Creamy Mushroom Chicken in White Wine Sauce Recipe

Introduction

This Mushroom Chicken recipe offers a comforting blend of tender chicken breasts and savory mushrooms in a rich, creamy sauce. Perfect for a cozy dinner, it pairs beautifully with mashed potatoes or buttered noodles.

Ingredients

• 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
• 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
• 1/3 cup heavy cream

Instructions

1. Step 1: Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl and set aside.
2. Step 2: Mix cornstarch with 3 tablespoons of cold water in a sealable container; shake well and keep in a cool place.
3. Step 3: Gently rinse mushrooms, pat dry, and slice if needed.
4. Step 4: Slice chicken breasts lengthwise into 2-3 thinner pieces. Pound gently to about ½ inch thickness if needed.
5. Step 5: Melt butter over medium-high heat in a pan. Add mushrooms and sauté undisturbed for 3-4 minutes per side until golden brown. Remove and set aside.
6. Step 6: Lightly season chicken with salt and pepper, dredge in flour, and tap off excess.
7. Step 7: Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces in batches for 4-5 minutes per side until golden and crusty. Remove and set aside.
8. Step 8: Turn heat off and remove excess oil, leaving browned bits (“fond”) in the pan. Add white wine and garlic, then return heat to medium. Scrape the pan bottom and let wine reduce by half, about 4 minutes.
9. Step 9: Pour in beef broth mixture and increase heat to a gentle boil. Let it bubble and reduce for 10 minutes.
10. Step 10: Shake the cornstarch mixture and slowly stir it into the sauce until thickened. Reduce heat to low.
11. Step 11: Gradually add heavy cream, stirring continuously, then stir in the mushrooms.
12. Step 12: Return chicken and any accumulated juices to the pan. Spoon sauce over the chicken, partially cover, and warm through for about 5 minutes before serving.

Tips & Variations

• Use baby bella mushrooms for a deeper flavor or white button mushrooms for a milder taste.
• Pounding the chicken ensures even cooking and tender results.
• For a non-alcoholic option, substitute the white wine with more chicken broth and a splash of lemon juice.
• Add fresh herbs like parsley or thyme at the end for a bright finish.

Storage

Store leftover mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy sauce texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, cremini, shiitake, or portobello mushrooms can be used. Keep in mind different mushrooms will vary in flavor and texture.

Is it possible to make this recipe dairy-free?

Yes, substitute the butter with a dairy-free margarine and use coconut cream or another non-dairy cream alternative instead of heavy cream.

Creamy Mushroom Chicken in White Wine Sauce Recipe

Print Recipe

★★★★★

4.4 from 85 reviews

This Mushroom Chicken recipe features tender chicken breasts seared to golden perfection and simmered in a rich, creamy mushroom sauce made with sautéed mushrooms, white wine, beef broth, and aromatic seasonings. Perfectly balanced flavors and a luscious sauce make this comforting dish ideal for serving alongside mashed potatoes, buttered noodles, or roasted vegetables.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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 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 slurry)
• 1/3 cup heavy cream

Instructions

1. Prep the Sauce Base: In a bowl, combine the beef broth, chicken bouillon cube or better than bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Set aside.
2. Make the Cornstarch Slurry: In a sealable container, mix cornstarch with 3 tablespoons of cold water and shake well to combine. Set aside in a cool place.
3. Prepare Mushrooms and Chicken: Rinse mushrooms gently and pat dry; slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces, aiming for about ½ inch thickness. Pound lightly if needed to even out thickness.
4. Sauté the Mushrooms: Melt butter in a pan over medium-high heat. Add mushrooms and let them brown undisturbed for 3-4 minutes per side, cooking in batches if necessary. Add additional butter or olive oil as needed. Once golden brown and crisp, remove mushrooms and set aside.
5. Dredge and Sear Chicken: Season chicken slices with salt and pepper. Dredge each piece lightly in flour, shaking off excess. Heat olive oil in a large pan over medium-high heat. Add chicken pieces, spacing them well, and sauté for 4-5 minutes per side until golden brown crust forms. Adjust heat as needed. Remove chicken and set aside. Repeat with remaining pieces.
6. Deglaze the Pan: Turn off heat and remove excess oil, leaving the browned bits (fond) in the pan. Add white wine and minced garlic, turn heat back to medium, and use a spatula to scrape up fond from the pan bottom. Let wine simmer gently until reduced by half, about 4 minutes.
7. Simmer the Sauce: Add the prepared beef broth mixture to the pan. Increase heat slightly and bring to a gentle boil. Let sauce simmer and reduce for 10 minutes.
8. Thicken the Sauce: Shake the cornstarch slurry again and slowly add it to the simmering sauce while stirring continuously. Sauce will thicken quickly. Reduce heat to low.
9. Finish the Sauce: Slowly stir in the heavy cream, then add the sautéed mushrooms back into the sauce.
10. Reheat Chicken in Sauce: Return the seared chicken pieces along with any accumulated juices to the pan. Spoon sauce over the chicken, cover partially, and let it heat through for about 5 minutes.
11. Serve: Serve the mushroom chicken hot with sides such as mashed potatoes, buttered noodles, and roasted green beans or asparagus for a complete meal.

Notes

• Use dry white wine for best flavor; if unavailable, substitute with extra chicken broth but reduce a little less to maintain liquid balance.
• For a thicker sauce, add slightly more cornstarch slurry, but add gradually to avoid over-thickening.
• Pounding chicken slices to uniform thickness helps them cook evenly and stay tender.
• Leaving space between mushrooms and chicken in the pan helps achieve a nice brown, crispy exterior.
• This dish can be adapted to be gluten-free by using a gluten-free flour alternative for dredging.
• Leftover mushroom chicken can be stored covered in the refrigerator for up to 3 days.

Keywords: mushroom chicken, creamy mushroom chicken, skillet chicken with mushrooms, chicken dinner recipe, easy chicken recipe