Creamy Mushroom Chicken: A Comforting Weeknight Delight
Looking for a cozy, dish that’s both comforting and restaurant-worthy? This Creamy Mushroom Chicken is the perfect answer! Tender, juicy chicken pieces are nestled in a velvety, garlic-infused mushroom sauce, making each bite rich and satisfying. The sauce is made from a blend of heavy cream, sautéed mushrooms, and herbs, offering a depth of flavor that feels luxurious without a lot of fuss.
This recipe comes together quickly, ideal for weeknights but elegant enough for special occasions. Serve it over mashed potatoes, rice, or pasta to soak up every drop of the creamy sauce. With just a handful of ingredients and about 30 minutes, you’ll have a hearty, flavorful dish that’s sure to become a household favorite.
Perfect for mushroom lovers and creamy sauce enthusiasts alike, this dish will make you want to savor every bite.
Here’s a tasty recipe for boneless mushroom chicken that’s easy to prepare and packed with flavor..
Ingredients:
To marinate:
Chicken - 1 kg, cut into medium-sized pieces.
(With or without skin)
Salt to taste.
Black pepper powder - 1/2 Teaspoon
Lemon juice- 1 Tablespoon
Mixed herbs- 1/2 Teaspoon
For gravy:
Butter -1 Tablespoon.
Oil- 1 Teaspoon.
250gms mushrooms sliced.
1 medium onion, finely chopped
3-4 cloves garlic, minced
Chicken cube -1
1/2 cup heavy cream (or milk for a lighter version)
1 tsp mixed herbs
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Marinate the chicken with salt, pepper powder, mixed herbs and lemon juice.
Keep this aside for at least 30 minutes
2 .Cook the Chicken:
In a large frying pan heat the oil and butter over medium-high heat.
Add the chicken to the skillet and cook until golden brown on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.
2. Cooking vegetables :
Add a little more oil if needed in the same skillet and reduce heat to medium.
Add the onions and cook until softened about 3 minutes.
Add the garlic and cook for another minute until fragrant.
Add in black pepper powder and salt.
Add the mushrooms and cook until they release their juices and start to brown, about 5 minutes.
3. Make the Sauce:
Add in 1 chicken stock cube along with 1 cup hot water. Let it boil.
Add shallow fried chicken pieces and let it boil again for few minutes over low heat.
Stir in the heavy cream and let the sauce thicken for about 3-4 minutes.
Garnish with fresh parsley and serve hot over rice, pasta, or mashed potatoes.
Enjoy your creamy mushroom chicken!
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