Mushroom Chicken

Mushroom Chicken is the epitome of comfort food and ready in 30 minutes. Tender chicken (I use plant based) along with a mushroom sauce that is full of flavor, creamy and so satisfying. You won’t believe how easy everything comes together, but the result is like you are eating out in a fancy restaurant.

Mushrooms are delicious, like you can see from my Garlic Mushrooms, Mushroom Noodles, Creamy Mushrooms, Fried Mushrooms, or Creamy Mushroom Pasta.

This Mushroom Chicken recipe is no exception. It is delicious and will meet your exceptions any time.

Why you should make this Mushroom Chicken

I tell you everything is wonderful and delicious about this Mushroom Chicken.

Really easy, flavorful, delicious. You will always love the texture from chicken and mushrooms. Indeed there are two things that are standout and really take this recipe over the top.

First, I coat the chicken in flour and that my friends is all. This breading makes really sure the chicken has a nice texture. You don’t need any waiting time, just add into flour and you are ready to prepare.

Second, add a little bit of a tang. I go with lemon juice and this makes Mushroom Chicken truly even more delicious.

What you need for this Mushroom Chicken Recipe

Chicken filets: I use plant based, but use whatever you prefer. Keep in mind that depending on the filet size, you could cut them in half. 

Which type of mushrooms to use? You can go with cremini, chanterelle, oyster, porcini or any that you like. A combination is also great for texture and flavor.

I use olive oil to fry the chicken. Dairy free butter is used to cook the mushrooms and make the sauce rich and creamy.

Garlic and parmesan are essential for the flavor of the sauce, for which non dairy heavy cream adds a lot of richness. So good and delicious.

For a little tang and acidity, lemon juice is the right choice. Makes everything so bold and bright.

How to make Mushroom Chicken

Clean mushrooms, brush them properly and slice them.

To flour the chicken, you can either use a bowl or a Ziploc bag. For the bowl, just put flour in it and dip the chicken into it. If you prefer the Ziplock bag, give flour and chicken in it, shake back and forth until chicken is entirely covered.

For cooking the chicken, heat olive oil in a pan. When hot, give the chicken into it and fry it for about 5 minutes. Flip once. Finally remove from pan.

In to the same pan melt butter. Add mushrooms and garlic, cook for 2 minutes, mix with parmesan and heavy cream. Stir until a creamy sauce is formed. Season with pinch salt and pepper, add in lemon juice.

Put chicken back into sauce and cook for 4 minutes more. Serve Mushroom Chicken on plates, enjoy.

Tips and tricks

You can also use chicken pieces instead of filets, but keep in mind texture will be a bit different.

Instead of lemon juice you can add a bit white vinegar.

Chives, or parsley are also amazing.

To serve Mushroom Chicken, think about Lemon Rice or even Steak Fries.

Leftovers are great for around 4 days. 

Other Chicken Recipes to try

• Creamy Tuscan Chicken
• Sweet and Sour Chicken
• Chicken Riggies
• Tuscan Chicken Pasta

Show remakes of the Mushroom Chicken with a tag on Instagram or Facebook.

Enjoy, Florian.