MUSHROOM CHICKEN

The tender chicken in this mushroom chicken recipe is covered in a rich, creamy mushroom sauce with the flavour and consistency of gravy.

For a tasty, freezer-friendly family meal, serve this with mashed potatoes or buttered noodles and roasted green beans.

Mushroom Chicken is a delicious and comforting dish that is perfect for a cozy dinner at home. This dish features tender chicken breasts cooked in a creamy mushroom sauce, flavored with garlic and thyme. The earthy flavor of mushrooms pairs perfectly with the savory chicken, making it a favorite among both kids and adults. 

It's a simple and easy recipe that can be prepared in just under 30 minutes, making it a great weeknight dinner option. Serve this delicious Mushroom Chicken with some steamed vegetables or over a bed of pasta or rice for a filling and satisfying meal.

Ingredients

• 10 oz. mushrooms, button or baby bella work well
• 2 Tablespoons salted butter
• 2 large boneless skinless chicken breasts
• Salt/Pepper
• ½ cup all-purpose flour
• 3-4 Tablespoons olive oil

Sauce

• 2 ½ cups beef broth
• 1 chicken bouillon cube or 1 teaspoon better than bouillon
• 1 teaspoon soy sauce, can sub Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon EACH: mustard powder, dried thyme
• ½ cup dry white wine, see notes
• 3 cloves garlic, minced
• 3 Tablespoons cornstarch
• ⅓ cup heavy cream

How to make it

• Combine the onion powder, mustard powder, thyme, soy sauce, beef stock, and chicken bouillon. Place aside.
• In a container that can be sealed, combine cornflour with 3 Tablespoons of cold water and stir to incorporate. Place aside in a cool location.
• Mushrooms should be rinsed gently and dried entirely. Slice as necessary.
• Chicken should be cut into a few thinner pieces lengthwise. If necessary, pound the chicken with a meat tenderizer; the chicken will expand more when cooked. Slices should be ½ inch thick.

Cook the mushrooms :Over medium-high heat, melt the butter and stir in the mushrooms. Uninterrupted, let them brown for 3–4 minutes on each side. If necessary, sauté in batches; by allowing space around them, they will crisp up more. If additional butter or olive oil is required while cooking, do so. Once golden brown, remove and place on a plate.

Sear the chicken

• Lightly season the chicken on both sides with salt and pepper. Tap off extra flour after dredging in it.
• Over medium-high heat, warm up the olive oil in a big pan. 3 pieces of chicken should be added, with space between each. Cook until a crust has formed and is golden brown, about 4-5 minutes per side. Take out and place aside. Repeat with the other three chicken pieces.

Pro Tip: During cooking, make small temperature adjustments (up or down). If necessary, add a little more olive oil while you cook. To achieve a good crusty sear, try not to disturb the chicken as it cooks.

Deglaze the pan

• Leave the browned parts in the pan after turning off the heat and draining any extra oil. 
• Turn the heat to medium and add the white wine and garlic. A silicone spatula can be used to 'clean' the pot's bottom. Allow it to gently bubble for 4 minutes or until it has decreased by half.

Finish the sauce

• Add the beef broth mixture, turn the heat up just a bit, and gently bring to a boil. Wait 10 minutes as it bubbles and reduces.
• Shake the cornflour mixture that was set aside, then gradually add it while continuously stirring to the simmering sauce. The sauce will rapidly begin to thicken. Low-heat setting.
• Cream should be added gradually while stirring constantly. the mushrooms are added.
• Juices from the plate and the chicken should be returned to the saucepan. Add the sauce by spoonfuls. For about 5 minutes, slightly cover the pan and allow the chicken to heat thoroughly. Serve with roasted green beans or asparagus and mashed potatoes or buttered noodles.

Notes

• In this recipe, Chardonnay or Pinot Grigio make good wine selections. The wine marsala can also be used.
• Wine Replacement: If necessary, substitute ½ cup chicken broth and 1 tablespoon butter for the white wine.
• In this recipe, the mushrooms are prepared separately and then combined with the sauce at the very end. This concentrates their flavour, releases some of their water, and gives them a lovely golden colour.
• Use low sodium soy sauce, reduced or no sodium broth, and unsalted butter in this recipe to lower the sodium content. Bouillon is optional, but it does give the dish a lovely depth of flavour.
• The calorie count presumes that all of the flour is utilised, although there will probably be some leftover.

Mushroom Chicken

The tender chicken in this mushroom chicken recipe is covered in a rich, creamy mushroom sauce with the flavour and consistency of gravy.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Mushroom Chicken

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 People

Calories: 414kcal

Ingredients

• 10 oz. mushrooms, button or baby bella work well
• 2 Tablespoons salted butter
• 2 large boneless skinless chicken breasts
• Salt/Pepper
• ½ cup all-purpose flour
• 3-4 Tablespoons olive oil

Sauce

• 2 ½ cups beef broth
• 1 chicken bouillon cube or 1 teaspoon better than bouillon
• 1 teaspoon soy sauce, can sub Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon EACH: mustard powder, dried thyme
• ½ cup dry white wine, see notes
• 3 cloves garlic, minced
• 3 Tablespoons cornstarch
• ⅓ cup heavy cream

Instructions

Pro Tips:

• Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
• Combine cornstarch with 3 Tablespoons of cold water in a sealable container and shake to combine. Set aside in a cool place.
• Gently rinse mushrooms and pat completely dry. Slice if needed.
• Slice the chicken lengthwise into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices.

Cook the Mushrooms

• Melt butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed, leaving space around them will allow them to crisp up more. Add a little more butter and/or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.

Dredge/Sear the Chicken

• Lightly sprinkle each side of the chicken with salt and pepper. Dredge in flour and tap off excess.
• Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
• Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.

Deglaze the Pan

• Turn the heat off and remove any excess oil, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)
• Add the white wine and the garlic and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.

Finish the Sauce

• Add the beef broth mixture and increase heat slightly to bring to a gentle boil. Let it bubble and reduce for 10 minutes.
• Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously, until incorporated. The sauce will thicken pretty quickly. Reduce heat to low.
• Slowly add in the cream, stirring continuously. Add the mushrooms.
• Add the chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Cover partially and let the chicken heat through for 5 minutes or so. Serve with mashed potatoes or Buttered Noodles and roasted green beans or asparagus.

Notes

Pro Tips:

• Pinot Grigio or Chardonnay make good wine choices in this recipe. Marsala wine can also be used.
• Wine Substitute: ½ Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.
• The mushrooms are cooked separately in this recipe and are mixed into the sauce at the end. This lets them release some of their water, concentrate their flavor, and give them a nice golden color.
• To control the sodium in this recipe, consider using unsalted butter, reduced or no sodium broth, and low sodium soy sauce. You can also refrain from adding bouillon, although it does add a nice depth of flavor.
• The nutritional information assumes that all of the flour is used but there will likely be some leftover.

The nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 414kcal | Carbohydrates: 23g | Protein: 18g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 704mg | Potassium: 599mg | Fiber: 1g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg