Chicken And Mushroom Recipes

This mushroom chicken recipe has juicy chicken that’s smothered in a thick and creamy mushroom sauce that encompasses the flavor and consistency of gravy.

You are definitely going to drink this creamy mushroom sauce. It’s basically a homemade gravy and it tastes so good with that juicy chicken with creamy mashed potatoes.

Even my non-mushroom loving husband flips out over this. Once he smells it cooking, he can never resist. “Restaurant quality” is his official review. Get ready to add a new favorite to your rotation.

Check out everything you need to know to make this recipe, and don’t miss my pro tips below:

Slice the chicken into 2-3 thinner slices. Sprinkle lightly with salt/pepper and dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside.

Add garlic and white wine to the same pot. “Clean” the pot with a silicone spatula. Reduce the liquid by half, about 4 minutes. Add beef broth, chicken bouillon, soy sauce, and seasonings. Bring to a gentle bubble and reduce for 10 minutes, uncovered.

Keep the gentle boil going and slowly add a slurry made from cornstarch + cold water. Stir to incorporate. Once thickened, reduce heat to low and stir in the cream, then the mushrooms.

Add the chicken back and spoon the sauce over it. Cover partially and heat for 5 minutes. Serve with mashed potatoes and roasted green beans or asparagus.

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Mushroom Chicken

This mushroom chicken recipe has juicy chicken that’s smothered in a thick and creamy mushroom sauce that encompasses the flavor and consistency of gravy.

Prep: 15min

Total: 65min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 414 kcal, Carbohydrate 23 g, Protein 18 g, Fat 26 g, Saturated Fat 10 g, Trans Fat 1 g, Cholesterol 78 mg, Sodium 704 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 14 g, servingSize 1 serving

Ingredients:

• 10 oz. mushrooms (button or baby bella work well)
• 2 Tablespoons salted butter
• 2 large boneless skinless chicken breasts
• Salt/Pepper
• ½ cup all-purpose flour
• 3-4 Tablespoons olive oil
• 2 ½ cups beef broth
• 1 chicken bouillon cube or 1 tsp better than bouillon
• 1 teaspoon soy sauce (can sub Worcestershire sauce)
• 1 teaspoon onion powder
• ½ teaspoon EACH: mustard powder, dried thyme
• ½ cup dry white wine (see notes)
• 3 cloves garlic (minced)
• 3 Tablespoons cornstarch
• 1/3 cup heavy cream

Instruction:

1. Slice the chicken lengthwise into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices.
2. Melt butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed, leaving space around them will allow them to crisp up more. Add a little more butter and/or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.
3. Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
4. Add the white wine and the garlic and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
5. Add the chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Cover partially and let the chicken heat through for 5 minutes or so. Serve with mashed potatoes or Buttered Noodles and roasted green beans or asparagus.

20-Minute Skillet Mushroom Chicken

Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here — with some seasonings and a light, silky dairy-free mushroom sauce, you’ll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don’t overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.

Prep: 10min

Yield: 5

Serving Size: 1 serving

Nutrition Facts: calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, Saturated Fat 3.4 g, Trans Fat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, unSaturated Fat 7.3 g, servingSize 1 serving

Ingredients:

• 1 1/2 lb (700g) boneless skinless chicken breasts
• Kosher salt and black pepper
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon coriander
• 2 tablespoons extra virgin olive oil
• 1 tablespoon ghee or unsalted butter
• 12 ounce fresh large mushrooms, (sliced)
• 1/2 cup chicken broth
• 3 green onions, (chopped)
• 2 garlic cloves, (minced)
• kosher salt and black pepper
• Parsley for garnish

Instruction:

1. Heat oven to 200 degrees F. You will use it to keep the chicken warm.
2. Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
3. In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
4. In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
5. Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

Chicken and Mushroom Recipe

Simplify your weeknight dinner with this Chicken and Mushroom Recipe. This requires little effort and it is very flavorful.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 /4

Nutrition Facts: servingSize 1 /4, calories 237 kcal, Carbohydrate 4 g, Protein 18 g, Fat 17 g, Saturated Fat 7 g, Cholesterol 70 mg, Sodium 456 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 8 g

Ingredients:

• 3 free range organic boneless chicken breasts
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• Salt and ground black pepper (to taste)
• 1 +1 tbsp olive oil
• 8 oz white mushrooms (sliced)
• 3 tbsp butter (or ghee for Paleo and Whole30)
• 3 cloves garlic (minced)
• 1 tablespoon fresh parsley (chopped)

Instruction:

1. Pat chicken breasts dry with paper towel.
2. In a bowl, add chicken breast, the onion powder, oregano, paprika, salt and pepper. Mix well to season the chicken breasts evenly.
3. In a medium skillet, heat 1 tbsp of olive oil over medium-high heat. Place chicken breasts and sear until browned on each side. It’ll take about 5 minutes each side, depending on thickness of the chicken breasts. Transfer to a plate; set aside and keep warm.
4. In the same skillet, add 1 tablespoon of olive oil and add the mushrooms. Season with salt and pepper and cook until they get brown and crispy. Add the butter and garlic. Sauté until fragrant. It’s about 1 minute.
5. Return chicken to the pan. Garnish with fresh parsley. Serve immediately with cauliflower rice or regular rice and green salad.

Skillet Chicken and Mushroom Wine Sauce

Fork tender, easy to make, flavorful and delicious!

Prep: 35min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 14 g, Protein 17 g, Fat 19 g, Saturated Fat 10 g, Cholesterol 83 mg, Sodium 301 mg, Fiber 1 g, Sugar 2 g, calories 309 kcal, servingSize 1 serving

Ingredients:

• 3 boneless skinless (5 to 6 oz) chicken breasts (cut in half horizontally into cutlets)
• ½ cup all-purpose flour ((66g))
• ½ teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder
• 12 ounces mushrooms (cleaned and thick sliced)
• 4 tablespoons unsalted butter (divided)
• 1 tablespoons olive oil
• 2 garlic cloves (minced)
• 2 large shallots (sliced thin)
• ½ cup dry white wine
• 1 ½ cups chicken broth (low sodium)
• ½ cup heavy cream
• 2 large springs of fresh thyme
• 1 teaspoon Dijon mustard
• 2 teaspoons cornstarch (dissolved in 2 tablespoons water or broth)

Instruction:

1. Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
4. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.
5. Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.

One Pot Creamy Mushroom Chicken | Creamy Garlic Mushroom Sauce

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