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Mushroom Chicken (Creamy Mushroom Sauce)

Mushroom Chicken (Creamy Mushroom Sauce)
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This Mushroom Chicken is a comforting, one-pan dinner made with juicy chicken breasts smothered in a rich, creamy mushroom sauce that tastes like a savory gravy. It’s cozy, flavorful, and perfect for a family dinner or a special weekend meal—without being complicated.

Ingredients

Scale

Chicken & Mushrooms

  • 10 oz mushrooms (button or baby bella)

  • 2 tablespoons salted butter

  • 2 large boneless, skinless chicken breasts

  • Salt and black pepper, to taste

  • ½ cup all-purpose flour

  • 3–4 tablespoons olive oil

Sauce

  • 2½ cups beef broth

  • 1 chicken bouillon cube (or 1 teaspoon 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

  • ⅓ cup heavy cream

Instructions

Prep

  1. In a bowl, mix beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.

  2. Mix cornstarch with 3 tablespoons cold water in a small container and set aside.

  3. Clean and dry the mushrooms, then slice if needed.

  4. Slice chicken breasts lengthwise into 2–3 thinner pieces (about ½ inch thick). Pound lightly if needed.

Cook the Mushrooms

  1. Melt butter in a large skillet over medium-high heat.

  2. Add mushrooms and let them brown undisturbed for 3–4 minutes per side.

  3. Cook in batches if needed. Remove and set aside.

Dredge & Sear the Chicken

  1. Season chicken with salt and pepper. Lightly dredge in flour and shake off excess.

  2. Heat olive oil in the same skillet over medium-high heat.

  3. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.

Deglaze the Pan

  1. Turn off heat and remove excess oil, keeping the browned bits in the pan.

  2. Add white wine and garlic. Turn heat to medium and scrape the pan.

  3. Simmer until wine reduces by half (about 4 minutes).

Finish the Sauce

  1. Add the prepared broth mixture and bring to a gentle boil. Simmer for 10 minutes.

  2. Shake cornstarch mixture and slowly stir it into the sauce until thickened.

  3. Reduce heat to low and slowly stir in heavy cream.

  4. Add mushrooms back to the pan.

  5. Return chicken and any juices to the skillet. Spoon sauce over the top.

  6. Cover partially and simmer for 5 minutes until chicken is heated through.

Notes

  • Don’t overcrowd the pan: This helps both the mushrooms and chicken brown properly.

  • Dry the mushrooms well: Moisture prevents browning.

  • Adjust thickness: Add a splash of broth if the sauce gets too thick.

  • Wine substitute: Use extra broth with a squeeze of lemon if you prefer no alcohol

Find it online: https://chocotune.com/mushroom-chicken-creamy-mushroom-sauce/