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–+ servings
Mushroom Chicken

Decadent Mushroom Chicken for a Cozy Family Dinner

This Mushroom Chicken recipe is a comforting dish that combines tender chicken breasts with savory flavors and creamy sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Easy Dinners
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 large boneless skinless chicken breasts Slice them thinly for quicker cooking.
  • to taste Salt and Pepper Enhances overall flavor.
For the Breading
  • ½ cup all-purpose flour Creates a delightful crust.
For the Cooking
  • 2 tablespoons salted butter Adds richness when sautéing.
  • 3-4 tablespoons olive oil Extra virgin is preferred.
For the Sauce
  • 10 oz mushrooms Button or baby bella.
  • 2 ½ cups beef broth Brings rich flavor.
  • 1 cube chicken bouillon Or 1 teaspoon better than bouillon.
  • 1 teaspoon soy sauce Adds umami.
  • 1 teaspoon onion powder Enhances flavor.
  • ½ teaspoon mustard powder Gives tangy depth.
  • ½ teaspoon dried thyme Complements mushrooms.
  • ½ cup dry white wine Adds acidity.
  • 3 cloves garlic, minced Gives aromatic flavor.
For Thickening and Creaminess
  • 3 tablespoons cornstarch Thickens the sauce.
  • ⅓ cup heavy cream Creates a silky finish.

Equipment

  • large skillet
  • Mixing Bowl
  • seal container
  • Meat Tenderizer

Method
 

Step-by-Step Instructions for Mushroom Chicken
  1. Prepare the Sauce Mix in a bowl by combining beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme.
  2. Mix cornstarch with cold water in a sealable container, shake well and set aside.
  3. Prepare mushrooms by rinsing and drying them, then slice if large.
  4. Slice and pound chicken into thinner pieces about ½ inch thick for even cooking.
  5. Sauté mushrooms in melted butter over medium-high heat until golden brown, then remove from skillet.
  6. Coat chicken slices in salt, pepper, and dredge in flour, tapping off excess.
  7. Cook coated chicken in olive oil until golden brown, about 4-5 minutes per side.
  8. Deglaze the pan with white wine and garlic, simmer until reduced by half.
  9. Add sauce mixture to the skillet, bring to a boil, and reduce until thickened.
  10. Stir in cornstarch slurry to thicken the sauce, simmer gently.
  11. Slowly add heavy cream and fold in cooked mushrooms.
  12. Combine chicken with the sauce, partially cover and heat through for 5 minutes before serving.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 30gProtein: 45gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Choose fresh mushrooms for best flavor and pound chicken evenly for even cooking. Adjust the sauce thickness as needed.

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