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Mushroom Chicken – Creamy, Comforting & Flavor-Packed Dinner

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Mushroom Chicken – a creamy, comforting, and flavor-packed dinner featuring tender chicken breasts and earthy mushrooms in a rich, savory sauce. This one-pan wonder comes together in under an hour and tastes like a restaurant-quality meal at home. Perfect served over mashed potatoes, rice, or pasta!

Ingredients

Scale
  • 10 oz mushrooms (button or baby bella)
  • 2 tbsp salted butter
  • 2 large boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 3–4 tbsp olive oil
  • For the Sauce:
  • 2 1/2 cups beef broth
  • 1 chicken bouillon cube
  • 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 + 3 tbsp water
  • 1/3 cup heavy cream

Instructions

  1. Mix beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
  2. Combine cornstarch with water and set aside.
  3. Cook mushrooms in butter over medium-high heat until golden. Remove and set aside.
  4. Slice chicken into thinner pieces, season with salt and pepper, and dredge in flour.
  5. Sear chicken in olive oil for 4-5 minutes per side until golden. Remove and set aside.
  6. Deglaze pan with white wine and garlic, simmer until reduced by half.
  7. Add broth mixture and simmer for 10 minutes.
  8. Stir in cornstarch mixture to thicken sauce.
  9. Add cream and mushrooms, then return chicken to the pan.
  10. Cover partially and simmer for 5 minutes. Serve hot.

Notes

  • Slice chicken breasts horizontally to create thinner cutlets for even cooking and faster searing.
  • Don’t overcrowd the pan when searing chicken – work in batches if needed.
  • Beef broth adds deep savory flavor – chicken broth can be substituted.
  • Serve over mashed potatoes, egg noodles, rice, or with crusty bread.
  • Add fresh thyme or parsley at the end for brightness.
  • For extra vegetables, add spinach, peas, or roasted bell peppers.
  • Leftovers can be refrigerated for up to 4 days and reheated gently on the stovetop.
  • This recipe freezes well for up to 2 months (sauce may separate slightly – whisk while reheating).
  • For a lighter version, substitute half-and-half for heavy cream and use low-sodium broth.

Find it online: https://cookyaura.com/mushroom-chicken-creamy-comforting-flavor-packed-dinner/