Mushroom Chicken: A Comforting, Flavor-Packed Dinner
This Mushroom Chicken is the perfect weeknight dinner with its tender, juicy chicken breasts smothered in a rich, creamy mushroom sauce. The combination of sautéed mushrooms, golden-browned chicken, and a flavorful, beef broth-based sauce creates a comforting dish that’s easy to make yet full of depth. Serve it over mashed potatoes, buttered noodles, or alongside roasted vegetables for a complete meal that will satisfy the whole family.
Ingredients
For the Chicken and Mushrooms:
- 10 oz. mushrooms (button or baby bella work well)
- 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
For the Sauce:
- 2 ½ 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 mustard powder
- ½ teaspoon dried thyme
- ½ cup chicken broth
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- ⅓ cup heavy cream
Directions
1. Prepare the ingredients:
In a bowl, whisk together the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Set aside.
Mix the cornstarch with 3 tablespoons of cold water in a small container and shake to combine. Set this mixture aside as well.
Gently rinse the mushrooms and pat them dry. If necessary, slice them into thin pieces.
Slice each chicken breast lengthwise into 2-3 thinner pieces. If they’re too thick, pound them to about ½ inch in thickness using a meat tenderizer.
2. Cook the mushrooms:
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and let them brown undisturbed for 3-4 minutes on each side. Cook them in batches if needed to avoid overcrowding the pan. Once browned, remove the mushrooms and set them aside.
3. Dredge and sear the chicken:
Season both sides of the chicken slices with salt and pepper. Dredge them in flour, shaking off any excess.
Heat olive oil in the same skillet over medium-high heat. Add the chicken, leaving space between each piece. Sear for 4-5 minutes on each side until they turn golden brown. Remove the chicken from the pan and set aside. Repeat with the remaining chicken slices.
4. Deglaze the pan:
Turn off the heat and carefully remove excess oil from the pan, but leave the flavorful brown bits (fond) at the bottom.
Add the chicken broth and minced garlic to the pan, turn the heat back to medium, and use a spatula to scrape up the fond. Let the liquid simmer and reduce by half, about 4 minutes.
5. Make the sauce:
Add the beef broth mixture to the pan and bring it to a gentle boil. Let it bubble and reduce for about 10 minutes to concentrate the flavors.
Shake the reserved cornstarch mixture and slowly stir it into the sauce to thicken it. Lower the heat and stir in the heavy cream.
Return the sautéed mushrooms to the pan, stirring them into the sauce.
6. Finish the chicken:
Add the seared chicken back into the pan along with any juices that have collected on the plate. Spoon the sauce over the chicken, partially cover the pan, and let it simmer for about 5 minutes to heat the chicken through.
7. Serve and enjoy:
Serve the mushroom chicken hot, paired with mashed potatoes, buttered noodles, or roasted vegetables like green beans or asparagus for a complete, satisfying meal.
Recipe Tips:
- Mushroom Variety: Button mushrooms or baby bellas work well, but you can also use cremini or shiitake mushrooms for added depth of flavor.
- Creamy Sauce: For an extra rich sauce, you can replace the heavy cream with half-and-half or crème fraîche.
Recipe Details:
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4 servings
- Calories: 420 kcal per serving
Why You’ll Love This Mushroom Chicken:
This Mushroom Chicken recipe is an easy and elegant way to enjoy tender chicken in a rich, savory sauce. The flavors of beef broth, garlic, and sautéed mushrooms blend beautifully with a touch of cream to create a comforting dish that feels restaurant-quality, but with the ease of a home-cooked meal. Whether you’re making it for a family dinner or a cozy night in, this recipe will leave everyone satisfied and craving more!
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Mushroom Chicken
- Total Time: 50 minutes
- Yield: 4 1x
Description
This Mushroom Chicken is a deliciously comforting dish with tender, seared chicken breasts and a rich, creamy mushroom sauce. The combination of earthy mushrooms, flavorful beef broth, and just a touch of cream creates a sauce that’s both hearty and indulgent. Perfectly paired with mashed potatoes or buttered noodles, this dish makes a satisfying and cozy meal for any night of the week.
Ingredients
10 oz. mushrooms (button or baby bella work well)
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
For the Sauce:
2 ½ 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 chicken broth
3 cloves garlic, minced
3 tablespoons cornstarch
⅓ cup heavy cream
Instructions
Prep Work:
In a bowl, combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
In a small container, mix the cornstarch with 3 tablespoons of cold water. Shake to combine and set aside.
Rinse the mushrooms gently and pat them dry. Slice if needed.
Slice each chicken breast lengthwise into 2-3 thinner pieces. If needed, use a meat tenderizer to pound the slices to about ½ inch thick.
Cook the Mushrooms:
Melt butter in a large skillet over medium-high heat. Add the mushrooms and let them brown on each side for 3-4 minutes, undisturbed. Sauté in batches if necessary to avoid overcrowding. Remove the mushrooms from the pan and set aside.
Dredge/Sear the Chicken:
Lightly season both sides of the chicken slices with salt and pepper. Dredge them in flour, shaking off any excess.
Heat olive oil in the skillet over medium-high heat. Add the chicken slices, leaving space between them. Sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside. Repeat with the remaining pieces.
Deglaze the Pan:
Turn off the heat and remove excess oil, but leave the flavorful brown bits (fond) in the pan.
Add the chicken broth and minced garlic to the pan. Turn the heat back to medium and use a spatula to scrape the bottom of the pan, releasing the fond. Let it simmer until reduced by half, about 4 minutes.
Finish the Sauce:
Add the beef broth mixture to the pan and bring it to a gentle boil. Let it bubble and reduce for about 10 minutes.
Shake the reserved cornstarch mixture and slowly stir it into the sauce. It will thicken quickly.
Lower the heat and stir in the heavy cream. Add the sautéed mushrooms to the sauce.
Return the seared chicken to the pan along with any juices from the plate. Spoon the sauce over the chicken, cover partially, and let it heat through for about 5 minutes.
Serving Suggestion:
Serve the mushroom chicken with mashed potatoes, buttered noodles, and roasted green beans or asparagus for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 420