Best 8 Baked Chicken With Shiitake Mushroom Gravy Recipes

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Indulge in the tantalizing flavors of baked chicken elevated with a rich and savory shiitake mushroom gravy. This delectable dish is a symphony of textures and tastes, featuring tender and juicy chicken nestled in a creamy sauce brimming with umami. The earthy notes of shiitake mushrooms meld seamlessly with the aromatic herbs and spices, creating a gravy that is both comforting and sophisticated. Accompanying the chicken are three delectable side dishes: a medley of roasted vegetables, a refreshing cucumber salad, and a creamy potato gratin. These accompaniments provide a delightful contrast to the richness of the chicken, ensuring a balanced and satisfying meal. Whether you're hosting a special occasion dinner or simply seeking a cozy and flavorful home-cooked meal, this baked chicken with shiitake mushroom gravy is sure to impress.

Let's cook with our recipes!

SHIITAKE MUSHROOMS GRAVY



Shiitake Mushrooms Gravy image

Provided by theyadmin

Categories     Side Dish

Time 30m

Number Of Ingredients 9

½ cup unbleached all purpose flour (1/2 cup unbleached all purpose flour)
½ cup sherry (1/2 cup dry sherry)
3 tablespoons unsalted butter (3 tablespoons unsalted butter)
12 ounces shiitake mushrooms (12 ounces stemmed, caps sliced shiitake mushrooms)
1 tablespoon rosemary (1 tablespoon plus 1 teaspoon chopped fresh rosemary)
4 cups sodium-free chicken stock (4 cups sodium-free chicken stock)
⅓ cup heavy cream (1/3 cup heavy cream)
2 teaspoons thyme (2 teaspoons chopped fresh thyme)
2 teaspoons tarragon (2 teaspoons chopped fresh tarragon leaves)

Steps:

  • Mix flour and Sherry in a small bowl until smooth paste forms. Cover flour paste lightly.
  • Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary: sauté until mushrooms begin to soften, about 3 minutes. (Can be prepared 3 hours ahead.) Let paste and mushrooms stand at room temp.
  • Transfer pan juices to an 8-cup glass measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 5 cups; add to saucepan with mushrooms.
  • Add flour paste and whisk to combine. Bring mixture to boil, stirring frequently. Boil until thickened to a light gravy, about 10 minutes.
  • Mix in cream, thyme, and tarragon. Season to taste with salt and pepper. Serve with turkey.

Nutrition Facts : Calories 1043 kcal, Carbohydrate 81 g, Protein 17 g, Fat 66 g, SaturatedFat 40 g, Cholesterol 198 mg, Sodium 77 mg, Fiber 12 g, Sugar 9 g, ServingSize 1 serving

BAKED CHICKEN AND MUSHROOMS



Baked Chicken and Mushrooms image

I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. -Lise Prestine of South Bend, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika
1/2 pound fresh mushrooms, sliced
1 tablespoon butter
1/2 cup sherry or chicken broth
3 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 604mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

BAKED CHICKEN WITH SHIITAKE MUSHROOM GRAVY



Baked Chicken with Shiitake Mushroom Gravy image

I just love mushrooms. This is another recipe I adapted from one published in a women's magazine. They used button mushrooms, less seasoning, and canned gravy. I like this better. :)

Provided by Kathie Carr

Categories     Chicken

Time 1h20m

Number Of Ingredients 12

1 whole chicken, quartered or 3-4 lbs chicken breasts
2 Tbsp salt
2 Tbsp white pepper
2 Tbsp garlic salt
2 Tbsp paprika, sweet mild
2 c cleaned and sliced shiitake mushrooms, i like to use large pieces of mushroom
1 large onion, sliced
2 Tbsp olive oil, more or less
1 qt chicken stock
1 c flour
GARNISH, OPTIONAL:
1 chopped green onion

Steps:

  • 1. Preheat your oven to 350 degrees. Wash the chicken and then pat it dry with paper towels and put it into a baking dish. Sprinkle it with the salt, white pepper, garlic, and paprika. Then rub that into the chicken thoroughly. Next, add a little bit of water to the bottom of the baking dish. Put it in the oven and bake, uncovered, for 45 minutes to an hour, or until its almost done.
  • 2. While chicken is in oven saute mushrooms and onions in 2 T olive oil. Remove chicken from oven and add the chicken stock to the dish. Pour onions and shiitake mushrooms into pan. Add flour to all of that and stir it to get rid of as many lumps as possible. Then bake it all in the oven again until the sauce thickens up to whatever degree you like and chicken is completely cooked. That usually takes around 10 to 15 minutes. Garnish with a bit of chopped green onion for color if you like.

