This savory mushroom chicken features tender breasts smothered in a rich, cream-based gravy. It is a practical one-pan meal that provides a professional flavor profile for a weeknight dinner.
List of ingredients
- 10 oz. mushrooms (button or baby bella work well) – sliced for even cooking.
- 2 tablespoons salted butter – used for sautéing mushrooms.
- 2 large boneless skinless chicken breasts – sliced into thinner cutlets.
- Salt and Pepper – for basic seasoning.
- ½ cup all-purpose flour – used for dredging the chicken.
- 3-4 Tablespoons olive oil – for searing the meat.
- 2 ½ cups beef broth – provides the base for the gravy.
- 1 chicken bouillon cube or 1 tsp better than bouillon – enhances the savory depth.
- 1 teaspoon soy sauce – adds salt and umami flavor.
- 1 teaspoon onion powder – for aromatic depth.
- ½ teaspoon mustard powder – adds a slight tang.
- ½ teaspoon dried thyme – provides an earthy herbal note.
- ½ cup chicken broth and 1 Tablespoon butter – used as a replacement for white wine.
- 3 cloves garlic, minced – for fresh aromatic flavor.
- 3 tablespoons cornstarch – mixed with cold water for thickening.
- 1/3 cup heavy cream – creates the creamy finish.
step-by-step instructions
- Prep Work: Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl and set aside. In a small container, shake together 3 tablespoons of cornstarch and 3 tablespoons of cold water to create a slurry. Rinse the mushrooms and pat them completely dry, then slice them. Slice the chicken breasts lengthwise into 2-3 thinner pieces and pound them to roughly ½ inch thickness using a meat tenderizer.
- Cook the Mushrooms: Melt butter in a large skillet over medium-high heat. Add the mushrooms and allow them to brown undisturbed for 3-4 minutes per side. Sauté in batches if necessary to avoid crowding the pan, which ensures they brown rather than steam. Once golden brown, remove the mushrooms from the pan and set them aside on a plate.
- Dredge and Sear the Chicken: Season each side of the chicken slices with salt and pepper, then dredge them in flour, tapping off any excess. Heat olive oil in the same skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until a golden brown crust forms. Remove the chicken and set it aside.
- Deglaze the Pan: Turn off the heat and pour out any excess oil, leaving the browned bits (fond) in the pan. Add the chicken broth, butter, and minced garlic, then return the heat to medium. Use a silicone spatula to scrape the bottom of the pot, incorporating the fond into the liquid. Let the mixture bubble and reduce by half, which takes about 4 minutes.
- Finish the Sauce: Pour in the beef broth mixture and increase the heat slightly to reach a gentle boil. Let the sauce reduce for 10 minutes uncovered. Slowly stir in the cornstarch slurry while stirring continuously until the sauce thickens. Reduce the heat to low, then stir in the heavy cream and the cooked mushrooms. Return the chicken and any accumulated juices to the pan, spoon the sauce over the meat, cover partially, and heat through for 5 minutes.
Cooking Techniques for Superior Results
Perfecting the Chicken Sear
To achieve a professional golden crust, ensure the chicken breasts are patted dry with paper towels before dredging them in flour. Surface moisture creates steam, which prevents the Maillard reaction from occurring. Heat the olive oil until it is shimmering before adding the meat to ensure an immediate sear.
Optimizing Mushroom Browning
Mushrooms contain a high percentage of water, which can lead to boiling if the pan is overcrowded. Sautéing them in batches allows the moisture to evaporate quickly, concentrating the flavor and creating a deep brown color. Avoid stirring them too frequently, allowing them to sit undisturbed for several minutes.
The Role of Pan Deglazing
The brown bits left in the pan after searing are called fond, and they contain concentrated flavor proteins. Deglazing with broth and butter lifts these particles and incorporates them into the gravy. This process is essential for creating a complex, restaurant-quality sauce depth.
Proper Use of a Cornstarch Slurry
Adding cornstarch directly to hot liquid often results in clumps that are difficult to remove. By mixing the starch with cold water first, you ensure the particles are evenly dispersed. Adding the slurry slowly while stirring allows the sauce to thicken smoothly and uniformly.
Ingredient Substitutions and Modifications
Alternative Mushroom Choices
While button and baby bella mushrooms are standard, cremini or shiitake mushrooms offer a more intense earthy flavor. Oyster mushrooms provide a softer texture but may require less cooking time. Always ensure the mushrooms are dried thoroughly regardless of the variety used.
Dairy-Free Cream Alternatives
For a dairy-free version, you can substitute the heavy cream with full-fat coconut milk or a cashew-based cream. Coconut milk adds a slight sweetness, while cashew cream maintains a more neutral, savory profile. Use a 1:1 ratio for the substitution.
Reducing Sodium Content
To lower the salt levels, use unsalted butter and low-sodium beef and chicken broths. You can also omit the bouillon cube entirely, as the soy sauce already provides a significant amount of salt. Replacing soy sauce with coconut aminos is another effective way to reduce sodium.
Enhancing the Flavor Profile
If you prefer a more robust herbal flavor, you can replace dried thyme with fresh thyme leaves added during the deglazing step. A small amount of freshly cracked black pepper added at the very end can also brighten the heavy cream sauce. Adding a pinch of paprika to the flour dredge adds a subtle smokiness.
Serving and Pairing Ideas
Best Starch Accompaniments
The thick consistency of this mushroom gravy pairs exceptionally well with mashed potatoes, which absorb the sauce. Buttered egg noodles or steamed white rice are also excellent choices for soaking up the flavors. For a lower-carb option, serve the chicken over steamed cauliflower mash.
