Creamy Mushroom Chicken in White Wine Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish the Sauce: Slowly stir in the heavy cream, then add the sautéed mushrooms back into the sauce.
- 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.
- 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
