Description
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
Scale
- 2 large boneless skinless chicken breasts
- 10 oz. mushrooms (button or baby bella)
- 2 tablespoons salted butter
- ½ cup all-purpose flour
- 3–4 tablespoons olive oil
- 2½ cups beef broth
- 1 chicken bouillon cube or 1 tsp Better Than Bouillon
- 1 teaspoon soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup dry white wine (or substitute)
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- ⅓ cup heavy cream
- Salt and pepper, to taste
Instructions
- Slice chicken into thinner pieces and pound to ½-inch thickness. Season with salt and pepper, dredge in flour.
- Sear chicken in olive oil until golden brown on both sides. Remove and set aside.
- Sauté sliced mushrooms in butter until browned. Set aside.
- Deglaze pan with white wine, scraping up browned bits. Let it reduce by half.
- Add broth, bouillon, soy sauce, onion powder, mustard powder, thyme, and garlic. Simmer 10 minutes.
- Stir in cornstarch slurry and let sauce thicken. Reduce heat.
- Add heavy cream and stir until smooth. Return mushrooms to sauce.
- Place chicken back into sauce, spoon sauce over top, and simmer 5 minutes.
- Serve with mashed potatoes or veggies of choice.
Notes
- You can use chicken thighs instead of breasts.
- For a wine-free version, use ½ cup broth + 1 tbsp butter.
- To reduce sodium, use low-sodium broth, unsalted butter, and omit bouillon.
- Pairs well with mashed potatoes, rice, or buttered noodles.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 414kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 110mg