As I stood in my kitchen, the rich aroma of sautéing mushrooms and garlic enveloped me like a warm hug. It’s moments like these that remind me of the magic in cooking homemade meals, especially when crafting a comforting dish like Mushroom Chicken. This recipe is perfect for any home chef eager to ditch the fast food grind, and the best part? It’s a one-pan wonder, combining tender chicken with a savory sauce that practically begs to be spooned over mashed potatoes or noodles. Plus, with under an hour from prep to table, it’s ideal for busy weeknights. Ready to transform your dinner routine? Let’s jump into the deliciousness!
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Why is Mushroom Chicken a Must-Try?
Deliciously Balanced: The combination of savory chicken and earthy mushrooms elevates this dish to an irresistible level.
One-Pan Wonder: Enjoy easy cleanup after preparing a flavorful meal that will delight the entire family.
Versatile Pairing: Serve it over mashed potatoes, buttered noodles, or your favorite grains for endless options.
Comforting Creaminess: The rich, creamy sauce envelops each bite, making it a guaranteed crowd-pleaser.
Quick and Easy: In just over an hour, you can create a gourmet experience that feels indulgent but is incredibly manageable.
Health-Conscious Choice: Packed with protein and nutrients, this Mushroom Chicken recipe makes it easy to enjoy homemade food without sacrificing health. Discover more with homemade alternatives to elevate your cooking game!
Mushroom Chicken Ingredients
Get ready to savor the flavors of Mushroom Chicken with these simple, wholesome ingredients!
For the Mushroom Mixture
- 10 oz mushrooms – Use button or baby bella for a delicious earthy flavor.
- 2 Tablespoons salted butter – Adds richness and creaminess to the sauce.
For the Chicken
- 2 large boneless skinless chicken breasts – The star protein of this comforting dish!
- Salt/Pepper – A pinch of seasoning to enhance all other flavors.
- ½ cup all-purpose flour – For dredging, giving the chicken a lovely golden crust.
For the Sauce
- 3-4 Tablespoons olive oil – Perfect for sautéing and adding healthy fats.
- 2 ½ cups beef broth – A flavorful base that deepens the richness of the sauce.
- 1 chicken bouillon cube or 1 teaspoon better than bouillon – Intensifies the savory taste.
- 1 teaspoon soy sauce – For a hint of umami (Worcestershire sauce is a great substitute!).
- 1 teaspoon onion powder – Adds depth without the chop-time!
- ½ teaspoon EACH: mustard powder, dried thyme – These spices brighten the flavors beautifully.
- ½ cup dry white wine – Enhances the sauce with a subtle acidity and complexity.
- 3 cloves garlic, minced – The aromatics that create mouthwatering appeal.
For Thickening and Creaminess
- 3 Tablespoons cornstarch – To achieve that velvety sauce texture.
- ⅓ cup heavy cream – Finish with a luxurious touch that brings everything together.
Gather these delightful ingredients and get ready to whip up a comforting Mushroom Chicken that feels indulgent but is simple enough to become a weeknight staple!
Step‑by‑Step Instructions for Mushroom Chicken
Step 1: Prepare the Broth Mixture
In a mixing bowl, combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Stir the mixture until the bouillon dissolves, and set it aside for later. This savory broth will be the flavorful foundation of your Mushroom Chicken sauce.
Step 2: Make Cornstarch Slurry
In a sealable container, combine 3 tablespoons of cornstarch with an equal amount of cold water. Secure the lid and shake well until fully blended. Set this slurry aside in a cool area, as it will be used later to thicken your Mushroom Chicken sauce to a velvety consistency.
Step 3: Prepare the Mushrooms
Gently rinse the mushrooms under cold water and pat them dry with a paper towel. If using larger mushrooms, slice them into even pieces for uniform cooking. Set the mushrooms aside, ready to sauté and become a delightful addition to the Mushroom Chicken.
