mushroom chicken

Easy Chicken and Mushroom Recipe

lb (700 grams) boneless skinless chicken breasts

Kosher salt and black pepper

oregano

paprika

coriander

tbsp ghee or unsalted butter

oz fresh large mushrooms, sliced

chicken broth

green onions, chopped

garlic cloves,

Salt and Pepper

Parsley

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.

Suzy. don't hate me, can I try this with pork chops. I am going to do it.

This is a recipe for success ! It didn’t require hard to get ingredients and the instructions were easy to follow. The outcome was a delicious meal!

Never rated a recipe before but felt I had to with this delicious chicken dish. It was quick to prepare and oh so tasty. I added about 2tbsp white wine and reduced the sauce until fairly thick. Everyone loved it!

Just what I was looking for. A simple, quick, delicious new chicken &amp; mushroom dinner. Thanks!

Made this amazing recipe over the weekend and it was a huge hit! My crowd are picky eaters and always hesitant to try “unknown” recipes but immediately I had a thumbs up! It was simple, delicious and the chicken is extremely juicy. This will definitely be on rotation in my house. Can’t wait to try all the other recipes I’ve saved.

Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!

Creamy Garlic Mushroom Chicken

chicken thighs or breasts (boneless skinless)

olive oil

mushrooms

garlic

heavy cream

cream cheese (softened)

garlic powder

salt

pepper

Tablespoon flour

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper. Cook over medium heat and whisk until smooth. Add the flour and continue to cook for 1-2 minutes until it starts to thicken. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of minutes and serve immediately.

Try this Panda Express Mushroom Chicken Copycat recipe! Tender pan seared chicken stir fried with mushrooms and zucchini in a delicious Asian soy ginger garlic sauce!

Panda Express Mushroom Chicken Copycat Recipe

lb chicken breast (thinly sliced, about ¼ inch thick)

vegetable oil

mushrooms (sliced)

zucchini

sesame seeds (for garnish)

soy sauce

Shaoxing wine (can substitute cooking wine)

corn starch

brown sugar

chicken stock

oyster sauce

cornstarch

Chinese black vinegar (can substitute rice vinegar)

sesame oil

garlic (minced)

ginger (grated)

In a medium size bowl, combine the ingredients for the marinade and add in the thinly sliced chicken breast. I recommend letting this marinate in the fridge for at least 30 minutes to overnight. Otherwise, let this sit while you prep the other ingredients.

Combine all the ingredients for the sauce in a small bowl and set it aside.

Heat a wok or pan over high heat. Wait until the pan is hot and then add the vegetable oil and lay the chicken pieces flat in a single layer - leave out the marinade. In order to get a good sear, don&#039;t crowd the pan and leave the chicken pieces alone until you get a golden brown sear, anywhere from 30 seconds to 1 minute. Flip over the chicken and repeat. Remove the chicken from the pan.

Add the mushrooms and zucchini to the pan and saute for 2 - 3 minutes. Lower the heat to medium and add the chicken back in.

Next add in the sauce - use about half if you prefer less sauce(stir the sauce before adding it as the cornstarch will settle). Saute everything together for 1 - 2 minutes until the sauce has thickened. Top with sesame seeds. Serve immediately.

This Panda Express Mushroom Chicken made at home tastes even better than the restaurant's popular dish! Plus the tender chicken, hearty mushrooms and signature sauce is done faster than you can get take-out.

Panda Express Mushroom Chicken (Copycat Recipe)

chicken thighs ((or chicken breast))

olive oil (divided)

lb. zucchini ((about 2 zucchini, cut into 1/2 inch pieces))

white cooking wine

rice vinegar

garlic (crushed)

ginger (grated

water

Cut chicken into bite-sized pieces and toss in cornstarch until each piece is well coated.

Heat 3 tablespoons olive oil over medium heat in large skillet or wok.

