Creamy Mushroom Chicken

Recipe Details

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Calories: 415kcal

Cost: $18

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Course: Dinner, Main Course

Cuisine: American, Comfort Food

Keyword: chicken dinner, creamy chicken, Creamy Mushroom Chicken, easy weeknight meal, mushroom chicken

Ingredients

15 oz. mushrooms button or baby bella cleaned and sliced
3 Tablespoons salted butter for sautéing mushrooms
3 large boneless skinless chicken breasts split lengthwise into thinner cutlets
Salt to taste for seasoning chicken
Pepper to taste for seasoning chicken
¾ cup all-purpose flour for dredging chicken
4-5 Tablespoons olive oil for searing chicken
3 ¾ cups beef broth or low sodium broth for lighter taste
1 ½ chicken bouillon cubes or 1 ½ tsp. concentrated chicken base
1 ½ teaspoons soy sauce or Worcestershire sauce alternative
1 ½ teaspoons onion powder for depth of flavor
¾ teaspoon mustard powder adds mild tang
¾ teaspoon dried thyme for herbal aroma
¾ cup dry white wine Pinot Grigio or Chardonnay or substitute with ¾ cup chicken broth + 1 ½ Tbsp. butter
4 cloves garlic minced for aromatic base
4 ½ Tablespoons cornstarch to thicken sauce
½ cup cold water to mix with cornstarch
½ cup heavy cream for richness and creaminess

Directions

Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl.
In a small container, stir cornstarch into cold water and shake until smooth.
Rinse mushrooms gently and pat completely dry. Slice if larger than bite-size.
Cut chicken breasts lengthwise into 2-3 thinner slices. Pound lightly if necessary to reach about ½ inch thickness.
Melt butter in a large skillet over medium-high heat. Add mushrooms and allow them to brown 3-4 minutes per side without moving. Remove and set aside.
Lightly season chicken slices with salt and pepper. Dredge in flour and shake off excess.
Heat olive oil in the skillet over medium-high heat. Add chicken slices, leaving space between each. Cook 4-5 minutes per side until golden brown. Remove and set aside.
Remove extra oil but leave browned bits in the pan. Add white wine and minced garlic. Bring to medium heat and scrape bottom with a spatula. Simmer until wine is reduced by half, about 4 minutes.
Add broth mixture to the pan and bring to a gentle boil. Let simmer and reduce for 10 minutes.
Shake cornstarch mixture again and slowly stir into the simmering sauce until thickened. Reduce heat to low.
Pour in heavy cream gradually, stirring constantly. Return mushrooms to the skillet.
Place seared chicken back into the skillet along with any juices. Spoon sauce over the chicken. Cover partially and heat for 5 minutes.
Serve warm alongside mashed potatoes, buttered noodles, or roasted vegetables.

Notes

This dish is perfect for cozy nights or family dinners. The creamy mushroom sauce clings beautifully to the chicken, creating a rich, comforting meal that pairs wonderfully with mashed potatoes or buttery noodles.

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