If you’re looking for a cozy, crowd-pleasing meal that never fails to impress, Mushroom Chicken is the answer. Succulent chicken breasts are seared to golden perfection, then cloaked in a silky, savory mushroom sauce that’s both luxurious and completely weeknight-friendly. Whether you’re craving comfort food or something a bit more elegant, this one-pot dish brings together juicy chicken, earthy mushrooms, and a dreamy sauce for a dinner everyone will talk about. Let’s bring Mushroom Chicken from your kitchen dreams straight onto your table!

Ingredients You’ll Need

This Mushroom Chicken is built from simple, everyday ingredients, but each component truly matters! From the richness of mushrooms to the creamy finish, every item has a role in creating something magic, so don’t skip or skimp—let’s talk about why:

10 oz. mushrooms: Choose button or baby bella for depth and a tender bite (plus, they soak up all the sauce!).
2 Tablespoons salted butter: Helps the mushrooms brown and brings out their natural flavor.
2 large boneless skinless chicken breasts: Pounded thin for even cooking and a juicy, restaurant-style result.
Salt/Pepper: Essential for seasoning every layer; don’t be shy!
½ cup all-purpose flour: Coats the chicken for crisp edges and thickens the sauce ever so slightly.
3-4 Tablespoons olive oil: Adds richness for searing both mushrooms and chicken and prevents sticking.
2 ½ cups beef broth: The secret to a deeply savory, well-rounded sauce base.
1 chicken bouillon cube or 1 tsp Better Than Bouillon: Packs extra chickeny punch in every bite.
1 teaspoon soy sauce (or Worcestershire sauce): A dash of umami amps up every spoonful.
1 teaspoon onion powder: Lends mellow, sweet notes to the sauce—so much flavor in a sprinkle!
½ teaspoon EACH: mustard powder, dried thyme: For subtle warmth and herbal depth; these make the flavors pop.
½ cup dry white wine: De-glazes the pan and adds brightness; a splash makes a big difference (see notes for subs).
3 cloves garlic (minced): Nothing beats that garlicky aroma simmering with the wine.
3 Tablespoons cornstarch: Key to a luscious, glossy sauce that clings to every bite.
1/3 cup heavy cream: Stirred in at the end for total velvety indulgence.

How to Make Mushroom Chicken

Step 1: Prep Your Ingredients

Before you do anything, get all your ingredients ready. Rinse the mushrooms gently and pat them completely dry—they’ll brown so much better that way. Next, slice the chicken breasts lengthwise into thinner cutlets (think two or three per breast) and, if necessary, give them a little love with a meat mallet so everything cooks evenly. Trust me, the little details now guarantee big results later!

Step 2: Mix the Broth Base

In a bowl or large measuring cup, combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Stir to break up the bouillon and dissolve everything. This mixture is the backbone of the sauce and sets the stage for those rich, layered flavors we all crave in Mushroom Chicken.

Step 3: Prep Your Cornstarch Slurry

Add the cornstarch and 3 tablespoons of cold water to a sealable container. Shake until smooth—no lumps allowed. Tuck this in the fridge or keep it nearby; it’ll be your magic thickener for the sauce later on.

Step 4: Sauté the Mushrooms

Drop the butter into a large skillet over medium-high heat. Add the mushrooms in a single layer and let them cook undisturbed for about 3-4 minutes per side. Give them room! Mushrooms steamed together get soggy, but spread out they turn beautifully golden and almost crisp around the edges. Set aside once golden—these will finish cozying up in the sauce soon.

Step 5: Dredge and Sear the Chicken

Sprinkle the chicken slices with salt and pepper, then dredge each one lightly in flour, tapping off any excess. Heat some olive oil in the same skillet (medium-high again) and add the chicken cutlets—don’t crowd the pan! Sauté for 4-5 minutes on each side, or until you see a gorgeous golden crust. Remove to a plate and repeat until all the chicken is done, adding more oil if needed. The flour makes a difference here, locking in juiciness.

