chicken and mushrooms recipe
The Best chicken and mushrooms recipe
I love this recipe for occasions too. Whether it’s a weeknight dinner or a weekend gathering, it’s always a crowd-pleaser. My family will gather around the table, and nobody ever complains about how much they’re eating. The kids especially love it because it’s not too spicy or fancy, but it still feels like something grown-ups make. And honestly, it’s a great way to use up whatever mushrooms you have on hand—whether they’re cremini, shiitake, or even white button—because they all work wonderfully. It’s a dish that feels comforting but isn’t heavy, so it’s perfect for a meal that’s both satisfying and light. Plus, it’s got that little umami kick that makes it taste even better than it is. My husband always says it’s the kind of meal that makes you feel like you’re doing something good for your body, and honestly, it’s true. It’s not just tasty—it’s actually nourishing, and that’s what matters most to me.
Garlic Butter Chicken with Mushrooms
A flavorful dish featuring tender chicken breast sautéed with mushrooms in a rich garlic butter sauce, perfect for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 lb (450g) mushrooms, sliced
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp red pepper flakes (optional)
- ½ cup heavy cream
- 1 cup chicken broth
- 1 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Preheat oven to 400°F (200°C) if baking chicken. Pat chicken breasts dry and season both sides with salt, pepper, and thyme. -
2
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden and cooked through (internal temp 165°F/74°C). Remove chicken and set aside. -
3
In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook for 5-6 minutes until they release moisture and begin to brown. Add minced garlic and red pepper flakes, sautéing for 30 seconds. -
4
Pour in chicken broth and heavy cream, stirring to combine. Add flour and Dijon mustard, cooking for 1 minute to thicken the sauce. Stir in lemon juice and parsley. -
5
Return chicken breasts to the skillet, spooning sauce over them. If baking, transfer to an oven-safe dish and bake for 10-15 minutes. Serve hot.
🔧Equipment
- Large skillet
- Mixing bowls
- Knife and cutting board
- Measuring spoons
- Wooden spoon
- Oven-safe baking dish (optional, for baking)
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of white wine while sautéing mushrooms.
- Substitute mushrooms with bell peppers or zucchini for a lighter option.
- Garnish with fresh parsley or a sprinkle of grated Parmesan before serving.
Watch Video Of How Garlic Butter Chicken with Mushrooms Works
❓ Frequently Asked Questions About Garlic Butter Chicken with Mushrooms
1. What is the best way to prepare mushrooms for this chicken and mushrooms recipe?
To prepare mushrooms, start by washing them thoroughly under cold water to remove any dirt. Then, slice or chop them into even pieces, ensuring they are uniform in size for consistent cooking. For extra flavor, you can lightly salt and pepper them before cooking. If using whole mushrooms (like shiitake), you can leave them intact or slice them into rounds. Always remove any stems or tough parts before cooking.
2. Can I substitute any of the ingredients in this recipe if I don’t have them on hand?
Yes, you can make some substitutions while keeping the dish balanced. For example:
– Chicken breast can be swapped for chicken thighs (they’re juicier and more flavorful).
– Mushrooms can be replaced with portobello mushrooms, cremini mushrooms, or even bell peppers (for a lighter version).
– Garlic and onions can be reduced or replaced with garlic powder or fresh shallots if needed.
– Olive oil can be substituted with vegetable oil or avocado oil without affecting taste much.
– If you lack fresh herbs like parsley or basil, dried versions (halved strength) can work in a pinch.
3. How long should I cook the chicken and mushrooms together for the best texture?
The ideal cooking time depends on the cut of chicken, but here’s a general guideline:
– Chicken breast (thin slices or diced): Cook for 4-5 minutes per side (or until internal temperature reaches 165°F/74°C).
– Chicken thighs (bone-in): Cook for 6-7 minutes per side (they stay juicier longer).
– Mushrooms: They should soften slightly but still hold their shape—about 3-4 minutes in the pan.
– Pro tip: Avoid overcooking the chicken, as it can dry out. Use a meat thermometer to check doneness.
– If you’re sautéing mushrooms first, add the chicken later to prevent them from overcooking.
4. What sauces or garnishes pair well with this chicken and mushrooms recipe?
This dish is versatile and can be elevated with a few simple additions:
– Classic: A squeeze of lemon juice or a drizzle of butter after cooking.
– Herb-based: Fresh parsley, thyme, or rosemary chopped finely, or a sprinkle of chives.
– Creamy: A light garlic mascarpone sauce or crème fraîche for richness.
– Spicy: A dash of red pepper flakes or a spoonful of sriracha for heat.
– Grain pairings: Serve with quinoa, couscous, or crusty bread to soak up the flavors.
– Cheese: A sprinkle of grated Parmesan or feta adds a salty contrast.
5. Can I make this recipe ahead of time and reheat it safely?
Yes, but there are a few precautions to ensure food safety:
– Prep ahead: Chop and store mushrooms and chicken separately in airtight containers in the fridge for up to 2 days before cooking.
– Cook fresh: It’s best to assemble and cook the dish right before serving to avoid drying out the chicken. If you must reheat:
– Reheat gently: Warm the chicken and mushrooms in a low-to-medium pan (3-4 minutes) with a splash of water or broth to prevent sticking.
– Avoid microwaving directly: This can make the chicken rubbery. Instead, transfer to a plate, cover loosely, and warm for 1-2 minutes.
– Leftovers: If you have extra cooked chicken, store it in the fridge for up to 3 days and reheat separately. For mushrooms, they’ll keep well in the fridge for 2-3 days if not overcooked.
– Freezing: This recipe isn’t ideal for freezing due to the texture of mushrooms and chicken, but you can freeze cooked chicken separately and reheat it later.
