Description
This creamy mushroom chicken recipe features tender, pan-seared chicken breasts smothered in a rich mushroom and cream sauce made with beef broth and aromatic spices. The mushrooms are browned to perfection, providing deep umami flavor that complements the savory sauce. It’s a comforting, elegant dish ideal for serving with mashed potatoes, buttered noodles, or roasted vegetables.
Ingredients
Mushrooms and Butter
- 10 oz. mushrooms (button or baby bella)
- 2 Tablespoons salted butter
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 3–4 Tablespoons olive oil
Broth and Sauce Base
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup chicken broth
- 1 teaspoon lemon juice
- 3 cloves garlic, minced
Thickening and Finishing
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water (to mix with cornstarch)
- 1/3 cup heavy cream
Instructions
- Prepare Broth Mixture: Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl and set aside to infuse flavors.
- Make Cornstarch Slurry: Mix the cornstarch with 3 tablespoons of cold water in a sealable container, shake well to combine, and keep it in a cool place until needed.
- Prep Mushrooms: Rinse the mushrooms gently, pat them completely dry, and slice if necessary to prepare for browning.
- Slice and Tenderize Chicken: Slice the chicken breasts lengthwise into 2–3 thinner pieces, about ½ inch thick. Use a meat tenderizer if needed to ensure an even thickness and promote juicy texture when cooked.
- Brown the Mushrooms: Heat the butter in a pan over medium-high heat. Add mushrooms and let them cook undisturbed for 3–4 minutes per side to develop a golden brown crust. Cook in batches to avoid overcrowding, adding extra butter or olive oil if required. Remove cooked mushrooms and set aside.
- Dredge and Sear Chicken: Season chicken slices with salt and pepper, then dredge each piece lightly in flour, tapping off excess. Heat olive oil in a large pan over medium-high heat and cook the chicken pieces in batches for 4–5 minutes per side until golden brown and crusty. Remove and set aside.
- Deglaze Pan: Turn off heat and discard excess oil, leaving the flavorful browned bits (fond). Add chicken broth, lemon juice, and minced garlic. Turn heat back on to medium and scrape the pan’s bottom to dissolve fond. Let the liquid bubble gently for about 4 minutes to reduce slightly.
- Develop Sauce: Add the prepared beef broth mixture to the pan and increase heat slightly to bring to a gentle boil. Simmer and reduce for 10 minutes to concentrate flavors.
- Thicken Sauce: Shake the cornstarch slurry and slowly add it to the bubbling sauce, stirring continuously until thickened. Reduce heat to low.
- Finish with Cream and Mushrooms: Stir the heavy cream slowly into the sauce, then add the browned mushrooms back into the pan, combining everything well.
- Rewarm Chicken: Return the chicken pieces to the pan with any accumulated juices. Spoon sauce over each piece, cover partially, and warm through on low heat for about 5 minutes.
- Serve: Serve the creamy mushroom chicken hot with sides such as mashed potatoes, buttered noodles, or roasted green beans or asparagus for a complete meal.
Notes
- For best browning, avoid overcrowding mushrooms and chicken in the pan.
- Pounding chicken to an even thickness helps ensure even cooking and tender texture.
- Use a silicone spatula to scrape up brown bits during deglazing to maximize sauce flavor.
- Adjust olive oil and butter quantities as needed to prevent sticking or burning.
- The use of beef broth adds a richer, deeper flavor to the sauce than chicken broth alone.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently.
- Substitute heavy cream with half-and-half for a lighter sauce, though thickness and richness will be reduced.
