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If you are craving a dish that feels like a warm, comforting hug on a plate, you simply must try the Creamy Mushroom Chicken in Rich Beef Broth Sauce Recipe. This recipe brings together tender chicken cutlets enveloped in a luscious, silky sauce infused with earthy mushrooms and a deeply flavorful beef broth base. It’s a perfect balance of savory, creamy, and slightly tangy notes that make this meal unforgettable and ideal for both weeknight dinners and special occasions alike.

Ingredients You’ll Need

Two white plates sit side by side on a white marbled surface. The left plate is full of small, cooked mushroom slices that are light to dark brown with a slightly shiny texture, spread out unevenly across the plate. The right plate holds five pieces of cooked chicken, golden brown with a crispy texture and visible seasoning on their surface. The chicken pieces are stacked closely together, each showing an uneven shape but similar color tones. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to nailing this recipe, yet everything is wonderfully straightforward. Each ingredient plays a crucial role, whether it’s building the sauce’s deep flavor, enhancing the chicken’s juicy tenderness, or adding that delightful texture and color we all love.

10 oz mushrooms (button or baby bella): These bring earthiness and a meaty texture that pairs beautifully with the chicken.
2 Tbsp salted butter: Adds richness and helps brown the mushrooms to perfection.
2 large boneless, skinless chicken breasts: The star protein, sliced thinly for quick cooking and a tender bite.
Salt & pepper: Simple seasonings that enhance the natural flavors and create a savory base.
½ cup all-purpose flour: For lightly coating the chicken to get that golden, crisp sear.
3–4 Tbsp olive oil: Provides a flavorful medium for searing chicken with a lovely crust.
2 ½ cups beef broth: The heart of the sauce, deep and savory, bringing richness and body.
1 chicken bouillon cube or 1 tsp Better Than Bouillon: Amplifies the umami punch in the broth.
1 tsp soy sauce (or Worcestershire sauce): Adds complexity and a subtle salty depth.
1 tsp onion powder: Contributes a gentle sweetness and warmth.
½ tsp mustard powder: Offers a hint of tang and spice to balance the creaminess.
½ tsp dried thyme: Brings an herbal fragrance that complements the mushrooms beautifully.
½ cup additional beef broth: Used for deglazing the pan and capturing all those caramelized bits.
1 tsp apple cider vinegar or fresh lemon juice: A touch of acidity to brighten and lift the sauce.
3 cloves garlic, minced: Infuses a fragrant warmth central to savory dishes.
3 Tbsp cornstarch: Creates that perfect velvety-thick sauce texture when combined with water.
⅓ cup heavy cream: The finishing touch for a luscious, creamy sauce that wraps everything in comfort.

How to Make Creamy Mushroom Chicken in Rich Beef Broth Sauce Recipe

Step 1: Prep Your Ingredients

Before the cooking frenzy begins, it pays to be organized. Combine your beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme into one flavorful mixture and set it aside. Next, mix your cornstarch with cold water until smooth—this will be your secret weapon for thickening that dreamy sauce. Clean and slice your mushrooms, and thinly slice the chicken breasts lengthwise to ensure quick, even cooking.

Step 2: Cook the Mushrooms to Golden Perfection

Begin by melting the salted butter over medium-high heat, then add your mushrooms without stirring too much. Let them brown nicely on one side for 3 to 4 minutes before flipping to the other side. This technique guarantees a rich caramelization that lets the mushrooms shine. If your pan gets crowded, cook the mushrooms in batches to avoid steaming and losing that coveted golden crust. Remove them and set aside once they’re beautifully browned.

Step 3: Dredge and Sear the Chicken

Season the thin chicken cutlets with salt and pepper, then lightly coat them in flour to create a delicate crust. Heat olive oil over medium-high heat until shimmering, and sear each piece for 4 to 5 minutes per side until they turn golden brown and luscious. This step locks in the juices and adds mouthwatering texture. Once done, remove the chicken and set it aside so you can build your sauce in the same pan.

Step 4: Deglaze the Pan Without Wine

Turn off the heat briefly and pour off any excess oil, leaving behind those savory browned bits known as fond. Pour in ½ cup of beef broth along with minced garlic and a teaspoon of apple cider vinegar or fresh lemon juice. Turn the heat back on to medium, gently scraping the pan with a spatula to lift all the flavor-packed bits. Let this mixture simmer for 3 to 4 minutes, concentrating its rich taste and forming the base of your sauce.

