This Mushroom Chicken recipe features juicy, tender chicken breasts enveloped in a rich, creamy mushroom sauce that mimics the consistency and flavor of homemade gravy. It's a comforting, restaurant-quality dish that's surprisingly easy to prepare. Pair it with mashed potatoes or buttered noodles and roasted green beans for a complete, freezer-friendly family meal.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts

• Salt and pepper, to taste

• ½ cup all-purpose flour

• 3–4 tablespoons olive oil

For the Sauce:

• 2½ cups beef broth

• 1 chicken bouillon cube (or 1 teaspoon better than bouillon)

• 1 teaspoon soy sauce (or Worcestershire sauce)

• 1 teaspoon onion powder

• ½ teaspoon each: mustard powder, dried thyme

• ½ cup dry white wine (e.g., Chardonnay or Pinot Grigio)

• 3 cloves garlic, minced

• 3 tablespoons cornstarch

• ⅓ cup heavy cream

• 10 oz. mushrooms (button or baby bella), sliced

• 2 tablespoons salted butter

Directions

1. Prepare the Chicken: Slice each chicken breast into 2–3 thinner pieces. Season lightly with salt and pepper, then dredge in flour, shaking off any excess.

2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken pieces for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.

3. Cook the Mushrooms: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and sauté for 3–4 minutes per side until browned. Remove and set aside.

4. Deglaze the Skillet: Add minced garlic to the skillet and sauté for 30 seconds. Pour in the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 4 minutes.

5. Prepare the Sauce: In a separate bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Add this mixture to the skillet, bringing it to a gentle boil. Let it simmer uncovered for 10 minutes to reduce slightly.

6. Thicken the Sauce: In a small bowl, mix cornstarch with a tablespoon of cold water to create a slurry. Slowly whisk this into the simmering sauce until it thickens, about 2 minutes.

7. Finish the Sauce: Reduce the heat to low. Stir in the heavy cream and cooked mushrooms. Return the chicken to the skillet, spooning the sauce over the top. Cover partially and heat for 5 minutes until the chicken is cooked through.

8. Serve: Plate the chicken and spoon the creamy mushroom sauce over it. Serve with mashed potatoes, buttered noodles, or roasted green beans.

Nutritional Information (per serving)

• Calories: Approximately 450 kcal

• Protein: 40g

• Fat: 25g

• Carbohydrates: 15g

• Fiber: 2g

• Sodium: 900mg