This Chicken in Mushroom Sauce recipe is a crowd favourite! It's a light and delicious dinner where mushrooms are cooked in a béchamel sauce to add flavour, and the chicken is simmered in it. Serve it with rice, mashed potatoes or a side of steamed veggies for a complete meal!
After a long and tiring workday, most of us barely have the energy to cook. On such days I tend to look for easy recipes which come together in just a few minutes and yet taste like a lot of effort went into them! This chicken in mushroom sauce is one such meal which is ready in no time and is to die for. The protein-rich chicken, combined with the low calorie and fibre-rich mushrooms make sure this dish is healthy and filling! I've also entirely skipped the butter in the bechamel sauce, thereby making sure the entire dish is light and healthy, yet does not compromise on the flavour.
Table of contents
What is béchamel sauce and how to make it?
Bechamel sauce is a basic white sauce that originates from the French cuisine. It is also known as the mother sauce because it forms the base of a lot of dishes such as pasta, casserole, and even pastries. It's mainly made up of three ingredients - flour, butter, and milk to form a thick sauce that can cling to the food it's cooked with. Herbs, spices, as well as sugar can then be added to customise it in accordance with the resulting dish.
Richa's top tips to make the best chicken in mushroom sauce
- I would highly recommend using boneless thigh pieces for this recipe as they're thicker and tend to stay tender and juicy throughout the cooking process.
- After adding the milk and flour slurry to the pan, you can throw in a wee bit of butter to make the dish richer, creamier and enhance its overall taste. However, I usually skip this step when making it for a casual weeknight dinner.
- A cast iron pan works best to cook this recipe. The even heating and high temperature resistance brown the chicken beautifully. But if you don't have one, you can easily cook this is in a non-stick or stainless steel pan as well.
I love serving this chicken in mushroom sauce with some steamed rice for a quick and easy meal. You can even serve it with some steamed veggies to make it more wholesome or mashed potatoes for a more festive meal. Oh, and be sure to serve yourself a glass of wine as it tastes incredible with this dish!
Chicken in Mushroom Sauce
- 2 Chicken Thighs
- Salt to taste
- 1 teaspoon Pepper
- 2 tbsps Olive Oil
- 8 Cloves Garlic finely chopped
- 1 Onion finely chopped
- 1 cup Mushrooms sliced
- 2 tsps Dried Rosemary
- 1 tablespoon All purpose flour or Maida
- 1 cup Chicken Stock
- 1 cup Milk
- Marinate the chicken thighs with ½ teaspoon pepper, ½ tablespoon olive oil, half the chopped garlic, and salt. Keep this aside while you start the pan sauce.
- Heat a tablespoon of oil in a nonstick pan, add the chopped garlic and onions to it.
- Once the onions are cooked, add the mushrooms, salt and pepper. The mushrooms will start sweating in a few minutes. Add the stock and let this cook for 2-3 minutes
- Make a slurry with all-purpose flour and milk till no lumps are visible. Add this mixture to the pan and bring to a boil, while stirring continuously.
- Add the dried rosemary. Check the seasoning for taste and adjust as required. Reduce the heat and let the sauce simmer for 5 minutes till it becomes thick. You can add a knob of butter at this point for extra flavor but I usually skip this. Switch off the flame.
- Take another non stick pan, and add half a table spoon olive oil. The pan should be hot enough, without smoking the oil.
- Add the chicken thighs and you should immediately hear a sizzle.
- Sear the chicken on both sides for about 3 minutes each. Cover the pan, and let the chicken cook for about 8-10 minutes till cooked. A fork should easily insert into the thickest part of the thigh.
- Pour the sauce over the chicken, or have it on the side. Tastes best with steamed rice.