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!
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.
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.
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.
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. You can also refrain from adding bouillon, although it does add a nice depth of flavor.
- This recipe is in The Cozy Cookbook on page 100!
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.
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.
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Mushroom Chicken
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 EACH: mustard powder, dried thyme
- ½ cup dry 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 lengthwise 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. You can also refrain from adding bouillon, although it does add a nice depth of flavor.
- The nutritional information assumes that all of the flour is used but there will likely be some leftover.
- This recipe is in The Cozy Cookbook on page 100!
The nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
Such a good dish! Substituted the white wine for the red I already had open and it was delicious.
Thanks so much for the great comments Kelsi, I’m so happy you liked it!💖
Why are non of the reviews available for viewing?
Hi Cinci, I’m not sure what you mean. The reviews are all at the bottom of the post for everyone to see.
This was a really really good recipe. As someone who doesn’t cook lots, I was afraid it would be too challenging but she lays out everything you need to do so clearly, and step by step, I could follow it so easily. It also tastes amazing. I subbed heavy cream for DF Alfredo sauce and it was perfect 👍🏼
I’m so happy you enjoyed this and found it easy to follow Hannah! Thanks so much for the great comments 💗
Like all your recipe’s this was another favorite! You never disappoint 🙂
Yayyy! Thanks so much for your support Shelley, I’m so happy you’ve been enjoying the recipes. This one is one of my favorite chicken dishes!💕
Everything I wanted in a satisfying, warm dish! This is a warm soft blanket for your tummy. I used chicken broth instead of beef and found it worked well, as well as upping the garlic amount. Use a good white wine that you love and you won’t be disappointed! Thank you for this recipe!
Yes! A warm soft blanket for the tummy, I love that description!💗 I’m so happy you enjoyed this Karrin, thanks so much for the great review!
How creamy are leftovers when reheating? Cornstarch has been a problem in the past with chinese sause leftovers. Thanks!
Hi Jennifer, I find that this reheats well 🙂
The recipe was great! I started with some sautéed diced sweet onion, then adding the mushrooms and used lite sour cream instead of heavy, and it was excellent as well!
Sounds like you nailed it Peter, nice work! Thanks so much for taking the time to leave a review!❤️
Can I make this completely ahead of time such as the day before, put it in a casserole dish, refrigerate it and then on the day of serving reheat it in OVEN? This would eliminate need to stand over a stove when you have company. Same question for your Mushroom Pork Chops. I have a recipe for a Pot Roast Casserole that has a similar gravy and is made ahead and reheated and works great. Would love to make both your pork chop and chicken recipes ahead. Thank you.
Hi Edie, you can definitely make the mushroom chicken and the pork chops meals ahead of time and reheat them in the oven. I would just try to be careful to not overcook the protein so that it doesn’t become tough when reheated, especially the pork chops. Letting the dish sit out at room temperature for awhile before baking would help cut down on the baking time! 🙂
This was incredible ! I used chicken broth instead of beef as I didn’t have beef. I also didn’t have a bouillon cube so I did a couple shakes Trader Joe’s umami and 21 seasoning blend salute. Also didn’t have corn starch so used flour. Was such a winner!!
Served with endive and arugula salad with vinaigrette and French fries — fries were so good dippped in sauce.
Yummm! Nice work Martha!❤️
Great job making some tweaks Martha! I’m so happy you liked it!❤️
This was the bomb! Delicious. The beef broth really makes it shine. Dinner guest worthy. Served with mashed potatoes and roasted brussel sprouts. Great fall Sunday night dinner. Keep these recipes coming! Thanks for sharing.
Wahooo! I’m so happy you enjoyed this one Arline, thanks so much, I’ll keep them coming!💗