Step 4: Slice and Pound the Chicken
Take the chicken breasts and slice them lengthwise into thinner pieces, aiming for 2-3 slices per breast. Use a meat tenderizer to pound them to about ½ inch thick, ensuring even cooking. This will help the chicken absorb the flavors of the sauce beautifully.
Step 5: Sauté the Mushrooms
In a large skillet, melt 2 tablespoons of salted butter over medium-high heat. Once melted, add the mushrooms and allow them to cook undisturbed for 3-4 minutes, until they turn golden brown. After browning, remove the mushrooms from the skillet and set them aside, leaving the flavorful bits in the pan.
Step 6: Dredge the Chicken
Season both sides of the chicken slices with salt and pepper to enhance flavor. Dredge each piece in the prepared flour, tapping off the excess. This will give the chicken a nice golden crust when sautéed, contributing to the delicious texture of your Mushroom Chicken.
Step 7: Cook the Chicken
In the same skillet, heat 3-4 tablespoons of olive oil over medium-high heat. Add the floured chicken slices and sauté for 4-5 minutes per side until they’re golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside, keeping the fragrant fond in the pan.
Step 8: Create the Sauce Base
Turn off the heat briefly, then reheat the skillet to medium. Add the white wine and minced garlic to the pan, scraping up any browned bits. Let the mixture bubble for about 4 minutes until it reduces by half, enhancing the flavor profile of your Mushroom Chicken sauce.
Step 9: Combine with Broth Mixture
Pour the prepared beef broth mixture into the skillet and bring it to a gentle boil. Allow it to reduce for around 10 minutes, stirring occasionally. This reduction will intensify the savory notes and build a richly flavored sauce for the Mushroom Chicken.
Step 10: Thicken the Sauce
Give the cornstarch mixture a good shake, then add it to the bubbling sauce while stirring continuously. Maintain the heat on low as the sauce thickens to your desired consistency; it should coat the back of a spoon and become velvety, perfect for your comforting Mushroom Chicken.
Step 11: Add Cream and Mushrooms
Slowly pour in the heavy cream while stirring to create a luxurious texture. Then add back the sautéed mushrooms, allowing them to heat through in the creamy sauce. This delightful mixture will envelop the chicken slices beautifully, enhancing your Mushroom Chicken dish.
Step 12: Incorporate the Chicken
Return the cooked chicken to the skillet along with any juices that may have accumulated. Spoon the sauce generously over the chicken, covering it partially, and let it heat through for about 5 minutes over low heat. This step ensures the chicken is infused with all the wonderful flavors before serving.
How to Store and Freeze Mushroom Chicken
Fridge: Store leftover Mushroom Chicken in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to maintain creaminess.
Freezer: Freeze Mushroom Chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating to ensure even heating and preserve flavor.
Reheating: For best results, reheat on the stovetop over low heat, stirring occasionally. This helps the creamy sauce regain its velvety texture without burning.
Portioning: Consider dividing portions into meal-sized containers before freezing, allowing for quick, easy meals that satisfy your craving for homemade Mushroom Chicken whenever you need!
Mushroom Chicken Variations You’ll Love
Feel free to personalize your Mushroom Chicken recipe with these delightful twists that cater to different tastes!
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Gluten-Free: Swap all-purpose flour with a gluten-free flour blend for dredging the chicken, ensuring a deliciously crispy texture without the gluten!
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Creamy & Vegan: Use sautéed tofu in place of chicken and replace heavy cream with coconut milk for a delectable vegan version that still feels indulgent.
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Herb-Infused: Elevate your flavors by adding fresh herbs like rosemary or parsley as you sauté the mushrooms; it adds a burst of freshness and complexity.
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Spicy Kick: For those who crave heat, toss in some red pepper flakes or diced jalapeños when adding the garlic; it delivers an exciting pop of flavor that warms the soul.
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Umami Boost: Increase the savory depth by adding a splash of fish sauce in the broth mixture for a unique umami touch that enhances the overall flavor profile.
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Mushroom Medley: Use a mix of wild mushrooms—like shiitake and cremini—alongside your button mushrooms for a richer and more diverse texture.
