Mushroom Chicken, oh, where do I even begin? This isn’t just a recipe; it’s a culinary hug in a pan, a symphony of savory flavors that will have your taste buds singing! Imagine tender, juicy chicken breasts enveloped in a rich, creamy sauce brimming with earthy mushrooms. Are you drooling yet? I know I am just thinking about it!
While the exact origins of Mushroom Chicken are debated, its essence lies in the classic French tradition of using mushrooms to enhance and elevate simple dishes. Think of it as a rustic, yet refined, comfort food that has gracefully made its way into kitchens worldwide. It’s a testament to the enduring appeal of simple, high-quality ingredients prepared with love.
But what is it about this dish that makes it so universally adored? Well, for starters, the taste is simply divine. The umami-rich mushrooms perfectly complement the mildness of the chicken, creating a harmonious balance that’s both satisfying and sophisticated. The creamy sauce adds a luxurious texture that coats the palate, making each bite an absolute delight. Beyond the flavor, it’s incredibly versatile and relatively quick to prepare, making it a weeknight winner for busy families and a crowd-pleasing option for special occasions. Trust me, once you try this recipe, it will become a staple in your cooking repertoire!
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp salt, or to taste
- 1 tbsp cornstarch
- For the Mushroom Sauce:
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup chopped onion
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper, or to taste
- 1/4 tsp salt, or to taste
- 2 tbsp chopped fresh parsley, for garnish (optional)
- Optional Sides:
- Cooked rice, pasta, or mashed potatoes, for serving
- Steamed vegetables, for serving
Preparing the Chicken:
- First, let’s get the chicken ready. In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, paprika, black pepper, and salt. Make sure the chicken is evenly coated with the spices.
- Now, sprinkle the cornstarch over the chicken and toss well. The cornstarch will help to create a nice sear on the chicken and thicken the sauce later on.
Cooking the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Make sure the skillet is hot before adding the chicken.
- Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Overcrowding the pan will lower the temperature and cause the chicken to steam instead of sear.
- Cook the chicken for about 5-7 minutes, or until it’s browned on all sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Remove the cooked chicken from the skillet and set aside. We’ll add it back to the sauce later.
Making the Mushroom Sauce:
- Now, let’s move on to the delicious mushroom sauce. In the same skillet, add another tablespoon of olive oil.
- Add the sliced mushrooms and cook for about 5-7 minutes, or until they’re softened and browned. Stir occasionally to prevent them from sticking to the pan.
- Add the minced garlic and chopped onion to the skillet and cook for another 2-3 minutes, or until they’re fragrant and softened. Be careful not to burn the garlic.
- Sprinkle the all-purpose flour over the mushrooms and onions and stir well. Cook for about 1 minute to create a roux. This will help to thicken the sauce.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Add the heavy cream, soy sauce, dried thyme, dried rosemary, black pepper, and salt to the skillet. Stir well to combine.
- Bring the sauce to a simmer and cook for about 5-7 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent it from sticking to the pan. If the sauce is too thick, you can add a little more chicken broth. If it’s too thin, you can simmer it for a few more minutes.
Combining Chicken and Sauce:
- Add the cooked chicken back to the skillet with the mushroom sauce.
- Stir well to coat the chicken with the sauce.
- Simmer for another 2-3 minutes to allow the flavors to meld together.
Serving:
- Garnish with chopped fresh parsley, if desired.
- Serve the mushroom chicken hot over cooked rice, pasta, or mashed potatoes.
- You can also serve it with steamed vegetables for a complete and balanced meal.
Tips and Variations:
- Type of Mushrooms: Feel free to experiment with different types of mushrooms, such as shiitake, oyster, or a mix of your favorites. Each type will add a unique flavor to the sauce.
- Wine Addition: For a richer flavor, add 1/4 cup of dry white wine to the sauce after cooking the mushrooms and onions. Let it simmer for a few minutes to reduce before adding the chicken broth.
- Spice Level: If you like a little heat, add a pinch of red pepper flakes to the sauce.
- Dairy-Free Option: To make this dish dairy-free, you can substitute the heavy cream with coconut cream or cashew cream.
- Vegetarian Option: For a vegetarian version, replace the chicken with tofu or tempeh.
- Thickening the Sauce: If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the sauce while it’s simmering.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Detailed Ingredient Notes:
- Chicken Breasts: I prefer using boneless, skinless chicken breasts because they cook quickly and evenly. However, you can also use chicken thighs if you prefer. Just make sure to adjust the cooking time accordingly.
- Olive Oil: I use olive oil for its flavor and health benefits, but you can also use other cooking oils, such as vegetable oil or canola oil.
- Mushrooms: Cremini mushrooms are my go-to for this recipe because they have a rich, earthy flavor. But feel free to use any type of mushroom you like.
- Chicken Broth: I recommend using low-sodium chicken broth so you can control the amount of salt in the dish.
- Heavy Cream: Heavy cream adds richness and creaminess to the sauce. If you’re looking for a lighter option, you can use half-and-half or milk, but the sauce won’t be as thick.
- Soy Sauce: Soy sauce adds a savory umami flavor to the sauce. You can also use tamari or coconut aminos as a gluten-free alternative.
- Herbs: Dried thyme and rosemary add a warm, earthy flavor to the sauce. You can also use other herbs, such as oregano or sage.
- Parsley: Fresh parsley adds a pop of freshness and color to the dish. It’s optional, but I highly recommend it.
Equipment You’ll Need:
- Large skillet or wok
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowls
- Spatula or wooden spoon
- Meat thermometer (optional)
Nutritional Information (Approximate):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 400-500 per serving
- Protein: 40-50g
- Fat: 20-30g
- Carbohydrates: 10-20g
Why This Recipe Works:
This mushroom chicken recipe is a winner because it’s quick, easy, and incredibly flavorful. The combination of tender chicken and creamy mushroom sauce is simply irresistible. The use of cornstarch on the chicken ensures a beautiful sear and helps to thicken the sauce. The herbs and spices add depth and complexity to the dish, making it a restaurant-quality meal that you can easily make at home. Plus, it’s versatile – you can serve it over rice, pasta, or mashed potatoes, and it pairs well with a variety of vegetables. It’s a guaranteed crowd-pleaser!
Troubleshooting Tips:
- Chicken is Dry: Make sure you don’t overcook the chicken. Cook it just until it’s cooked through and no longer pink inside. Using a meat thermometer is helpful.
- Sauce is Too Thin: If the sauce is too thin, simmer it for a few more minutes to allow it to thicken. You can also add a
Conclusion:
And there you have it! This Mushroom Chicken recipe is truly a must-try for anyone looking for a comforting, flavorful, and relatively easy weeknight meal. I know there are a million chicken recipes out there, but trust me, the depth of flavor you get from the combination of the earthy mushrooms, the savory chicken, and the creamy sauce is simply divine. It’s the kind of dish that makes you want to curl up on the couch with a good book and savor every single bite.
What makes this recipe so special, in my opinion, is its versatility. You can easily adapt it to your own preferences and dietary needs. For example, if you’re watching your carb intake, you can serve it over cauliflower rice or zucchini noodles instead of traditional pasta. Or, if you’re feeling adventurous, you could add a splash of dry sherry or Marsala wine to the sauce for an even richer flavor. A sprinkle of fresh thyme or rosemary at the end adds a lovely aromatic touch.
Speaking of serving suggestions, this Mushroom Chicken pairs beautifully with a variety of sides. A simple green salad with a light vinaigrette is always a good choice to balance out the richness of the sauce. Steamed green beans or asparagus are also excellent options. And if you’re feeling a bit more indulgent, you could serve it with some creamy mashed potatoes or roasted garlic bread. Honestly, the possibilities are endless!
But the real magic of this recipe lies in its simplicity. It doesn’t require any fancy ingredients or complicated techniques. Even if you’re a beginner cook, you can easily master this dish and impress your family and friends. The key is to use high-quality ingredients and to take your time with each step. Don’t rush the browning of the chicken or the sautéing of the mushrooms. These are the steps that build the foundation of flavor for the entire dish.
I’ve made this Mushroom Chicken countless times, and it’s always a hit. It’s become a staple in my household, and I’m confident that it will become one in yours too. It’s the perfect meal for a cozy night in, a casual dinner party, or even a special occasion. And the best part is that it’s relatively quick and easy to make, so you can spend less time in the kitchen and more time enjoying your meal.
So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m so excited for you to try this recipe and experience the deliciousness for yourself. And when you do, please don’t hesitate to share your experience with me. I’d love to hear what you think, what variations you tried, and how you served it. You can leave a comment below, tag me on social media, or send me an email. I’m always eager to hear from my readers and learn from their culinary adventures. Happy cooking, and bon appétit! I truly believe that this Mushroom Chicken will become a family favorite.
Mushroom Chicken: A Delicious and Easy Recipe
Tender, pan-seared chicken in a rich and creamy mushroom sauce, perfect served over rice, pasta, or mashed potatoes. A quick and easy weeknight dinner!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp salt, or to taste
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup chopped onion
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper, or to taste
- 1/4 tsp salt, or to taste
- 2 tbsp chopped fresh parsley, for garnish (optional)
- Cooked rice, pasta, or mashed potatoes, for serving
- Steamed vegetables, for serving
Instructions
- Preparing the Chicken: In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, paprika, black pepper, and salt. Make sure the chicken is evenly coated with the spices.
- Sprinkle the cornstarch over the chicken and toss well.
- Cooking the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches.
- Cook the chicken for about 5-7 minutes, or until it’s browned on all sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Remove the cooked chicken from the skillet and set aside.
- Making the Mushroom Sauce: In the same skillet, add another tablespoon of olive oil.
- Add the sliced mushrooms and cook for about 5-7 minutes, or until they’re softened and browned. Stir occasionally.
- Add the minced garlic and chopped onion to the skillet and cook for another 2-3 minutes, or until they’re fragrant and softened.
- Sprinkle the all-purpose flour over the mushrooms and onions and stir well. Cook for about 1 minute to create a roux.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Add the heavy cream, soy sauce, dried thyme, dried rosemary, black pepper, and salt to the skillet. Stir well to combine.
- Bring the sauce to a simmer and cook for about 5-7 minutes, or until it has thickened to your desired consistency. Stir occasionally. If the sauce is too thick, add a little more chicken broth. If it’s too thin, simmer it for a few more minutes.
- Combining Chicken and Sauce: Add the cooked chicken back to the skillet with the mushroom sauce.
- Stir well to coat the chicken with the sauce.
- Simmer for another 2-3 minutes to allow the flavors to meld together.
- Serving: Garnish with chopped fresh parsley, if desired. Serve hot over cooked rice, pasta, or mashed potatoes. Serve with steamed vegetables for a complete meal.
Notes
- Experiment with different types of mushrooms.
- Add 1/4 cup of dry white wine after cooking the mushrooms and onions for a richer flavor.
- Add a pinch of red pepper flakes for heat.
- Substitute heavy cream with coconut cream or cashew cream.
- Replace the chicken with tofu or tempeh.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add to the simmering sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- Chicken thighs can be used, adjust cooking time accordingly.
- Vegetable oil or canola oil can be used.
- Any type of mushroom can be used.
- Low-sodium chicken broth is recommended.
- Half-and-half or milk can be used, but the sauce won’t be as thick.
- Tamari or coconut aminos can be used as a gluten-free alternative.
- Oregano or sage can be used.
- Fresh parsley is optional.
