What type of mushrooms work best for this dish?

Button mushrooms or baby bella (cremini) mushrooms work excellently in this dish. They have good flavor and hold up well during cooking. You could also use a mix of wild mushrooms for more complex flavors if desired.

Can I substitute the heavy cream with something lighter?

Yes, you can substitute the heavy cream with half-and-half or evaporated milk for a lighter option, though the sauce won't be quite as rich. For dairy-free alternatives, full-fat coconut milk or cashew cream can work, though they will slightly alter the flavor profile.

What can I use instead of white wine?

If you prefer not to use wine, substitute with 1/2 cup of additional chicken broth plus 1 tablespoon of butter to maintain richness. You could also add 1-2 teaspoons of white wine vinegar or lemon juice to provide some acidity.

How do I prevent the chicken from becoming tough?

To keep the chicken tender, be careful not to overcook it during the initial searing stage. Slicing the chicken breasts into thinner cutlets and pounding them to even thickness helps them cook evenly. Also, allowing the chicken to finish cooking gently in the sauce keeps it moist.

Can I make this dish ahead of time?

Yes, this dish reheats beautifully. Prepare it completely, allow to cool, then refrigerate for up to 2 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to thin the sauce. The flavors often develop further overnight.

How can I thicken the sauce if it's too thin?

If your sauce needs additional thickening, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Add this mixture to the simmering sauce a little at a time while stirring constantly until you reach your desired consistency.

Juicy Chicken with Mushrooms

Category: Wholesome Meals for Every Day

This dish features tender chicken pieces seared to golden perfection, then smothered in a rich, gravy-like mushroom sauce. The sauce combines beef broth, white wine, and cream for depth and silkiness, while sautéed mushrooms add earthy flavor.

The chicken is first dredged in flour before searing, which helps develop a beautiful crust. The pan is then deglazed with wine to capture all the flavorful brown bits. After reducing the sauce, cream is added for richness.

Serve alongside mashed potatoes or buttered noodles to soak up the delicious sauce, and pair with green vegetables like roasted asparagus or green beans for a complete meal.

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By Lena

Updated on Sun, 27 Apr 2025 19:43:49 GMT

A plate of food with mushrooms and chicken. | recipesbylena.com

Recipe FAQs

→ What type of mushrooms work best for this dish?: Button mushrooms or baby bella (cremini) mushrooms work excellently in this dish. They have good flavor and hold up well during cooking. You could also use a mix of wild mushrooms for more complex flavors if desired.
→ Can I substitute the heavy cream with something lighter?: Yes, you can substitute the heavy cream with half-and-half or evaporated milk for a lighter option, though the sauce won't be quite as rich. For dairy-free alternatives, full-fat coconut milk or cashew cream can work, though they will slightly alter the flavor profile.
→ What can I use instead of white wine?: If you prefer not to use wine, substitute with 1/2 cup of additional chicken broth plus 1 tablespoon of butter to maintain richness. You could also add 1-2 teaspoons of white wine vinegar or lemon juice to provide some acidity.
→ How do I prevent the chicken from becoming tough?: To keep the chicken tender, be careful not to overcook it during the initial searing stage. Slicing the chicken breasts into thinner cutlets and pounding them to even thickness helps them cook evenly. Also, allowing the chicken to finish cooking gently in the sauce keeps it moist.
→ Can I make this dish ahead of time?: Yes, this dish reheats beautifully. Prepare it completely, allow to cool, then refrigerate for up to 2 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to thin the sauce. The flavors often develop further overnight.
→ How can I thicken the sauce if it's too thin?: If your sauce needs additional thickening, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Add this mixture to the simmering sauce a little at a time while stirring constantly until you reach your desired consistency.

Mushroom Chicken with Creamy Sauce

Juicy chicken smothered in a thick, creamy mushroom sauce with beef broth, white wine, and aromatic herbs for ultimate comfort.

Prep Time

15 min

Cooking Time

50 min

Total Time

65 min

By: Lena

Category: Lunch & Dinner

Skill Level: Medium

Cuisine Type: American

Yield: 4 Serves (4 portions of mushroom chicken)

Dietary Preferences: ~

Ingredients

→ Main Ingredients

01 10 oz. mushrooms (button or baby bella)

02 2 Tablespoons salted butter

03 2 large boneless skinless chicken breasts

04 Salt and freshly ground black pepper, to taste

05 ½ cup all-purpose flour

06 3-4 Tablespoons olive oil

→ Sauce

07 2 ½ cups beef broth

08 1 chicken bouillon cube or 1 teaspoon better than bouillon

09 1 teaspoon soy sauce

10 1 teaspoon onion powder

11 ½ teaspoon mustard powder

12 ½ teaspoon dried thyme

13 ½ cup dry white wine

14 3 cloves garlic, minced

15 3 Tablespoons cornstarch

16 1/3 cup heavy cream

Steps to Follow

Step 01

Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside. In a separate container, mix cornstarch with 3 Tablespoons of cold water and shake to combine. Gently rinse mushrooms, pat completely dry, and slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces, approximately ½ inch thick. Pound with a meat tenderizer if necessary.

Step 02

Melt butter in a large pan over medium-high heat. Add mushrooms, allowing them to brown undisturbed for 3-4 minutes on each side. Cook in batches if needed to avoid overcrowding. Add more butter or olive oil if necessary. Once golden brown, transfer to a plate and set aside.

Step 03

Season chicken slices with salt and pepper on both sides. Dredge in flour, tapping off excess. Heat olive oil in the same pan over medium-high heat. Cook chicken in batches, 3 pieces at a time, for 4-5 minutes per side until a golden crust develops. Adjust heat as needed during cooking. Add more oil if required. Remove cooked chicken and set aside.

Step 04

Turn off heat and remove excess oil while preserving the brown bits (fond) in the pan. Add white wine and minced garlic, then set heat to medium. Use a silicone spatula to scrape the bottom of the pan. Let mixture reduce by half, approximately 4 minutes.

Step 05

Add the beef broth mixture and increase heat slightly to bring to a gentle boil. Simmer for 10 minutes to reduce. Shake the cornstarch mixture and slowly add to the bubbling sauce, stirring continuously until incorporated. Once thickened, reduce heat to low and slowly stir in the heavy cream. Add the mushrooms back to the sauce.

Step 06

Return chicken to the pan along with any accumulated juices. Spoon sauce over the chicken. Cover partially and allow to heat through for 5 minutes. Serve with mashed potatoes or buttered noodles and roasted green beans or asparagus.

Additional Notes

Pinot Grigio or Chardonnay work well as wine choices in this recipe. Marsala wine is also suitable.
Wine substitute: Use 1/2 cup chicken broth and 1 tablespoon butter instead of white wine if needed.
Cooking mushrooms separately allows them to release water, concentrate flavor, and develop golden color.
To reduce sodium, use unsalted butter, low-sodium broth, and low-sodium soy sauce, or omit the bouillon.