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Creamy Mushroom Chicken in Rich Beef Broth Sauce Recipe

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4.3 from 1 review

  • Author: Emma
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Description

This Mushroom Chicken recipe features tender boneless chicken breasts seared to golden perfection and simmered in a rich, flavorful mushroom and cream sauce made with beef broth and aromatic spices. Perfectly browned mushrooms complement the sauce, creating a comforting dish ideal for serving alongside mashed potatoes, buttered noodles, rice, or roasted vegetables.

Ingredients

Chicken and Mushrooms

  • 10 oz mushrooms (button or baby bella), cleaned and sliced
  • 2 Tbsp salted butter
  • 2 large boneless, skinless chicken breasts, sliced lengthwise into 2–3 thinner cutlets (~½-inch thick)
  • Salt & pepper, to taste
  • ½ cup all-purpose flour
  • 3–4 Tbsp olive oil

Sauce

  • 2 ½ cups beef broth
  • 1 chicken bouillon cube or 1 tsp Better Than Bouillon
  • 1 tsp soy sauce (or Worcestershire sauce)
  • 1 tsp onion powder
  • ½ tsp mustard powder
  • ½ tsp dried thyme
  • ½ cup additional beef broth
  • 1 tsp apple cider vinegar or fresh lemon juice
  • 3 cloves garlic, minced
  • 3 Tbsp cornstarch
  • 3 Tbsp cold water (for cornstarch slurry)
  • ⅓ cup heavy cream

Instructions

  1. Prep Work: In a bowl, combine 2 ½ cups beef broth, chicken bouillon cube or Better Than Bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Set this broth mixture aside. In a separate small bowl, mix 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry; shake well and set aside. Clean and slice mushrooms if necessary. Slice the chicken breasts lengthwise into 2–3 thinner cutlets, about ½-inch thick.
  2. Cook the Mushrooms: Melt the salted butter in a skillet over medium-high heat. Add the mushrooms in a single layer without crowding; allow them to brown undisturbed for 3 to 4 minutes per side to develop a deep golden color. Cook in batches if needed to avoid overcrowding, then remove mushrooms from the skillet and set aside.
  3. Dredge & Sear the Chicken: Season the sliced chicken breasts generously with salt and pepper. Lightly dredge each piece in all-purpose flour, shaking off excess. Heat olive oil in the skillet over medium-high heat. Place the chicken cutlets in the skillet and sear for approximately 4–5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
  4. Deglaze the Pan (Wine-Free): Turn off the heat and carefully remove excess olive oil from the skillet, leaving behind the flavorful browned bits (fond). Add ½ cup beef broth, the minced garlic, and 1 teaspoon apple cider vinegar or fresh lemon juice to the skillet. Turn the heat back to medium and use a spatula to scrape up the fond from the bottom of the pan. Let the mixture simmer gently for 3–4 minutes to allow the flavors to concentrate.
  5. Finish the Sauce: Pour in the prepared beef broth mixture from step 1 and bring it to a gentle boil. Let the sauce simmer and reduce for about 10 minutes, thickening slightly and deepening in flavor. Gradually stir in the cornstarch slurry, stirring constantly until the sauce thickens. Reduce the heat to low and mix in the heavy cream. Return the cooked mushrooms to the sauce.
  6. Combine and Simmer: Place the chicken cutlets back into the skillet with the sauce, spooning the sauce generously over the top. Cover the pan partially with a lid and let everything simmer together for 5 minutes, just until the chicken is heated through and coated with the luscious mushroom cream sauce.
  7. Serve: Serve this delicious mushroom chicken hot, paired perfectly with mashed potatoes, buttered noodles, rice, or your choice of roasted green beans or asparagus for a complete and satisfying meal.

Notes

  • For best results, use fresh mushrooms such as button or baby bella; slice them evenly for uniform cooking.
  • If gluten-free cooking is desired, substitute all-purpose flour with a gluten-free flour blend.
  • Adjust seasoning of salt and pepper according to taste preferences.
  • The cornstarch slurry must be added slowly with continual stirring to prevent lumps and ensure a silky sauce.
  • This recipe contains beef broth and chicken bouillon, so it is not suitable for vegetarian or vegan diets.
  • Leftovers keep well refrigerated for up to 3 days and taste great reheated.
  • Serving with buttery mashed potatoes or rice helps soak up the delicious sauce for a hearty meal.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://myeasyplate.com/creamy-mushroom-chicken-in-rich-beef-broth-sauce-recipe/