Recommended Vegetable Sides
Roasted green beans or steamed asparagus provide a crisp, fresh contrast to the richness of the cream sauce. Sautéed spinach or roasted carrots also complement the earthy notes of the mushrooms. A simple side salad with a vinaigrette can help cut through the heaviness of the dish.
Plating for Presentation
Place the chicken breasts on a bed of your chosen starch and spoon a generous amount of mushroom sauce over the top. Garnish with freshly chopped parsley or chives for a pop of color. Ensure the mushrooms are distributed evenly across the chicken pieces for visual appeal.
Storage and Reheating Guide
Refrigeration and Freezer Storage
Store leftovers in an airtight container and keep them refrigerated for up to three days. This dish freezes well for up to three months. If freezing, allow the meal to cool completely before sealing the container to prevent ice crystals from forming in the sauce.
Optimal Reheating Methods
The best way to reheat this dish is on the stovetop over low heat. Add a splash of beef broth or water to loosen the sauce, as cream-based gravies tend to thicken during cooling. Stir gently to avoid breaking the chicken pieces or separating the cream.
Avoiding Sauce Separation
Avoid reheating in the microwave on high power, as this can cause the heavy cream to separate or the sauce to break. Use a medium power setting and stir the dish every minute. This ensures the heat is distributed evenly and the sauce remains emulsified.
Make-Ahead Strategies
Prepping Ingredients in Advance
You can mince the garlic, slice the mushrooms, and measure out all the dry seasonings a day before cooking. Mix the beef broth, bouillon, and soy sauce together and store them in a jar in the refrigerator. This reduces the active prep time on the day of the meal.
Partial Preparation Method
The mushrooms and chicken can be seared and stored in the refrigerator separately. When you are ready to serve, follow the deglazing and finishing steps starting from the broth reduction. This method preserves the texture of the chicken and the browning of the mushrooms.
Batch Cooking for Meal Prep
This recipe scales easily if you wish to prepare multiple meals for the week. Use a larger skillet or a Dutch oven to accommodate more chicken and mushrooms. Portion the finished meal into individual containers with the starch and vegetables for easy reheating.
Troubleshooting Common Issues
Fixing a Sauce That Is Too Thin
If the sauce has not thickened enough after adding the slurry, let it simmer for an additional few minutes without a lid. You can also whisk together an extra teaspoon of cornstarch and water and stir it in slowly. Ensure the sauce reaches a gentle boil to activate the thickening properties of the starch.
Preventing Overcooked Chicken
Since the chicken is sliced thin, it cooks quickly; avoid leaving it in the pan too long during the initial sear. The final five minutes of simmering in the sauce are enough to ensure it is cooked through. Use a meat thermometer to check that the internal temperature has reached 165°F.
Managing Excess Mushroom Liquid
If the mushrooms release too much water during sautéing, increase the heat to medium-high to encourage evaporation. If the pan becomes too watery, you can carefully drain some of the liquid before adding the butter. Proper drying of mushrooms before cooking is the best way to prevent this.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work very well in this recipe and are often more juicy. You will need to adjust the searing time slightly as thighs may take longer to cook through than thin breast cutlets.
What is the best way to slice chicken breasts for this recipe?
Slice the breasts lengthwise (horizontally) to create two or three thinner pieces. This increases the surface area for the flour dredge and ensures the chicken cooks quickly and evenly without drying out.
Can I use vegetable broth instead of beef broth?
Vegetable broth is a suitable substitute, although the sauce will have a lighter color and a less intense savory flavor. To compensate, you can add a small amount of tomato paste or extra soy sauce for depth.
How do I prevent the flour dredge from becoming gummy?
Shake off all excess flour from the chicken before placing it in the pan. If too much flour is present, it will clump and create a pasty layer rather than a crisp crust. Ensure the oil is hot enough to sear the flour immediately.
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Creamy Mushroom Chicken Breast
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This mushroom chicken recipe has juicy chicken that’s smothered in a thick and creamy mushroom sauce that encompasses the flavor and consistency of gravy.
Ingredients
- 10 oz. mushrooms (button or baby bella)
- 2 tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt and pepper
- ½ cup all-purpose flour
- 3–4 Tablespoons olive oil
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon soy sauce
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup chicken broth
- 1 tablespoon butter
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 1/3 cup heavy cream
Instructions
- Prep Work: Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Combine cornstarch with 3 Tablespoons of cold water in a sealable container and shake to combine. Rinse and pat mushrooms dry. Slice chicken lengthwise into 2-3 thinner slices and pound to ½ inch thick.
- Cook the Mushrooms: Melt butter over medium-high heat and brown mushrooms for 3-4 minutes per side. Remove and set aside.
- Dredge/Sear the Chicken: Season chicken with salt and pepper, dredge in flour and tap off excess. Sear in olive oil over medium-high heat for 4-5 minutes per side until golden brown. Remove and set aside.
- Deglaze the Pan: Remove excess oil, add chicken broth substitute, butter substitute, and garlic. Use a spatula to clean the bottom of the pot and bubble gently until reduced by half, about 4 minutes.
- Finish the Sauce: Add the beef broth mixture and boil for 10 minutes. Slowly stir in the cornstarch mixture until thickened. Reduce heat to low, stir in the cream and mushrooms. Return chicken and juices to the pot, spoon sauce on top, cover partially and heat for 5 minutes.
Notes
For a non-alcoholic version, chicken broth and butter are used instead of white wine. Serve with mashed potatoes or buttered noodles and roasted green beans.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 414 kcal
- Sugar: 2 g
- Sodium: 704 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 78 mg