When I first made this mushroom chicken recipe, I wasn’t sure if it would live up to the hype I’d heard from others. But, oh my goodness, the creamy mushroom sauce made me want to lick the plate clean!
The chicken was tender and juicy, and the blend of flavors was so comforting yet sophisticated. Even my kids, who usually turn their noses up at mushrooms, gobbled it up without hesitation. Trust me, if you’re looking for a dinner that feels fancy but is surprisingly easy to make, this is the one!
Credit: saltandlavender
Ingredients
Here’s everything you need to create this flavorful dish. Pay attention to the tips because small tweaks can make a big difference.
- 10 oz mushrooms (button or baby bella): These offer a rich, earthy flavor. Fresh mushrooms are key; avoid canned versions.
- 2 tablespoons salted butter: Adds richness and helps brown the mushrooms beautifully.
- 2 large boneless, skinless chicken breasts: Slice them for even cooking, or pound them for the best texture.
- Salt and pepper, to taste: Enhances the flavors without overpowering the dish.
- ½ cup all-purpose flour: For dredging the chicken to create a crispy, golden crust.
- 3-4 tablespoons olive oil: Use for cooking the chicken without letting it stick.
For the Sauce:
- 2 ½ cups beef broth: The hearty base of the sauce.
- 1 chicken bouillon cube or 1 teaspoon bouillon paste: Adds a deeper savory note.
- 1 teaspoon soy sauce or Worcestershire sauce (your choice): Balances saltiness and umami.
- 1 teaspoon onion powder and ½ teaspoon mustard powder: Essential spices for a bold flavor.
- ½ teaspoon dried thyme: A herbaceous touch that pairs perfectly with mushrooms.
- ½ cup dry white wine (e.g., Pinot Grigio): Helps deglaze the pan and build the sauce’s complexity. Substitute with broth and a tablespoon of butter if needed.
- 3 cloves garlic, minced: Fresh garlic brightens the dish and adds depth.
- 3 tablespoons cornstarch mixed with water (for thickening): A quick trick for perfect consistency.
- ⅓ cup heavy cream: The finishing touch to make the sauce luscious and creamy.
Note: This recipe serves 4. Adjust measurements if cooking for fewer or more people.
Variations
This recipe is delightfully flexible for all kinds of preferences and restrictions:
- Dairy-Free: Replace butter with a plant-based alternative and use full-fat coconut milk instead of cream.
- Gluten-Free: Use gluten-free all-purpose flour for dredging the chicken.
- Flavor Boost: Add a splash of Marsala wine or toss in some fresh rosemary or parsley for an aromatic twist.
- Vegetarian Option: Replace chicken with firm tofu or portobello mushroom caps for a meatless version.
You can also enjoy similar chicken and broccoli dishes if you’re into healthy, protein-packed meals.
Cooking Time
Here’s a quick breakdown of how long this dish takes from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
Equipment You Need
- Large skillet or sauté pan: For cooking the chicken and making the sauce.
- Silicone spatula: Ideal for scraping up the flavorful bits at the bottom of the pan.
- Tongs: Makes flipping the chicken easier.
- Sharp knife and cutting board: For prepping the chicken and mushrooms.
- Small whisk or container with a lid: Helps mix the cornstarch and water smoothly.
How to Make Mushroom Chicken Recipe?
Prepare the Ingredients
To start, get your vegetables and chicken ready to go. Rinse and pat dry the mushrooms before slicing them. Next, slice the chicken breasts lengthwise into thinner pieces to ensure even cooking. Lightly season both sides with salt and pepper and set them aside.
Sauté the Mushrooms
Heat the butter in your skillet over medium-high heat until melted. Add the sliced mushrooms, ensuring they’re in a single layer to brown evenly. Cook for about 3-4 minutes on each side, letting the natural flavors intensify. Once golden, remove them from the pan and keep them warm.
Dredge and Sear the Chicken
Take the seasoned chicken and dredge it lightly in flour. Shake off any excess to avoid clumping. Heat olive oil in the same skillet, then add the chicken. Allow it to cook undisturbed for 4-5 minutes per side until a golden crust forms. Remove and place on a plate while you work on the sauce.
Build the Sauce
Reduce the heat slightly, then pour in the white wine and minced garlic, using your spatula to scrape up all those delicious browned bits stuck to the pan. Cook until the wine reduces by half, about 4 minutes. Stir in the beef broth, bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Bring everything to a gentle boil and cook for about 10 minutes to thicken.
Thicken the Sauce and Finish
Shake the cornstarch and water mixture, then slowly drizzle it into the bubbling sauce while stirring continuously. This should thicken the sauce within a minute. Reduce the heat, stir in the heavy cream, and return the mushrooms to the pan. Finally, nestle the cooked chicken back into the sauce, spooning the mixture over the top. Cover partially and simmer gently for about 5 minutes.
Credit: saltandlavender
Additional Tips for Making this Recipe Better
From my own experience, here are some tweaks to make this recipe even more enjoyable:
- Use a kitchen thermometer to avoid overcooking the chicken. Aim for an internal temperature of 165°F.
- Don’t rush browning the mushrooms; a good sear amplifies their flavor.
- If the sauce feels too thick, add a splash of broth or cream to loosen it.
- Garnish with freshly chopped parsley or cracked black pepper for a burst of freshness before serving.
How to Serve Mushroom Chicken Recipe?
Presentation is almost as important as taste! Serve the chicken on a warmed plate with the creamy sauce poured generously over it. Pair it with sides like mashed potatoes, buttered noodles, or roasted vegetables such as asparagus or green beans. For an elegant touch, sprinkle fresh thyme or parsley on top. Or enjoy your leftovers alongside this flavorful one pan balsamic chicken for variety throughout the week.
Nutritional Information
A serving of this mushroom chicken delivers plenty of flavor and satisfaction. Here’s a quick breakdown:
- Calories: 414
- Protein: 18g
- Carbohydrates: 23g
- Fat: 26g
Make Ahead and Storage
- Storing: Place leftovers in an airtight container and keep them in the fridge for up to 3 days.
- Freezing: This dish freezes well; store it in a freezer-safe container for up to 3 months.
- Reheating: Warm gently in a skillet over low heat, adding a splash of cream or broth to bring the sauce back to life.
Why You’ll Love This Recipe?
This mushroom chicken recipe is a winner for so many reasons:
- Simple yet impressive: Perfect for weeknight dinners or fancy occasions.
- Versatile: Easy to adapt for different diets and preferences.
- Freezer-friendly: Convenient for meal prepping or leftovers.
- Flavor-packed: The combination of herbs, wine, and cream is simply irresistible.
Give this recipe a try! It might just become the highlight of your weeknight dinners. Enjoy! For more ideas like this, browse our range of chicken recipes.