Why Make This Recipe
Mushroom Chicken is a delightful dish that combines tender chicken with rich, flavorful mushrooms in a creamy sauce. It’s simple to make and perfect for a weeknight dinner or a special occasion. The combination of beef broth, white wine, and seasonings creates a savory sauce that everyone will love. Whether you are a novice cook or an experienced chef, this recipe is easy to follow and guaranteed to impress your family or guests.
How to Make 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
- 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
Directions:
-
Prep Work:
Start by cleaning and slicing the mushrooms. Season the chicken breasts with salt and pepper. Place the flour in a shallow dish and coat each chicken breast lightly with flour. -
Cook the Mushrooms:
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and a pinch of salt. Cook until they are browned and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set them aside. -
Dredge/Sear the Chicken:
In the same skillet, add olive oil and increase the heat to medium-high. Add the floured chicken breasts and sear on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set it aside with the mushrooms. -
Deglaze the Pan:
Lower the heat and pour in the beef broth, scraping up any brown bits from the bottom of the skillet. Add the chicken bouillon, soy sauce, onion powder, mustard powder, thyme, and white wine. Stir well. -
Finish the Sauce:
Return the chicken and mushrooms to the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. In a small bowl, mix the cornstarch with a bit of cold water, then stir it into the skillet. Add the minced garlic and heavy cream, stirring until the sauce thickens. Cook for another 2-3 minutes before serving.
How to Serve Mushroom Chicken
Mushroom Chicken is best served hot over a bed of rice, pasta, or mashed potatoes to soak up the creamy sauce. You can also pair it with a green salad or steamed vegetables to complete the meal. Garnish with fresh herbs like parsley for a pop of color.
How to Store Mushroom Chicken
To store Mushroom Chicken, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. When reheating, make sure it’s heated through to an internal temperature of 165°F.
Tips to Make Mushroom Chicken
- For more flavor, marinate the chicken in the soy sauce and some spices for a few hours before cooking.
- Feel free to use a mix of different mushrooms for added flavor and texture.
- Adjust the amount of cream based on how rich you want the sauce to be.
Variation
You can easily modify this recipe by adding your favorite vegetables, such as spinach or bell peppers, into the sauce. For a healthier version, substitute the heavy cream with a low-fat cream alternative or yogurt.
FAQs
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs work well in this recipe and will add extra flavor and juiciness.
Q: Can I make this dish without wine?
A: Yes! You can substitute the wine with more beef broth or a splash of apple cider vinegar for acidity.
Q: Is this dish gluten-free?
A: To make Mushroom Chicken gluten-free, use a gluten-free flour blend and ensure that your beef broth is gluten-free.
Enjoy preparing and sharing this delicious Mushroom Chicken recipe with your loved ones!
Mushroom Chicken
Ingredients
Method
- Start by cleaning and slicing the mushrooms. Season the chicken breasts with salt and pepper. Place the flour in a shallow dish and coat each chicken breast lightly with flour.
- In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and a pinch of salt. Cook until they are browned and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set them aside.
- In the same skillet, add olive oil and increase the heat to medium-high. Add the floured chicken breasts and sear on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set it aside with the mushrooms.
- Lower the heat and pour in the beef broth, scraping up any brown bits from the bottom of the skillet. Add the chicken bouillon, soy sauce, onion powder, mustard powder, thyme, and white wine. Stir well.
- Return the chicken and mushrooms to the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- In a small bowl, mix the cornstarch with a bit of cold water, then stir it into the skillet. Add the minced garlic and heavy cream, stirring until the sauce thickens. Cook for another 2-3 minutes before serving.
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