Chicken Mushroom Recipe
The origins of chicken and mushroom recipes trace back to European cuisines, particularly French and Italian. Classic French dishes like Poulet à la Crème (chicken in cream) and Italian favorites such as Pollo ai Funghi have long celebrated this pairing
Equipment
- Large skillet or frying pan
- Cutting board
- Knife
- Spatula or wooden spoon
- Measuring cups and spoons
- Small bowl (for mixing flour, if thickening)
Ingredients
- Chicken Breast: 4 fillets (boneless, skinless)
- Mushrooms: 2 cups (sliced; button, cremini, or shiitake work well)
- Garlic: 4 cloves (minced)
- Onion: 1 medium-sized (finely chopped)
- Heavy Cream: 1 cup
- Chicken Broth: 1 cup
- Olive Oil: 2 tablespoons
- Butter: 2 tablespoons
- Fresh Parsley: 2 tablespoons (chopped)
- Salt: 1 teaspoon (adjust to taste)
- Black Pepper: ½ teaspoon
- Flour: 2 tablespoons (optional, for thickening)
- Parmesan Cheese: ¼ cup (grated; optional)
Instructions
- Prepare the IngredientsWash and slice the mushrooms, chop the onions and parsley, and mince the garlic. Pat the chicken breasts dry with a paper towel and season them with salt and black pepper on both sides.
- Sear the ChickenHeat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook for 4–5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
- Cook the MushroomsIn the same skillet, add the remaining olive oil and butter. Toss in the sliced mushrooms and sauté for 4–5 minutes until they are golden and tender. Stir in the minced garlic and chopped onions, cooking for an additional 2–3 minutes until fragrant.
- Create the SaucePour the chicken broth into the skillet, scraping the bottom to deglaze and incorporate the flavorful bits. Let the broth simmer for 2 minutes before adding the heavy cream. Stir well to combine. For a thicker sauce, mix the flour with a bit of water in a small bowl to create a paste, then stir it into the sauce.
- Simmer and CombineReturn the chicken breasts to the skillet, ensuring they are submerged in the sauce. Reduce the heat to low, cover the skillet, and let the chicken simmer for 10–12 minutes, or until it’s fully cooked and tender.
- Finish with GarnishStir in the freshly chopped parsley and grated Parmesan (if using). Adjust the seasoning with more salt and pepper if needed.
- Serve and EnjoyPlate the chicken, spoon generous amounts of sauce over it, and serve with rice, mashed potatoes, or pasta for a complete meal.