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Creamy Mushroom Chicken Recipe

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4.1 from 4 reviews

This Mushroom Chicken recipe features tender, pan-seared chicken breasts smothered in a rich and savory mushroom sauce made with beef broth, aromatics, and a splash of cream. Perfectly browned mushrooms add depth and texture, while a silky, thickened gravy brings the dish together. Ready in just over an hour, this comforting meal is ideal for a satisfying family dinner.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Herbs

  • 10 oz. mushrooms (button or baby bella)
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme

Proteins

  • 2 large boneless skinless chicken breasts

Liquids & Broth

  • 2 ½ cups beef broth
  • 1 teaspoon soy sauce (or Worcestershire sauce)
  • ⅓ cup heavy cream

Dry Ingredients & Seasonings

  • ½ cup all-purpose flour
  • 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • Salt & pepper, to taste

Fats & Oils

  • 2 Tablespoons salted butter
  • 3–4 Tablespoons olive oil

Thickening Agent

  • 3 Tablespoons cornstarch
  • 3 Tablespoons cold water (to mix with cornstarch)

Instructions

  1. Prep Work: Combine the beef broth, chicken bouillon cube or Better Than Bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl and set aside. In a separate sealable container, combine cornstarch with 3 tablespoons cold water and shake well to form a slurry. Rinse mushrooms gently and pat dry, slicing if necessary. Slice each chicken breast lengthwise into 2–3 thinner pieces and lightly pound to about ½-inch thickness.
  2. Cook the Mushrooms: Melt 2 tablespoons of salted butter over medium-high heat in a large pan. Add mushrooms and let them brown undisturbed for 3–4 minutes per side until golden. Cook in batches if necessary, adding more butter or a splash of olive oil to prevent sticking. Once cooked, remove mushrooms and set aside.
  3. Dredge & Sear the Chicken: Season the sliced chicken pieces lightly with salt and pepper. Dredge the chicken in flour, shaking off excess. In the same pan, heat 3 to 4 tablespoons olive oil over medium-high heat. Add chicken in batches, leaving space between pieces, and sauté for 4–5 minutes per side until golden brown. Remove chicken and set aside.
  4. Build the Sauce: Turn off the heat and carefully remove excess oil from the pan while leaving all the browned bits. Add the minced garlic and set heat back to medium. Sauté garlic for about 30 seconds until fragrant, scraping up the browned bits with a spatula. Pour in the beef broth mixture and increase heat slightly to bring to a gentle boil. Let it simmer and reduce for about 10 minutes to concentrate the flavors.
  5. Finish the Sauce: Shake the cornstarch slurry again and slowly stir it into the simmering sauce until it thickens to a gravy-like consistency. Reduce heat to low and slowly stir in the heavy cream. Add the cooked mushrooms back into the sauce, then return the chicken to the pan along with any accumulated juices. Spoon sauce over the chicken, partially cover the pan, and simmer gently for about 5 minutes until the chicken is heated through and flavors meld.

Notes

  • For best results, do not stir mushrooms during the first few minutes of cooking to allow proper browning.
  • If chicken breasts are very thick, consider pounding them out evenly to ensure even cooking.
  • You can substitute beef broth with chicken broth if preferred, though it will alter the flavor profile slightly.
  • This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/creamy-mushroom-chicken-recipe/