Mushroom Chicken – Juicy Chicken with Creamy Mushroom Sauce

This Mushroom Chicken is a rich, flavorful dish that combines tender chicken breasts with a creamy mushroom sauce that rivals gravy in flavor. The chicken is seared until golden brown, creating a delicious crust, then bathed in a savory sauce made with white wine, beef broth, and seasonings. The mushrooms, sautéed to a golden perfection, add an earthy depth to the creamy sauce. It’s a comforting dish that pairs wonderfully with mashed potatoes, buttered noodles, or roasted vegetables. You can easily substitute the wine with extra chicken broth for a non-alcoholic version. Best enjoyed for a weeknight dinner or a special family gathering.

Ingredients

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

• 2 tablespoons salted butter
  
  

• 2 large boneless, skinless chicken breasts
  
  

• Salt and pepper to taste
  
  

• 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 substitute with Worcestershire sauce)
  
  

• 1 teaspoon onion powder
  
  

• ½ teaspoon each mustard powder and dried thyme
  
  

• ½ cup dry white wine (or ½ cup chicken broth + 1 tbsp butter as substitute)
  
  

• 3 cloves garlic, minced
  
  

• 3 tablespoons cornstarch
  
  

• 1/3 cup heavy cream
  
  

Directions

1. Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl. Set aside.
   
   

2. Mix cornstarch with 3 tablespoons cold water in a container and set aside.
   
   

3. Slice mushrooms and sauté in butter over medium-high heat for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
   
   

4. Slice chicken breasts into 2-3 thinner slices, season with salt and pepper, and dredge in flour.
   
   

5. Heat olive oil in a large pan and sear the chicken for 4-5 minutes per side until golden brown. Set aside.
   
   

6. Deglaze the pan with white wine and garlic, scraping up the browned bits from the bottom. Let it simmer for 4 minutes to reduce.
   
   

7. Add the beef broth mixture and bring to a gentle boil. Let it simmer for 10 minutes.
   
   

8. Stir in the cornstarch mixture to thicken the sauce, then reduce heat to low and stir in the heavy cream.
   
   

9. Add the sautéed mushrooms back into the sauce, then return the chicken to the pan, spooning sauce over the top.
   
   

10. Partially cover and let the chicken heat through for 5 minutes before serving.
    
    

Nutritional Value (per serving, based on 4 servings)

• Calories: 414 kcal
  
  

• Carbohydrates: 23g
  
  

• Protein: 18g
  
  

• Fat: 26g
  
  

• Saturated Fat: 10g
  
  

• Polyunsaturated Fat: 2g
  
  

• Monounsaturated Fat: 12g
  
  

• Trans Fat: 1g
  
  

• Cholesterol: 78mg
  
  

• Sodium: 704mg
  
  

• Potassium: 599mg
  
  

• Fiber: 1g
  
  

• Sugar: 2g
  
  

• Vitamin A: 490 IU
  
  

• Vitamin C: 3mg
  
  

• Calcium: 44mg
  
  

• Iron: 2mg