This Mushroom Chicken recipe features tender, juicy chicken coated in a rich, creamy mushroom sauce reminiscent of a hearty homemade gravy. Pair it with mashed potatoes, buttered noodles, and roasted green beans for an unforgettable, freezer-friendly family meal.
Mushroom Chicken
Imagine a savory, creamy mushroom sauce that’s so good you’ll want to enjoy every last drop. This recipe takes your favorite ingredients and turns them into a restaurant-quality dish you’ll add to your regular rotation.
Even if mushrooms aren’t usually your favorite, this recipe might just change your mind! My husband, who’s not typically a mushroom fan, loves this dish and always says it’s “restaurant quality.” Prepare to make a new favorite at home!
Ingredients & Full Recipe Instructions
For ingredient quantities and detailed steps, see the recipe card below.
Instructions
- Sauté the Mushrooms
In a skillet over medium-high heat, sauté mushrooms in butter for about 3-4 minutes per side. - Prepare the Chicken
Slice chicken breasts into 2-3 thinner pieces, season lightly with salt and pepper, then dredge in flour. Sear the chicken in olive oil for 4-5 minutes per side, until golden brown. Set aside. - Make the Sauce
Using the same skillet, add garlic and white wine, scraping up any bits from the bottom. Let the wine reduce by half, around 4 minutes. Then, add beef broth, chicken bouillon, soy sauce, and seasonings. Simmer gently, uncovered, for 10 minutes. - Thicken the Sauce
Slowly add a cornstarch slurry (cornstarch mixed with cold water), stirring to incorporate. Once the sauce thickens, reduce the heat to low, then add the cream and the sautéed mushrooms. - Combine and Serve
Return the chicken to the skillet, spooning the sauce over it. Cover partially and let it warm through for 5 minutes. Serve with your choice of mashed potatoes, roasted green beans, or asparagus.
Tips for the Best Mushroom Chicken
- Cooking the Mushrooms Separately
Cooking the mushrooms alone first helps them release their water and develop a deeper flavor and golden color. - Choosing the Right Wine
For the sauce, try using Pinot Grigio or Chardonnay. Marsala also works well if you want a unique flavor. - Wine Substitute
If you’d prefer not to use wine, replace it with ½ cup chicken broth and 1 tablespoon of butter. - Lowering Sodium
Use unsalted butter, low-sodium broth, and soy sauce to control the salt levels. Skipping the bouillon can also reduce sodium, though it does enhance the depth of flavor.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This dish freezes well, making it perfect for future meals.
Recommended Tools
Here are some kitchen essentials that make this recipe easier:
- Heavy Skillet
A high-quality, oven-safe skillet ensures even heating. - Meat Tenderizer
Tenderizing the chicken makes it incredibly soft and juicy. - Rubbermaid Containers
Perfect for mixing cornstarch and water for a quick slurry. - Kitchen Tongs
Make it easy to flip both the chicken and mushrooms. - Garlic Twister
For mincing fresh garlic quickly—always better than jarred!