This Mushroom Chicken recipe is easy to make and tastes delicious. You get tender chicken cooked just right, covered in a creamy mushroom sauce that has lots of flavor. It’s a great meal for any day and goes well with many sides.
Why You’ll Love This Mushroom Chicken Recipe
There’s a lot to love about this Mushroom Chicken recipe. First, it’s a perfect blend of textures — the chicken has a golden, lightly crispy crust while staying juicy inside. The mushrooms are cooked separately until golden brown, adding an earthy flavor that perfectly complements the chicken.
The sauce is where the magic happens. Made with beef broth, a touch of soy sauce for depth, and cream for richness, it creates a smooth, gravy-like consistency that’s simply irresistible. Garlic and herbs add layers of flavor, making every bite satisfying.
Another reason you’ll enjoy making this recipe is how straightforward the steps are. Even if you’re new to cooking, the detailed directions guide you through prepping, cooking, and finishing the dish without any guesswork. Plus, you can easily customize it with your favorite herbs or sides.
Ingredients You’ll Need for Mushroom Chicken
To make this flavorful dish, you’ll gather a handful of common ingredients that work together beautifully:
- 10 ounces mushrooms (button or baby bella are great choices)
- 2 tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt and pepper for seasoning
- ½ cup all-purpose flour for dredging the chicken
- 3-4 tablespoons olive oil for cooking
- 2 ½ cups beef broth to build the sauce base
- 1 chicken bouillon cube or 1 teaspoon of better than bouillon
- 1 teaspoon soy sauce (or Worcestershire sauce as a substitute)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup dry white wine (or chicken broth and butter as a substitute)
- 3 cloves garlic, minced for flavor
- 3 tablespoons cornstarch to thicken the sauce
- 1/3 cup heavy cream for richness
These ingredients combine to give you a savory, creamy dish with balanced flavor and a satisfying texture.
How to Make Mushroom Chicken
Getting this dish from your kitchen to the table involves a few key steps, but don’t worry—they’re easy to follow.
Prepare the Sauce Base:
Start by mixing the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl. This blend will form the foundation of your sauce, giving it a deep, savory flavor.
Make the Cornstarch Slurry:
Combine the cornstarch with 3 tablespoons of cold water in a container with a lid. Shake it well until the cornstarch dissolves. Set this aside—you’ll add it later to thicken your sauce.
Prep the Mushrooms:
Gently rinse the mushrooms to clean them, then pat them completely dry with a paper towel. If they’re large, slice them to about half an inch thick.
Slice and Pound the Chicken:
Slice the chicken breasts lengthwise into 2 or 3 thinner pieces. Use a meat tenderizer to gently pound them to about half an inch thickness. This helps the chicken cook evenly and stay juicy.
Cook the Mushrooms:
Melt the butter over medium-high heat in a skillet. Add the mushrooms in a single layer, giving them space to brown properly. Let them cook undisturbed for 3-4 minutes on each side until golden. If needed, add a bit more butter or olive oil during cooking to keep them from drying out. Once done, remove them and set aside.
Dredge and Sear the Chicken:
Season each chicken piece lightly with salt and pepper. Coat them in flour, shaking off the excess. Heat olive oil in the skillet over medium-high heat. Add the chicken pieces, leaving space around each, and cook for about 4-5 minutes per side until they develop a nice golden crust. Remove and set aside once done.
Deglaze the Pan:
Turn the heat off and carefully remove excess oil from the pan, but keep the browned bits stuck to the bottom (called fond). These bits carry a lot of flavor. Add the white wine and minced garlic to the pan and turn the heat back on to medium. Use a spatula to scrape the fond off the bottom as the wine reduces by half, which should take about 4 minutes.
Finish the Sauce:
Add the prepared broth mixture to the pan and bring it to a gentle boil over medium heat. Let it simmer and reduce for around 10 minutes. Then, slowly pour in the cornstarch slurry while stirring constantly. The sauce will thicken quickly. Lower the heat and gradually stir in the heavy cream.
Combine Everything:
Add the cooked mushrooms back into the sauce and return the chicken to the pan along with any juices that have collected. Spoon sauce over the chicken, cover partially, and let it heat through for about 5 minutes.
Your Mushroom Chicken is now ready to be served.
How to Serve Your Mushroom Chicken
Serving your Mushroom Chicken just right will elevate your meal experience. This dish pairs beautifully with creamy mashed potatoes, which soak up the luscious mushroom gravy. Alternatively, buttered noodles are a wonderful choice that adds a comforting, starchy base.
For a complete meal, add a side of roasted green beans or tender asparagus. The slight crunch and fresh flavors balance the richness of the sauce perfectly. You can also include a simple green salad with a light vinaigrette to bring freshness and contrast.
When plating, ladle plenty of the mushroom sauce over the chicken to ensure every bite is flavorful and moist. Garnish with fresh thyme or parsley if you want a touch of color and a hint of herbal aroma.
Whether it’s a casual family dinner or a special occasion, this serving suggestion will make your Mushroom Chicken meal satisfying and well-rounded.