Add chicken pieces to skillet one at a time, spacing them apart far enough that they aren't touching. Cook for about 5-6 minutes per side or until the outside of the chicken is golden brown and is cooked through all the way.&nbsp;

Remove cooked chicken from skillet, cover, and set aside. Wipe skillet clean.&nbsp;

Place skillet back on stovetop over medium-high heat and add 2 tablespoons oil.&nbsp;

Add mushrooms and soy sauce to the skillet and sauté for about 1 minute. Add zucchini and sauté until the zucchini is just cooked through. Do not overcook- the zucchini should still have some bite to it.&nbsp;

Add chicken back to the skillet and stir in the mild ginger soy sauce (instructions below) until chicken and veggies are all covered in sauce.&nbsp;

Serve immediately with rice or chow mein (links to recipes above).&nbsp;

Combine chicken broth, soy sauce, white wine, vinegar, garlic, ginger, and brown sugar in a small saucepan. Bring to simmer and simmer for about 5 minutes, stirring often

Stir cornstarch and water together forming a slurry. Slowly add mixture to the sauce, whisking constantly until sauce thickens. You may not need all of the cornstarch mixture.&nbsp;

Remove from heat and set aside until ready to use.&nbsp;

Panda Express Ginger Soy Sauce:

You don't need carbs to make these Keto Bacon Chicken Thighs With Garlic Cream Sauce from Delish.com.

Keto Bacon Chicken Thighs With Garlic Cream Sauce

bacon

lb. bone-in, skin-on chicken thighs

Kosher salt

black pepper

red onion, chopped

mushrooms,

garlic,

thyme

c. low-sodium chicken broth

c. Parmesan

lemon

parsley,

Do you ever buy veggies pre-chopped and sliced (like sliced mushrooms)?

Good concept bad execution. Pan sear your chicken 5 min per side in olive oil. Bacon grease doesn't matter. Transfer to glass 9x13 (skin side up) and bake for 15-20 minutes basting with butter and juices every 5 min. Dont cook your crispy chicken in the sauce! It makes your crispy skin a flappy nasty pile of whatever and restricts your ability to deal with the all important sauce in the pan... Pre-chop your bacon and sautee til not quite crisp. Add onion. Cook 4-5 min. Add mushrooms. Cook 2-3 min. Add garlic. Cook 1 min. Dont add all sauce ingredients at once!!!!! This results in potential clumping etc. Just dont. Deglaze the pan with white whine (1/4 cup). Cook an additional minute. I skip the broth, double the cream. Add the cream and let it come up to heat slowly so you dont burn it. Low to low-medium heat. When it is lightly bubbling, add cheese in slowly stirring constantly and seasoning to taste. I generally add a bit of chopped spinach to a sauce like this for variety. Take of heat and throw in 2 Tbsp unsalted butter. Let it melt in off heat to provide a little extra richness. Extra keto friendly.

I made this tonite for supper. I cooked the chicken longer(20 min per side) before adding the liquid. I didn’t add the lemon juice. My husband LOVED IT !He’s still talking about it 3 hours later. Definitely will be making again ! Thanks for the recipe. It is a keeper. 👍

It was okay. I wouldn't add the lemon juice.

I don’t actually follow a Keto diet, but this recipe caught my eye because I love bacon, garlic, and chicken thighs! Try making the recipe as written, the flavor profile is delightful! And it’s a fairly easy recipe, so even if you are a beginner or novice cook, this will surely knock the socks off of your dinner guests, and will impress! I’ve made it quite a few times now, sometimes subbing French shallots for the red onion, sometimes using leg quarters. I do like to serve on a bed of spinach or kale. Occasionally over a risotto. Presentation is amazing if you get a good sear on your chicken skins! And since I’m not Keto, I often add a chunk of crusty bread to soak up that delicious sauce! So good! Thanks for sharing this elegant, but simple recipe!!!

This is a delicious recipe. Thank you so much for sharing.

Cooked this, it was delish, did not have lemon juice so skipped that, and i added ranch seasoning. yummy!

Yum Yum Yum!!!
i thought this recipe was super easy and incredibly delicious!! Will definitely make many more times

This was delicious and easy. AND my hubby and children ate it up! Will definitely make it again.

Wowed my husband with this dinner...Although the prep time was much more than 10min, it was well worth it. I would love to know the nutrition info if available. I will definitely be making this again!

It was great, I would recommend cooking the chicken longer than it calls for.

Made this for my fire station (there are 12 of us so I did it in two large cast iron skillets) and it was a hit. For the non-keto guys I served egg noodles to go under.

I thought it was great!  I added a little Worcester sauce and omitted the bacon. I’d probably seat the chicken a bit more. Served over riced cauliflower and it was delectable!

I followed this, just doubling.  Added the garlic that is not in the recipe.  It was ok.  Certainly not worth the added effort over putting chicken in the slow cooker or in the oven and baking.  I was very disappointed.  Yes we ate it, but will not make it again.

