Introduction
Mushroom Chicken is a comforting and flavorful dish that combines tender, juicy chicken with earthy, savory mushrooms in a rich, creamy sauce. The mushrooms add a deep umami flavor that complements the mildness of the chicken, while the sauce brings everything together in a deliciously velvety coating. Whether served with mashed potatoes, rice, or pasta, this dish is a versatile, easy-to-make meal that’s perfect for any occasion. The combination of creamy sauce and hearty mushrooms makes this dish a satisfying and indulgent choice for dinner, while still maintaining a sense of freshness and balance with its ingredients.
The History of Mushroom Chicken
The history of Mushroom Chicken is rooted in classic European cuisine, particularly in French and Italian cooking, where chicken and mushrooms are often paired in a variety of savory dishes. The combination of mushrooms and chicken has been a staple in many cultures due to the complementary flavors of the two ingredients, with mushrooms adding a rich, earthy depth to the relatively mild chicken. Over time, Mushroom Chicken became a popular dish in American households as well, particularly in the mid-20th century, when creamy sauces began to be favored in home cooking. The dish’s simplicity and versatility have made it a go-to recipe for home cooks looking for a quick, comforting meal that is still impressive and flavorful.
Ingredients Breakdown
The main ingredients in Mushroom Chicken include chicken breasts or thighs, which form the base of the dish. The mushrooms, typically button or cremini, provide the earthy, umami flavor that pairs so well with the chicken. Heavy cream or a combination of cream and broth is used to create the rich and creamy sauce that envelops the chicken and mushrooms. Garlic and onions are common aromatics, offering savory depth to the sauce, while herbs such as thyme, rosemary, or parsley can be added for extra flavor. Butter and olive oil are typically used for sautéing the chicken and vegetables, and a splash of white wine or chicken broth is often added to deglaze the pan and enhance the sauce. Salt and pepper are essential for seasoning, and lemon juice or a touch of mustard can be added for a bit of acidity and tang to balance the richness of the dish.
Step-by-Step Recipe
- Season the chicken breasts or thighs with salt and pepper on both sides.
- Heat a large skillet over medium-high heat and add a tablespoon of butter and a tablespoon of olive oil.
- Once the butter has melted, add the chicken to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of butter. Add the chopped onions and sauté for 2-3 minutes until they become translucent.
- Add the garlic and sliced mushrooms to the skillet, cooking for about 5 minutes until the mushrooms have softened and released their moisture.
- Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet. Let the liquid reduce by half, about 3 minutes.
- Lower the heat and add the heavy cream, stirring to combine. Let the sauce simmer for another 5 minutes until it thickens.
- Return the chicken to the skillet, spooning the sauce and mushrooms over the chicken. Let it simmer for 5 more minutes until the chicken is fully coated and heated through.
- Sprinkle fresh herbs like parsley or thyme over the top and serve the Mushroom Chicken over rice, mashed potatoes, or pasta.
Tips for the Perfect Mushroom Chicken
- For the juiciest chicken, use bone-in, skin-on chicken thighs. These cuts retain moisture better than boneless, skinless breasts and add extra flavor to the dish.
- If you prefer boneless, skinless chicken breasts, be sure not to overcook them. To prevent them from drying out, cook the chicken on medium heat and monitor the internal temperature to avoid going over 165°F.
- For a richer sauce, you can add more cream or even a splash of whole milk to adjust the consistency to your liking.
- To make the dish more aromatic, you can add a bay leaf or a sprig of fresh rosemary while simmering the sauce. Just remember to remove the herbs before serving.
- If you want a slightly tangy flavor, a dash of white wine vinegar or a squeeze of fresh lemon juice can cut through the richness of the sauce.
Variations and Customizations
Mushroom Chicken is a versatile dish that can be customized to suit different tastes and dietary preferences. To make the dish gluten-free, simply ensure that all ingredients, including any broths or sauces, are gluten-free. For a low-carb option, serve the chicken and mushrooms with cauliflower rice or zucchini noodles instead of regular rice or pasta. If you prefer a dairy-free version, substitute heavy cream with coconut cream or a dairy-free cream alternative. To add a little heat, consider incorporating red pepper flakes into the sauce or using spicy mustard instead of regular mustard. For a more complex flavor, you can use a mix of different mushrooms such as shiitake, portobello, or chanterelle mushrooms. Additionally, adding a handful of spinach or kale to the sauce can increase the nutritional value while adding a burst of color and texture.
Health Considerations and Nutritional Value
Mushroom Chicken is a flavorful dish that provides a good balance of protein, healthy fats, and vegetables. Chicken is an excellent source of lean protein, which is essential for muscle repair and immune function. The mushrooms in this dish are low in calories but high in fiber and antioxidants, particularly selenium, which helps support a healthy immune system. The creamy sauce provides a rich texture but can be adjusted to make the dish lighter by using less cream or substituting with a healthier option like coconut cream. The addition of garlic, onions, and herbs boosts the dish’s health benefits by offering anti-inflammatory properties and promoting digestion. If served with vegetables or a salad, this dish can be part of a balanced, nutrient-dense meal. However, it is important to be mindful of the amount of cream and butter used, as this can add significant calories and fat. For a lighter version, consider using low-fat dairy or vegetable-based alternatives.
