Mushroom Chicken Bliss: Creamy, Savory Comfort Food Delight

This Mushroom Chicken recipe is a creamy, savory delight perfect for quick weeknight dinners.

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Course: Main Dishes

Cuisine: American

Keyword: Chicken Recipe, comfort food, Creamy Sauce, Easy Dinner, Mushroom Chicken, one-pan meal

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 450kcal

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.

Notes

For best results, slice chicken to ½ inch thick for even cooking, and pat mushrooms dry for enhanced browning.

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