Juiciest Mushroom Chicken with Creamy Garlic Sauce
Mushroom chicken is one of those magical dishes that transforms simple pantry staples into restaurant-quality comfort food. Picture this: perfectly seared chicken breasts nestled in a luscious, umami-packed sauce studded with golden mushrooms.
The aroma alone will have your family gathering in the kitchen, eagerly anticipating dinner. This recipe delivers all the cozy vibes of a slow-cooked meal but comes together in just 30 minutes on a busy weeknight.
There’s something deeply satisfying about watching butter sizzle in the pan as mushrooms release their earthy essence, creating the foundation for a sauce so good you’ll want to lick the plate clean. The combination of beef broth, garlic, and herbs creates layers of flavor that make this dish feel both elegant and wonderfully homey.
Why You’ll Love This Recipe
I still remember the first time I made this mushroom chicken for my skeptical teenage son who claimed he “didn’t like mushrooms.” One bite later, he was asking for seconds and the recipe to share with his girlfriend. That’s the magic of this dish – it converts even the pickiest eaters into mushroom enthusiasts.
What makes this recipe truly special is how it delivers maximum flavor with minimal effort. The sauce practically makes itself while the chicken cooks, and the result is so rich and satisfying that guests always assume you spent hours in the kitchen. Explore more quick & easy recipes here for additional weeknight dinner inspiration that delivers similar wow-factor results.
Ingredients List
| Main Ingredients | Amount |
|---|---|
| Boneless skinless chicken breasts (large) | 2 |
| Mushrooms (button or baby bella) | 10 oz. |
| Salted butter | 2 Tablespoons |
| All-purpose flour | ½ cup |
| Olive oil | 3-4 Tablespoons |
| Salt and pepper | To taste |
| Sauce Ingredients | Amount |
|---|---|
| Beef broth | 2 ½ cups |
| Chicken bouillon cube (or better than bouillon) | 1 cube or 1 tsp |
| Chicken broth | ½ cup |
| Lemon juice | 1 tablespoon |
| Heavy cream | 1/3 cup |
| Garlic, minced | 3 cloves |
| Cornstarch | 3 Tablespoons |
| Soy sauce (or Worcestershire sauce) | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Mustard powder | ½ teaspoon |
| Dried thyme | ½ teaspoon |
Looking for more comforting meal ideas to round out your weekly menu? Find more healthy recipe ideas here to start your day with equally satisfying flavors.
Step-by-Step Directions
Step 1: Prepare the Chicken
Start by pounding the chicken breasts to an even ¾-inch thickness using a meat mallet or rolling pin. This ensures uniform cooking and prevents dry, overcooked edges. Season both sides generously with salt and pepper, then dredge each piece in flour, shaking off any excess.
Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the floured chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate and tent with foil to keep warm.
Step 3: Cook the Mushrooms
In the same skillet, add butter and remaining olive oil. Add sliced mushrooms and cook for 4-5 minutes until they release their moisture and become golden brown. Add minced garlic and cook for another 30 seconds until fragrant.
Step 4: Create the Sauce
Whisk cornstarch with ½ cup chicken broth until smooth. Add this mixture to the skillet along with beef broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme. Bring to a simmer and cook for 3-4 minutes until the sauce thickens.
Step 5: Finish and Serve
Stir in heavy cream and lemon juice, then return the chicken to the skillet. Simmer for 2-3 minutes to heat through and allow flavors to meld. Taste and adjust seasoning as needed.
Exact Timing to Make Mushroom Chicken
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Serves: 4 people
This timing makes mushroom chicken perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen.
Nutritional Information
| Nutrient | Per Serving | % Daily Value |
|---|---|---|
| Calories | 425 | 21% |
| Total Fat | 18g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 135mg | 45% |
| Sodium | 890mg | 39% |
| Total Carbohydrates | 12g | 4% |
| Dietary Fiber | 2g | 7% |
| Protein | 48g | 96% |
| Vitamin D | 0.8mcg | 4% |
| Potassium | 785mg | 17% |
This mushroom chicken provides an excellent source of lean protein while delivering essential nutrients like potassium and B vitamins from the mushrooms. The dish is naturally low in carbohydrates, making it suitable for various dietary approaches.
Healthier Alternatives
| Modification | Substitution | Benefit |
|---|---|---|
| Lower Sodium | Use low-sodium broth and reduce bouillon by half | Reduces sodium by 35% |
| Dairy-Free | Replace heavy cream with coconut milk | Eliminates dairy while maintaining richness |
| Gluten-Free | Use almond flour for dredging and arrowroot for thickening | Safe for celiac and gluten sensitivities |
| Lower Fat | Use cooking spray instead of oil and milk instead of cream | Reduces calories by 150 per serving |
| Keto-Friendly | Skip flour dredging and use xanthan gum for thickening | Reduces carbs to under 5g per serving |
| Higher Protein | Add Greek yogurt to the sauce at the end | Increases protein by 15g per serving |
These modifications allow you to enjoy Mushroom Chicken while meeting specific dietary goals. Each swap maintains the dish’s signature savory depth while addressing common nutritional concerns. Discover more healthy dinner options here for additional nutritious meal ideas that fit your lifestyle.