Step 5: Build and Finish the Sauce

Pour in that reserved beef broth mixture and bring everything to a gentle boil. Let it simmer and reduce for about 10 minutes to intensify the flavor. Slowly whisk in the cornstarch slurry, stirring carefully until your sauce thickens into a silky smooth consistency. Reduce the heat to low and swirl in the heavy cream, transforming the sauce into a creamy dream. Add the mushrooms back in, then nestle the seared chicken into the sauce, spooning over the luscious liquid. Partially cover the pan and let it all simmer together for 5 minutes to let flavors meld and chicken reheat through.

How to Serve Creamy Mushroom Chicken in Rich Beef Broth Sauce Recipe

The dish is served in a white plate placed on a white marbled surface. On the left side of the plate is a golden-brown cooked chicken piece covered with a thick light brown mushroom sauce with slices of mushrooms visible on top. On the right side is a mound of creamy white mashed potatoes with smooth texture, also topped with the same mushroom sauce and mushroom slices. A few small green herbs are placed near the edge of the plate, adding a touch of color. The overall look is warm and hearty, with the sauce spreading slightly over the mashed potatoes and chicken. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or chives adds a fresh burst of color and a gentle herbal note that beautifully contrasts with the sauce’s richness. If you like a little extra indulgence, a light dusting of grated Parmesan can elevate the dish even further.

Side Dishes

This Creamy Mushroom Chicken in Rich Beef Broth Sauce Recipe pairs perfectly with classic mashed potatoes that soak up every drop of sauce. Buttered egg noodles or fluffy rice are equally wonderful vehicles for the decadent sauce. For something green and crisp, roasted asparagus or sautéed green beans add a welcome balance and vibrant texture.

Creative Ways to Present

For a dinner party, serve the chicken atop a bed of creamy polenta for a rustic touch or alongside buttery garlic mashed cauliflower for a low-carb twist. Plating the chicken slices fanned out with the mushroom sauce drizzled artistically creates a restaurant-quality presentation that will impress your guests every single time.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container and refrigerate for up to three days. The sauce holds up beautifully, making reheated Creamy Mushroom Chicken in Rich Beef Broth Sauce Recipe nearly as delightful as fresh.

Freezing

This dish also freezes nicely. Place the cooled chicken and sauce in a freezer-safe container to enjoy down the line. For best texture and flavor, consume within two months. Thaw overnight in the refrigerator before reheating gently.

Reheating

When ready to enjoy your leftovers, warm the dish gently on low heat to prevent the cream from separating. Stir occasionally until heated through, adding a splash of beef broth or cream if the sauce seems too thick. This way, the Creamy Mushroom Chicken in Rich Beef Broth Sauce Recipe tastes just as comforting as the first time.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs will give you a juicier result and even more flavor. Just adjust the cooking time slightly to ensure they are cooked through without drying out.

Is there a substitute for beef broth?

You can substitute with chicken broth if preferred, but the signature rich depth of the sauce comes primarily from the beef broth. For a vegetarian twist, consider using a robust mushroom broth instead.

Can I make this recipe gluten-free?

Yes, simply replace the all-purpose flour with a gluten-free alternative such as rice flour or a gluten-free all-purpose blend. Double-check your bouillon and soy sauce labels to ensure they are gluten-free as well.

How do I thicken the sauce if it’s too thin?

If your sauce isn’t thick enough, create a small cornstarch slurry with cornstarch and cold water and stir it in gradually while simmering. It will thicken up quickly without affecting the flavor.

Can I prepare parts of this recipe in advance?

Definitely. You can chop mushrooms, slice chicken, and prepare the broth mixture ahead of time to speed up cooking. The cornstarch slurry can also be mixed in advance. Just keep everything refrigerated until ready to use.

Final Thoughts

I genuinely hope you give the Creamy Mushroom Chicken in Rich Beef Broth Sauce Recipe a try—it’s one of those dishes that feels like a little celebration every time you make it. The way the creamy sauce embraces tender chicken and hearty mushrooms creates a meal that’s as satisfying as it is elegant, perfect for treating yourself or impressing friends. Once you’ve made it, I guarantee it will become a beloved staple in your kitchen.

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