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Mushroom Chicken in Creamy Thyme Sauce Recipe

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4.4 from 1 review

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

Description

A creamy and savory Mushroom Chicken recipe featuring tender seared chicken breasts and golden brown mushrooms in a rich beef broth sauce thickened with cornstarch and finished with heavy cream. Perfectly paired with mashed potatoes, buttered noodles, or rice for a comforting meal.

Ingredients

Chicken and Mushrooms

  • 10 oz mushrooms (button or baby bella), sliced
  • 2 tablespoons salted butter
  • 2 large boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • ½ cup all-purpose flour
  • 3–4 tablespoons olive oil
  • 3 cloves garlic, minced

Sauce

  • 3 cups beef broth
  • 1 chicken bouillon cube (or 1 teaspoon Better Than Bouillon)
  • 1 teaspoon soy sauce (or Worcestershire sauce)
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme

Slurry

  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Finish

  • 1/3 cup heavy cream

Instructions

  1. Prep the Ingredients: In a bowl, combine the beef broth, bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme. Set aside. In a small container, mix the cornstarch with cold water until smooth to make the slurry and set aside. Slice the mushrooms if needed and pat dry. Slice the chicken breasts lengthwise into thinner pieces and lightly pound to about ½-inch thickness.
  2. Cook the Mushrooms: Melt the butter in a large pan over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding. Remove the mushrooms and set aside.
  3. Sear the Chicken: Season the chicken pieces with salt and pepper. Lightly dredge each piece in the flour, shaking off excess. Heat olive oil in the same pan over medium-high heat. Add the chicken in batches with space between pieces. Cook for 4–5 minutes per side until a golden crust forms. Remove and set aside.
  4. Build the Sauce: Reduce heat to medium and remove excess oil from the pan, leaving browned bits. Add minced garlic and sauté briefly until fragrant. Pour in the prepared broth mixture, stirring and scraping the bottom of the pan to deglaze. Bring to a gentle boil and simmer for about 10 minutes to reduce slightly.
  5. Thicken the Sauce: Stir the cornstarch slurry, then slowly add it to the simmering sauce while stirring continuously. Cook until the sauce thickens. Reduce heat to low.
  6. Finish the Dish: Stir in the heavy cream until smooth. Add the cooked mushrooms back into the pan. Return the chicken along with any juices to the pan and spoon sauce over top. Partially cover and simmer for about 5 minutes until chicken is fully heated through and cooked.

Notes

  • Slice and pound the chicken breasts evenly for consistent cooking.
  • Cooking mushrooms in batches prevents steaming and helps them brown perfectly.
  • Use beef broth and chicken bouillon to build a deep, savory flavor in the sauce.
  • Make sure to stir the slurry thoroughly before adding to avoid lumps.
  • Serve immediately with mashed potatoes, buttered noodles, or rice and a side of roasted vegetables for a complete meal.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeglimpse.com/mushroom-chicken-in-creamy-thyme-sauce-recipe/