Mushroom Chicken in a Creamy White Wine Sauce Recipe

Introduction

This Mushroom Chicken recipe combines tender chicken breasts with golden sautéed mushrooms in a rich, creamy sauce. It’s a comforting and flavorful dish perfect for weeknight dinners or special occasions.

Ingredients

• 10 oz. mushrooms (button or baby bella)
• 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 tsp better than bouillon
• 1 teaspoon soy sauce (or Worcestershire sauce)
• 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
• ⅓ cup heavy cream

Instructions

1. Prep the sauce base: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme; set aside.
2. Prepare cornstarch slurry: Mix cornstarch with 3 Tablespoons cold water in a sealed container; shake and set aside in a cool place.
3. Prepare mushrooms and chicken: Rinse and dry mushrooms, then slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces and pound to about ½ inch thick.
4. Cook mushrooms: Melt butter in a pan over medium-high heat. Add mushrooms, cooking undisturbed for 3-4 minutes each side until golden brown. Cook in batches if needed. Remove and set aside.
5. Dredge and sear chicken: Season chicken with salt and pepper. Dredge in flour, tapping off excess. Heat olive oil in a large pan over medium-high heat. Cook chicken pieces 4-5 minutes per side until golden crust forms. Remove and set aside. Repeat with remaining chicken.
6. Deglaze pan: Turn heat off and remove excess oil, leaving brown bits (fond). Add white wine and garlic; return heat to medium. Scrape pan bottom to loosen bits and simmer until wine reduces by half, about 4 minutes.
7. Finish sauce: Add beef broth mixture and bring to gentle boil. Simmer for 10 minutes to reduce slightly.
8. Thicken sauce: Shake cornstarch slurry and slowly stir it into bubbling sauce until thickened. Reduce heat to low.
9. Add cream and mushrooms: Stir in heavy cream and sautéed mushrooms.
10. Reheat chicken: Return chicken and any collected juices to the sauce. Spoon sauce over chicken, cover partially, and warm through for about 5 minutes. Serve hot.

Tips & Variations

• Use Pinot Grigio or Chardonnay for the wine; for a non-alcoholic option, substitute with ½ cup chicken broth and 1 Tablespoon butter.
• Cook mushrooms separately to deepen their flavor and achieve a nice golden color before adding to the sauce.
• Adjust seasoning by using unsalted butter, low-sodium broth, or reducing bouillon to control sodium levels.
• Pound chicken slices evenly for uniform cooking and a tender texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce has thickened too much. This dish is not recommended for freezing due to the cream in the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, cremini, shiitake, or portobello mushrooms can be used. Just adjust the cooking time slightly depending on their size and moisture content.

What can I serve with Mushroom Chicken?

This dish pairs well with mashed potatoes, buttered noodles, roasted green beans, or asparagus for a complete meal.

Mushroom Chicken in a Creamy White Wine Sauce Recipe

Print Recipe

★★★★★

4.7 from 138 reviews

Tender boneless chicken breasts seared to golden perfection and simmered in a rich, creamy mushroom sauce made with sautéed mushrooms, white wine, and savory beef broth. This comforting American classic is perfect served over mashed potatoes or buttered noodles with roasted green veggies for an elegant yet easy dinner.

• Author: Nethan
• 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 1x2x3x

Chicken and Mushrooms

• 10 oz. mushrooms, button or baby bella
• 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

• 2½ cups beef broth
• 1 chicken bouillon cube or 1 tsp better than bouillon
• 1 teaspoon soy sauce (or Worcestershire sauce)
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• ½ teaspoon dried thyme
• ½ cup dry white wine (Pinot Grigio or Chardonnay recommended)
• 3 cloves garlic, minced
• 3 Tablespoons cornstarch
• 3 Tablespoons cold water (to mix with cornstarch)
• ⅓ cup heavy cream

Instructions

1. Prep Work: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside. In a separate sealable container, mix cornstarch with 3 tablespoons cold water, shake to combine, and set aside in a cool place. Gently rinse mushrooms and pat dry; slice if necessary. Slice chicken breasts lengthwise into 2-3 thinner pieces approximately ½ inch thick, pounding lightly if needed.
2. Cook the Mushrooms: Melt butter over medium-high heat in a pan. Add mushrooms in batches to avoid crowding, allowing them to brown undisturbed for 3-4 minutes on each side until golden and crisp. Add additional butter or olive oil if needed. Remove mushrooms and set aside on a plate.
3. Dredge and Sear the Chicken: Lightly season chicken slices with salt and pepper, dredge each side in flour, and tap off excess. Heat olive oil in a large pan over medium-high heat. Add chicken pieces in batches, leaving room around each. Sauté 4-5 minutes per side until golden brown crust forms. Remove and set aside. Adjust heat or add more olive oil if necessary for optimal searing.
4. Deglaze the Pan: Turn off heat and remove excess oil from the pan but keep the browned bits (fond). Return pan to medium heat, add white wine and minced garlic. Scrape the bottom with a spatula to lift fond, letting wine reduce by half, about 4 minutes.
5. Finish the Sauce: Add the beef broth mixture, increase heat slightly to bring to a gentle boil, and let simmer for 10 minutes to reduce. Shake cornstarch slurry and slowly stir it into the bubbling sauce until thickened. Reduce heat to low, then slowly add heavy cream while stirring. Add the cooked mushrooms back into the sauce.
6. Reheat Chicken: Return chicken pieces and any accumulated juices to the pan. Spoon sauce over the chicken, cover partially, and let heat through for about 5 minutes. Serve hot with mashed potatoes or buttered noodles and roasted green beans or asparagus.

Notes

• Recommended wines: Pinot Grigio, Chardonnay, or Marsala. Substitute wine with ½ cup chicken broth and 1 tablespoon butter if preferred.
• Mushrooms are cooked separately to concentrate flavor and get a golden color before adding to the sauce.
• Use unsalted butter and reduced-sodium broth and soy sauce to control sodium levels.
• Some flour may remain unused as it is used for dredging chicken.
• This recipe yields 4 servings.
• Try related mushroom recipes like Truffle Pasta, Cream of Mushroom Soup, and Mushroom Ravioli Sauce.
• This recipe is featured on page 100 of The Cozy Cookbook by Stephanie.

Keywords: chicken mushroom recipe, creamy mushroom chicken, skillet chicken with mushrooms, American chicken dinner, easy chicken recipe