Mushroom Chicken – A French Classic

Mushroom chicken. It’s a staple dish that keeps getting reinvented over and over in my kitchen.

The tender chicken is smothered with perfectly sauteed mushrooms and a delicious, delicate white wine sauce. I love chicken, but only chicken thighs. The meat’s richness is just something special — plus, they are also tender and versatile. 

And then, to my family’s dismay, I also love the skin. Nicely crisp chicken skin has never been left unattended for long around me.

But I am getting away from the subject on hand: mushroom chicken.

This is a sophisticated and delicious recipe that is prepared in two skillets and transferred to finish up into one.

No fuss, no muss, as it can go from stove to your table right in the skillet it’s prepared in.

Before I start cooking, let me share a few tips about the mushrooms selected for this recipe.

In this Article

Baby Bella Mushrooms

I love mushrooms, and baby Bella mushrooms are so flavorful, cost-effective, and easy to work with. Therefore, they grace my kitchen often.

Baby Bella mushrooms are also known as cremini mushrooms. Tiny edible fungi with a round top and a robust, savory flavor.

They are from the same variety of white-bottom mushrooms but are picked when they are more mature, which results in a deeper flavor.

Also, they are of the same variety of Italian portobello mushrooms but at an earlier stage.

Bella mushrooms have an earthier and meatier flavor which is excellent with wild game, stews, vegetables, and rich sauces.

Being a very tender mushroom, the stems are as delicate as the caps; thus, you can enjoy the whole mushroom when used in your recipes.

They can be enjoyed raw in a salad or cooked in this recipe.

Low in calories and rich in nutrients, they are the favorite in most popular diets.

If you cannot find baby Bella, they can be replaced by white mushrooms, although the flavor will not be as rich.

How to select and care for your mushrooms

When buying your mushrooms, ensure the cap is nice and soft with no bruising or dryness. They should feel firm, plump, and light — never soft or spongy.

Turn the mushroom over and check the cap and stem. There should be no visible space between the cap and the stem. This is a sign that your mushroom is fresh.

When you see the flesh or membranes, the mushroom has started to decompose, and you should be cautious about eating it. 

Store the mushrooms in the original packaging or a paper bag to enjoy them for up to one week in the refrigerator.

We do not wash the mushrooms as they are sponges and will retain the water, which will not help with the cooking process and will not crisp up.

Gently rub the caps and stem with a paper towel to remove all the debris. You can moist the towel but ever so slightly. 

When cleaning them with a cloth, part of the cap film will come away. Donot worry; it will not compromise your dish, and it is an entirely regular occurrence. 

Never freeze fresh mushrooms. However, you can sautee them and store them in the freezer for up to a month.

Why You Will Love This Mushroom Chicken Recipe

Versatile – This dish is so easy (and has such little cleanup involved) that it makes for a great weeknight meal. However, it’s also an elevated dish that is perfect for date night or when you have guests.

Simple – There are no fancy techniques or ingredients — just a solid recipe that turns out right every time. 

Customizable – While I love this recipe as is, you can certainly change up some ingredients to put your own twist on it. 

Here are the cooking tips and step-by-step instructions for creating this wonderful mushroom chicken recipe.

As with all cooking, have all your ingredients ready before you start to make the process easy and seamless.

Start cooking the chicken, which takes the longest time to cook.

• Remove all extra fat from your chicken thighs while ensuring you do not split the skin from the thigh meat.
• Be very generous while seasoning with salt and pepper.
• Use all-purpose flour for dredging your chicken and shake off any excess.
• Melt unsalted butter and warm the oil in a skillet. You do not want to add extra salt to your dish. If you only have salted butter, be mindful not to oversalt the chicken.
• Add the chicken skin side down and state until golden.

We all want to move and touch the chicken when searing in the skillet. Please do not do so.

By moving it and picking it up, we stop the cooking process, which will not produce the beautifully crunchy crust we are looking for. 

You will know that the chicken is ready to be turned over once you gently shake the pan and the chicken pieces move around. 

Preparing and cooking the mushrooms.

• I removed the mushroom stems, but you can keep them. Just remember to cut off the bottom part that had contact with the soil.
• When the butter has melted, add the mushrooms.
• Cook the mushrooms at high heat to get them crispy. Do not add salt until the end of cooking so they will not become soggy.

Combining the chicken and the mushrooms for our final step of preparation

• Add the mushrooms to the chicken. Add the wine and lower the heat to low.
• Simmer for another 30 minutes. 

What to serve with your mushroom chicken?

As a side dish, white rice with butter and peas is a great combination, as well as mashed potatoes.

And, of course, you can never go wrong with steamed vegetables or a green salad with vinaigrette.

Variations

Chicken – If thighs are not your thing, you can substitute them with boneless skinless chicken breasts. However, do add more wine to it to ensure you still have juicy chicken.

Herbs – Try adding fresh herbs for even more flavor. Rosemary, thyme, and sage always pair well with chicken and parsley is a great garnish.

Oil – While I prefer olive oil, you can swap it for another neutrally flavored oil like avocado oil. 

Cream – For a creamy mushroom sauce, you can add heavy whipping cream until it is the consistency that you want. To make it thicker, stir in a cornstarch slurry.

Please do not make the below substitutions.

• White wine is a must, and the combination with the chicken is the perfect marriage.
• Do not substitute the wine with chicken stock or chicken broth. Not the same result and flavor.

Other Easy Dinner Recipes

Parmesan Panko Crusted Chicken Cutlets

Pork Chops with Mushroom Ragout

Grilled Salmon with Olives and Pine Nuts

Pomegranate, Blackberries Sauce with Pork Tenderloin

Frequently Asked Questions

Storage 

Once cooled to room temperature, you can easily store leftover mushroom chicken in the fridge.

Refrigerator: Store the mushroom chicken in an airtight container for 3-4 days. 

Freezer: While you can store this dish in the freezer for up to 3 months, the mushrooms may take on a different texture when thawed.

Equipment used to prepare this recipe

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Originally published on May 11, 2022.