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One-Pan Veggie Delight: Add in cubed zucchini or spinach during the last few minutes of cooking for a nutritious veggie boost that creates a complete meal in one pan.
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Wine Variations: Experiment with different types of white wine—like Sauvignon Blanc or Chardonnay—for subtler flavor nuances in your creamy sauce.
These variations don’t just bring new flavors—they open up a world of creativity to your kitchen! And if you’re looking for solid mealtime inspiration, don’t hesitate to explore other delicious homemade alternatives!
What to Serve with Mushroom Chicken
Transform your culinary experience with delightful side dishes to create a well-rounded meal that’s sure to please.
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Creamy Mashed Potatoes: The velvety texture and buttery flavor create the perfect base for the rich mushroom sauce.
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Buttered Noodles: These noodles are light and tender, allowing the savory mushroom chicken's flavors to shine without overwhelming the palate.
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Roasted Asparagus: The crispy, fresh spears add a vibrant green contrast, making your plate pop while balancing the dish's creaminess.
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Garlic Green Beans: Tender and lightly sautéed, the garlic-infused green beans provide a great crunch and freshness to round out your meal.
Savoring mushroom chicken with these pairings creates a comforting dining experience. Each option complements the dish while adding its unique flair.
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Simple Side Salad: A mix of greens, tomatoes, and a light vinaigrette adds brightness to your plate, balancing the richness of the chicken.
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Chardonnay or Sauvignon Blanc: These crisp, dry wines enhance the dish’s flavors and bring a sophisticated touch to your dinner table.
Expert Tips for Mushroom Chicken
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Slice Thinly: Ensure your chicken is sliced to ½ inch thick pieces for even cooking and maximum flavor absorption.
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Dry Mushrooms: Pat the mushrooms completely dry after rinsing. Moisture can prevent them from browning, which enhances their flavor in the Mushroom Chicken.
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Don’t Rush the Browning: Browning the mushrooms and chicken develops rich flavors. Don’t overcrowd the pan; give everything enough space.
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Thickening Trick: Be sure to shake the cornstarch slurry before adding it to the sauce to avoid clumps for a smooth, velvety texture.
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Taste as You Go: Adjust seasoning to your preference with salt and pepper as you progress, ensuring a well-rounded flavor profile in your Mushroom Chicken.
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Rest before Serving: Allow the dish to rest for a few minutes after cooking. This helps the flavors meld together beautifully.
Make Ahead Options
These Mushroom Chicken preparations are perfect for busy cooks looking to save time during the week! You can prep the chicken by slicing and pounding it up to 24 hours in advance, storing it in an airtight container to keep it fresh. The broth mixture can also be made ahead and refrigerated for up to 3 days, which allows the flavors to meld beautifully. When you’re ready to serve, simply sauté the prepped chicken and proceed with the recipe as written, adding the fresh sautéed mushrooms and sauce components. This way, the dish remains just as delicious and comforting while fitting seamlessly into your hectic schedule!
Mushroom Chicken Recipe FAQs
How do I select the right mushrooms for this Mushroom Chicken?
When choosing mushrooms, go for fresh button or baby bella mushrooms. They should feel firm to the touch and have a smooth surface. Avoid any that have dark spots all over or feel slimy, as this indicates they are past their prime.
How long can I store leftover Mushroom Chicken?
You can store leftover Mushroom Chicken in an airtight container in the fridge for up to 3 days. When reheating, add a splash of beef broth to maintain the creamy sauce's rich consistency, ensuring it doesn’t dry out.
Can I freeze Mushroom Chicken?
Absolutely! To freeze Mushroom Chicken, transfer it to a freezer-safe container and store it for up to 3 months. For reheating, thaw it overnight in the fridge before warming it gently on the stovetop. This helps the sauce regain its creaminess while avoiding the microwave, which can alter the texture.
What should I do if my sauce isn’t thickening?
If your sauce isn't thickening as it should, there are a couple of options! First, make sure to shake the cornstarch slurry again before adding it to the sauce, as settled cornstarch can lump. If it still doesn’t thicken, make a bit more slurry by mixing equal parts cornstarch and cold water; add it gradually, stirring continuously until your desired thickness is achieved.
