Best 5 Mushroom Herb Chicken Recipes

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Tantalize your taste buds with a culinary masterpiece that harmonizes the earthy essence of mushrooms, the aromatic embrace of herbs, and the succulent tenderness of chicken. This delectable dish, known as Mushroom Herb Chicken, promises an explosion of flavors that will leave you craving for more.

Embark on a culinary journey as we unveil the secrets behind this tantalizing creation. Begin by marinating the chicken breasts in a symphony of herbs, lemon juice, and olive oil, allowing the flavors to permeate and infuse every fiber. As the chicken basks in its aromatic bath, prepare a medley of mushrooms, carefully selecting each variety for its distinct texture and flavor.

In a heated skillet, sauté the mushrooms in a dance of butter and olive oil, releasing their earthy aromas and creating a golden-brown symphony of flavors. Once the mushrooms have reached their peak of perfection, introduce the marinated chicken breasts to the skillet, allowing them to sear and absorb the mushroom's essence.

Nestle the chicken and mushrooms amidst a bed of tender asparagus spears, their vibrant green hues adding a touch of elegance and freshness to the dish. Allow the symphony of flavors to intertwine as the chicken and asparagus cook, their juices mingling and creating a delectable sauce.

As the dish nears completion, sprinkle a generous helping of freshly chopped herbs, unleashing their aromatic magic upon the masterpiece. The vibrant parsley, thyme, and rosemary add a final touch of finesse, elevating the dish to a realm of culinary excellence.

Serve the Mushroom Herb Chicken in all its glory, accompanied by a side of roasted potatoes or a bed of fluffy mashed potatoes. The tender chicken, infused with the essence of mushrooms and herbs, will melt in your mouth, leaving a trail of exquisite flavors. Each bite promises a symphony of textures and tastes, a testament to the culinary artistry that went into its creation.

Indulge in this delightful journey of flavors, following the step-by-step instructions provided in the article. Discover the art of preparing Mushroom Herb Chicken and experience the satisfaction of creating a dish that will leave a lasting impression on your taste buds. Let your kitchen become a haven of culinary exploration, and embrace the joy of cooking with this exceptional recipe.

Here are our top 5 tried and tested recipes!

LEMON MUSHROOM HERB CHICKEN



Lemon Mushroom Herb Chicken image

Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce is excellent over rice -- my kids can't get enough!

Provided by Valerie Serao

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 17

1 cup all-purpose flour
½ tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
4 boneless, skinless chicken breast halves
½ cup butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed chicken broth
¼ cup dry white wine
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons capers
1 tablespoon grated lemon zest

Steps:

  • In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
  • Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
  • Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.

Nutrition Facts : Calories 567.9 calories, Carbohydrate 36.2 g, Cholesterol 130.2 mg, Fat 30.4 g, Fiber 4 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 1914.7 mg, Sugar 2 g

MUSHROOM & HERB CHICKEN



Mushroom & Herb Chicken image

My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon butter
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1/2 cup water
1 teaspoon minced chives
1 teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
Hot cooked egg noodles

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.

Nutrition Facts : Calories 228 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 698mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

GARLIC AND HERB ROASTED CHICKEN WITH MUSHROOM GRAVY



Garlic and Herb Roasted Chicken With Mushroom Gravy image

I grow fresh herbs in my garden, so I'm always looking for ways to use them. I don't like a lot of onion in my gravy, so I simply slice an onion for flavoring the broth but remove the slices before making the gravy. Once I substituted peeled whole shallets (because I had a few laying around) for the onions, again removing them before making the gravy. Garlic lovers be sure to see notes within the recipe! This meal is best served with mashed potatoes and steamed vegetables.

