Description
This hearty Mushroom Chicken recipe features tender, seared chicken breasts simmered in a rich and creamy mushroom sauce. Perfectly browned mushrooms and a flavorful beef broth-based sauce meld together with hints of thyme, mustard, and garlic, creating a comforting dish ideal for pairing with mashed potatoes or buttered noodles.
Ingredients
Chicken and Mushrooms
- 10 oz. mushrooms (button or baby bella, rinsed and dried)
- 2 tablespoons salted butter
- 2 large boneless skinless chicken breasts (sliced lengthwise into 2-3 thinner pieces, about ½ inch thick)
- Salt and pepper to taste
- ½ cup all-purpose flour (for dredging)
- 3-4 tablespoons olive oil (for sautéing)
Sauce Base
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
- 1 teaspoon soy sauce (or Worcestershire sauce as substitute)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 3 tablespoons cold water (to mix with cornstarch)
- ⅓ cup heavy cream
Instructions
- Prep Work: Prepare all ingredients before cooking. Rinse and pat dry the mushrooms, slice them if necessary. Slice the chicken breasts lengthwise into 2-3 thin pieces about ½ inch thick and tenderize if necessary.
- Make Broth Mixture: In a bowl, combine the beef broth, chicken bouillon cube (or Better Than Bouillon), soy sauce, onion powder, mustard powder, and dried thyme. Stir well and set aside.
- Prepare Cornstarch Slurry: In a sealable container, combine cornstarch with 3 tablespoons of cold water. Shake vigorously until well mixed. Set aside in a cool place.
- Cook the Mushrooms: Heat butter over medium-high heat in a large pan. Add mushrooms in a single layer (cook in batches if needed) and allow them to brown undisturbed for 3-4 minutes on each side. Add more butter or a splash of olive oil during cooking if mushroom pan gets too dry. Once golden brown, remove mushrooms and set aside.
- Dredge and Sear Chicken: Lightly season both sides of the sliced chicken with salt and pepper. Dredge each piece in flour, tapping off excess. Heat olive oil in the pan over medium-high heat. Add chicken pieces leaving space around each. Sauté for 4-5 minutes per side until golden brown crust forms. Remove cooked chicken and set aside.
- Deglaze the Pan: Remove any excess oil from the pan, leaving the browned bits (fond) behind. Add the prepared broth mixture and minced garlic, turn heat to medium. Use a spatula to scrape the bottom and incorporate fond. Let bubble gently and reduce by half, approximately 4 minutes.
- Finish the Sauce: Add the reserved beef broth mixture again and increase heat slightly to bring to a gentle boil. Let it reduce for 10 minutes. Slowly add the cornstarch slurry while stirring continuously to thicken the sauce. Reduce heat to low once thickened.
- Add Cream and Mushrooms: Stir in the heavy cream gently. Add the cooked mushrooms back into the sauce.
- Reheat Chicken: Return the seared chicken pieces with any resting juices back into the pan. Spoon sauce over the chicken, partially cover the pan, and let chicken heat through for about 5 minutes.
- Serve: Serve warm with mashed potatoes or buttered noodles and roasted green beans or asparagus as preferred sides.
Notes
- For best results, leave space between mushrooms and chicken pieces when sautéing to ensure proper browning and crispiness.
- Adjust the heat during searing to prevent burning while achieving a golden crust.
- You can substitute Worcestershire sauce for soy sauce for a slightly different flavor profile.
- Use low-sodium broth if you want to control salt levels.
- Allow the sauce to reduce sufficiently to concentrate flavors before adding cornstarch slurry for thickening.
- Leftover sauce can be stored refrigerated up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
