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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.