Name: Mushroom Chicken in Creamy White Wine Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 10 oz. mushrooms (button or baby bella work well); 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 (can substitute Worcestershire sauce); 1 teaspoon onion powder; ½ teaspoon mustard powder; ½ teaspoon dried thyme; ½ cup dry white wine; 3 cloves garlic, minced; 3 Tablespoons cornstarch; 3 Tablespoons cold water (for mixing with cornstarch); 1/3 cup heavy cream

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Introduction

This Mushroom Chicken recipe combines tender chicken breasts with a rich, creamy mushroom sauce. It’s a comforting dish perfect for a cozy dinner that feels fancy without the fuss.

The image shows a close-up of a creamy mushroom sauce with browned chicken pieces in a white pot. The dish has about two layers: the bottom layer is golden-brown chicken with crispy edges, partially covered by the top layer, which is light beige, thick mushroom sauce with visible slices of browned mushrooms and small green herbs scattered on top. The sauce has a smooth, glossy texture that coats the chicken and mushrooms evenly, and the pot’s white inside contrasts with the warm colors of the food, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz. mushrooms (button or baby bella work well)
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 (can substitute Worcestershire sauce)
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon dried thyme
½ cup dry white wine
3 cloves garlic, minced
3 Tablespoons cornstarch
1/3 cup heavy cream

Instructions

Step 1: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Set aside. In a separate sealable container, mix cornstarch with 3 tablespoons of cold water, shake well, and set aside in a cool place.
Step 2: Gently rinse mushrooms and pat completely dry. Slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces and pound lightly to about ½ inch thickness.
Step 3: Melt butter in a skillet over medium-high heat. Add mushrooms and cook undisturbed for 3-4 minutes per side until golden brown. Cook in batches if necessary. Remove and set aside.
Step 4: Lightly season chicken slices with salt and pepper. Dredge in flour, tapping off excess.
Step 5: Heat olive oil in a large pan over medium-high heat. Add chicken pieces in batches, leaving space between each, and cook 4-5 minutes per side until golden and crusty. Remove and set aside.
Step 6: Turn off heat and wipe excess oil from the pan, leaving behind any browned bits (fond). Add white wine and garlic, then turn heat to medium. Scrape the bottom of the pan to loosen browned bits and let the wine reduce by half, about 4 minutes.
Step 7: Add the beef broth mixture and increase heat to bring to a gentle boil. Let it simmer and reduce for 10 minutes.
Step 8: Shake the cornstarch mixture and slowly stir it into the bubbling sauce. The sauce will thicken quickly. Reduce heat to low.
Step 9: Stir in the heavy cream and mushrooms. Return chicken and any accumulated juices to the pan. Spoon sauce over the chicken, partially cover, and let heat through for about 5 minutes.
Step 10: Serve hot, ideally with mashed potatoes or buttered noodles and roasted green beans or asparagus.

Tips & Variations

Use a mix of mushroom varieties for deeper flavor and texture.
Substitute chicken with turkey cutlets for a similar dish.
If you prefer a thicker sauce, add a bit more cornstarch slurry until desired consistency is reached.
For a dairy-free version, replace heavy cream with coconut cream or a non-dairy milk thickened with a little extra cornstarch.

Storage

Store leftover mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the sauce, stirring occasionally. Avoid microwave reheating if possible for best texture.

How to Serve

A large white pot filled with six golden-brown chicken breasts slightly overlapping and covered in a creamy beige mushroom sauce. Sliced mushrooms are scattered on top and within the sauce, with small green herb pieces sprinkled over the dish for color. A silver spoon rests in the pot on the right side. The pot sits on a white marbled surface with sprigs of fresh herbs next to it, and a light beige cloth partially visible under the pot's handle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of broth?

Yes, chicken broth can be substituted for beef broth, though it will result in a milder flavor. Vegetable broth is also an option for a lighter taste.

Is it necessary to use wine in the sauce?

The white wine adds a nice depth and acidity to the sauce, but you can omit it if you prefer. Substitute with additional broth and a splash of lemon juice for brightness.