Expert Tips for Perfect Mushroom Chicken Every Time
To get the most out of your Mushroom Chicken recipe, keep a few helpful tips in mind:
- Don’t rush the mushroom cooking: Let the mushrooms brown undisturbed so they develop that rich, golden crust. This adds both flavor and texture to your dish.
- Pound the chicken evenly: Flattening the chicken breasts to uniform thickness helps them cook consistently and prevents dry or undercooked spots.
- Control your heat carefully: Adjust the stove temperature as you cook. Too high, and the chicken can burn before cooking through; too low, and you won’t get that perfect crust.
- Save the fond: When you deglaze the pan with wine, those brown bits release amazing flavors. Scrape them well to enrich your sauce.
- Add the cornstarch slowly: Pour the slurry gradually into the simmering sauce while stirring to avoid lumps and ensure a smooth, thick consistency.
- Use substitutes if needed: If you don’t have wine, swap it with chicken broth and a bit of butter to maintain richness without losing flavor.
- Season gradually: Taste the sauce as it cooks and adjust salt or soy sauce levels for balance.
Following these tips will make your Mushroom Chicken taste restaurant-quality right at home.
How to Store Your Mushroom Chicken
If you have leftovers, storing your Mushroom Chicken properly will keep it tasty and safe to eat later. Allow the dish to cool to room temperature but don’t leave it out longer than two hours to avoid bacteria growth.
Transfer the chicken and sauce into an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days. When you’re ready to enjoy it again, gently reheat on the stove over low heat or in the microwave, stirring occasionally to warm evenly.
Avoid freezing the dish because the creamy sauce may separate and change texture once thawed. However, if you choose to freeze, do so in a tightly sealed container and consume within one month for best quality.
Always smell and inspect leftovers before eating to ensure they’re still good.
Variations to Make This Mushroom Chicken Your Own
One of the best things about this Mushroom Chicken recipe is how easy it is to tweak according to your taste or what you have on hand.
- Use different mushrooms: Try cremini, shiitake, or portobello mushrooms for a deeper, earthier flavor. Each type will add its own twist.
- Add fresh herbs: Stir in chopped rosemary, sage, or parsley right before serving for an herbal freshness.
- Make it spicy: Sprinkle in a pinch of red pepper flakes or add a dash of hot sauce to the sauce for some heat.
- Swap the cream: Use half-and-half or coconut milk if you prefer a lighter or dairy-free version.
- Add vegetables: Toss in sautéed spinach, peas, or sliced bell peppers to add color and nutrition.
- Try a gluten-free version: Use a gluten-free flour or cornstarch alternative and make sure your broth and soy sauce are gluten-free.
Feel free to experiment and find the perfect version of Mushroom Chicken that suits your palate and lifestyle.
Frequently Asked Questions About Mushroom Chicken
What is the best mushroom to use for Mushroom Chicken?
Button mushrooms or baby bella mushrooms are popular choices because they brown well and have a mild, pleasant flavor. However, you can use any type you like, depending on your taste.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great and stay very juicy. Just adjust cooking time slightly to ensure they are fully cooked.
How can I make the sauce thicker?
If the sauce isn’t thick enough, mix a little more cornstarch with cold water and add it slowly while stirring over low heat until you reach your desired consistency.
Is there a substitute for white wine in the sauce?
You can use chicken broth with a small amount of butter to replace the wine. This keeps the sauce flavorful without alcohol.
Can I prepare Mushroom Chicken ahead of time?
You can prep the sauce and mushrooms in advance and store them separately. Cook the chicken fresh when ready to serve for the best texture.
What sides go well with Mushroom Chicken?
Mashed potatoes, buttered noodles, roasted vegetables like green beans or asparagus, and fresh salads all pair wonderfully.
How long does Mushroom Chicken keep in the fridge?
Stored properly in an airtight container, leftovers last about 3 to 4 days.
Mushroom Chicken
Ingredients
- 10 ounces mushrooms (button or baby bella)
- 2 tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt (to taste)
- Pepper (to taste)
- 1/2 cup all-purpose flour (for dredging)
- 3-4 tablespoons olive oil (for cooking)
- 2 1/2 cups beef broth (for sauce)
- 1 cube chicken bouillon (or 1 teaspoon of better than bouillon)
- 1 teaspoon soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine (or chicken broth and butter as a substitute)
- 3 cloves garlic (minced)
- 3 tablespoons cornstarch (to thicken the sauce)
- 1/3 cup heavy cream (for richness)
Instructions
- Mix beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl.
- Combine cornstarch with 3 tablespoons of cold water and set aside.
- Rinse and dry mushrooms, then slice if large.
- Slice chicken breasts into thinner pieces and pound to even thickness.
- Melt butter in a skillet over medium-high heat, add mushrooms, and cook until golden brown. Set aside.
- Season chicken with salt and pepper, dredge in flour, and sear in the skillet with olive oil until golden. Set aside.
- Deglaze the pan with white wine and add minced garlic, scraping up fond.
- Add broth mixture and simmer for 10 minutes, then slowly stir in cornstarch slurry and cream.
- Add mushrooms and chicken back to the skillet, spooning sauce over. Heat through for 5 minutes.
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