Description
An easy and comforting one-pan meal featuring golden-seared chicken breasts, sautéed mushrooms, and a rich, creamy garlic-herb sauce. Perfect for a cozy family dinner or an effortless entertaining option.
Ingredients
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2 large boneless skinless chicken breasts
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10 oz mushrooms (button or baby bella), sliced
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2 tbsp salted butter
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Salt and pepper, to taste
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½ cup all-purpose flour
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3–4 tbsp olive oil
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2½ cups beef broth
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1 chicken bouillon cube or 1 tsp Better Than Bouillon
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1 tsp soy sauce (or Worcestershire sauce)
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1 tsp onion powder
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½ tsp mustard powder
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½ tsp dried thyme
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½ cup dry white wine (or ½ cup chicken broth + 1 tbsp butter)
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3 cloves garlic, minced
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3 tbsp cornstarch + 3 tbsp cold water
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⅓ cup heavy cream
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Optional: Chopped parsley for garnish
Instructions
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Slice chicken into cutlets. Season with salt and pepper, then dredge in flour.
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Sauté mushrooms in butter until golden. Remove from pan.
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Sear chicken in olive oil until golden on both sides. Set aside.
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Deglaze pan with wine and garlic, scraping up browned bits.
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Stir in broth, bouillon, soy sauce, and seasonings. Simmer 10 minutes.
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Add cornstarch slurry to thicken. Stir in cream.
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Return mushrooms and chicken to the pan. Simmer for 5 more minutes.
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Serve hot, garnished with parsley if desired.
Notes
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Substitute chicken thighs if preferred.
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For dairy-free: use plant-based cream and olive oil only.
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Sauce thickens more as it cools. Thin with extra broth if needed when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American