Can I make this Mushroom Chicken dish allergy-friendly?
Yes! To make Mushroom Chicken allergy-friendly, consider substituting gluten-free flour for dredging and using gluten-free beef broth. For those who are lactose intolerant, almond cream or canned coconut milk can offer a creamy texture without the dairy. Always check specific ingredient labels to ensure they fit your dietary needs!
Is Mushroom Chicken safe for pets?
While many ingredients in Mushroom Chicken are safe for pets, keep in mind that onions and garlic can be harmful to dogs and cats. If you want to share a bit with your furry friend, ensure these components are omitted, and stick with plain, cooked chicken without added seasonings.
Mushroom Chicken Bliss: Creamy, Savory Comfort Food Delight
Equipment
- large skillet
- Mixing bowl
- seal container
- meat tenderizer
Ingredients
For the Mushroom Mixture
- 10 oz mushrooms Use button or baby bella for a delicious earthy flavor.
- 2 Tablespoons salted butter Adds richness and creaminess to the sauce.
For the Chicken
- 2 large boneless skinless chicken breasts The star protein of this comforting dish!
- Salt A pinch of seasoning to enhance all other flavors.
- Pepper A pinch of seasoning to enhance all other flavors.
- ½ cup all-purpose flour For dredging, giving the chicken a lovely golden crust.
For the Sauce
- 3-4 Tablespoons olive oil Perfect for sautéing and adding healthy fats.
- 2 ½ cups beef broth A flavorful base that deepens the richness of the sauce.
- 1 cube chicken bouillon Intensifies the savory taste.
- 1 teaspoon soy sauce For a hint of umami.
- 1 teaspoon onion powder Adds depth without the chop-time!
- ½ teaspoon mustard powder Brightens the flavors beautifully.
- ½ teaspoon dried thyme Brightens the flavors beautifully.
- ½ cup dry white wine Enhances the sauce with a subtle acidity and complexity.
- 3 cloves garlic minced, the aromatics that create mouthwatering appeal.
For Thickening and Creaminess
- 3 Tablespoons cornstarch To achieve that velvety sauce texture.
- ⅓ cup heavy cream Finish with a luxurious touch that brings everything together.
Instructions
Step-by-Step Instructions for Mushroom Chicken
- In a mixing bowl, combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Stir the mixture until the bouillon dissolves, and set it aside for later.
- In a sealable container, combine 3 tablespoons of cornstarch with an equal amount of cold water. Secure the lid and shake well until fully blended. Set this slurry aside.
- Gently rinse the mushrooms under cold water and pat them dry with a paper towel. If using larger mushrooms, slice them into even pieces for uniform cooking.
- Slice the chicken breasts lengthwise into thinner pieces, aiming for 2-3 slices per breast. Pound them to about ½ inch thick with a meat tenderizer.
- In a large skillet, melt 2 tablespoons of salted butter over medium-high heat. Add the mushrooms and cook undisturbed for 3-4 minutes until golden brown.
- Season both sides of the chicken slices with salt and pepper. Dredge each piece in the prepared flour, tapping off the excess.
- In the same skillet, heat 3-4 tablespoons of olive oil over medium-high heat. Add the floured chicken slices and sauté for 4-5 minutes per side until golden brown.
- Reheat the skillet to medium and add white wine and minced garlic, scraping up any browned bits. Let the mixture bubble for about 4 minutes until it reduces by half.
- Pour the prepared beef broth mixture into the skillet and bring to a gentle boil. Reduce for around 10 minutes, stirring occasionally.
- Add the cornstarch mixture to the bubbling sauce while stirring continuously. Maintain low heat until the sauce thickens.
- Slowly pour in the heavy cream while stirring. Add back the sautéed mushrooms to heat through in the creamy sauce.
- Return the cooked chicken to the skillet along with any juices. Spoon sauce generously over the chicken and let it heat through for about 5 minutes.