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS



Pan-Roasted Chicken with Shiitake Mushrooms image

Give pan-roasted chicken extra appeal with toasted sesame dressing and light soy sauce. Pan-Roasted Chicken with Shiitake Mushrooms is a weeknight win you can pair with steamed white rice and veggies.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 Tbsp. flour, divided
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2-inch thickness
6 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
1 lb. shiitake mushrooms, quartered
4 cloves garlic, minced
1 cup fat-free reduced-sodium chicken broth
2 Tbsp. lite soy sauce

Steps:

  • Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
  • Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
  • Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
  • Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS



Chicken Breasts With Shiitake Mushrooms image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts, about 5 ounces each
Salt and freshly ground pepper to taste
2 tablespoons olive oil or vegetable oil
1/4 pound shiitake or small white mushrooms, washed and dried
8 small white onions, peeled
4 sprigs fresh rosemary, or 1 tablespoon dried
2 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the chicken breasts with salt and pepper.
  • Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
  • Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
  • When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams

SHIITAKE-CRUSTED CHICKEN WITH CREAMED MUSHROOMS



Shiitake-Crusted Chicken with Creamed Mushrooms image

Categories     Chicken     Mushroom     Poultry     Bake     Gourmet

Yield Serves 4

Number Of Ingredients 16

For coating
2 teaspoons olive oil
6 ounces fresh shiitake mushrooms, stems discarded and caps chopped coarse (about 1/2 cup)
1/3 cup fine dry bread crumbs
1/3 cup all-purpose flour, seasoned with salt and pepper
1 large egg, beaten lightly
2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved
2 tablespoons olive oil
For creamed mushrooms
1 large shallot, minced (about 1/4 cup)
1 tablespoon unsalted butter
1/2 pound fresh shiitake mushrooms, stems discarded and caps chopped coarse
1/2 cup dry white wine
1 tablespoon white-wine vinegar
1 teaspoon chopped fresh rosemary leaves or a rounded 1/4 teaspoon dried rosemary, crumbled
1/2 cup heavy cream

Steps:

  • Prepare coating:
  • Preheat oven to 450°F.
  • In a shallow baking pan drizzle oil over shiitakes and toss to coat. Roast mushrooms, stirring once or twice, 12 to 15 minutes, or until golden. Keep oven at 450°F.
  • Mince roasted shiitake and in a shallow bowl stir together with bread crumbs and salt and pepper to taste. Have ready in separate shallow bowls seasoned flour and egg.
  • Working with 1 chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat chicken with mushroom mixture, gently knocking off excess, and transfer to a plate. Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered, on a rack.
  • In a 12-inch non-stick skillet heat oil over moderately high heat oil over moderately high heat until hot but not smoking and sauté chicken until golden, about 1 minute on each side. Transfer chicken with tongs to baking pan and roast in middle of oven 10 minutes, or until just cooked through.
  • Make creamed mushrooms while chicken is roasting:
  • Wipe out skillet and cook shallot in butter over moderately low heat, stirring, until softened. Add shiitake and salt and pepper to taste and sauté over moderately high heat, stirring, until mushrooms are softened and browned lightly. Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated. Add cream and simmer, stirring, until thickened slightly, about 1 minute. Season mixture with salt and pepper.
  • Serve chicken with creamed mushrooms.

BAKED CHICKEN WITH MUSHROOM GRAVY



Baked Chicken with Mushroom Gravy image

I have frequently served this chicken to my single friends who don't like to cook for themselves. It always gets rave reviews.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup butter, melted
1/4 cup all-purpose flour
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 cups sliced onions
4 ounces fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Dash paprika
Hot cooked rice, optional

Steps:

  • Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.

Nutrition Facts :

BAKED CHICKEN WITH MUSHROOM GRAVY



Baked Chicken With Mushroom Gravy image

You could use only one can creamed soup I prefer to use two cans, one 4.5-ounce can sliced mushrooms, well drained also works well in place of fresh --- serve with hot cooked noodles or mashed potatoes --- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons butter, melted
1/2 cup all-purpose flour
1 teaspoon seasoning salt, divided
1 teaspoon garlic powder, divided
1 whole chicken, cut up (about 3-1/2 pounds)
2 -3 tablespoons oil (or as needed) or 2 -3 tablespoons butter (or as needed)
1 large onion, sliced (can use two medium onions)
1/2 lb sliced fresh mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 pinch cayenne pepper (optional)
1 (5 ounce) can evaporated milk
3/4 cup grated cheddar cheese
1/2 teaspoon fresh ground black pepper (or to taste)
1/4 teaspoon paprika

Steps:

  • In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
  • Set oven to 425°F (set oven rack to lowest position).
  • Pour the melted butter into a 13 x 9-inch baking pan.
  • In a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
  • Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
  • Place the chicken in the pan skin-side down.
  • Bake uncovered at 425°F for 20 minutes.
  • Turn the chicken over skin-side up and continue baking for 20 minutes.
  • While the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; sauté until tender, then mix in with the mushroom soup mixture.
  • After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
  • Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
  • Sprinkle the top lightly with paprika.
  • Reduce oven heat to 325°F.
  • Cover pan with foil and continue baking for about 20 minutes.

Nutrition Facts : Calories 1234.4, Fat 90.3, SaturatedFat 31.6, Cholesterol 306.9, Sodium 1466.3, Carbohydrate 32.4, Fiber 1.7, Sugar 5.1, Protein 71.4

Tips:

  • Mise en place: Before you start cooking, make sure all of your ingredients are measured, chopped, and prepped. This will help you stay organized and avoid scrambling while you're cooking.
  • Use a good quality chicken: The quality of the chicken you use will make a big difference in the final dish. Look for a chicken that is free-range and organic, if possible.
  • Don't overcrowd the pan: When searing the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
  • Use a flavorful gravy: The gravy is what really makes this dish special. Make sure to use a gravy that is packed with flavor. The recipe in the article uses a shiitake mushroom gravy, but you can also use a different type of gravy, such as a red wine gravy or a pancetta gravy.
  • Serve with your favorite sides: This dish can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Baked chicken with shiitake mushroom gravy is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The chicken is juicy and flavorful, and the gravy is rich and savory. With a few simple tips, you can make this dish at home that will impress your family and friends.

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