This Instant Pot chicken is lightly breaded chicken breasts topped with a creamy and savory mushroom sauce. A quick and easy dinner option that the entire family will enjoy!

Instant Pot Chicken with Mushroom Sauce

boneless skinless chicken breasts (approximately 1 1/4 lbs)

all purpose flour

salt and pepper

butter

button mushrooms (sliced)

Italian seasoning

parsley

Place the flour on a plate and add 1 teaspoon of salt and 1/2 teaspoon pepper. Stir to combine.

Dredge each chicken breast in the flour mixture.

Turn the Instant Pot on, then select SAUTE mode and adjust the heat to MORE.

When the Instant Pot is hot, add the 2 tablespoons of olive oil.

Cook the chicken in a single layer for 3-4 minutes per side, or until browned. You may need to work in batches.

Remove the chicken from the pot and cover to keep warm.

Add the butter and mushrooms to the pot and cook for 3-4 minutes or until mushrooms have softened. Add the garlic and Italian seasoning, and cook for 30 seconds more. Season to taste with salt and pepper. 

Add the chicken breasts back to the pot along with the chicken broth.

Seal the pot and select Manual Pressure High for 10 minutes.&nbsp;

When the cooking time has finished, carefully vent the pot to release the pressure.

Place the chicken on a serving plate and cover to keep warm.

Select SAUTE mode then adjust the heat to MORE. Add the cream to the pot and bring to a simmer. Cook for 4-5 minutes or until sauce has slightly thickened.

Pour the mushroom sauce over the chicken. Sprinkle with parsley, then serve.

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. 

It is quick and easy to prepare, and the gravy is the best part of the dish.

Steamed chicken with mushrooms

boneless chicken thighs,

rice wine (optional)

tsp light soy sauce

sugar

(5 grams) salt

white pepper

tbsp Ginger juice

dried cloud fungus

dried lily flowers

red dates (optional)

tbsp goji berries (optional)

dried shiitake mushrooms, soaked until reconstituted

ginger

Marinate the chicken with all the ingredients A...

Marinate the chicken with all the ingredients A except the cornstarch for one hour (overnight if time permits). Remove any skin dangling onto the meat. 

Rehydrate the Shitake mushrooms, black fungus, dried lily...

Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries. 

Cut the mushrooms and black fungus into small...

Cut the mushrooms and black fungus into small pieces. Tie the dried lily flowers with a knot. 

Squeeze out as much water as possible from...

Squeeze out as much water as possible from the soaked ingredients. 

Add the cornstarch to the chicken before steaming....

Add the cornstarch to the chicken before steaming. Mix with the soaked ingredients and scallion sections. 

Arrange the chicken to a single layer on...

Arrange the chicken to a single layer on the plate. 

Sprinkle with finely julienne ginger. 

Steam for ten minutes over high heat, then...

Steam for ten minutes over high heat, then another six minutes over low heat. Serve.

https://mediavine-res.cloudinary.com/video/upload/keileiqqer85w44ca5h4.mp4

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. 

It is quick and easy to prepare, and the gravy is the best part of the dish. Children can finish eating a bowl of steamed rice just by mixing it with the gravy. The older adults will love the tender chicken meat with a velvety texture. I will attack the mushrooms that soaked up the gravy with all the flavors of other ingredients. 

Recipe 
Ingredients A
500g boneless chicken thighs, trimmed of fat and cut into large bite-sized chunks, remove skin
One teaspoon rice wine (optional)
1.5 tablespoon oyster sauce
2 tsp light soy sauce
One teaspoon sesame oil
¼ teaspoon sugar
One teaspoon (5g) salt
¼ teaspoon freshly ground white pepper
2 tbsp Ginger juice
One tablespoon vegetable oil
One tablespoon cornstarch

Ingredients B
10g dried cloud fungus
15g dried lily flowers
Five dried red dates (optional)
1 tbsp goji berries (optional)
30g dried shiitake mushrooms, soaked until reconstituted

Ingredients C
One scallion, chopped (white and green portions divided)
10 g ginger - peeled and julienned

Method :
- Marinate the chicken with all the ingredients A except the cornstarch for one hour (overnight if time permits). Remove any skin dangling onto the meat. 
- Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries. 
- Cut the mushrooms and black fungus into small pieces. Tie the dried lily flowers with a knot. 
- Squeeze out as much water as possible from the soaked ingredients. 
- Add the cornstarch to the chicken before steaming. Mix with the soaked ingredients and scallion sections. 
- Arrange the chicken to a single layer on the plate. 
- Sprinkle with finely julienne ginger. 
- Steam for ten minutes over high heat, then another six minutes over low heat. Serve. 

