Creamy Mushroom Chicken

Creamy Mushroom Chicken is a sophisticated, deeply savory dish that is surprisingly simple to execute. This recipe focuses on building layers of flavor, starting with perfectly seared chicken and caramelized mushrooms, which are then enveloped in a rich, creamy sauce finished with a hint of white wine and herbs. It transforms everyday ingredients into an elegant, comforting meal.

The key to the sauce is the use of beef broth combined with chicken (via bouillon), which creates a unique depth (umami) that chicken broth alone can’t achieve. Finished with heavy cream, the sauce is velvety smooth and pairs wonderfully with mashed potatoes or buttered noodles, making it the perfect centerpiece for a weeknight dinner or a special occasion.

Table of Contents

• Ingredients for Creamy Mushroom Chicken
• Simple Step-by-Step Instructions
• Chef’s Notes & Tips
• FAQs (Frequently Asked Questions)
• Conclusion

Ingredients for Creamy Mushroom Chicken

Slicing the chicken thinner ensures quick, even cooking and maximizes the surface area for the sear. This recipe serves 4 people:

• Chicken & Mushrooms
  • Mushrooms (button or baby bella), sliced: 10 oz
  • Salted butter: 2 tbsp (For mushrooms)
  • Boneless, skinless chicken breasts: 2 large (Sliced lengthwise into 2–3 thinner slices)
  • All-purpose flour: 1/2 cup (For dredging)
  • Olive oil: 3–4 tbsp (For searing chicken)
  • Salt and pepper: To taste
• Sauce Base
  • Beef broth: 2 1/2 cups
  • Chicken bouillon: 1 cube or 1 tsp Better Than Bouillon
  • Soy sauce (or Worcestershire sauce): 1 tsp
  • Onion powder: 1 tsp
  • Mustard powder, Dried thyme: 1/2 tsp each
• Sauce Finishing
  • Dry white wine: 1/2 cup (Pinot Grigio or Sauvignon Blanc. See Notes)
  • Garlic, minced: 3 cloves
  • Cornstarch: 3 tbsp (Mixed with 3 tbsp cold water for a slurry)
  • Heavy cream: 1/3 cup

Simple Step-by-Step Instructions

Following the steps in order is important for building the maximum flavor in the sauce.

Step 1: Prep Work

• Broth Mix: Combine the beef broth, bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl; set aside.
• Slurry: Combine the cornstarch with 3 tbsp of cold water in a sealable container and shake well to make a smooth slurry; set aside.
• Chicken: Slice the chicken lengthwise into 2–3 thinner slices (about 1/2 inch thick).

Step 2: Cook the Mushrooms

Melt the butter over medium-high heat. Add the sliced mushrooms. Allow them to brown for 3–4 minutes per side, undisturbed, until golden brown. Remove the mushrooms and set them aside on a plate.

Step 3: Dredge & Sear the Chicken

Lightly sprinkle the chicken slices with salt and pepper. Dredge in flour and tap off the excess. Heat the olive oil in the pan over medium-high heat. Sear the chicken in batches for 4–5 minutes per side until a golden-brown crust develops. Remove the chicken and set it aside with the mushrooms.

Step 4: Deglaze the Pan

Turn the heat off. Remove any excess oil but leave the brown bits (fond) in the pan. Add the white wine and minced garlic, and set the heat to medium. Scrape up the fond with a spatula. Let it bubble gently until reduced by half (about 4 minutes).

Step 5: Start the Sauce

Add the reserved beef broth mixture and increase the heat slightly to bring it to a gentle boil. Let it bubble and reduce for 10 minutes, uncovered, allowing the sauce to concentrate.

Step 6: Thicken and Finish

Shake the cornstarch slurry and slowly add it to the bubbling sauce, stirring continuously, until the sauce thickens. Reduce the heat to low. Slowly add the heavy cream, stirring continuously. Stir in the reserved mushrooms.

Step 7: Combine and Serve

Add the seared chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Cover partially and let the chicken heat through for about 5 minutes. Serve immediately over mashed potatoes or buttered noodles, accompanied by roasted green beans or asparagus.

Chef’s Notes & Tips

• Wine Substitute: If you prefer not to use wine, substitute the 1/2 cup dry white wine with 1/2 cup chicken broth and 1 tbsp of butter for deglazing.
• Umami Depth: The blend of beef broth and chicken bouillon is intentional to create a richer, more complex savory flavor (umami) that chicken broth alone cannot achieve.
• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. The sauce may need a quick whisk after thawing and reheating.

