chicken and mushrooms

One-pan bone-in, skin-on Chicken Thighs with Mushroom Rice take only 40 minutes to make. Easy to make, the clean up is minimal, only one pan is used - a large skillet.&nbsp; Great recipe to make flavorful rice from scratch along with the chicken.&nbsp;

Chicken Thighs with Mushroom Rice

olive oil

chicken thighs (bone-in, skin-on)

salt and pepper

white mushrooms (thinly sliced)

chicken broth (or vegetable broth)

water

rice rice

salt

cilantro (or parsley, chopped)

Heat a large skillet on medium-high heat until hot.  Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke.  Season skin side of chicken thighs with salt and pepper.&nbsp;

Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don't get burned. Skillet should not be burned on the bottom.&nbsp;

Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Remove the chicken from the skillet (it will not be cooked through - you'll continue cooking it in the next steps).

How to cook chicken thighs on stove-top in a skillet

To the same (now empty) skillet, add thinly sliced mushrooms, sprinkle lightly with a pinch of salt, and cook on medium heat for about 1-2 minutes, until mushrooms soften.

To the same skillet (with mushrooms), add chicken broth, water, uncooked rice, 1/4 teaspoon salt.  Bring to boil.  Mix everything well.&nbsp;

Put chicken thighs on top, skin-side up, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).

Remove the chicken from the skillet.  Stir the rice really well, taste and season with more salt and pepper if desired.  Put chicken thighs back to the skillet.  Sprinkle with chopped fresh cilantro or parsley before serving.

How to cook mushroom rice

Tender and juicy chicken breasts smothered in garlic mushroom sauce is comfort food that could be in front of you in just 30 minutes!

Chicken with Garlic Mushroom Sauce

chicken breasts

250 grams/80z button mushrooms,

shallots, chopped

garlic,

rosemary rosemary

tbsp flour

dry white wine

chicken stock

double/heavy cream

tsbp wholegrain mustard mustard

Slice chicken breasts lengthwise, salt and pepper and brown on both sides in olive oil on medium heat until golden. Remove to a plate. (At this point chicken will not be cooked all the way through.)

To the same pan add the mushrooms together with chopped rosemary, salt and pepper and brown the mushrooms over medium heat for 2-3 minutes, add the chopped shallots and minced garlic and cook for 1-2 minutes longer. Add a heaped tablespoon of flour and stir to combine. Then add the white wine and scrape the bottom of the pan with a spatula to release the brown bits into the liquid. Pour in chicken stock, double/heavy cream, add 1 tbsp of mustard and stir to combine.

Then add the chicken breasts together with the juices they released back to the pan, and bring the sauce to a boil, then lower the heat to low and let it simmer for 10 minutes. Taste the sauce and add more salt and pepper if necessary.

Tender and juicy chicken breasts smothered in garlic mushroom sauce is comfort food that could be in front of you in just 30 minutes! Using simple ingredients and cooking techniques you you can easily impress your loved one with this restaurant quality dinner! #chickenandmushrooms #garlicmushroomsauce
Ingredients
1 tbsp olive oil
4 skinless, boneless chicken breasts
salt and pepper
250g/80z button mushrooms, halved or sliced
2 shallots, chopped
3 cloves garlic, minced
2 sprigs rosemary or 1 tsp dried rosemary
1 tbsp flour
80ml ¼cup dry white wine
80ml¼cup chicken stock
375ml/1.5 cups double/heavy cream
1 tsbp wholegrain mustard or dijon mustard
To print out the full recipe visit https://vikalinka.com/chicken-with-mushroom-sauce/

Chicken with Garlic Mushroom Sauce #chickenandmushrooms

Instant Pot Chicken and Mushrooms is an easy and delicious weeknight chicken recipe made with garlic and parmesan cheese in a creamy tomato sauce and tender chicken breasts. 

Instant Pot Chicken & Mushrooms

4-6 boneless, skinless chicken breast

onion powder

garlic powder

Salt and pepper

olive oil, divided

onion,

garlic cloves,

chicken broth

white balsamic vinegar

tomato paste

thyme

fresh white button mushrooms, thinly sliced

evaporated milk

Parmesan cheese

cornstarch

parsley

rice

Season the chicken breasts on both sides with...

Season the chicken breasts on both sides with onion powder, garlic powder, and salt and pepper to taste.

Select Sauté to preheat the pressure cooking pot....

Select Sauté to preheat the pressure cooking pot. When hot, add 1 tablespoon olive oil, then add the chicken in batches and brown lightly on both sides. (Add more oil if needed.) Remove browned chicken to a plate. 

