Mushroom Chicken

Mushroom chicken is a savory, flavorful dish that combines tender chicken with the earthy richness of mushrooms. Whether baked, sautéed, or simmered in a creamy sauce, this dish is a comforting choice for any meal. It pairs well with rice, mashed potatoes, or a simple side of vegetables, making it a versatile option for any dinner table.

The History of Ingredients Breakdown

The ingredients used in mushroom chicken recipes are simple yet rich in flavor, with each playing a crucial role in bringing the dish together:

Chicken: Chicken has been a staple protein in many cuisines worldwide, particularly in Western and Asian cooking. It’s versatile, easy to cook, and a source of lean protein.
Mushrooms: Mushrooms are often considered a delicacy in many cultures. They’ve been consumed for thousands of years, particularly in Asian countries. Their rich umami flavor enhances dishes and pairs beautifully with meats like chicken.
Cream and Butter: These two ingredients are often used in creamy mushroom chicken recipes to add richness and smoothness to the sauce. They contribute to the comfort-food quality of the dish.
Herbs and Spices: Fresh herbs like thyme, rosemary, and parsley add fragrance and depth to the dish, while garlic and onions give it an aromatic foundation. The combination of these herbs adds warmth and complexity.

Step-by-Step Recipe: Mushroom Chicken

Ingredients:

4 boneless, skinless chicken breasts (or thighs for a juicier option)
2 tablespoons olive oil or butter
1 onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced (button, cremini, or your preferred variety)
1/2 cup white wine (optional)
1 cup chicken broth
1/2 cup heavy cream (or a lighter alternative like coconut milk)
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Cook the Chicken: Heat the olive oil or butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Sauté the Aromatics: In the same skillet, add the onions and garlic. Sauté for 2-3 minutes until softened and fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes, until they release their moisture and become browned and tender.
Deglaze the Pan: Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Let the wine cook off for about 1-2 minutes.
Add the Broth and Cream: Pour in the chicken broth and bring it to a simmer. Stir in the heavy cream and thyme. Let the sauce simmer for about 5 minutes until it thickens slightly.
Combine Chicken and Sauce: Return the cooked chicken to the skillet, nestling it into the creamy mushroom sauce. Let it simmer for an additional 5 minutes, ensuring the chicken is heated through and coated with the sauce.
Serve: Garnish with freshly chopped parsley before serving. Serve with rice, mashed potatoes, or a side of sautéed greens.

Tips for the Perfect Mushroom Chicken:

Use Bone-In Chicken: For even more flavor and tenderness, try using bone-in, skin-on chicken breasts or thighs. The bone adds richness to the dish.
Control the Sauce Thickness: If you prefer a thicker sauce, you can simmer the cream longer or add a small amount of cornstarch mixed with water. If it’s too thick, add more chicken broth to reach your desired consistency.
Season to Taste: Always taste your sauce before serving. Depending on your taste, you might want to add a pinch of salt, a squeeze of lemon juice, or extra fresh herbs.
Mushroom Variations: While button mushrooms are common, try experimenting with other varieties like shiitake, portobello, or oyster mushrooms for a different flavor and texture.

Variations and Customizations:

For a Lighter Version: Use a lower-fat cream substitute like half-and-half, or opt for coconut milk for a dairy-free alternative. You can also substitute chicken breasts with lean chicken thighs for added flavor without sacrificing texture.
Add Vegetables: To make the dish more hearty, consider adding vegetables like spinach, peas, or asparagus to the sauce during the last few minutes of cooking.
Spicy Twist: If you enjoy a little heat, try adding a pinch of red pepper flakes or a sliced jalapeño to the sauce for a spicy kick.
Herb Variations: Try using fresh rosemary or basil in place of thyme for a unique flavor profile. You can also experiment with sage for an earthy taste.
Wine Alternatives: If you don’t want to use wine, simply replace it with more chicken broth, or use a splash of balsamic vinegar for a deep, tangy flavor.

Health Considerations and Nutritional Value:

Nutritional Breakdown:

Protein: Chicken is a great source of lean protein, essential for muscle repair and overall health.
Mushrooms: Mushrooms provide B vitamins, antioxidants, and a good amount of fiber, which is beneficial for digestion and immune function.
Calcium: The cream and any added cheese (if used) contribute calcium for bone health.
Vitamins: The garlic, onions, and fresh herbs provide beneficial vitamins like vitamin C and vitamin K, supporting immune function and overall well-being.

Health Considerations:

For a Lower-Calorie Option: Swap out heavy cream for a lighter alternative (like half-and-half or Greek yogurt) to reduce the calorie content while maintaining creaminess.
Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
Dairy-Free Option: For those who are lactose intolerant or following a dairy-free diet, simply use coconut milk or a dairy-free cream substitute.

FAQ

Can I make mushroom chicken ahead of time? Yes, mushroom chicken can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat it gently on the stove or in the microwave.
Can I freeze this dish? Yes, you can freeze mushroom chicken, though the sauce may separate slightly upon reheating. Allow it to cool before transferring it to an airtight container. It will last up to 2-3 months in the freezer.
Can I use frozen chicken? While you can use frozen chicken, it’s better to thaw it first for more even cooking. If you’re in a pinch, you can cook frozen chicken directly, but the cooking time will be longer.
What should I serve with mushroom chicken? Mushroom chicken pairs well with mashed potatoes, rice, roasted vegetables, or a simple green salad.

Mushroom chicken is a comforting and customizable dish that can be adapted to suit various tastes and dietary needs. Whether you stick with the classic recipe or add your own twist, it’s a satisfying meal perfect for cozy dinners.

Mushroom Chicken

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Prep Time 10

Cook Time 9

Servings 5

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
For Mushroom Sauce
▢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

Instructions

Heat oven to 200 degrees F. You will use it to keep the chicken warm.
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.
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.
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.
Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

Notes

Mushroom sauce with cream: If you really want to add heavy cream to the mushroom sauce, you can reduce the broth amount and simply stir in about ¼ to 1/3 cup of heavy cream to the mushrooms just before adding the chicken to the skillet (keep the heat low when adding heavy cream).
Make ahead tips: Slice and chop the vegetables a night ahead and store them in separate containers in the fridge. You can also cook the chicken cutlets completely a night ahead and refrigerate. When you’re ready to complete the recipe, just place the breasts in the 200 degrees F heated oven to warm up.
Serve mushroom chicken with: Greek Lemon Rice or Lebanese Rice with Vermicelli would be a tasty pairing! I also love adding some homemade garlic bread to sop up the rich mushroom sauce. To keep this skillet chicken dish low-carb, serve it with a salad like a chickpea salad, Mediterranean Avocado Salad, or a Traditional Greek Salad.
Leftovers storage tips: Refrigerate in an airtight container for up to 3 days. And because there is no cream involved, you can also freeze leftovers for use at a later time. Thaw in the fridge overnight before reheating.
Reheating tips: Reheat in a skillet over medium heat until warmed through; add a little more chicken broth (and you may cover slightly.) Do not heat for too long or chicken may toughen and dry out.
Visit our Online Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.

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