Mushroom Chicken in Creamy White Wine Sauce Recipe
Introduction
This Mushroom Chicken recipe is a comforting and flavorful dish perfect for weeknight dinners or special occasions. Tender chicken breasts are seared to a golden crust and cooked in a rich mushroom and creamy sauce. Serve it with mashed potatoes or buttered noodles for a satisfying meal.
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
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 tsp Better Than Bouillon
- 1 teaspoon soy sauce (can substitute Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup dry white wine
- 3 cloves garlic, minced
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water (for cornstarch mixture)
- ⅓ cup heavy cream
Instructions
- Step 1: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- Step 2: Mix cornstarch with 3 tablespoons of cold water in a sealable container. Shake well and set aside in a cool place.
- Step 3: Gently rinse mushrooms and pat completely dry. Slice if needed.
- Step 4: Slice chicken breasts lengthwise into 2-3 thinner slices about ½ inch thick. Pound with a meat tenderizer if necessary.
- Step 5: Melt butter in a pan over medium-high heat. Add mushrooms and cook 3-4 minutes per side without moving them to allow browning. Sauté in batches if necessary. Remove mushrooms and set aside.
- Step 6: Season chicken slices with salt and pepper. Dredge each side in flour and tap off excess.
- Step 7: Heat olive oil in a large pan over medium-high heat. Cook chicken in batches, 4-5 minutes per side, until golden brown. Remove and set aside.
- Step 8: Turn heat off and remove excess oil, leaving browned bits (“fond”) in the pan. Add white wine and garlic, turn heat to medium, and scrape bottom of pan to deglaze. Simmer until wine reduces by half, about 4 minutes.
- Step 9: Add the beef broth mixture and increase heat to bring to a gentle boil. Let reduce for 10 minutes.
- Step 10: Shake the cornstarch mixture and slowly stir it into the boiling sauce. The sauce will thicken quickly. Reduce heat to low.
- Step 11: Stir in heavy cream and add the cooked mushrooms back to the pan.
- Step 12: Return chicken to the pan with any accumulated juices. Spoon sauce over the chicken, cover partially, and heat through for about 5 minutes. Serve warm.
Tips & Variations
- Use baby bella mushrooms for a deeper flavor or mix mushroom varieties for texture.
- A dry white wine like Sauvignon Blanc works well; substitute with chicken broth if avoiding alcohol.
- For extra richness, add a splash of heavy cream at the end.
- If the sauce gets too thick, thin with a little beef broth or water.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent curdling the cream. Avoid microwaving at high heat to maintain the sauce’s texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used for a juicier, more flavorful option. Adjust cooking time as thighs may need slightly longer to cook through.
Is there a non-alcoholic alternative to white wine?
You can substitute white wine with additional beef broth or chicken broth with a splash of lemon juice or white grape juice to mimic the acidity and flavor.
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Mushroom Chicken in Creamy White Wine Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Mushroom Chicken recipe features tender boneless skinless chicken breasts seared to a golden brown and simmered in a rich, savory sauce made with mushrooms, beef broth, white wine, and cream. The mushrooms are sautéed to a crisp, then combined with a flavorful pan sauce thickened with cornstarch and finished with cream. Perfectly balanced with herbs and a hint of soy sauce, this comforting dish pairs beautifully with mashed potatoes or buttered noodles and roasted vegetables for a satisfying meal.
Ingredients
Scale
Chicken and Mushrooms
- 10 oz. mushrooms (button or baby bella)
- 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
Sauce
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 tsp Better Than Bouillon
- 1 teaspoon soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup dry white wine
- 3 cloves garlic, minced
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water (for cornstarch slurry)
- 1/3 cup heavy cream
Instructions
- Prep Work: Combine the beef broth, chicken bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme in a bowl and set aside. In a separate sealable container, mix the cornstarch with 3 tablespoons of cold water to create a slurry; shake well and keep in a cool place. Gently rinse the mushrooms and pat dry completely, then slice if desired. Slice the chicken breasts lengthwise into 2-3 thinner pieces, aiming for about ½ inch thick each. Use a meat tenderizer if needed to even them out.
- Cook the Mushrooms: Heat the butter in a large skillet over medium-high heat. Add the mushrooms in a single layer without crowding to allow them to brown properly. Let them cook undisturbed for 3-4 minutes on each side until golden brown. Cook in batches if necessary, adding more butter or a splash of olive oil if the pan becomes dry. Remove the browned mushrooms and set aside on a plate.
- Dredge and Sear the Chicken: Lightly season each piece of chicken with salt and pepper. Dredge both sides in flour and tap off any excess. Heat olive oil in the same pan over medium-high heat. Add chicken pieces in a single layer, leaving space between them, and sauté for 4-5 minutes per side until a golden brown crust forms. Remove the seared chicken and set aside. Repeat if cooking in batches. Adjust heat and add olive oil during cooking to maintain proper searing and prevent sticking.
- Deglaze the Pan: Turn off the heat and remove any excess oil from the pan, leaving the browned bits (fond) stuck to the bottom. Add the white wine and minced garlic to the pan and return heat to medium. Use a silicone spatula to scrape the fond off the bottom as the wine bubbles. Let the wine reduce by half, about 4 minutes.
- Finish the Sauce: Stir in the prepared beef broth mixture and increase heat to bring the sauce to a gentle boil. Allow it to simmer and reduce for 10 minutes, concentrating the flavors. Slowly add the cornstarch slurry while stirring continuously to thicken the sauce. Once thickened, reduce heat to low and slowly stir in the heavy cream. Return the sautéed mushrooms to the pan and stir to combine.
- Reheat the Chicken: Nestle the seared chicken pieces back into the sauce along with any accumulated juices from the plate. Partially cover the pan and let the chicken heat through gently for about 5 minutes. Spoon the sauce over the chicken and serve hot with your choice of mashed potatoes or buttered noodles and roasted green beans or asparagus.
Notes
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for optimal flavor; can substitute with additional beef broth if avoiding alcohol.
- Pounding chicken slices ensures even thickness and helps the chicken cook evenly and remain tender.
- Do not overcrowd the pan when sautéing mushrooms and chicken to achieve a nice sear and avoid steaming.
- The chicken bouillon cube adds depth of flavor but can be omitted or replaced with more broth for a lighter taste.
- Serve this dish with creamy mashed potatoes, buttered egg noodles, and roasted green beans or asparagus for a well-rounded meal.
- Adjust seasoning with salt and pepper at the end as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Mushroom Chicken, Chicken with Mushrooms, Creamy Chicken Recipe, One-Pan Chicken Dinner, Savory Chicken with White Wine Sauce