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Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. A total crowd favourite.

Chicken Marsala

chicken breasts, boneless and skinless (about 1 lb.)

all-purpose flour

butter, unsalted

brown mushrooms, thinly sliced

garlic, minced

dry marsala wine

fresh parsley, finely chopped (for garnish)

Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately 1/4 inch thick. Don’t pound the breasts too hard as it could tear apart the breast. Ideally, you want flattened chicken breasts to a uniform thickness.

Season both sides of each chicken breast with salt and pepper. Prepare a shallow plate with flour and dip the chicken into the flour, evenly coating on both sides. Set aside.

Heat oil in a large skillet over medium-high for 2 minutes until the hot oil sizzles. Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Transfer the chicken to a plate.

In the same skillet, melt butter and sauté mushrooms until golden brown on both sides, about 5 minutes. Add a little more olive oil, if needed.

Stir in flour, Italian seasoning and garlic and sauté until fragrant, about 1 minute.

Pour in marsala wine, chicken broth, and cream and whisk well until the sauce is smooth and uniform. Reduce heat to medium and bring the sauce to a simmer until thickened to a desired consistency, about 4-5 minutes.

Return the chicken to skillet and toss well to coat, allowing the chicken to cook and soak in the sauce for 1-2 minutes.

Garnish with parsley and serve immediately with pasta, rice, or over mashed potatoes.

The tenderness of the chicken breast together with the rich creaminess of the mushroom sauce is just heavenly. Tysm!

We loved this for dinner! I love that it cooks in a skillet to make things easy. Thanks for sharing this recipe!

I am making this as I type, and noticed it doesn’t say when to put the heavy cream in…. After the wine and broth have been simmering?  Going to do that haha. I’m no chef as you can tell…

The recipe doesnt say when to add the heavy cream. I just added it with the wine.
This is a delicious recipe, although I had to add a good deal of salt as there wasnt enough in the recipe, but that is a personal preference. The flavors are spot on! Next time I make it I am going to make a ton more of the sauce, as its to die for! Had it with angel hair pasta.

https://www.youtube.com/watch?v=kKeYZExIbKg

Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. Soft and tender chicken breast is dredged in flour, seared and then smothered in a delicious, garlicky, rich and creamy sauce packed with mushrooms. This Italian-American favourite is a fancy enough for a Sunday dinner but easy enough to enjoy any night of the week. Serve it with over pasta, rice, or mashed potatoes for a wholesome meal.

FULL RECIPE: https://www.aheadofthyme.com/chicken-marsala/

PIN for later: https://www.pinterest.ca/pin/150870656258117048/

C O N N E C T 

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#chickenmarsala #chickenrecipe #chickendinner

Code: RMQ0COIFAZIDUAEI

This Creamy Herb Mushroom Chicken Recipe is a crowd pleasing, one-pan 30-minute chicken dinner. Every bite is so juicy and tender. This chicken and mushrooms recipe is unbelievably easy and is sure to become a new favorite!

Creamy Herb Mushroom Chicken

lbs chicken tenders

garlic salt

dill

green onion

heavy whipping cream

This recipe moves fast so prep all of your ingredients prior to turning on the stove. Mince Garlic, chop herbs and thickly slice mushrooms.

Prep:

Heat a large heavy skillet over medium heat and add 1/2 Tbsp butter and 1/2 Tbsp oil. Once oil is hot, add thickly sliced mushrooms and season with 1/2 tsp garlic salt. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown then remove to a plate.

Season chicken all over with 1 tsp garlic salt. In the same pan over medium heat, add another 1/2 Tbsp butter and 1/2 Tbsp oil. Add chicken in a single layer and sauté about 2 min on each side or until just cooked through.&nbsp;

Add minced garlic and sauté 1 minute, stirring frequently until garlic is fragrant. Add chopped dill, parsley, green onion to the pan and sauté/stir another 1 minute to soften herbs.

Return mushrooms to the pan then stir in 3/4 cup heavy cream. Bring to a light boil and continue to cook 2 min until sauce is slightly thickened then remove from heat. Sauce will thicken more as it cools. Season with more garlic salt, to taste if needed.

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