parsley and thyme.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
  • Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it!
  • Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water.
  • Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.
  • Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.

Try These Next

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A white plate with mushroom chicken and mashed potatoes topped with Creamy Sauce.

Mushroom Chicken in a thick and creamy sauce with mushrooms and parsley.

Mushroom Chicken

5 from 29 ratings
This mushroom chicken recipe has juicy chicken that's smothered in a thick and creamy mushroom sauce that encompasses the flavor and consistency of gravy.

Ingredients

  • 10 oz. mushrooms, button or baby bella work well
  • 2 Tablespoons salted butter
  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • ½ cup all-purpose flour
  • 3-4 Tablespoons olive oil

Sauce

  • 2 ½ cups beef broth
  • 1 chicken bouillon cube or 1 tsp better than bouillon
  • 1 teaspoon soy sauce, can sub Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ½ cup white wine, see notes
  • 3 cloves garlic, minced
  • 3 Tablespoons cornstarch
  • 1/3 cup heavy cream

Instructions

Prep Work

  • Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
  • Combine cornstarch with 3 Tablespoons of cold water in a sealable container and shake to combine. Set aside in a cool place.
  • Gently rinse mushrooms and pat completely dry. Slice if needed.
  • Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices.

Cook the Mushrooms

  • Melt butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed, leaving space around them will allow them to crisp up more. Add a little more butter and/or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.

Dredge/Sear the Chicken

  • Lightly sprinkle each side of the chicken with salt and pepper. Dredge in flour and tap off excess.
  • Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
  • Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.

Deglaze the Pan

  • Turn the heat off and remove any excess oil, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)
  • Add the white wine and the garlic and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.

Finish the Sauce

  • Add the beef broth mixture and increase heat slightly to bring to a gentle boil. Let it bubble and reduce for 10 minutes.
  • Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously, until incorporated. The sauce will thicken pretty quickly. Reduce heat to low.
  • Slowly add in the cream, stirring continuously. Add the mushrooms.
  • Add the chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Cover partially and let the chicken heat through for 5 minutes or so. Serve with mashed potatoes or Buttered Noodles and roasted green beans or asparagus.

Notes

  • Pinot Grigio or Chardonnay make good wine choices in this recipe. Marsala wine can also be used.
  • Wine Substitute: 1/2 Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.
  • The mushrooms are cooked separately in this recipe and are mixed into the sauce at the end. This lets them release some of their water, concentrate their flavor, and give them a nice golden color.
  • To control the sodium in this recipe, consider using unsalted butter, reduced or no sodium broth, and low sodium soy sauce.
  • The nutritional information assumes that all of the flour is used but there will likely be some leftover.

Nutrition

Calories: 414kcal, Carbohydrates: 23g, Protein: 18g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 704mg, Potassium: 599mg, Fiber: 1g, Sugar: 2g, Vitamin A: 490IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 2mg

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74 comments on “Mushroom Chicken”

  1. Wonderful recipe and most delicious.

  2. Delicious dish!! I used thighs, since that’s what I had. I deboned them but left the skin on. I wish I had some real white wine, instead of cooking wine. I made Basmati rice, cooked with some Better Than Bouillon roasted chicken base. Mmmm, that creamy mushroom gravy sure was good over the rice. I’ll be making this again, but with more gravy!!

    • I’m so happy to hear you enjoyed this Marjorie! It’s one of my favorite chicken dishes. I’m with you, having rice is a great way to soak op the creamy sauce😋. Thanks so much for the great review!

  3. This recipe is delicious. I have already made it twice. My family gave it a thumbs up review, and it is hard to impress my 2 teenagers. I am definitely putting this one into my meal rotation. 

  4. I don’t have any cornstarch .. can I substitute that?

    • You can make a roux instead, in the section where it says “finish the sauce”, start by melting 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour and stir continuously for 1-2 minutes. Add the beef broth in splashes, stirring continuously. Bring it to a boil, then reduce to a simmer. Then stir in the cream as instructed in step 3 and finish the recipe as outlined! 🙂

  5. My husband didn’t really lick his plate, but I thought he might…it was THAT good.. I said I’d put it in my recipe rotation and he asked me to make double sauce next time! Loved it!

  6. Thanks for the great recipe! I used Pinot Grigio for the deglaze and it came out delicious. I’ll definitely be making this again.

  7. Hi this recipe for Mushroom Chicken was beautiful & shall try the others. Took longer than time estimated but well worth it. Served it with linguine x

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