Description
This creamy mushroom chicken is an easy, restaurant-quality meal made in one pan. Juicy, golden-browned chicken is smothered in a rich, savory mushroom sauce infused with garlic, white wine, and herbs. Perfect for a cozy dinner, this dish pairs beautifully with mashed potatoes, buttered noodles, or roasted vegetables.
Ingredients
Scale
For the Chicken
- 2 large boneless, skinless chicken breasts
- Salt and black pepper, to taste
- ½ cup all-purpose flour
- 3-4 tablespoons olive oil
For the Sauce
- 10 oz mushrooms (button or baby bella), sliced
- 2 tablespoons salted butter
- 3 cloves garlic, minced
- ½ cup dry white wine (or chicken broth with 1 tbsp butter)
- 2 ½ cups beef broth
- 1 teaspoon soy sauce
- 1 chicken bouillon cube (or 1 teaspoon Better Than Bouillon)
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- 3 tablespoons cornstarch
- ⅓ cup heavy cream
Instructions
- Prepare the Chicken: Slice the chicken breasts lengthwise into thinner pieces. Lightly season with salt and pepper, then dredge in flour, shaking off any excess. This will help create a golden crust when seared.
- Cook the Mushrooms: Melt butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and let them cook undisturbed for 3-4 minutes on each side until golden brown. Remove and set aside.
- Sear the Chicken: Heat olive oil in the same pan over medium-high heat. Add the floured chicken pieces, ensuring there is space between them. Cook for about 4-5 minutes per side until a golden crust forms. Remove from the pan and set aside.
- Deglaze the Pan: Pour in the white wine and use a spatula to scrape up any browned bits from the bottom of the pan. Let it simmer until the liquid reduces by half, about 4 minutes.
- Make the Sauce: Add the beef broth, soy sauce, minced garlic, bouillon, and seasonings to the pan. Stir to combine, then bring to a gentle simmer. Let it cook for 10 minutes to allow the flavors to develop.
- Thicken the Sauce: Shake together cornstarch and cold water in a small container. Slowly pour it into the simmering sauce, stirring continuously. The sauce will thicken within a minute. Reduce the heat to low.
- Finish with Cream and Mushrooms: Stir in the heavy cream, followed by the cooked mushrooms. Let the sauce gently simmer for another minute, ensuring everything is well combined.
- Return the Chicken: Place the chicken back in the pan, spooning the sauce over each piece. Cover partially and let it warm through for 5 minutes. Serve hot with mashed potatoes, rice, or vegetables.
Notes
- For extra depth of flavor, use Marsala wine instead of white wine.
- If the chicken cooks too quickly, lower the heat slightly to prevent burning while achieving a crispy crust.
- For a lower-fat version, use half-and-half instead of heavy cream.
- If the sauce becomes too thick, add a small splash of beef broth or cream to loosen it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 414
- Sugar: 2g
- Sodium: 704mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 78mg