Add the remaining 1 tablespoon olive oil, then...

Add the remaining 1 tablespoon olive oil, then add the onions and sauté until translucent (about 2 minutes). Add the garlic and cook for 30 seconds.

Stir in the chicken broth, vinegar, tomato paste,...

Stir in the chicken broth, vinegar, tomato paste, and thyme.

Place a rack in the cooking pot and...

Place a rack in the cooking pot and put the browned chicken on the rack. Add the sliced mushrooms.

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and 6 minutes cook time. When the cook time ends, finish with a quick pressure release. When the valve drops, carefully remove the lid. Remove chicken to a serving platter and keep warm. 

Stir the evaporated milk and Parmesan cheese into...

Stir the evaporated milk and Parmesan cheese into the sauce, mixing until combined. 

Combine the cornstarch and water, whisking until smooth....

Combine the cornstarch and water, whisking until smooth. Stir the cornstarch mixture into the sauce, select Sauté and cook, stirring constantly, until the sauce thickens. Stir in the chopped parsley.

Pour the sauce over the chicken (or return...

Pour the sauce over the chicken (or return to the cooking pot). Serve over cooked rice or pasta.

This Dump-and-Bake Chicken and Mushrooms recipe is an easy dinner that only requires 4 ingredients and about 5 minutes of prep! Cooked in the oven or in the Crock Pot, the tender, juicy and flavorful chicken is paired with an Italian-seasoned white wine sauce for a healthy option on your busiest weeknights.

Dump-and-Bake Chicken and Mushrooms

chicken breast*

mushrooms

white wine or chicken broth

(1.37 oz) package spaghetti sauce mix

garlic bread

Preheat oven to 425 degrees F. Spray a baking dish with cooking spray.

Season chicken liberally with salt and pepper on both sides. Place chicken in the prepared dish. Sprinkle mushrooms on top of chicken.

In a small bowl, whisk together wine (or broth) and spaghetti sauce mix. Pour over mushrooms and chicken.

Cover with foil and bake for about 25 minutes. Remove the foil cover and return dish to the oven for an additional 10-15 minutes.

I like to use boneless, skinless chicken thighs or thicker chicken breasts in the slow cooker (they don’t dry out during the longer cooking time like small chicken breasts will).

Season chicken liberally with salt and pepper on both sides. Place chicken in a slow cooker that has been sprayed with cooking spray. Sprinkle mushrooms on top of chicken.

Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the chicken is fall-apart tender. Shred the chicken with two forks and stir to combine with sauce and mushrooms.

FOR THE SLOW COOKER:

You don't even have to boil the pasta or pre-cook the chicken! For a quick and easy dinner recipe with just 5 minutes of prep, you can't beat a Dump-and-Bake Chicken and Mushroom Casserole!&nbsp;

Dump-and-Bake Chicken and Mushroom Casserole

(10.5

milk

pepper

½ lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces

sour cream

mozzarella cheese

Parmesan cheese and chopped fresh parsley

Preheat oven to 425 degrees F. Spray an 8-inch square baking dish with cooking spray and set aside.

In a large bowl, whisk together condensed soup, milk, chicken broth, thyme, salt, garlic powder and pepper. Stir in mushrooms, raw chicken, and uncooked pasta.

Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 35-40 minutes (until pasta is almost tender).

Remove foil and give everything a stir in the dish. Stir in sour cream, and sprinkle mozzarella cheese over top. Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.

Let the dish stand for about 5 minutes before serving.

These easy Chicken Boscaiola is creamy and delicious. A creamy mushroom Italian chicken recipe that is perfectly spiced.

Italian Chicken Boscaiola

garlic

mushrooms variety (fresh

all purpose flour (for dredging)

butter

white sauce (homemade

white wine

black pepper

In a medium pan add the olive oil and garlic, cook on low heat for about a minute, then add the mushrooms, pinch of salt and chopped parsley, combine and cover. Let cook for a few minutes, then uncover and continue cooking until the mushroom are tender and slightly browned. Set aside.

Dredge the chicken pieces well in flour, set aside.

In a large pan add the butter, when melted add the dredged chicken, sprinkle with a pinch or two of salt and cook on medium heat turning to brown on both sides. Remove the chicken from the pan.

To the pan add the mushrooms, white sauce, wine, water and black pepper, gently stir to combine. Then heat on high and bring to a boil, lower the heat to low/medium add the chicken, cover the pan and cook for approximately 30 minutes until the chicken is cooked through. Stir often so the mixture doesn’t burn, and turn the chicken over at the halfway point.

