Mushroom Chicken recipe

There are nights when cooking feels less like a joy and more like a chore. Those are the nights when simple, delicious, and comforting recipes become absolute lifesavers. Mushroom Chicken is exactly that kind of dish. In our household, it’s a regular feature on our dinner table, and for good reason. It’s incredibly versatile – pairs well with almost anything – and satisfyingly flavorful without being overly complicated. The chicken, tender and juicy, is enveloped in a rich, creamy mushroom sauce that’s just begging to be soaked up with rice, mashed potatoes, or crusty bread. What I love most is how easily adaptable it is. Sometimes I’ll add a splash of white wine for extra depth, other times a sprinkle of fresh herbs to brighten it up. Even on the busiest weeknights, I can get this meal on the table in under an hour, and the smiles around the table are always worth the minimal effort. If you’re searching for a reliable, crowd-pleasing recipe that’s both comforting and flavorful, look no further than this Mushroom Chicken. It’s a guaranteed winner that will become a staple in your own kitchen, just like it has in mine.

Ingredients: Gathering the Essentials for Delicious Mushroom Chicken

The beauty of Mushroom Chicken lies in its simplicity and the harmonious blend of earthy mushrooms and savory chicken. Quality ingredients will elevate this dish, so choose fresh, plump mushrooms and good quality chicken. Here’s a comprehensive list of what you’ll need:

For the Mushroom Chicken:

• Chicken Breasts: 2 lbs (approximately 4 boneless, skinless chicken breasts), about 6-8 ounces each. (Chicken thighs can also be used for a richer flavor and more moisture).
• Mushrooms: 1.5 lbs, mixed mushrooms are ideal for depth of flavor (Cremini, Shiitake, Oyster, Portobello, or a combination). You can use just one type like Cremini (baby bellas) if preferred.
• Olive Oil: 3 tablespoons, extra virgin olive oil. (For sautéing chicken and mushrooms).
• Butter: 2 tablespoons, unsalted butter. (Adds richness and flavor to the sauce).
• Yellow Onion: 1 medium, finely chopped.
• Garlic: 3-4 cloves, minced.
• Dry White Wine: ½ cup, optional (Such as Sauvignon Blanc, Pinot Grigio, or Chardonnay – adds depth and acidity to the sauce, can be substituted with chicken broth).
• Chicken Broth: 1 cup, low sodium chicken broth.
• Heavy Cream: ½ cup, heavy cream or heavy whipping cream. (For a richer sauce, half-and-half or crème fraîche can be used for a lighter version).
• Fresh Thyme: 2 sprigs, or 1 teaspoon dried thyme.
• Fresh Parsley: ¼ cup, chopped, for garnish.
• All-Purpose Flour: 2 tablespoons, or gluten-free all-purpose flour blend for gluten-free option. (For thickening the sauce – can be substituted with cornstarch for a gluten-free and lighter option, see notes).
• Salt: 1.5 teaspoons, kosher salt or sea salt, or to taste.
• Black Pepper: 1 teaspoon, freshly ground black pepper, or to taste.

Ingredient Notes and Substitutions:

