Introduction

This comforting mushroom chicken recipe features tender chicken breasts smothered in a rich, savory mushroom sauce. With a blend of beef broth, white wine, and aromatic herbs, it’s a perfect dish for weeknight dinners or special occasions. Serve it over mashed potatoes or buttered noodles for a heartwarming meal.

A white round plate on a white marbled surface holds two main parts: on the left, a browned grilled chicken breast covered in a creamy brown mushroom sauce with sliced mushrooms on top, garnished with small green herb leaves; on the right, a mound of fluffy white mashed potatoes drizzled with the same brown mushroom sauce and topped with a couple of mushroom slices, with a sprinkle of black pepper for texture. A few fresh green herb sprigs lie near the mashed potatoes for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 ½ cups beef broth
1 chicken bouillon cube or 1 tsp better than bouillon
1 teaspoon soy sauce (or Worcestershire sauce)
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon dried thyme
½ cup dry white wine (such as Pinot Grigio or Chardonnay)
3 cloves garlic, minced
3 tablespoons cornstarch
3 tablespoons cold water
⅓ cup heavy cream

Instructions

Step 1: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
Step 2: Mix cornstarch with 3 tablespoons cold water in a sealed container; shake well and set aside in a cool place.
Step 3: Rinse mushrooms gently and pat dry. Slice if desired.
Step 4: Slice chicken breasts lengthwise into 2-3 thinner pieces about ½ inch thick. Pound gently if needed to even thickness.
Step 5: Melt butter in a pan over medium-high heat. Add mushrooms in batches, allowing them to brown on each side for 3-4 minutes undisturbed. Add a splash of butter or olive oil if necessary. Remove and set aside.
Step 6: Season chicken pieces with salt and pepper. Dredge in flour and tap off excess.
Step 7: Heat olive oil in a large pan over medium-high heat. Cook chicken in batches, searing for 4-5 minutes per side until golden brown. Remove and set aside.
Step 8: Turn heat off and remove excess oil, leaving the browned bits (fond) in the pan.
Step 9: Add white wine and garlic to the pan over medium heat. Scrape the bottom with a spatula and let reduce by half, about 4 minutes.
Step 10: Add beef broth mixture and bring to a gentle boil. Simmer and reduce for 10 minutes.
Step 11: Shake cornstarch mixture and slowly stir it into the bubbling sauce. Stir continuously until sauce thickens. Lower heat to low.
Step 12: Slowly stir in heavy cream and add mushrooms back to the pan.
Step 13: Return chicken to the pan along with any juices. Spoon sauce over chicken, cover partially, and let heat through for 5 minutes.
Step 14: Serve hot with mashed potatoes, buttered noodles, and your favorite roasted vegetables.

Tips & Variations

Use Pinot Grigio, Chardonnay, or Marsala wine for the best sauce flavor. Substitute with chicken broth and a tablespoon of butter if you prefer no wine.
For a dairy-free version, cook mushrooms in plant-based margarine and replace heavy cream with coconut cream.
Cook mushrooms separately for better browning and concentrated flavor before adding them to the sauce.
Adjust salt by using unsalted butter, low-sodium broth, and soy sauce to control sodium levels.
Try serving this dish over rice or pasta for a different but equally delicious meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce thickens too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

In the white round plate on a white marbled texture, there is a single large piece of golden-brown cooked chicken breast on the left side, covered with smooth brown mushroom gravy that includes sliced mushrooms and small green herbs. On the right side, there is a tall serving of creamy white mashed potatoes with a generous layer of the same brown mushroom gravy drizzled over the top, with visible black pepper specks. Two sprigs of fresh green thyme rest beside the chicken near the top edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add extra juiciness. Adjust cooking time as thighs may take slightly longer to cook through.

Is it okay to use chicken broth instead of beef broth?

Absolutely! Chicken broth is a suitable substitute and will give the sauce a milder flavor.

Mushroom Chicken in Creamy White Wine Sauce Recipe

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★★★★★

4.7 from 127 reviews

This Mushroom Chicken recipe features tender, flour-dredged chicken breasts sautéed to a golden brown and simmered in a rich, creamy mushroom sauce with savory herbs, garlic, and a splash of white wine. The mushrooms are browned separately to deepen their flavor and added back into the luscious sauce, making it a comforting and elegant main dish perfect over mashed potatoes, buttered noodles, or rice.

Author: Dana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Mushrooms

10 oz button or baby bella mushrooms
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 teaspoon Better Than Bouillon
1 teaspoon soy sauce (or Worcestershire sauce as a substitute)
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon dried thyme
½ cup dry white wine (such as Pinot Grigio or Chardonnay)
3 cloves garlic, minced
3 Tablespoons cornstarch
3 Tablespoons cold water (for cornstarch slurry)
⅓ cup heavy cream

Instructions

Prep Work: Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl; set aside. In a separate container, mix 3 tablespoons cold water with the cornstarch and shake until combined; set aside in a cool place. Gently rinse mushrooms and pat dry; slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces and pound to approximately ½ inch thickness.
Cook the Mushrooms: Melt butter over medium-high heat in a skillet and add mushrooms. Allow them to brown undisturbed for 3-4 minutes per side. Cook in batches if necessary to avoid overcrowding and ensure mushrooms crisp up and brown nicely. Add more butter or a splash of olive oil during cooking if needed. Remove mushrooms from pan and set aside.
Dredge and Sear the Chicken: Season the chicken slices lightly with salt and pepper. Dredge chicken pieces in flour and tap off the excess. Heat olive oil in a large pan over medium-high heat. Add chicken pieces, ensuring space around each slice, and sear for 4-5 minutes per side until golden brown crust forms. Remove and set aside; repeat with remaining chicken.
Deglaze the Pan: Remove any excess oil but keep the browned bits (fond) in the pan. Turn heat to medium and add the white wine along with minced garlic. Use a silicone spatula to scrape and release the browned bits at the bottom. Let the wine and garlic bubble gently until it reduces by half, about 4 minutes.
Finish the Sauce: Add the prepared beef broth mixture to the pan and increase heat slightly to bring it to a gentle boil. Allow it to bubble and reduce for 10 minutes. Shake the reserved cornstarch slurry and slowly pour it into the bubbling sauce, stirring continuously to thicken. Reduce heat to low, then slowly stir in the heavy cream and add the browned mushrooms.
Reheat the Chicken: Return the chicken to the pan along with any accumulated juices. Spoon sauce over the chicken, partially cover, and let simmer gently for about 5 minutes to heat through and meld flavors. Serve warm over mashed potatoes, buttered noodles, or your choice of roasted vegetables.

Notes

Pinot Grigio or Chardonnay are excellent wine choices; Marsala wine works well too. For a wine substitute, use ½ cup chicken broth plus 1 tablespoon butter.
Mushrooms are cooked separately to allow them to release water and develop a concentrated, golden flavor before adding to the sauce.
To lower sodium, use unsalted butter, low or no sodium broth, and low sodium soy sauce; you may also omit the bouillon cube if desired.
The nutritional info assumes the entire amount of flour is used, although some flour may remain unused after dredging.
For a dairy-free option, substitute plant-based margarine for butter and coconut cream for heavy cream.
This recipe is perfect served with mashed potatoes, buttered noodles, rice, or roasted green beans and asparagus.
Mushroom lovers should also try dishes like Truffle Pasta, Cream of Mushroom Soup, and Mushroom Ravioli Sauce.

Keywords: Mushroom chicken, creamy mushroom chicken, chicken breast recipe, stovetop chicken dinner, comfort food, easy weeknight dinner