FAQs (Frequently Asked Questions)

• Why are both beef and chicken broths used?The combination provides a deeper, more complex, and savory background flavor (umami) than using only chicken broth, complementing the mushrooms beautifully.
• Can I use a different cut of chicken?Yes, boneless, skinless chicken thighs can be used. They may require a slightly longer searing time.
• What kind of dry white wine is best?A dry white wine like Pinot Grigio or Sauvignon Blanc works well. Avoid sweet wines.

Davis Janet

Creamy Mushroom Chicken

Creamy Mushroom Chicken is a sophisticated, deeply savory dish that is surprisingly simple to execute. This recipe focuses on building layers of flavor, starting with perfectly seared chicken and caramelized mushrooms, which are then enveloped in a rich, creamy sauce finished with a hint of white wine and herbs. It transforms everyday ingredients into an elegant, comforting meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Entrée, Main Dish

Cuisine: Continental, French

Ingredients Equipment Method Notes

Ingredients

  

• 10 oz Mushrooms (button or baby bella), sliced (Chicken & Mushrooms)
• 2 tbsp Salted butter (For mushrooms) (Chicken & Mushrooms)
• 2 large Boneless, skinless chicken breasts (Sliced lengthwise into $2text{–}3$ thinner slices) (Chicken & Mushrooms)
• 0.5 cup All-purpose flour (For dredging) (Chicken & Mushrooms)
• 4 tbsp Olive oil (For searing chicken) (Chicken & Mushrooms)
• Salt and pepper (To taste) (Chicken & Mushrooms)
• 2.5 cups Beef broth (Sauce Base)
• 1 tsp Chicken bouillon ($1text{ cube}$ or $1text{ tsp}$ Better Than Bouillon) (Sauce Base)
• 1 tsp Soy sauce (or Worcestershire sauce) (Sauce Base)
• 1 tsp Onion powder (Sauce Base)
• 0.5 tsp Mustard powder (Sauce Base)
• 0.5 tsp Dried thyme (Sauce Base)
• 0.5 cup Dry white wine (Pinot Grigio or Sauvignon Blanc) (Sauce Finishing)
• 3 cloves Garlic, minced (Sauce Finishing)
• 3 tbsp Cornstarch (Mixed with $3text{ tbsp}$ cold water for a slurry) (Sauce Finishing)
• 0.33 cup Heavy cream (Sauce Finishing)

Equipment

• Large skillet or Dutch oven for searing and sauce
• Bowl for broth mix
• sealable container for cornstarch slurry

Method

 

1. Broth Mix: Combine the beef broth, bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl; set aside. Slurry: Combine the cornstarch with $3text{ tbsp}$ of cold water in a sealable container and shake well to make a smooth slurry; set aside. Chicken: Slice the chicken lengthwise into $2text{–}3$ thinner slices (about $1/2text{ inch}$ thick).
2. Melt the butter over medium-high heat. Add the sliced mushrooms. Allow them to brown for 3–4 minutes per side, undisturbed, until golden brown. Remove the mushrooms and set them aside on a plate.
3. Lightly sprinkle the chicken slices with salt and pepper. Dredge in flour and tap off the excess. Heat the olive oil in the pan over medium-high heat. Sear the chicken in batches for 4–5 minutes per side until a golden-brown crust develops. Remove the chicken and set it aside with the mushrooms.
4. Turn the heat off. Remove any excess oil but leave the brown bits (fond) in the pan. Add the white wine and minced garlic, and set the heat to medium. Scrape up the fond with a spatula. Let it bubble gently until reduced by half (about 4 minutes).
5. Add the reserved beef broth mixture and increase the heat slightly to bring it to a gentle boil. Let it bubble and reduce for $10text{ minutes}$, uncovered, allowing the sauce to concentrate.
6. Shake the cornstarch slurry and slowly add it to the bubbling sauce, stirring continuously, until the sauce thickens. Reduce the heat to low. Slowly add the heavy cream, stirring continuously. Stir in the reserved mushrooms.
7. Add the seared chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Cover partially and let the chicken heat through for about $5text{ minutes}$. Serve immediately over mashed potatoes or buttered noodles, accompanied by roasted green beans or asparagus.

Notes

The key to the sauce’s depth (umami) is the intentional combination of beef broth and chicken bouillon. If you prefer not to use wine, substitute the $1/2text{ cup}$ dry white wine with $1/2text{ cup}$ chicken broth and $1text{ tbsp}$ of butter for deglazing. Leftovers can be refrigerated for up to $3text{ days}$ or frozen for up to $3text{ months}$, but the sauce may need a quick whisk after thawing and reheating.

Conclusion

This Creamy Mushroom Chicken recipe is a luxurious, comforting meal that brings restaurant-quality flavor home. The rich, savory sauce and tender chicken are a guaranteed winner for any dinner occasion.