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A close-up shot showcases the delicious Mushroom Chicken, featuring tender chicken pieces and savory mushrooms in a rich sauce.

BEST MUSHROOM CHICKEN EVER

This Mushroom Chicken recipe delivers maximum flavor and moisture with perfectly seared chicken and a rich, balanced mushroom sauce. The key is proper searing, sautéing the mushrooms to develop umami, and deglazing with white wine for a restaurant-worthy dish that's ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, about 1-inch thick
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 lb cremini mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp chopped fresh parsley
  • 1 tbsp lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tbsp all-purpose flour optional, for thickening sauce

Equipment

  • Large Skillet
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Paper towels
  • Whisk
  • Spatula

Method
 

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt and pepper.
  2. Sear the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts in a single layer, being careful not to overcrowd the pan. Sear for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté the Aromatics: Add the sliced mushrooms and chopped onion to the skillet. Sauté over medium heat for 5-7 minutes, until the mushrooms are softened and browned, and the onions are translucent. Add the minced garlic and cook for another minute, until fragrant.
  4. Deglaze and Simmer: Pour in the dry white wine (or chicken broth) to deglaze the skillet, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate.
  5. Create the Sauce: Add the chicken broth and bring to a simmer. If you prefer a thicker sauce, whisk in the flour until smooth before adding to the skillet. Let the sauce simmer for 5-7 minutes, until it has reduced slightly.
  6. Finish the Dish: Stir in the heavy cream, parsley, and lemon juice. Season with salt and pepper to taste. Return the chicken breasts to the skillet and spoon the Mushroom Sauce over them. Let the chicken simmer in the sauce for a few minutes to warm through.
  7. Serve: Serve immediately over rice, pasta, or mashed potatoes.

Notes

For best results, ensure the chicken breasts are completely dry before searing to achieve a golden-brown crust. Sauté the mushrooms until they release their moisture and brown for a deeper, more complex flavor. Adding a squeeze of lemon juice at the end brightens the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe can be modified by adding a touch of Dijon mustard for a tangy flavor. For a vegetarian version, substitute the chicken with tofu or additional mushrooms.