Description
This creamy mushroom chicken is a rich, comforting dish with tender golden chicken smothered in a velvety mushroom gravy-style sauce. Perfect for a cozy dinner night.
Ingredients
- 10 oz mushrooms (button or baby bella), sliced
- 2 tbsp salted butter
- 2 large boneless skinless chicken breasts
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 3–4 tbsp olive oil
Sauce
- 2 1/2 cups beef broth
- 1 chicken bouillon cube (or 1 tsp bouillon paste)
- 1 tsp soy sauce
- 1 tsp onion powder
- 1/2 tsp mustard powder
- 1/2 tsp dried thyme
- 1/2 cup dry white wine
- 3 cloves garlic, minced
- 3 tbsp cornstarch (mixed with water)
- 1/3 cup heavy cream
Instructions
- Mix beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- Mix cornstarch with cold water and set aside.
- Slice mushrooms and pat dry. Slice chicken into thinner cutlets and season with salt and pepper.
- Heat butter in a pan and sauté mushrooms until golden. Remove and set aside.
- Dredge chicken in flour and shake off excess.
- Heat olive oil and sear chicken 4–5 minutes per side until golden. Remove and set aside.
- Deglaze pan with white wine and garlic, scraping browned bits. Reduce by half.
- Add broth mixture and simmer for 10 minutes.
- Stir in cornstarch slurry until sauce thickens.
- Add cream and mushrooms, then return chicken to the pan.
- Simmer 5 minutes until chicken is heated through and sauce is creamy.
Notes
- Don’t overcrowd mushrooms—let them brown properly for best flavor.
- Let chicken rest before slicing for juicier results.
- Serve with mashed potatoes, rice, or buttered noodles.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: American