Introduction

This Mushroom Chicken recipe combines tender, seared chicken with savory mushrooms and a creamy, flavorful sauce. It’s a comforting dish that’s perfect for weeknight dinners or special occasions. With easy steps and simple ingredients, you can enjoy a restaurant-quality meal at home.

A black cast iron pan holds four golden-brown chicken breasts partly covered in a thick mushroom sauce, which is light brown with visible slices of dark brown mushrooms scattered throughout. The chicken breasts are arranged in a slightly circular pattern, with fresh green parsley sprinkled over both the chicken and sauce, and one sprig of parsley placed on top for garnish. The pan rests on a white marbled texture surface. To the right side of the pan, there are two vintage silver serving spoons resting on a folded white cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
10 oz mushrooms (button or baby bella), cleaned and sliced
½ cup all-purpose flour
2 tablespoons salted butter
3–4 tablespoons olive oil, plus extra if needed
Salt and pepper to taste
2 ½ cups beef broth
1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
1 teaspoon soy sauce or substitute with Worcestershire sauce
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon dried thyme
3 tablespoons cornstarch combined with 3 tablespoons cold water
½ cup dry white wine
3 cloves garlic, minced
⅓ cup heavy cream

Instructions

Step 1: In a mixing bowl, combine the beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set this sauce base aside.
Step 2: Mix the cornstarch with 3 tablespoons of cold water in a small container, seal, and shake until well blended. Keep it in a cool place.
Step 3: Gently rinse the mushrooms and pat them dry, then slice as needed.
Step 4: Slice each chicken breast lengthwise into 2–3 thin pieces. Pound with a meat tenderizer if necessary to about ½ inch thickness.
Step 5: Melt butter in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3–4 minutes per side until browned. Sauté in batches if needed, adding extra butter or olive oil if necessary. Set mushrooms aside on a plate.
Step 6: Season chicken slices with salt and pepper, then dredge in flour, shaking off excess.
Step 7: Heat olive oil in the skillet over medium-high heat. Cook chicken in batches for 4–5 minutes per side until a golden crust forms. Avoid moving the chicken while cooking. Remove and set aside.
Step 8: Turn off heat and remove excess oil from the skillet, leaving browned bits (fond) for flavor.
Step 9: Pour in white wine and add minced garlic. Turn heat to medium and scrape the fond with a spatula, allowing the wine to reduce by half (about 4 minutes).
Step 10: Add the beef broth mixture to the skillet and bring to a gentle boil. Let it reduce for approximately 10 minutes.
Step 11: Shake the cornstarch mixture again and slowly stir it into the sauce until it thickens. Lower the heat.
Step 12: Stir in heavy cream and add the cooked mushrooms back to the pan.
Step 13: Return the chicken slices to the pan with any accumulated juices. Spoon sauce over the chicken, partially cover, and warm through for about 5 minutes.
Step 14: Serve with mashed potatoes, buttered noodles, or roasted green beans for a complete meal.

Tips & Variations

For a richer flavor, substitute the beef broth with chicken broth and add fresh herbs like rosemary or parsley.
If you prefer a thicker sauce, increase the cornstarch slightly but add it gradually to avoid lumps.
Use cremini mushrooms for a deeper, earthier taste or mix different mushroom varieties for texture and complexity.
To make this dish gluten-free, use cornstarch instead of flour for dredging the chicken and ensure your broth and soy sauce are gluten-free.
Add a splash of lemon juice or a teaspoon of Dijon mustard to the sauce for a touch of brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if the sauce thickens too much.

How to Serve

The image shows a black cast iron pan filled with four pieces of golden-brown cooked chicken breasts, each piece resting in a thick, creamy brown mushroom sauce with visible slices of dark mushrooms and green herbs sprinkled on top. The sauce has a smooth, glossy texture coating the chicken evenly. The pan sits on a rustic wooden board, and a small sprig of green herb adds a touch of freshness near the pan. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute button or baby bella mushrooms with cremini, shiitake, or portobello mushrooms. Just adjust the cooking time slightly as larger mushrooms may take longer to brown.

What if I don’t have white wine?