FAQ
- Can I use different types of mushrooms in Mushroom Chicken?
Yes! You can use a variety of mushrooms such as cremini, shiitake, portobello, or chanterelle for a more diverse flavor profile. Each type of mushroom will add its unique taste and texture to the dish. - Can I make Mushroom Chicken ahead of time?
Yes, you can prepare the Mushroom Chicken ahead of time. Cook the chicken and make the sauce, then store it in the refrigerator for up to 2 days. When ready to serve, reheat the dish in a skillet, adding a splash of broth or cream if the sauce has thickened too much. - Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great option for Mushroom Chicken, as they are juicier and more flavorful. Bone-in, skin-on thighs will provide even more flavor and richness to the dish. - How can I make the sauce thicker?
To make the sauce thicker, let it simmer for longer until it reduces and thickens to your desired consistency. You can also add a slurry made of cornstarch and water if you need a quick thickening agent. - Can I make this dish gluten-free?
Yes! To make Mushroom Chicken gluten-free, simply use a gluten-free broth and ensure that any sauces or seasonings are gluten-free. You can also replace flour with a gluten-free thickening agent like cornstarch or arrowroot powder.
Mushroom Chicken
Ingredients
- ▢10 oz. mushrooms either button or baby bella are ideal
- ▢2 tablespoons salted butter
- ▢2 large boneless skinless chicken breasts
- ▢Salt and pepper to taste
- ▢½ cup all-purpose flour
- ▢3-4 tablespoons olive oil
Sauce
- ▢2 ½ cups beef broth
- ▢1 chicken bouillon cube or 1 teaspoon better than bouillon
- ▢1 teaspoon soy sauce Worcestershire sauce can be substituted
- ▢1 teaspoon onion powder
- ▢½ teaspoon each of mustard powder and dried thyme
- ▢½ cup dry white wine see notes
- ▢3 cloves garlic minced
- ▢3 tablespoons cornstarch
- ▢1/3 cup heavy cream
Instructions
Prep Work
- Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
- Mix the cornstarch with 3 tablespoons of cold water in a sealable container, then shake to combine. Set aside in a cool place.
- Gently rinse the mushrooms and pat them completely dry. Slice if necessary.
- Slice the chicken lengthwise into 2-3 thinner pieces. If needed, pound them with a meat tenderizer, as the chicken will plump up more when cooked. Aim for slices about ½ inch thick.
Cook the Mushrooms
- Melt the butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. If necessary, sauté in batches, leaving space between the mushrooms to allow them to crisp up more. Add a bit more butter and/or a splash of olive oil as needed during cooking. Once golden brown, remove the mushrooms and set them aside on a plate.
Dredge/Sear the Chicken
- Lightly sprinkle salt and pepper on each side of the chicken. Dredge the chicken in flour, tapping off any excess.
- Heat the olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving space around each one. Sauté for 4-5 minutes per side, until golden brown and a crust has formed. Remove the chicken and set it aside. Repeat the process with the remaining pieces of chicken.
- Pro Tips: Adjust the heat slightly as needed during cooking. Add more olive oil if necessary. Leave the chicken undisturbed while cooking to ensure a nice, crispy sear.
Deglaze the Pan
- Turn off the heat and remove any excess oil, but leave the brown bits in the pan (this is called “fond,” and it adds lots of flavor to the sauce).
- Add the white wine and garlic to the pan, setting the heat to medium. Use a silicone spatula to scrape the bottom of the pan, loosening the browned bits. Let it bubble gently until reduced by half, about 4 minutes.
Finish the Sauce
- Add the beef broth mixture and increase the heat slightly to bring it to a gentle boil. Let it simmer and reduce for about 10 minutes.
- Shake the reserved cornstarch mixture and slowly pour it into the bubbling sauce, stirring continuously until it’s fully incorporated. The sauce will thicken quickly. Lower the heat to low.
- Slowly add the cream, stirring continuously. Then add the mushrooms back into the pan.
- Return the chicken to the pot, including any juices from the plate. Spoon the sauce over the chicken. Cover partially and let it heat through for about 5 minutes.
- Serve with mashed potatoes or buttered noodles, and pair with roasted green beans or asparagus.
Notes
Pinot Grigio or Chardonnay are excellent wine choices for this recipe, but Marsala wine can also be used as an alternative.
Wine Substitute: If you need a wine substitute, use ½ cup of chicken broth and 1 tablespoon of butter in place of the white wine.
The mushrooms are cooked separately in this recipe and added to the sauce at the end. This method allows them to release their water, concentrate their flavor, and develop a nice golden color.
To control the sodium content, consider using unsalted butter, low or no sodium broth, and low-sodium soy sauce. You can also skip the bouillon, though it adds a nice depth of flavor.
The nutritional information is based on using all the flour, though there will likely be some leftover.
This recipe is featured in The Cozy Cookbook on page 100!
