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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dishedbydana.com/mushroom-chicken-in-creamy-white-wine-sauce-recipe/