• Chicken: Boneless, skinless chicken breasts are the most common choice for Mushroom Chicken due to their convenience and leanness. However, chicken thighs offer more flavor and stay moister during cooking. You can also use bone-in, skin-on chicken pieces, but cooking time may need to be adjusted.
• Mushrooms: A mix of mushrooms provides the most complex and interesting flavor profile. Cremini mushrooms are readily available and offer a good base. Shiitake mushrooms add an earthy, umami depth. Oyster mushrooms are delicate and slightly sweet. Portobello mushrooms contribute a meaty texture and flavor. If you can’t find a mix, Cremini mushrooms alone will work wonderfully. Wild mushrooms like morels or chanterelles can be used when in season for a gourmet twist.
• White Wine: Dry white wine adds a layer of complexity and acidity that balances the richness of the cream sauce. If you don’t have white wine, you can substitute it with an equal amount of chicken broth and a squeeze of lemon juice at the end for brightness.
• Heavy Cream: Heavy cream creates a luxuriously rich and creamy sauce. For a slightly lighter sauce, you can use half-and-half or crème fraîche. For a dairy-free option, full-fat coconut cream (the thick part from a refrigerated can) or cashew cream can be used, but the flavor will be slightly altered.
• Flour: All-purpose flour is used to thicken the sauce. For a gluten-free version, use a gluten-free all-purpose flour blend or cornstarch. If using cornstarch, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, and add it to the sauce at the end of cooking instead of sautéing it with the onions.
• Herbs: Fresh thyme and parsley are classic pairings with mushrooms and chicken. You can substitute with dried thyme (use less as dried herbs are more concentrated) and dried parsley. Other herbs that would work well include rosemary, sage, or chives.
• Onion: Yellow onion is the most common choice for this recipe, but shallots or white onion can also be used.
• Garlic: Fresh garlic is essential for flavor. Garlic powder can be used in a pinch, but fresh garlic provides a much more aromatic and robust flavor.

Instructions: Step-by-Step Guide to Delicious Mushroom Chicken

This Mushroom Chicken recipe is straightforward and easy to follow. Here’s a detailed guide to ensure success:

1. Prepare Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
2. Sauté Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet and sear for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through at this point, just browned on the outside. Remove the chicken from the skillet and set aside.
3. Sauté Onions and Mushrooms: Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet. Reduce the heat to medium. Add the chopped onion and cook for 3-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
4. Add Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Increase the heat slightly to medium-high and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become browned and tender. Don’t overcrowd the pan; if you have a lot of mushrooms, you may need to sauté them in batches to ensure they brown properly.
5. Deglaze with White Wine (Optional): If using white wine, pour it into the skillet with the mushrooms. Scrape up any browned bits from the bottom of the pan with a wooden spoon or spatula. Let the wine simmer for 2-3 minutes, until slightly reduced. This step adds depth of flavor. If omitting wine, skip to the next step.
6. Add Flour (or Cornstarch Slurry): Sprinkle the flour (or gluten-free flour blend) over the mushrooms and onions. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. If using cornstarch, skip this step and add the cornstarch slurry later.
7. Add Chicken Broth and Thyme: Pour in the chicken broth and add the thyme sprigs (or dried thyme). Stir well to combine and scrape up any remaining browned bits from the bottom of the skillet. Bring the mixture to a simmer.
8. Return Chicken to Skillet: Return the seared chicken breasts to the skillet, nestling them into the mushroom sauce. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure the chicken is fully cooked.
9. Stir in Heavy Cream (and Cornstarch Slurry if using): Remove the skillet from the heat. Remove the thyme sprigs. Stir in the heavy cream (or half-and-half/crème fraîche/coconut cream). If using cornstarch slurry, stir it in now and gently simmer for a minute or two until the sauce slightly thickens.
10. Season and Garnish: Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in the chopped fresh parsley.
11. Serve: Serve the Mushroom Chicken immediately, spooning the creamy mushroom sauce over the chicken. Garnish with extra fresh parsley, if desired.

Nutrition Facts: Nourishing and Delicious

Mushroom Chicken is not only delicious but can also be a part of a balanced meal. Here’s an estimated nutritional breakdown. Please note that these values are estimates and can vary based on specific ingredients, portion sizes, and cooking methods.

• Servings: Approximately 4 servings
• Calories per Serving (Estimated): 400-550 calories (depending on portion size and amount of cream used)

Approximate Nutritional Breakdown per Serving (Estimated):

• Protein: 40-50g (Excellent source of lean protein from chicken)
• Fat: 20-30g (Varies depending on cream and oil usage, includes healthy fats from olive oil and some saturated fat from cream and butter)
• Saturated Fat: 8-15g (Varies depending on cream and butter usage)
• Cholesterol: 150-200mg (From chicken and cream)
• Sodium: 500-700mg (Varies depending on broth and salt usage)
• Carbohydrates: 10-15g (From mushrooms, onions, and flour)
• Fiber: 2-3g (From mushrooms and onions)
• Sugar: 3-5g (Naturally occurring sugars in mushrooms and onions)
• Vitamins and Minerals: Good source of B vitamins from chicken and mushrooms, Vitamin D (if mushrooms are exposed to UV light), selenium, and potassium.