Provided by Spankie

Categories     Chicken

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 13

4 ounces fresh mushrooms, sliced
1/2 cup onion, finely chopped
1 (3 -5 lb) roasting chickens
1/2 teaspoon seasoning salt
1 tablespoon butter, melted
1 tablespoon fresh parsley, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 garlic clove, crushed
water or chicken broth
1/4 cup water
2 tablespoons all-purpose flour
2 heads garlic (optional)

Steps:

  • Heat oven to 325°F In ungreased 12x8" (2 quart) baking dish, combine mushrooms and onion; spread evenly in the bottom of the baking dish.
  • Remove and discard giblets and neck (or save for another use) from the chicken body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub inside of the chicken cavity with seasoning salt.
  • Close neck cavity by bringing loose skin over the opening and holding in place with metal skewer. Twist wing tips under back.
  • In small bowl, combine butter, parsley, thyme, rosemary, and garlic; mix well. Spread over chicken and inside the cavity.
  • I usually place additional fresh rosemary and thyme sprigs in the cavity before closing. With string, tie legs and tail together. Place the chicken in the baking dish over the mushrooms and onion.
  • Bake at 325F for 2 to 2 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear. Don't pierce the skin too often or you'll lose some moisture in the breasts.
  • Remove chicken from baking dish; place on serving dish or carving board. Cover and let stand 10 minutes before slicing.
  • Remove mushrooms (and onion, if desired) into saucepan. Pour pan drippings into 2 cup measuring cup. Remove as much fat as possible from the top. Add enough chicken broth to equal 1 1/2 cups of liquid.
  • Mix 1/4 cup water with flour and blend well.
  • Over medium heat, add flour mixture to mushrooms, stirring to combine and cook for 2 minutes. Add some of the reserved liquid if necessary to keep from getting too pasty.
  • Add remaining reserved liquid to the mushrooms, whisk gently and bring to a boil.
  • Reduce heat slightly and cook gray until thickened. Season with salt and pepper as needed.
  • Notes for garlic lovers: I cut the tops off two garlic heads (use more or less to your individual tastes and/or the amount of potatoes you're making) and place inside the chicken cavity before closing. Then, when making my mashed potatoes, I squeeze the garlic pulp into potatoes with some butter and chicken broth.

Nutrition Facts : Calories 353.7, Fat 25.3, SaturatedFat 7.9, Cholesterol 112, Sodium 118.9, Carbohydrate 4.1, Fiber 0.6, Sugar 1, Protein 26.2

CHICKEN BREASTS WITH A HERB, MUSTARD, MUSHROOM, CREAM SAUCE



CHICKEN BREASTS WITH A HERB, MUSTARD, MUSHROOM, CREAM SAUCE image

Categories     Chicken     Dinner

Yield 2

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
2 boneless chicken breasts, skin on. You will likely need to buy bone-in breasts and debone them. Or you can use boneless, skinless, if you have to.
1 cup chopped shallots
2 cups sliced mushrooms
1 garlic clove, finely chopped
1/2 cup white wine
1 cup low-salt chicken stock
1/4 cup cream
2 tbsp fresh or 1 tbsp dried herbs (e.g. sage, rosemary, thyme, tarragon)
1 teaspoon Dijon mustard

Steps:

  • Melt butter and oil in heavy frying pan over medium high heat. Season chicken both sides. Pan-fry, skin side up, for 5 minutes. Then pan-fry skin side down until skin is brown and almost crispy, about 10 minutes. Transfer chicken to plate. Add shallots and mushrooms to pan, reduce heat to medium-low. Season and sauté for about 10 minutes; shallots will soften and mushrooms will release water. Add wine; simmer until all liquid is nearly evaporated, scraping up browned bits. Add stock and herbs, stir. Return chicken to pan, skin side up, so it stays crispy. Simmer until chicken is cooked, about 15 minutes. Transfer chicken to serving plate. Stir cream and mustard into the pan. Increase heat to high, cook until sauce thickens, about 2 minutes. Check seasoning. Serve with buttery mashed potatoes, a dark green vegetable, and the sauce over the chicken.

