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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.

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

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

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