Health Benefits:

• Lean Protein: Chicken is a lean source of protein, essential for muscle building, satiety, and overall health.
• Nutrient-Rich Mushrooms: Mushrooms are low in calories and fat but packed with vitamins, minerals, and antioxidants. They are a good source of B vitamins, selenium, and copper.
• Vegetables: Onions and mushrooms contribute to your daily vegetable intake and provide fiber.
• Versatile and Adaptable: You can adjust the recipe to be lower in fat by using half-and-half instead of heavy cream or by using less butter and oil. You can also increase the vegetable content by adding more mushrooms or other vegetables like spinach or bell peppers.

For more precise nutritional information, use a nutrition calculator app or website, inputting the specific brands and quantities of ingredients you use.

Preparation Time: Efficient Meal Planning

Mushroom Chicken is a relatively quick and easy meal to prepare, making it perfect for weeknights.

• Prep Time: 20-25 minutes (Includes chopping vegetables, slicing mushrooms, and prepping chicken)
• Cook Time: 30-35 minutes (Includes searing chicken, sautéing vegetables, and simmering in sauce)
• Total Time: Approximately 50-60 minutes

Tips for Speeding Up Prep:

• Use Pre-Sliced Mushrooms: Purchase pre-sliced mushrooms to save time on chopping.
• Mince Garlic in Advance: Mince garlic ahead of time or use pre-minced garlic from a jar.
• Chop Onions Quickly: Use a food processor to quickly chop onions, or learn efficient knife skills for faster chopping.
• Prep Ingredients Ahead: Chop onions and mushrooms earlier in the day or even the day before and store them in the refrigerator in separate containers.
• Use Chicken Thighs: Chicken thighs generally cook a bit faster than chicken breasts, potentially reducing cook time slightly.

With efficient prep work, you can easily get this delicious and comforting Mushroom Chicken on the table in under an hour, even on a busy weeknight.

How to Serve Mushroom Chicken: Perfect Pairings and Presentation

Mushroom Chicken is incredibly versatile and pairs well with a variety of sides. Here are some serving suggestions to create a complete and satisfying meal:

Serving Suggestions:

• Over Rice: Classic and comforting, serve Mushroom Chicken over fluffy white rice, brown rice, or wild rice. The creamy sauce is perfect for soaking into the rice.
• With Mashed Potatoes: Creamy mashed potatoes are another excellent pairing, complementing the richness of the mushroom sauce.
• Alongside Pasta: Serve Mushroom Chicken with egg noodles, fettuccine, or your favorite pasta. Toss the pasta with some of the mushroom sauce for extra flavor.
• With Crusty Bread: Serve with crusty bread, such as baguette or sourdough, for dipping into the delicious mushroom sauce.
• Over Polenta or Grits: Creamy polenta or grits provide a comforting base for the Mushroom Chicken and sauce.
• With Roasted Vegetables: Serve alongside roasted vegetables like asparagus, broccoli, green beans, or Brussels sprouts for a balanced and healthy meal.

Side Dish Pairings (Enhancements):

• Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the Mushroom Chicken.
• Steamed Green Beans: Steamed green beans or snap peas offer a light and healthy side vegetable.
• Garlic Bread: Garlic bread or cheesy garlic bread is a decadent accompaniment for soaking up the sauce.
• Roasted Asparagus with Lemon: Roasted asparagus with a squeeze of lemon juice adds brightness and freshness.
• Quinoa or Couscous: For a healthier grain option, serve with quinoa or couscous instead of rice.