You can replace white wine with additional beef broth or a splash of chicken broth mixed with a teaspoon of white wine vinegar or lemon juice for acidity. Avoid using red wine as it will change the color and flavor significantly.

Creamy Mushroom Chicken in White Wine Sauce Recipe

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★★★★★

4.4 from 138 reviews

This savory Mushroom Chicken recipe features tender, thinly sliced chicken breasts pan-seared to a golden crust, then simmered in a rich, creamy mushroom sauce enhanced with white wine and aromatic spices. It’s an easy stovetop dish perfect for a comforting weeknight dinner served alongside mashed potatoes or roasted veggies.

Author: Ruby
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

2 large boneless skinless chicken breasts
10 oz mushrooms (button or baby bella), cleaned and sliced
½ cup all-purpose flour
2 tablespoons salted butter
3–4 tablespoons olive oil, plus extra if needed
Salt and pepper to taste

Sauce

2 ½ cups beef broth
1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
1 teaspoon soy sauce or substitute with Worcestershire sauce
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon dried thyme
3 tablespoons cornstarch combined with 3 tablespoons cold water
½ cup dry white wine
3 cloves garlic, minced
⅓ cup heavy cream

Instructions

Preparation: In a mixing bowl, whisk together the beef broth, bouillon cube (or Better Than Bouillon), soy sauce, onion powder, mustard powder, and dried thyme. Set the mixture aside. Next, combine the cornstarch with 3 tablespoons of cold water in a small container, seal, and shake until fully blended. Set this slurry in a cool place. Rinse mushrooms gently, pat dry, and slice as needed. Slice the chicken breasts lengthwise into 2-3 thin pieces and, if necessary, pound them to about ½ inch thickness for even cooking.
Cooking the Mushrooms: Melt the salted butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer, ensuring they have space to brown evenly. Cook undisturbed for 3-4 minutes per side, until golden and crisp. If pan gets dry, add extra butter or a splash of olive oil. Once browned, remove mushrooms from skillet and set aside on a plate.
Dredging and Searing the Chicken: Season each chicken slice with salt and pepper. Dredge each piece in the all-purpose flour, shaking off excess. Heat olive oil in the same skillet over medium-high heat. Cook the chicken in batches, about 4-5 minutes per side, until each piece develops a golden crust and is cooked through. Remove cooked chicken to a plate and repeat with remaining pieces. Adjust heat as needed and add oil if skillet becomes dry. Avoid moving chicken excessively while searing for the best crust.
Deglazing the Pan: Turn off heat and carefully pour out any excess oil from the skillet, leaving the flavorful browned bits (fond) intact. Pour in the dry white wine and add the minced garlic. Turn heat back on to medium and use a silicone spatula to scrape up the fond from the bottom of the pan. Let the wine reduce by half, approximately 4 minutes, concentrating its flavor.
Finishing the Sauce: Pour in the prepared beef broth mixture and increase heat slightly to bring it to a gentle boil. Let the sauce reduce for about 10 minutes to intensify flavors. Shake the cornstarch slurry again then slowly drizzle it into the simmering sauce while stirring constantly until it thickens. Lower the heat and stir in the heavy cream. Add the cooked mushrooms back to the skillet.
Combining and Serving: Return the seared chicken along with any accumulated juices to the skillet. Spoon sauce over each piece, partially cover with a lid, and let it warm through gently for about 5 minutes to meld flavors. Serve this delicious mushroom chicken with mashed potatoes, buttered noodles, or roasted green beans for a full, comforting meal.

Notes

Dry white wine such as Sauvignon Blanc or Pinot Grigio works well to deglaze and add flavor. If you prefer not to use wine, substitute with additional beef broth plus a splash of lemon juice for brightness.
For even thinner chicken slices, pounding helps them cook quickly and evenly.
Cooking mushrooms undisturbed allows for better browning and a richer flavor.
Adjust the seasoning of the sauce at the end if needed, considering the saltiness of broth, bouillon, and soy sauce.
Leftover sauce thickens when cooled; reheat gently with a splash of broth or cream to loosen if needed.

Keywords: Mushroom chicken, creamy chicken recipe, chicken with mushrooms, white wine mushroom chicken, easy stovetop chicken, comfort food chicken