Easy Chicken Mushrooms With Sauces Recipe


Chicken mushrooms with sauces is a dish that typically features sautéed or roasted chicken and mushrooms, which are then paired with a flavorful sauce. The type of sauce used can vary depending on personal preference, but some common options include a creamy mushroom sauce, a tangy lemon sauce, or a rich red wine sauce.

Easy Chicken Mushrooms With Sauces Recipe

How To Make

To prepare this dish, the chicken is typically cut into bite-sized pieces and seasoned with herbs and spices such as garlic, thyme, and black pepper. The mushrooms are also cleaned and sliced before being cooked in a separate pan with butter or oil until they become tender and slightly browned.

Once the chicken and mushrooms are cooked, they are combined and placed on a serving dish. The sauce is then prepared separately and poured over the chicken and mushrooms before being served. This dish can be served with a variety of side dishes such as rice, roasted vegetables, or mashed potatoes.

Overall, chicken mushrooms with sauces is a delicious and satisfying dish that can be customized to suit a range of taste preferences. It's a great option for a hearty and flavorful dinner that's perfect for any occasion.

Here are some tips and variations to consider when making chicken mushrooms with sauces:


Use boneless, skinless chicken breasts or thighs for a faster cooking time and easier preparation.

For a more intense mushroom flavor, use a mix of different types of mushrooms such as shiitake, cremini, and portobello.

If using a creamy sauce, be sure to add the cream at the end of the cooking process to prevent it from curdling.

To save time, consider using a pre-made sauce or a store-bought rotisserie chicken instead of cooking the chicken and sauce from scratch.


Easy Chicken Mushrooms With Sauces Recipe

Add diced onions, bell peppers, or other vegetables to the dish for additional flavor and nutrition.

Experiment with different sauce flavors, such as a spicy tomato sauce or a sweet and sour sauce.

Substitute the chicken with tofu or chickpeas for a vegetarian version of the dish.

For a low-carb option, serve the chicken and mushrooms with zucchini noodles or spaghetti squash instead of pasta.

Try topping the dish with grated parmesan cheese, chopped fresh herbs, or a sprinkle of red pepper flakes for added flavor and texture.


  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 8 ounces mushrooms, sliced
  • 1 tablespoon minced garlic
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley


Preheat the oven to 375°F (190°C).

Season the chicken breasts with salt and pepper, then coat in flour.

Heat olive oil in a large oven-safe skillet over medium-high heat. Add the funk and cook until browned on both sides, about 3- 4 twinkles per side.

Remove the funk from the skillet and set it down

Add butter to the skillet and melt it. Add the chopped onion and cook for 2-3 minutes until it becomes translucent.

Add sliced mushrooms and garlic to the skillet and cook for another 3-4 minutes, stirring occasionally, until the mushrooms are tender.

Add chicken broth to the skillet and stir to combine, scraping any browned bits from the bottom of the skillet.

Bring the broth to a pustule and also reduce the heat to a poach. Let the broth simmer for 5-7 minutes or until it has reduced by about half.

Stir in heavy cream and chopped parsley, then add the chicken back to the skillet.

Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the sauce is bubbly and slightly thickened.

Serve the chicken and sauce over rice, pasta, or with your favorite side dishes. Enjoy!