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Mushroom Chicken in Creamy White Wine Sauce Recipe

★★★★★

4.8 from 111 reviews
  • Author: Ethan
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Find it online: https://theethankitchen.com/mushroom-chicken-in-creamy-white-wine-sauce-recipe/