Mushroom Chicken in Creamy Wine Sauce Recipe
This Mushroom Chicken recipe features tender, lightly floured chicken breasts sautéed to a golden brown and combined with a rich, savory mushroom sauce made with beef broth, white wine, and cream. The mushrooms are browned separately for added texture and flavor, then incorporated into a luscious sauce that’s perfect over mashed potatoes or buttered noodles. Ideal for an elegant yet comforting dinner, this recipe balances hearty protein with aromatic herbs and a velvety finish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 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 (can 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 broth mixture: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Set aside.
- Mix cornstarch slurry: In a sealable container, mix cornstarch with 3 tablespoons cold water and shake until combined. Keep refrigerated or in a cool place until use.
- Prepare mushrooms: Gently rinse the mushrooms and pat them dry completely. Slice if they are whole or large.
- Slice and tenderize chicken: Cut chicken breasts lengthwise into 2-3 thinner slices. Use a meat tenderizer to pound slices to about ½ inch thickness for even cooking and juiciness.
- Cook mushrooms: Melt butter over medium-high heat in a skillet. Add mushrooms in a single layer, cooking undisturbed for 3-4 minutes per side until golden brown. Cook in batches if needed for better browning. Add olive oil or butter as needed. Remove mushrooms and set aside.
- Season and dredge chicken: Lightly sprinkle both sides of chicken slices with salt and pepper. Dredge each piece in flour, tapping off excess flour.
- Sear chicken: Heat olive oil in a large pan over medium-high heat. Add chicken pieces leaving space around each. Sauté 4-5 minutes per side until a golden crust forms. Remove chicken and set aside. Repeat with remaining pieces.
- Deglaze pan: Turn heat off, remove excess oil leaving browned bits (fond). Add white wine and minced garlic, return heat to medium. Scrape bottom of pan and let wine reduce by half, about 4 minutes.
- Build sauce: Add the beef broth mixture, increase heat slightly to bring to a gentle boil. Let simmer and reduce for 10 minutes.
- Thicken sauce: Shake the cornstarch slurry and slowly stir it into the bubbling sauce until well incorporated and thickened. Reduce heat to low.
- Finish sauce and combine: Slowly stir in heavy cream. Add the browned mushrooms back to the sauce. Return chicken to pan with any accumulated juices. Spoon sauce over chicken and partially cover. Let simmer gently for 5 minutes to heat through.
- Serve: Spoon mushroom chicken with sauce onto plates. Best served with mashed potatoes or buttered noodles and roasted green vegetables like asparagus or green beans.
Notes
- This recipe yields 4 servings, with an estimated prep time of 15 minutes and cook time of 50 minutes.
- Allow the mushrooms to brown undisturbed to develop maximum flavor and texture.
- Use dry white wine for deglazing to add depth; if avoiding alcohol, substitute with extra broth and a splash of lemon juice.
- Adjust heat during chicken cooking to ensure a golden crust without burning.
- Nutrition estimates are per serving.
Keywords: Mushroom chicken, creamy mushroom sauce, sautéed chicken, chicken dinner recipe, easy chicken recipe, stovetop chicken