Creamy Mushroom Chicken Recipe – Easy Home Dinner with Mashed Potatoes

 Some nights just demand comfort food. The kind that makes the kitchen smell amazing and has everyone hovering around the stove asking, “Is it ready yet?” That’s exactly where this creamy mushroom chicken steps in. Juicy chicken gets smothered in a thick, velvety mushroom sauce that hits all the right notes—rich, savory, and cozy enough to feel like a hug in dinner form.

This isn’t one of those complicated recipes with a million steps. It’s all about Easy Home Dinners that actually deliver big flavor. Tender chicken, earthy mushrooms, and a sauce so creamy it practically doubles as gravy? Yes, please. IMO, this is one of those Easy Dinner Recipes Mushroom lovers keep on repeat. FYI, it’s also a total win for anyone searching for comforting Meals Using Mushrooms without going full gourmet.

What really seals the deal? Mashed potatoes. This dish was made for them. The sauce sinks right in, turning every bite into pure comfort. That’s why it works so well as one of those classic Entrees With Mashed Potatoes—or your go-to Entree With Mashed Potatoes when you want zero complaints at the table. Looking for reliable Chicken Recipes Mashed Potatoes fans will rave about? You’re in the right place.

The vibe here is cozy, warm, and a little nostalgic—hello Melissacore Aesthetic energy. It also fits nicely into Mushroom Recipes With Chicken collections and can easily be adapted for Recipes For Dinner Keto with a few simple swaps. Who said comfort food can’t be flexible?

So grab your skillet and get ready. This creamy mushroom chicken isn’t just dinner—it’s the reason everyone suddenly loves weeknights again.

Creamy Mushroom Chicken Recipe – Easy Home Dinner with Mashed Potatoes

Juicy chicken smothered in a rich, creamy mushroom sauce that tastes like pure comfort.

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Ingredients

• 10 oz mushrooms (button or baby bella)
• 2 tablespoons salted butter
• 2 large boneless, skinless chicken breasts
• Salt and black pepper, to taste
• ½ cup all-purpose flour
• 3–4 tablespoons olive oil

For the Creamy Mushroom Sauce

• 2½ cups beef stock
• 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
• 1 teaspoon soy sauce (or Worcestershire sauce)
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• ½ teaspoon dried thyme
• ½ cup dry white wine
• 3 garlic cloves, finely chopped
• 3 tablespoons cornstarch
• ⅓ cup heavy cream

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Instructions

Get Everything Ready

1. Whisk together beef stock, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
2. Shake cornstarch with 3 tablespoons cold water until smooth; refrigerate.
3. Rinse mushrooms lightly, dry thoroughly, and slice if needed.
4. Slice chicken breasts lengthwise into thinner cutlets and pound to about ½-inch thickness.

Brown the Mushrooms

1. Melt butter in a skillet over medium-high heat.
2. Add mushrooms in a single layer and cook undisturbed for 3–4 minutes per side until golden.
3. Remove mushrooms to a plate and set aside.

Coat and Sear the Chicken

1. Season chicken with salt and pepper, then lightly dredge in flour.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear chicken in batches for 4–5 minutes per side until golden and crusty.
4. Remove chicken and set aside.

Build the Sauce

1. Turn off heat and discard excess oil, leaving browned bits.
2. Add wine and garlic, return heat to medium, and scrape the pan.
3. Simmer until wine reduces by half.
4. Add broth mixture, bring to a gentle boil, and simmer for 10 minutes.
5. Slowly stir in cornstarch slurry until thickened.
6. Reduce heat and stir in cream and mushrooms.

Finish and Serve

1. Return chicken and juices to the skillet.
2. Spoon sauce over chicken and partially cover.
3. Simmer gently for 5 minutes until heated through.
4. Serve with mashed potatoes, buttered noodles, or roasted vegetables.