Easy Creamy Mushroom Chicken Dinner

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
• Step-by-Step Instructions
• Chef’s Notes & Tips
• Perfect Pairings for Creamy Mushroom Chicken
• Storage & Freezing Tips
• FAQs

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
  • 10 oz mushrooms (button or baby bella), sliced
  • 2 tbsp salted butter
  • 2 large boneless, skinless chicken breasts
  • Salt/Pepper, to taste
  • 1/2 cup all-purpose flour
  • 3-4 tbsp olive oil
• Sauce
  • 2 1/2 cups beef broth
  • 1 chicken bouillon cube or 1 tsp Better Than Bouillon
  • 1 tsp soy sauce (can sub Worcestershire sauce)
  • 1 tsp onion powder
  • 1/2 tsp EACH: mustard powder, dried thyme
  • 1/2 cup dry white wine (see notes)
  • 3 cloves garlic, minced
  • 3 tbsp cornstarch
  • 1/3 cup heavy cream

Step-by-Step Instructions

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

Step 1: Prep Work

• Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl; set aside.
• Combine the cornstarch with 3 tbsp of cold water in a sealable container and shake to make a slurry; set aside.
• Gently rinse and pat the mushrooms dry.
• 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 and add the mushrooms. Allow them to brown on each side for 3–4 minutes, undisturbed. Remove once golden brown and set 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 a large pan over medium-high heat. Sear the chicken in batches for 4–5 minutes per side until a golden-brown crust develops. Remove and set aside.

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 the minced garlic, and set the heat to medium. Use a silicone spatula to scrape up the fond. 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.

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 with mashed potatoes or buttered noodles and 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.
• Mushroom Technique: Cooking the mushrooms separately before adding them to the sauce allows them to release water and achieve a concentrated flavor and nice golden color.
• Sodium Control: To control the sodium, consider using unsalted butter, low-sodium broth, and low-sodium soy sauce. You can also omit the chicken bouillon.
• Storage: Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. The chicken freezes well.

Perfect Pairings for Creamy Mushroom Chicken

The rich sauce is best served over a neutral base that can soak up the flavors, accompanied by a fresh vegetable.

• Mashed Potatoes: Classic pairing for the creamy sauce.
• Buttered Egg Noodles or Rice: Simple starches that pair well with the richness.
• Roasted Green Beans or Asparagus: Provides a clean, slightly bitter contrast.
• Crusty Bread: Essential for dipping in the leftover sauce.

Storage & Freezing Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: The chicken and sauce freeze well for up to 3 months. Thaw overnight and reheat gently. The sauce may need a quick whisk or a splash of fresh cream to regain its smoothness after thawing.

Davis Janet

Creamy Mushroom Chicken

Creamy Mushroom Chicken is a sophisticated, deeply savory dish featuring perfectly seared chicken and caramelized mushrooms enveloped in a rich, velvety sauce. The sauce achieves its unique depth from a combination of beef broth, chicken bouillon, white wine, and heavy cream, transforming everyday ingredients into an elegant, comforting meal.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Dish

Cuisine: American, European

Ingredients Equipment Method Notes

Ingredients

  

• 10 oz mushrooms (button or baby bella), sliced
• 2 tbsp salted butter
• 2 large boneless, skinless chicken breasts
• salt and pepper, to taste
• 0.5 cup all-purpose flour
• 4 tbsp olive oil (max amount)
• 2.5 cups beef broth
• 1 tsp chicken bouillon cube or Better Than Bouillon
• 1 tsp soy sauce (can sub Worcestershire sauce)
• 1 tsp onion powder
• 0.5 tsp mustard powder
• 0.5 tsp dried thyme
• 0.5 cup dry white wine
• 3 cloves garlic, minced
• 3 tbsp cornstarch
• 0.33 cup heavy cream
• 3 tbsp cold water (for slurry)

Equipment

• large pan or skillet
• Medium bowl for broth mixture
• sealable container for slurry

Method

 

1. Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl; set aside. Combine the cornstarch with $3text{ tbsp}$ of cold water in a sealable container and shake to make a slurry; set aside. Gently rinse and pat the mushrooms dry. Slice the chicken lengthwise into 2–3 thinner slices (about $1/2text{ inch}$ thick).
2. Melt the butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3–4 minutes, undisturbed. Remove once golden brown and set 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 a large pan over medium-high heat. Sear the chicken in batches for 4–5 minutes per side until a golden-brown crust develops. Remove and set aside.
4. Turn the heat off. Remove any excess oil but leave the brown bits (fond) in the pan. Add the white wine and the minced garlic, and set the heat to medium. Use a silicone spatula to scrape up the fond. Let it bubble gently until reduced by half (about 4 minutes).
5. Add the reserved beef broth mixture (from Step 1) and increase the heat slightly to bring it to a gentle boil. Let it bubble and reduce for 10 minutes, uncovered.
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 5 minutes. Serve with mashed potatoes or buttered noodles and roasted green beans or asparagus.

Notes

The key to the complex flavor is using both beef broth and chicken bouillon. To ensure light searing and quick cooking, slice the chicken into $1/2text{ inch}$ thick slices. If skipping the wine, substitute $1/2$ cup dry white wine with $1/2$ cup chicken broth and $1text{ tbsp}$ of butter. Store leftovers refrigerated for up to 3 days or freeze the chicken and sauce separately for up to 3 months.

FAQs

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.

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.