Mushroom Chicken in a Creamy White Wine Sauce Recipe
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.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
