Mushroom Chicken in Creamy Wine Sauce Recipe
Introduction
This Mushroom Chicken recipe combines tender chicken breasts with a rich, creamy mushroom sauce that’s bursting with flavor. It’s an elegant yet approachable dish perfect for weeknight dinners or special occasions.
Ingredients
- 10 oz. mushrooms (button or baby bella work well)
- 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 teaspoon 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
- ⅓ cup heavy cream
Instructions
- Step 1: Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
- Step 2: In a sealable container, mix cornstarch with 3 tablespoons of cold water. Shake well and set aside in a cool place.
- Step 3: Gently rinse mushrooms and pat completely dry. Slice if needed.
- Step 4: Slice chicken breasts lengthwise into 2-3 thinner pieces. Pound lightly to about ½ inch thickness for even cooking.
- Step 5: Melt butter over medium-high heat in a pan. Add mushrooms and cook undisturbed for 3-4 minutes per side until golden brown. Cook in batches to avoid overcrowding. Remove and set aside.
- Step 6: Season chicken slices with salt and pepper. Dredge each piece lightly in flour, tapping off excess.
- Step 7: Heat olive oil in a large pan over medium-high heat. Add chicken pieces in a single layer, leaving space between them. Sear each side for 4-5 minutes until golden and crusty. Remove and set aside. Repeat with all chicken.
- Step 8: Turn off heat and remove excess oil, leaving the browned bits (fond) in the pan.
- Step 9: Add white wine and garlic to the pan. Set heat to medium and scrape the bottom to loosen browned bits. Let the wine reduce by half, about 4 minutes.
- Step 10: Add the beef broth mixture and increase heat slightly. Bring to a gentle boil and let reduce for 10 minutes.
- Step 11: Shake the cornstarch mixture and slowly whisk it into the bubbling sauce. Stir continuously until it thickens. Reduce heat to low.
- Step 12: Stir in heavy cream and add the cooked mushrooms.
- Step 13: Return chicken and any accumulated juices to the pan. Spoon sauce over the chicken. Cover partially and simmer for about 5 minutes until heated through.
- Step 14: Serve hot with mashed potatoes, buttered noodles, and roasted green beans or asparagus.
Tips & Variations
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for a balanced flavor; omit or substitute with chicken broth if preferred.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based creamer.
- Allow mushrooms to brown undisturbed to develop a deeper, caramelized flavor.
- Pound chicken evenly to ensure quick and uniform cooking without drying out.
- Add fresh thyme or parsley as garnish for extra aroma and color.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve sauce texture, adding a splash of broth or cream if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time slightly to ensure they are cooked through.
What can I substitute for beef broth?
You can use chicken broth or vegetable broth as alternatives. Each will slightly change the flavor but still yield a delicious sauce.
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Mushroom Chicken in Creamy Wine Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A flavorful and comforting Mushroom Chicken recipe featuring tender seared chicken breasts cooked with sautéed mushrooms in a creamy white wine and beef broth sauce. Perfect for an elegant yet easy-to-make dinner served alongside mashed potatoes or buttered noodles and green veggies.
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 (to mix with cornstarch)
- 1/3 cup heavy cream
Instructions
- Prep Work: Combine the beef broth, chicken bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme in a bowl and set aside. In a separate sealable container, combine cornstarch with 3 tablespoons of cold water, shake well and set aside in a cool place. Gently rinse mushrooms and pat dry. Slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces, about ½ inch thick; pound lightly if necessary.
- Cook the Mushrooms: Melt butter in a large skillet over medium-high heat. Add mushrooms and let them brown undisturbed for 3-4 minutes on each side until golden brown and crisp. Cook in batches if needed to avoid overcrowding. Add a little more butter or olive oil if required. Remove mushrooms and set aside.
- Dredge and Sear the Chicken: Lightly season chicken slices with salt and pepper. Dredge each piece in flour, tapping off excess. Heat olive oil in the skillet over medium-high heat. Add 3 pieces of chicken leaving space between each. Sear for 4-5 minutes per side until golden brown and a crust forms. Remove and set aside. Repeat with remaining chicken pieces, adjusting heat as necessary and adding olive oil if needed to maintain proper cooking.
- Deglaze the Pan: Turn off the heat and remove excess oil but keep the browned bits (fond) in the pan for flavor. Add white wine and minced garlic to the pan. Turn heat back to medium and use a spatula to scrape the bottom. Let the wine reduce to half, about 4 minutes.
- Finish the Sauce: Add the prepared beef broth mixture to the pan and increase heat slightly to a gentle boil. Let the broth bubble and reduce for 10 minutes to concentrate flavors. Slowly add the cornstarch slurry while stirring continuously until the sauce thickens. Reduce heat to low and gradually stir in the heavy cream. Add back the sautéed mushrooms.
- Warm the Chicken: Return the seared chicken and any accumulated juices to the pan with the sauce. Spoon sauce over the chicken pieces, partially cover, and let everything heat through gently for about 5 minutes. Serve hot with mashed potatoes or buttered noodles and roasted green beans or asparagus.
Notes
- Use button or baby bella mushrooms for best texture and flavor.
- Dry white wine is recommended for deglazing; non-alcoholic wine or extra broth can be substituted if desired.
- Make sure chicken pieces are evenly pounded to ½ inch thickness for even cooking.
- Do not overcrowd pan when searing chicken or mushrooms to ensure good browning.
- The sauce thickens quickly once the cornstarch slurry is added; stir constantly to avoid lumps.
- This dish pairs well with creamy mashed potatoes, buttered noodles, and green vegetables like asparagus or roasted green beans.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Mushroom Chicken, Creamy Chicken, White Wine Sauce, Chicken Breast Recipe, Easy Dinner, Sautéed Mushrooms
