Chicken With Mushroom Sauce

This comforting chicken dish is perfect for busy weeknights when you want something that tastes fancy but doesn’t take forever to make. Your whole family will love how tender and flavorful this turns out, and the best part is you can have dinner on the table in just 35 minutes!

Recipe Details

Timing & Servings: Active Time: 35 minutes, Total Time: 35 minutes, Serves: 4 people.

Nutrition Profile: Low-Carb, Nut-Free, Soy-Free, High-Protein, Egg-Free.

Nutrition Facts (per serving): 290 Calories, 11g Fat, 6g Carbs, 42g Protein.

Ingredients You’ll Need

Chicken breast halves: You’ll need 4 pieces that are about 6 ounces each, skinless and boneless. These cook up so nicely and give you plenty of protein for the whole family!

Neutral oil: Just 2 teaspoons of canola or avocado oil works perfectly. I love using avocado oil because it has a higher smoke point and adds such a clean flavor.

Salt: You’ll use 1/2 teaspoon total, but we’ll divide it up during cooking. This helps season both the chicken and the mushroom sauce just right.

Black pepper: A quarter teaspoon of freshly ground black pepper gives the chicken that perfect little kick. Fresh ground really makes a difference if you have it!

Shallots: One quarter cup chopped up adds such a lovely mild onion flavor. If you can’t find shallots, a small regular onion works great too.

Mushrooms: One 8-ounce package of presliced mushrooms saves you so much time! Any variety you like will work beautifully in this sauce.

Garlic: Two cloves minced up fresh will make your kitchen smell absolutely amazing. You can use jarred minced garlic if that’s easier for you.

White wine: Half a cup of dry white wine creates the most incredible flavor base. Don’t worry, the alcohol cooks off completely!

All-purpose flour: Just 1 1/2 teaspoons helps thicken up that gorgeous mushroom sauce. It’s such a small amount but makes a big difference.

Chicken broth: Three-quarters cup of fat-free, lower-sodium broth keeps things healthy while adding tons of flavor. I always keep some on hand for recipes like this.

Butter: Two tablespoons at the end makes the sauce so rich and silky. This is what takes it from good to absolutely incredible!

Fresh thyme: One teaspoon minced adds the most wonderful herby finish. If you only have dried thyme, use about half the amount.

How to Make Chicken with Mushroom Sauce

Step 1: Place each chicken breast between two sheets of heavy-duty plastic wrap. Pound them to about 1/2-inch thickness using a meat mallet or small heavy skillet. This helps them cook evenly and stay super tender!

Step 2: Heat your large nonstick skillet over medium-high heat. Add the oil and swirl it around to coat the bottom. Sprinkle the chicken with 1/4 teaspoon of salt and all the pepper.

Step 3: Add the chicken to your hot pan. Cook for 3 minutes on each side until it’s completely done and golden brown. Transfer the chicken to a serving platter and keep it warm while you make the sauce.

Step 4: Add the chopped shallots and mushrooms to the same pan. Sauté them for about 4 minutes, stirring occasionally, until they’re nice and browned. Then add the garlic and sauté for just 1 minute, stirring constantly so it doesn’t burn.

Step 5: Pour in the wine and scrape up all those beautiful browned bits from the bottom of the pan. Bring it to a boil and cook until the liquid almost completely evaporates.

Easy and Quick Chicken with Mushroom Sauce Version

Want to make this even faster? You can skip pounding the chicken if you buy thin-cut chicken breasts from the store! Also, pre-minced garlic from a jar saves you a few minutes of prep time. The flavor is still absolutely delicious, and you’ll have dinner ready in no time!

Serving Ideas

This chicken with mushroom sauce is pretty much a complete meal all by itself! I love serving it over creamy mashed potatoes or fluffy rice to soak up all that amazing sauce. A simple side of steamed green beans or roasted asparagus makes it feel like a restaurant meal at home.

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just warm it gently in a skillet over medium-low heat for about 5 minutes, or pop it in the microwave for 1-2 minutes until heated through.

Substitutions

No white wine? You can use extra chicken broth instead! Don’t have shallots? A small yellow onion works perfectly. If you’re out of fresh thyme, dried thyme or even dried oregano will taste great too. You’ve got lots of options to work with what you have!

Pro Tips

Don’t skip the pounding: It really does make the chicken so much more tender and helps it cook evenly.
Let those mushrooms brown: Don’t stir them too much at first – you want them to get that gorgeous golden color.
Save those pan bits: All those browned bits on the bottom of the pan are pure flavor gold!
Add butter at the end: This keeps the sauce silky smooth and prevents it from breaking.

FAQs

Can I use chicken thighs instead of breasts?

You bet! Chicken thighs work beautifully in this recipe. Just cook them a bit longer – about 5-6 minutes per side until they reach 165°F internal temperature.

What if I don’t have a meat mallet to pound the chicken?

No worries! You can use the bottom of a heavy skillet or even a rolling pin. Just be gentle and work from the center outward to get even thickness.

Can I make this sauce ahead of time?

Sure! The mushroom sauce keeps great in the fridge for up to 2 days. Just reheat it gently and add a splash of broth if it gets too thick.

Is there a way to make this dairy-free?

Absolutely! Just skip the butter at the end, or use a good dairy-free butter substitute. The sauce will still be delicious without it!

Final Thoughts

I hope you and your family love this chicken with mushroom sauce as much as we do! It’s one of those recipes that feels fancy but is actually so simple to make. Let me know how it turns out for you – I always love hearing about your cooking adventures!