Step 6: Deglaze and Make the Sauce

Turn off the heat and drain off any excess oil, but leave all those caramelized brown bits in the pan (fond is full of flavor!). Pour in the white wine and add minced garlic, returning heat to medium. Use a spatula to scrub up everything that’s stuck—flavor, flavor, flavor! Let it bubble gently and reduce by half, about 4 minutes, for a fragrant base.

Step 7: Simmer and Thicken

Pour in your reserved beef broth mixture, then turn up the heat a notch to bring it to a gentle boil. Let it bubble and reduce for 10 minutes, intensifying all those incredible flavors. Grab that cornstarch slurry, give it a shake, and slowly drizzle it into the bubbling liquid, whisking as you go. The sauce will thicken in just a minute or two—lower the heat when you have a beautifully glossy gravy.

Step 8: Finish with Cream and Mushrooms

Slowly add the heavy cream, stirring constantly, then return the mushrooms to the pan. You’ll see the sauce come together into something truly irresistible. Taste for salt and adjust as needed!

Step 9: Nestle the Chicken and Serve

Place the seared chicken cutlets (plus any juices from the plate) back into the pan, spooning the sauce and mushrooms over the top. Partially cover and let everything simmer gently for about 5 minutes so the flavors meld beautifully. Your Mushroom Chicken is now ready to steal the show!

How to Serve Mushroom Chicken

Garnishes

Fresh parsley is classic—just chop it and sprinkle on top for a splash of color and a little herby brightness. If you want to go big, a twist of cracked black pepper and a finishing drizzle of olive oil make this Mushroom Chicken restaurant-worthy.

Side Dishes

Mushroom Chicken truly shines over a heap of creamy mashed potatoes, catching all that delicious sauce. Buttered noodles, roasted green beans, or simply-steamed asparagus also round things out beautifully. Don’t forget a crusty hunk of bread on the side for mopping up every last drop!

Creative Ways to Present

For parties or family-style feasts, arrange the chicken on a big platter, nestle mushrooms alongside, and pour the sauce over everything. Or for a date night at home, serve individual plates with a swirl of potatoes underneath and a sprinkle of microgreens. Mushroom Chicken is versatile enough for any occasion—let your inner chef shine!

Make Ahead and Storage

Storing Leftovers

Got extra Mushroom Chicken? Simply store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken as it sits, but the flavors only deepen—lucky you!

Freezing

Mushroom Chicken can go into the freezer, though the creamy sauce may separate slightly upon reheating. Freeze cooled portions in a well-sealed container for up to 2 months. Thaw overnight in the refrigerator for the best results.

Reheating

Reheat Mushroom Chicken gently on the stovetop over low heat or in the microwave at half power. Add a splash of broth or cream to loosen up the sauce and bring everything back to silky-smooth.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully and bring extra juiciness to Mushroom Chicken—just adjust the cooking time slightly so they’re cooked through.

What kind of mushrooms are best?

Button mushrooms and baby bella (cremini) are classic choices, but feel free to mix and match with shiitake or even portobello for a deeper, more complex flavor.

Do I have to use wine?

No worries if you’re out of wine or prefer to skip it. Swap in extra beef broth with a squeeze of lemon for a similar depth and a hint of brightness in your Mushroom Chicken sauce.

Can I make Mushroom Chicken dairy-free?

You can! Use plant-based butter for sautéing and a non-dairy cream (like cashew or oat) to finish the sauce. The result will still be absolutely delicious.

How do I know when the chicken is cooked through?

Check that the chicken has reached an internal temperature of 165°F, or slice into the thickest part—it should be completely opaque and juicy with no pink.

Final Thoughts

If you love easy, impressive meals, this Mushroom Chicken will become your new go-to. It’s warm, comforting, and full of deep, earthy flavors that always hit the spot. Try it for your next family dinner or special occasion—you’ll quickly see why Mushroom Chicken is a forever favorite in my kitchen!