Chicken Breasts With Mushroom-Truffle Sauce

Created by Joy Bauer! Make a special meal any night of the week! This combo of black truffles, earthy mushrooms, sweet onions, and pan-seared chicken comes together quickly.



  • 4   boneless, skinless chicken breasts (about 6 oz./175 g each)
  • 1 tbsp (15 mL) "Tastebuds Exclusive" Black Truffle & Herb Seasoning, divided
  • ¼ tsp (1 mL) pepper
  • 1 tbsp (15 mL) olive oil
  • 2 tsp (10 mL) butter
  • 1   small yellow onion, finely diced
  • 10 oz. (300 g) mushrooms, sliced (about 4 cups/1 L)
  •  TIP: Instead of mushrooms, swap in diced bell pepper and carrots to toss in with the onion.
  • ¼ cup (60 mL) white wine
  • 1¼ cups (300 mL) reduced-sodium chicken broth
  • 2 tsp (10 mL) cornstarch
  • 12 oz. (350 g) broccoli florets (about 3 cups/750 mL)


  1. Season each chicken breast with 2 tsp (10 mL) of the seasoning and pepper.

  2. Heat the oil in the 5qt (4.7 L) Nonstick Saute Pan over medium-high heat for 2–3 minutes. Add the chicken and sear on one side for 4–5 minutes, or until a golden-brown crust develops. Reduce to medium heat, flip the chicken, and cook for another 4–5 minutes. Transfer the chicken to a plate and cover to keep warm.  

  3. Add the butter and onion to the same pan. Cook until the onions are softened, about 2 minutes, stirring frequently.  

  4. Add the mushrooms and continue cooking for another 1–2 minutes.
    TIP: For extra depth, add a few sprigs of fresh thyme with the mushrooms.  

  5. Add the wine and cook until reduced by half, 3–4 minutes. Add 1 cup (250 mL) of the broth and the remaining seasoning. Bring to a simmer, uncovered, for 2–3 minutes, scraping the bottom of the pan to loosen the brown bits.  

  6. In a separate small bowl, whisk the cornstarch with the remaining ¼ cup (60 mL) of broth until the cornstarch is completely dissolved. Stir the cornstarch mixture into mushroom sauce.
    TIP: The cornstarch slurry thickens the sauce, while keeping this dish gluten-free. Or, you can add flour after the onions are sauteed, if you’d like.  

  7. Nestle the chicken into the mushroom sauce (you can choose to keep the cooked chicken breasts whole or cut them into larger slices or bite-size pieces before adding into skillet) and evenly distribute the broccoli. Bring to a simmer and cover. Cook over medium-low heat for 4 minutes, or just until the broccoli is tender and chicken reaches 165°F (74°C). Season with salt and pepper to taste. Serve immediately.  


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 320, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 130 mg, Sodium 760 mg, Carbohydrate 10 g, Fiber 3 g, Sugars 4 g (includes 0 g added sugar), Protein 44 g

Cook's Tips:

Alcohol-Free Alternative: Prefer cooking without white wine? Swap it for extra chicken broth instead. In step 5, start with ¼ cup (60 mL) of broth, then continue as directed.

Choice Chicken: You can swap the chicken breasts with 1½ lbs. (700 g) of boneless, skinless chicken thighs.

Simple Sides: Serve with brown or wild rice, orzo, creamy polenta, or farro. Or you can keep it low-carb and enjoy it with a green salad.  

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