Serving Suggestions
Classic Comfort Pairings: Serve this mushroom chicken over creamy mashed potatoes or buttered egg noodles to soak up every drop of the rich sauce. The starchy base perfectly complements the savory mushroom flavors while creating a satisfying, restaurant-quality meal.
Lighter Options: For a healthier approach, pair with cauliflower rice, roasted vegetables, or a simple side salad. The robust sauce provides enough flavor to make even the simplest sides feel indulgent.
Wine and Bread: Complete the dining experience with a crisp white wine like Chardonnay or Sauvignon Blanc, alongside crusty bread for sauce-dipping. This combination elevates the meal from weeknight dinner to special occasion worthy.
Common Mistakes to Avoid
Overcrowding the Pan: Cook chicken pieces in batches if necessary to ensure proper browning. Overcrowding creates steam instead of the golden sear that adds crucial flavor depth to your mushroom chicken.
Rushing the Mushrooms: Allow mushrooms to cook undisturbed for several minutes before stirring. This patience rewards you with beautifully caramelized mushrooms that add both texture and concentrated umami flavor to the finished dish.
Adding Cream Too Early: Always add cream at the end of cooking and avoid boiling once it’s incorporated. High heat can cause the cream to curdle, ruining the smooth, luxurious sauce that makes this dish special.
Storing Tips
Refrigerator Storage: Store leftover mushroom chicken in an airtight container for up to 3-4 days in the refrigerator. The flavors actually improve overnight as the seasonings meld, making leftovers even more delicious than the original meal.
Freezing Guidelines: While the dish can be frozen for up to 2 months, note that cream-based sauces may separate slightly upon thawing. Gentle reheating with a splash of fresh cream will restore the sauce’s original consistency.
Reheating Best Practices: Reheat gently over low heat on the stovetop, adding a tablespoon of broth or cream if the sauce appears too thick. Avoid microwaving on high power, which can make the chicken tough and cause the sauce to break.
FAQs
Q: Can I make mushroom chicken ahead of time for meal prep?
A: Absolutely! Mushroom chicken actually improves in flavor when made ahead. Prepare the complete dish, cool completely, then refrigerate for up to 3 days. The sauce will thicken slightly when chilled, so add a splash of broth when reheating to achieve the perfect consistency.
Q: What’s the best type of mushroom to use in mushroom chicken?
A: Button mushrooms and baby bella (cremini) work beautifully for this mushroom chicken recipe due to their mild flavor and firm texture. For more complex flavor, try mixing in shiitake or portobello mushrooms, but avoid delicate varieties like oyster mushrooms that can become mushy.
Q: How do I prevent my mushroom chicken from becoming dry?
A: The key to juicy mushroom chicken is not overcooking the protein. Use a meat thermometer to ensure chicken reaches exactly 165°F internal temperature, then remove from heat immediately. The residual cooking will finish the process while keeping the meat tender.
Q: Can I substitute chicken thighs for breasts in mushroom chicken?
A: Yes! Chicken thighs work wonderfully in mushroom chicken and actually stay more moist during cooking. Increase the cooking time to 7-8 minutes per side and ensure internal temperature reaches 175°F for thighs. The richer flavor of dark meat pairs beautifully with the earthy mushroom sauce.
Mushroom Chicken with Creamy Garlic Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Juiciest Mushroom Chicken with Creamy Garlic Sauce is comfort food perfection. Tender, golden-seared chicken breasts are smothered in a rich, buttery sauce loaded with mushrooms, garlic, and herbs. Ready in just 30 minutes, this easy skillet dinner feels gourmet but is simple enough for busy weeknights. A must-try for fans of recipes with chicken, recipes dinner, and recipes quick that deliver maximum flavor with minimal effort.
Ingredients
- 2 large boneless skinless chicken breasts
- 10 oz mushrooms (button or baby bella), sliced
- 2 tablespoons salted butter
- ½ cup all-purpose flour
- 3–4 tablespoons olive oil
- Salt and pepper to taste
- 2½ cups beef broth
- 1 chicken bouillon cube (or 1 teaspoon better than bouillon)
- ½ cup chicken broth
- 1 tablespoon lemon juice
- ⅓ cup heavy cream
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 1 teaspoon soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
Instructions
- Pound chicken breasts to an even ¾-inch thickness. Season both sides with salt and pepper, then dredge in flour and shake off excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and cover to keep warm.
- In the same skillet, add butter and remaining olive oil. Add mushrooms and cook for 4–5 minutes until golden. Stir in garlic and cook for 30 seconds until fragrant.
- Whisk cornstarch with ½ cup chicken broth until smooth. Add this to the skillet along with beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Simmer 3–4 minutes until thickened.
- Stir in heavy cream and lemon juice, then return chicken to the skillet. Simmer 2–3 minutes to heat through. Adjust seasoning and serve warm.
Notes
For extra depth, add a splash of white wine to deglaze the pan before making the sauce. This dish pairs perfectly with mashed potatoes, pasta, or steamed vegetables. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 540mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg
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