Remove the cover and let thicken if needed or desired. Serve immediately.

A delicious, easy, and budget-friendly meal – it’s not too good to be true! Creamy chicken and mushrooms with rice is comforting, satisfying, and tasty.

Creamy Chicken and Mushrooms with Rice

yellow onion, diced

chicken thighs, cut into bite-sized pieces

white mushrooms, sliced thickly

cream cheese

cheddar cheese

skim milk

brown rice

In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove to a bowl and set aside.

Reduce heat to medium and add onions. Cook, stirring, until softened and translucent, about 5 minutes. Add mushrooms and continue cooking until mushrooms are cooked. Add chicken back in along with garlic. Cook for 1 minute or until fragrant.

Reduce heat to medium-low and add cream cheese, cheddar cheese, and milk. Continue to cook until cheese has melted and a creamy sauce has formed. Add more milk if desired to thin sauce.

Serve over cooked brown rice, and garnish with fresh parsley.

Everyone will love that this easy weeknight meal is cooked on one pan and takes just 15 minutes of prep. The chicken is cooked with butternut squash and mushrooms and herbs. It really is so simple and family friendly. Plus it is naturally gluten-free and paleo.

Sheet Pan Chicken and Squash

butternut squash,

Herbs de Provance, divided

¼ teaspoon coarse kosher salt, divided

½ teaspoon ground pepper

½ pound boneless, skinless chicken thighs

Preheat oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray.

Toss squash with 2 teaspoons oil, ¾ teaspoon salt and ¼ teaspoon pepper. Spread out on the baking sheet and place in the oven, roast 15 minutes.

Meanwhile, brush 2 teaspoons oil over the chicken and sprinkle with 1 teaspoon herbs, ¾ teaspoon salt and ¼ teaspoon pepper.

Remove the baking sheet from the oven, add mushrooms, the remaining 1 teaspoon herbs, and the remaining 2 teaspoons oil. Toss the squash and the mushrooms until the mushrooms are moistened. Spread back out into an even layer. Nestle the chicken into the vegetables. Return the pan to the oven and continue roasting until the chicken is cooked through, is no longer pink in the center and the squash is tender, 20 minutes more.

We’re always looking for one pan meals like this. Less clean up! 

We loved all of the different flavors in this dish! So tender and good! Making this again soon!

I love healthy, quick meals like this that I can feel good serving my family! This dish is delicious!

I am thrilled to say that I made this last night and all of my kids ate it! That's huge! Thank you for a delicious recipe!

One pan meals that taste this good are going on my permanent rotation!

Good one and so easy, tastes better then recipes that require a lot of work. Seasonings perfect, I used to stay away from sheet pan recipes thinking surely something drys out or not sure about veggies near meat when meat is not cooked yet. But once I have tried it and found them wonderful I look for sheet pan recipes.  I vary the veggies to what I may have on hand. Always love butternut squash with anything. Thank you

Wow! Hubby and daughter loved this as much as I did! 
I was very happy with all the flavors - kept finding myself "yumming" throughout the meal!
My oven runs a bit hot, and maybe I cut my squash too thin,  be careful not to burn it! 
I decided to put all in a large oval Le Cruset casserole dish at the point of adding mushrooms and chicken. 
I baked at 425 degrees covered with  foil for 30 minutes, and then uncovered for 12 more minutes. 
Thanks for the recipe! it is going in my "book"!

This recipe of chicken , butter nut squash and mushrooms almost sounded to easy to be true!  It was spectacular!  So tasty and flavorful!  I am sure to make it again!  Amazing!  

https://mediavine-res.cloudinary.com/video/upload/t_original/v1535373377/bxgtyfouknjmdvaj1oco.mp4

It takes just one-pan and 15 minutes of active time to make this Chicken with Squash and Mushrooms. It is a great recipe for busy weeknight dinners. It is naturally paleo, gluten-free and grain-free.

one pan chicken with squash and mushrooms

This Crockpot Chicken and Mushrooms is a delicious slow cooker recipe, made with chicken thighs, mushrooms and orzo pasta. One of our favorite crock pot recipes for an easy weeknight dinner!

Crockpot Chicken and Mushrooms

½ pounds boneless, skinless chicken thighs (see note below)

onion

crimini mushrooms (sliced)

garlic (minced)

oregano

paprika

orzo pasta

Parmesan cheese and chopped fresh parsley (optional, for serving)

Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and brown on both sides, about 2 minutes per side.

Transfer chicken to slow cooker and sprinkle with salt and pepper.