Presentation Tips:

• Garnish Generously: Garnish the Mushroom Chicken with plenty of fresh chopped parsley for visual appeal and a fresh flavor boost.
• Arrange Chicken Nicely: Arrange the chicken breasts attractively on the plate or serving platter, spooning the mushroom sauce generously over and around them.
• Use a Serving Platter: For a family-style meal, serve the Mushroom Chicken on a large platter and let everyone help themselves.
• Individual Plates: For a more formal presentation, plate individual servings of chicken and sauce with your chosen side dish.
• Fresh Herbs: Add a sprig of fresh thyme or rosemary as a garnish for a touch of elegance.

Additional Tips for Perfect Mushroom Chicken

Here are 5 extra tips to elevate your Mushroom Chicken to the next level:

1. Don’t Wash Mushrooms: Avoid washing mushrooms under running water, as they absorb water and can become soggy. Instead, gently clean them with a damp paper towel or mushroom brush to remove any dirt. If they are very dirty, a quick rinse and immediate patting dry is acceptable.
2. Brown Mushrooms Properly: Browning the mushrooms is crucial for developing their flavor. Don’t overcrowd the pan when sautéing them. Sauté in batches if necessary to ensure they brown nicely instead of steaming. Allow them to sit undisturbed in the hot pan for a few minutes to develop color before stirring.
3. Use Good Quality Broth: Using good quality, low-sodium chicken broth will enhance the flavor of the sauce. Homemade chicken broth is even better if you have it available.
4. Simmer Gently: Simmer the chicken in the sauce gently to ensure it cooks through evenly and stays tender. Avoid boiling, which can make the chicken tough.
5. Add a Touch of Acidity: A squeeze of lemon juice or a splash of dry sherry vinegar added at the end of cooking can brighten the flavors of the Mushroom Chicken and balance the richness of the cream sauce.

FAQ: Your Mushroom Chicken Questions Answered

Here are 5 frequently asked questions about making Mushroom Chicken:

Q1: Can I make Mushroom Chicken ahead of time?

A: Yes, Mushroom Chicken can be made ahead of time. In fact, the flavors often meld and deepen even more after being refrigerated overnight. Prepare the recipe as directed, let it cool slightly, and then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. The sauce may thicken upon refrigeration, so you may need to add a splash of chicken broth or water when reheating to reach your desired consistency.

Q2: Can I freeze Mushroom Chicken?

A: Yes, Mushroom Chicken can be frozen, although the texture of the creamy sauce may change slightly upon thawing and reheating. Let the cooked Mushroom Chicken cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the microwave.

Q3: Can I make Mushroom Chicken without cream?

A: Yes, you can make a lighter version of Mushroom Chicken without heavy cream. Substitute the heavy cream with half-and-half, crème fraîche, or evaporated milk for a creamier sauce. For a dairy-free option, use full-fat coconut milk (the creamy part) or cashew cream. The sauce will be less rich but still flavorful. You can also omit the cream entirely and simply thicken the sauce with a bit more flour or cornstarch slurry for a lighter, broth-based sauce.

Q4: What other vegetables can I add to Mushroom Chicken?

A: Mushroom Chicken is very versatile, and you can easily add other vegetables. Spinach, kale, or other leafy greens can be stirred in during the last few minutes of cooking. Sliced bell peppers, asparagus, peas, or broccoli florets can be added along with the mushrooms and sautéed. Sun-dried tomatoes or artichoke hearts can also add interesting flavor and texture.

Q5: Can I make Mushroom Chicken gluten-free?

A: Yes, Mushroom Chicken can easily be made gluten-free. Simply use a gluten-free all-purpose flour blend to thicken the sauce instead of regular all-purpose flour. Alternatively, you can use cornstarch slurry (as described in the ingredient notes and instructions) to thicken the sauce, which is naturally gluten-free. Ensure that your chicken broth is also gluten-free (most are, but always check the label).

Mushroom Chicken is a truly comforting and satisfying dish that’s perfect for any occasion, from a quick weeknight dinner to a cozy weekend meal. With its simple ingredients and straightforward instructions, you’ll be able to create a flavorful and crowd-pleasing dish that everyone will love. Enjoy the deliciousness and versatility of this classic recipe!

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