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Creamy Mushroom Chicken: The One-Pan Dinner That Feels Like a Hug

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Creamy Mushroom Chicken – tender, golden-seared chicken breasts smothered in a rich, savory mushroom cream sauce. Made with white wine, beef broth, and a touch of cream, this restaurant-quality dish is pure comfort food. Ready in under an hour and perfect served over mashed potatoes, pasta, or rice!

Ingredients

Scale
  • 10 oz mushrooms (button or baby bella), sliced
  • 2 tbsp salted butter
  • 2 large boneless skinless chicken breasts
  • Salt and black pepper, to taste
  • 1/2 cup all-purpose flour
  • 3–4 tbsp olive oil
  • Sauce:
  • 2 1/2 cups beef broth
  • 1 chicken bouillon cube (or 1 tsp bouillon paste)
  • 1 tsp soy sauce
  • 1 tsp onion powder
  • 1/2 tsp mustard powder
  • 1/2 tsp dried thyme
  • 1/2 cup dry white wine
  • 3 cloves garlic, minced
  • 3 tbsp cornstarch (mixed with water)
  • 1/3 cup heavy cream

Instructions

  1. Mix beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
  2. Mix cornstarch with cold water and set aside.
  3. Slice mushrooms and pat dry. Slice chicken into thinner cutlets and season with salt and pepper.
  4. Heat butter in a pan and sauté mushrooms until golden. Remove and set aside.
  5. Dredge chicken in flour and shake off excess.
  6. Heat olive oil and sear chicken 4–5 minutes per side until golden. Remove and set aside.
  7. Deglaze pan with white wine and garlic, scraping browned bits. Reduce by half.
  8. Add broth mixture and simmer for 10 minutes.
  9. Stir in cornstarch slurry until sauce thickens.
  10. Add cream and mushrooms, then return chicken to the pan.
  11. Simmer 5 minutes until chicken is heated through and sauce is creamy.

Notes

  • Slice chicken breasts horizontally to create thinner cutlets for faster, more even cooking.
  • Pat mushrooms dry before sautéing to help them brown instead of steam.
  • Use a dry white wine like Sauvignon Blanc or Pinot Grigio – avoid sweet wines.
  • For a thicker sauce, add an extra tablespoon of cornstarch slurry.
  • Substitute half-and-half for heavy cream for a lighter version.
  • Serve over mashed potatoes, egg noodles, pasta, rice, or with crusty bread.
  • Leftovers can be refrigerated for up to 5 days and reheated gently on the stovetop.
  • Freezes well for up to 3 months (sauce may separate slightly – whisk while reheating).

Find it online: https://cookyaura.com/creamy-mushroom-chicken-the-one-pan-dinner-that-feels-like-a-hug/