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Creamy Mushroom Chicken
Avatar photoDavis 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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.