SPANISH-STYLE CHICKEN WITH MUSHROOM-CHORIZO SAUCE AND BUTTER-HERB SPANI-SPUDS



Spanish-Style Chicken with Mushroom-Chorizo Sauce and Butter-Herb Spani-Spuds image

Categories     Sauce     Chicken     Mushroom     Appetizer     Side     Simmer     Boil     Butter

Yield 4 servings

Number Of Ingredients 18

2 pounds boiling potatoes
3 tablespoons chopped or snipped chives, about 10
2 tablespoons cold unsalted butter, cut into pieces
1/2 cup fresh flat-leaf parsley, a couple of handfuls, chopped
Salt and black pepper
A few shakes of hot sauce, such as Tabasco
1/4 cup EVOO (extra-virgin olive oil)
4 boneless, skinless chicken breasts
1 teaspoon dried thyme, 1/3 palmful
2 teaspoons paprika, 2/3 palmful
1/2 pound chorizo sausage, cut into quarters lengthwise, then finely chopped
1/2 pound button mushrooms, stemmed and thinly sliced
2 portobello mushroom caps, thinly sliced
1/2 pound shiitake, oyster, or cremini mushrooms, or whichever funky mushrooms your store carries, stemmed and thinly sliced
1 medium yellow onion, chopped
4 large garlic cloves, chopped
1/2 cup dry sherry, a couple of glugs
1 cup chicken stock

Steps:

  • Put the potatoes in a saucepot, cover them with water, and place the pot over high heat to bring them to a boil. Cook them for about 12 minutes, or until they are fork tender. Once cooked, drain the potatoes and return them to the pot, then place them over medium heat for about 1 minute to dry them out a bit. Turn the heat off and add the chives, butter, half of the parsley, salt, pepper, and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
  • While the potatoes are cooking, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Season the chicken with salt, pepper, the thyme, and the paprika. Add the chicken to the skillet and cook it on each side for 5 to 6 minutes, or until it is cooked through. Remove the chicken from the skillet to a plate and cover it loosely with foil to keep it warm. Return the skillet to the cooktop over medium-high heat. Add the remaining 2 tablespoons of EVOO and the chorizo and cook, stirring it frequently, for about 2 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
  • Turn the heat up to high and add the mushrooms to the skillet. Spread them out in an even layer and resist the temptation to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir, and continue to cook them for 2 minutes more, then add the onions, garlic, and reserved chorizo and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the sherry and cook for 1 minute more, then add the chicken stock and bring it up to a bubble. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
  • To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spuds alongside.
  • Tidbit
  • Sherry is a great thing to have on hand in the wine rack. You can use it in Marsalas, dressings, soups, or any chicken dish. One of my favorite appetizers is mushrooms cooked in garlic, butter, and sherry.

Tips:

  • To achieve the best flavor, choose fresh, high-quality mushrooms. A mixture of different mushrooms, such as cremini, shiitake, and oyster mushrooms, can add depth and complexity to the dish.
  • Use a variety of herbs to create a flavorful marinade for the chicken. Fresh herbs like thyme, rosemary, and oregano are excellent choices. Don't be afraid to experiment with different combinations to find your favorite blend.
  • Don't overcrowd the skillet when cooking the chicken and mushrooms. This will prevent them from cooking evenly and may result in steamed rather than seared ingredients.
  • Use a high-quality olive oil to sear the chicken and mushrooms. This will help to create a delicious, golden-brown crust.
  • Deglaze the skillet with white wine or broth after cooking the chicken and mushrooms. This will help to loosen any browned bits and create a flavorful sauce.
  • Serve the chicken and mushrooms over a bed of rice, pasta, or mashed potatoes. This will help to soak up the delicious sauce.

Conclusion:

This mushroom herb chicken recipe is a delicious and versatile dish that can be served for lunch or dinner. It's easy to make and can be tailored to your own taste preferences. With its combination of tender chicken, flavorful mushrooms, and aromatic herbs, this dish is sure to be a hit with your family and friends.

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