To the same hot skillet, add the onion and mushrooms. Cook, stirring, scraping up any browned bits from the bottom of the pan. Cook until onions and mushrooms start to soften and onions brown slightly, about 3 minutes. Add garlic and cook 1 minute. Transfer onions, mushrooms and garlic to the slow cooker.

To the slow cooker, add the dried oregano, garlic powder, paprika and chicken broth. Stir gently.

Cook on low setting for 4-5 hours or high setting for 2-2½ hours, until chicken is cooked through. (Chicken should register at least 165° F on an instant read thermometer.)

Stir in the orzo, making sure it is all in contact with the liquid, and cook on high for 15-20 minutes, until orzo is tender. Orzo cooking time will depend on your slow cooker.

Serve with grated Parmesan cheese and fresh parsley, as desired.

I made this recipe on 11 Nov 23 and on 7-1-24 and it is great.  I didn't add pasta, but I did add potatoes and green beans.  Will make it again soon.  It is a great recipe. Thanks a lot for the recipe.

Can I use Minute Rice instead of Orzo?  

Loved this dish!  Made as directed with boneless chicken breasts. The orzo was amazing!

Super easy dump and go recipe. 4/5 because I did a handful of adjustments based on personal taste.

I used 3T garlic powder, and everything but the oregano (realized last min I was out), and a full pound of mushrooms.

I added 4oz baby spinach with/after the orzo for a veggie boost. I think a can of diced tomatoes would also be good. Have to try next time.

Overall I do recommend as a good base/starter recipe. Will make again with further personal taste adjustments.

This has become one of my favorite meals. 

Not mid-week, l made it today! Really tasty and filling, just had to adjust the seasoning a bit to pep it up, as it was a tad bland, but that's an individual taste thing.

Creamy Chicken and Mushrooms comes together in just about 30 minutes and is made all in one skillet, which means less mess and more flavor. The chicken gets golden and tender, the mushrooms soak up all the good stuff, and the sauce turns rich and creamy with just a touch of cheese and mustard for a lick-your-plate kind of dinner. 

One Pan Creamy Chicken and Mushrooms

boneless skinless chicken thighs

flour (seasoned

white wine (substitute chicken broth)

asiago cheese

mustard

cream

In a large skillet, melt butter and olive oil on medium high heat. Dredge chicken in seasoned flour and sauté in butter/olive oil until golden brown, about 5 minutes on each side. Remove from pan. (You may have to do this in two batches, if so, add a little more butter between batches.)

Add mushrooms to the same pan and sauté until mushrooms start to soften, about 8 minutes. Add garlic and cook an additional minute. . Add white wine and thyme, scraping up the bits on the bottom of the pan. Add chicken back to the pan and simmer for 15-20 minutes. Remove chicken from the pan.

Add cream, asiago, and mustard to the mushroom mixture and salt and pepper to taste. Add chicken back to pan and let it simmer until sightly thickened for about 2 minutes.

This quick, family-friendly Chicken Stroganoff recipe is made with ground chicken and mushrooms in a creamy sauce is perfect over egg noodles, veggie noodles, or pasta.

Chicken Stroganoff

all-purpose flour (or gluten-free flour)

chicken bouillon (I like Better Than Bouillon)

sweet paprika

chicken

black pepper (to taste)

Worcestershire sauce

parsley (for garnish)

egg noodles, high-fiber pasta, veggies noodles

In a blender combine the water, sour cream, flour, bouillon, and paprika, blend until smooth.

Heat a large deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces as it cooks, about 5 minutes.

Top 12 chicken and mushrooms recipes from across the web

The most viewed chicken and mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Thighs with Mushroom Rice

Chicken with Garlic Mushroom Sauce

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Dump-and-Bake Chicken and Mushrooms

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Italian Chicken Boscaiola

Creamy Chicken and Mushrooms with R...

Sheet Pan Chicken and Squash

Crockpot Chicken and Mushrooms

One Pan Creamy Chicken and Mushroom...

Chicken Stroganoff

Top 12 chicken and mushrooms recipes from across the web

The most viewed chicken and mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Thighs with Mushroom Rice

Chicken with Garlic Mushroom Sauce

Instant Pot Chicken & Mushrooms

Dump-and-Bake Chicken and Mushrooms

Dump-and-Bake Chicken and Mushrooms

Dump-and-Bake Chicken and Mushroom ...

Italian Chicken Boscaiola

Creamy Chicken and Mushrooms with R...

Sheet Pan Chicken and Squash

Crockpot Chicken and Mushrooms

One Pan Creamy Chicken and Mushroom...

Chicken Stroganoff

The most viewed chicken and mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine