Description
Whipping up mushroom chicken becomes a breeze with this simple, flavor-packed recipe that brings comfort right to your dinner table. Tender chicken and earthy mushrooms combine into a delicious meal your family will absolutely devour.
Ingredients
Scale
Proteins:
- 2 large boneless, skinless chicken breasts
- 1 chicken bouillon cube
Main Ingredients:
- 10 oz mushrooms
- 2 ½ cups beef broth
- ½ cup dry white wine
- ½ cup all-purpose flour
- 3 Tablespoons cornstarch
Supporting Ingredients:
- 2 Tablespoons salted butter
- 3–4 Tablespoons olive oil
- ⅓ cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- Salt
- Black pepper
Instructions
- Combine 2 ½ cups beef broth, 1 bouillon cube, 1 teaspoon soy sauce, 1 teaspoon onion powder, ½ teaspoon mustard powder, and ½ teaspoon dried thyme in a bowl. Whisk thoroughly and set aside.
- Mix 3 tablespoons cornstarch with 3 tablespoons cold water in a separate small container. Shake until smooth and reserve.
- Clean 10 oz. mushrooms and slice them carefully. Pat dry with paper towels to ensure good browning.
- Slice 2 chicken breasts horizontally into thinner pieces. Pound meat to ½ inch thickness if needed for even cooking.
- Melt 2 tablespoons salted butter in a skillet over medium-high heat. Add mushrooms and cook undisturbed for 3-4 minutes per side until golden brown. Transfer to a clean plate.
- Season chicken with salt and black pepper. Dredge lightly in ½ cup flour, shaking off excess.
- Heat 3-4 tablespoons olive oil in the same skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- Deglaze pan with ½ cup dry white wine and 3 minced garlic cloves. Scrape browned bits from bottom of skillet. Reduce wine by half, about 4 minutes.
- Pour prepared broth mixture into the skillet. Bring to a boil, then simmer for 10 minutes.
- Slowly stir cornstarch slurry into sauce until it thickens. Reduce heat and add ⅓ cup heavy cream.
- Return mushrooms to the pan and stir gently. Nestle chicken back into the sauce and spoon liquid over the meat.
- Heat everything together for 5 minutes to marry flavors. Serve immediately with your favorite side dish.
Notes
- Mushroom selection matters most for depth of flavor, so choose fresh cremini or wild mushrooms with rich, earthy characteristics.
- Pounding chicken creates even thickness, helping it cook uniformly and preventing dry or undercooked sections.
- Using a cast-iron skillet delivers superior browning and helps develop a gorgeous golden crust on your chicken and mushrooms.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, and use less butter during mushroom sautéing.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 482 kcal
- Sugar: 2 g
- Sodium: 870 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 130 mg