Chicken Mushroom Recipe

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.

You are definitely going to drink this creamy mushroom sauce. It’s basically a homemade gravy and it tastes so good with that juicy chicken with creamy mashed potatoes.

Even my non-mushroom loving husband flips out over this. Once he smells it cooking, he can never resist. “Restaurant quality” is his official review. Get ready to add a new favorite to your rotation.

Check out everything you need to know to make this recipe, and don’t miss my pro tips below:

Slice the chicken into 2-3 thinner slices. Sprinkle lightly with salt/pepper and dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside.

Add garlic and white wine to the same pot. “Clean” the pot with a silicone spatula. Reduce the liquid by half, about 4 minutes. Add beef broth, chicken bouillon, soy sauce, and seasonings. Bring to a gentle bubble and reduce for 10 minutes, uncovered.

Keep the gentle boil going and slowly add a slurry made from cornstarch + cold water. Stir to incorporate. Once thickened, reduce heat to low and stir in the cream, then the mushrooms.

Add the chicken back and spoon the sauce over it. Cover partially and heat for 5 minutes. Serve with mashed potatoes and roasted green beans or asparagus.

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Mushroom Chicken

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.

Prep: 15min

Total: 65min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 414 kcal, Carbohydrate 23 g, Protein 18 g, Fat 26 g, Saturated Fat 10 g, Trans Fat 1 g, Cholesterol 78 mg, Sodium 704 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 14 g, servingSize 1 serving

Ingredients:

• 10 oz. mushrooms (button or baby bella work well)
• 2 Tablespoons salted butter
• 2 large boneless skinless chicken breasts
• Salt/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 (can sub Worcestershire sauce)
• 1 teaspoon onion powder
• ½ teaspoon EACH: mustard powder, dried thyme
• ½ cup dry white wine (see notes)
• 3 cloves garlic (minced)
• 3 Tablespoons cornstarch
• 1/3 cup heavy cream

Instruction:

1. Slice the chicken lengthwise into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices.
2. Melt butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed, leaving space around them will allow them to crisp up more. Add a little more butter and/or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.
3. Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
4. Add the white wine and the garlic and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
5. Add the chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Cover partially and let the chicken heat through for 5 minutes or so. Serve with mashed potatoes or Buttered Noodles and roasted green beans or asparagus.

20-Minute Skillet Mushroom Chicken

Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here — with some seasonings and a light, silky dairy-free mushroom sauce, you’ll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don’t overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.

Prep: 10min

Yield: 5

Serving Size: 1 serving

Nutrition Facts: calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, Saturated Fat 3.4 g, Trans Fat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, unSaturated Fat 7.3 g, servingSize 1 serving

Ingredients:

• 1 1/2 lb (700g) boneless skinless chicken breasts
• Kosher salt and black pepper
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon coriander
• 2 tablespoons extra virgin olive oil
• 1 tablespoon ghee or unsalted butter
• 12 ounce fresh large mushrooms, (sliced)
• 1/2 cup chicken broth
• 3 green onions, (chopped)
• 2 garlic cloves, (minced)
• kosher salt and black pepper
• Parsley for garnish

Instruction:

1. Heat oven to 200 degrees F. You will use it to keep the chicken warm.
2. Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
3. In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
4. In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
5. Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Prep: 5min

Total: 25min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 290 kcal, Carbohydrate 4 g, Protein 29 g, Fat 18 g, Saturated Fat 8 g, Cholesterol 104 mg, Sodium 494 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 4 boneless (skinless chicken breasts, thinly sliced)
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushrooms
• 1/4 cup butter
• 2 garlic cloves (minced)
• 1 tablespoon flour
• 1/2 cup chicken broth
• 1 cup heavy cream or half and half
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup spinach (chopped)

Instruction:

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

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