When it comes to weeknight dinners that feel a little special, mushroom chicken is one of the top choices. Tender chicken smothered in a rich, creamy mushroom sauce — it’s cozy, satisfying, and packed with flavor. This version is inspired by a classic creamy chicken and mushroom recipe, elevated with deep, savory flavor and simple ingredients you likely already have on hand.
In this post, you’ll learn why this dish works so well, how to make it step by step, and get tips, variations, and serving suggestions to make it your own.
Why This Mushroom Chicken Recipe Works
- Perfectly balanced textures: The mushrooms are sautéed until golden and tender, adding a hearty bite to the creamy sauce.
- Deep, rich flavor: Deglazing the pan and using broth, garlic, and a touch of cream builds a sauce that’s full of umami.
- Simple ingredients, elevated result: No fancy tools or ingredients needed — just smart layering of flavor.
- Easy to customize: You can make it gluten-free, dairy-free, or lower in sodium with a few simple swaps.
- Comfort food classic: It’s rich and indulgent but still accessible for a weeknight dinner.
Ingredients
(Serves about 4 people)
- 10 oz mushrooms (button or baby bella)
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts
- Salt & black pepper to taste
- ½ cup all-purpose flour
- 3–4 tablespoons olive oil
For the Sauce:
- 2½ cups beef broth
- 1 chicken bouillon cube (or 1 tsp bouillon paste)
- 1 teaspoon soy sauce (or Worcestershire)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup dry white wine (or chicken broth as substitute)
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- ⅓ cup heavy cream
Instructions
- Prepare the sauce base: In a bowl, whisk together the beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- Make the cornstarch slurry: Combine cornstarch with 3 tablespoons of cold water in a small container. Shake or whisk until fully dissolved. Set aside.
- Clean and prep mushrooms: If needed, rinse lightly and pat dry. Slice if they’re not pre-sliced.
- Sauté the mushrooms: In a large skillet, melt the butter over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3–4 minutes per side until golden brown. Work in batches if needed. Remove mushrooms and set aside.
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. Pound to even thickness if needed. Season both sides with salt and pepper, then dredge lightly in flour.
- Sear the chicken: Heat olive oil in the same pan over medium-high heat. Add chicken in batches, cooking 4–5 minutes per side until golden brown. Transfer to a plate.
- Deglaze the pan: Lower the heat to medium. Add the wine and garlic to the pan. Scrape up the browned bits and let the wine reduce by half, about 3–4 minutes.
- Build the sauce: Pour in the broth mixture and bring to a gentle boil. Reduce heat slightly and simmer for 8–10 minutes uncovered to allow flavors to develop.
- Thicken the sauce: Stir in the cornstarch slurry gradually, stirring constantly until the sauce begins to thicken. Reduce heat to low and add the heavy cream, stirring until smooth.
- Combine everything: Return the mushrooms to the pan, followed by the seared chicken. Spoon sauce over the top. Cover partially and simmer for 5 minutes to warm everything through and blend the flavors.
- Serve: Spoon extra sauce over the chicken and serve with your favorite side dishes like mashed potatoes, buttered noodles, rice, or roasted vegetables.
Recipe Tips & Variations
- No wine? Use chicken broth plus a tablespoon of butter as a substitute.
- Low-sodium option: Choose low-sodium broth and skip the bouillon cube.
- Dairy-free version: Use coconut cream or a dairy-free alternative for the heavy cream and a plant-based butter.
- Make it ahead: The sauce can be prepared in advance and stored in the fridge for up to 2 days.
- Freezer-friendly: Store leftovers in an airtight container for up to 3 months. Reheat gently with a splash of broth or cream.
Serving Suggestions
- Serve over mashed potatoes, rice, pasta, or polenta to soak up the delicious sauce.
- Add a green vegetable like roasted asparagus or green beans to round out the meal.
- Sprinkle with chopped parsley or fresh thyme for a pop of color and freshness.
Nutrition Estimate (Per Serving)
- Calories: ~414 kcal
- Carbohydrates: ~23 g
- Protein: ~18 g
- Fat: ~26 g
- Saturated Fat: ~10 g
- Sodium: ~700 mg (depending on ingredients)
Final Thoughts
Mushroom chicken is one of those meals that never goes out of style. It’s comforting, flavorful, and feels a bit fancy without the extra effort. Whether you’re making it for a quick family dinner or a cozy weekend meal, this creamy dish is sure to become a favorite. With simple steps and pantry staples, it’s a recipe you’ll return to again and again.