Mushroom Chicken
Mushroom Chicken is a classic comfort food dish featuring tender chicken breasts, golden seared mushrooms, and a rich, savory pan sauce infused with herbs and a hint of soy. Serve it with mashed potatoes, rice, or your favorite veggies for a satisfying dinner!
Equipment
- Large Skillet or Pan
- Silicone Spatula
- Plate
- Mixing Bowl
Ingredients
- 10 oz. mushrooms button or baby bella work well
- 2 Tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- 1/2 cup all-purpose flour
- 3-4 Tablespoons olive oil
- 2 1/2 cups beef broth
- 1 chicken bouillon cube or 1 tsp Better Than Bouillon
- 1 teaspoon soy sauce can substitute Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried thyme
Instructions
- Cook the Mushrooms: 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.
- Dredge/Sear the Chicken: Lightly sprinkle each side of the chicken with salt and pepper. Dredge in flour and tap off excess. Heat olive oil in a large pan over medium-high heat. Add the chicken, leaving room around each piece. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with remaining chicken if needed.
Pro Tips: Make slight adjustments to the heat 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. - Deglaze the Pan: Turn the heat off and remove any excess oil, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.) Add white wine and garlic (if using), 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.
- Finish the Sauce: Add the beef broth, bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Increase heat slightly and bring to a gentle boil. Let it bubble and reduce for 10 minutes. Add the mushrooms and chicken back to the pan, spooning sauce over the top. Simmer for a few minutes to heat through, then serve hot.
Notes
For extra flavor, add minced garlic while deglazing or a splash of cream at the end for richness. Serve with mashed potatoes, rice, or egg noodles. Leftovers keep well in the fridge for up to 3 days.