This Chicken in Mushroom Sauce recipe is a crowd favourite! It’s a light, delicious dinner where mushrooms are cooked into a béchamel-style sauce and the chicken is simmered in it. Serve with rice, mashed potatoes or steamed vegetables for a complete meal.
After a long day, the last thing many of us want is a complicated recipe. This chicken in mushroom sauce is quick to prepare yet tastes like a dish you would make for guests. Tender, protein-rich chicken pairs perfectly with fibre-rich mushrooms in a light, creamy sauce. To keep the recipe lighter, the béchamel-style sauce is made without butter, but you can add a small knob at the end if you prefer a richer finish.
Table of contents
- What is béchamel sauce and how to make it?
- Richa’s top tips to make the best chicken in mushroom sauce
- Winner Winner Chicken Dinner!
What is béchamel sauce and how to make it?
Béchamel is a classic French white sauce often called a “mother sauce” because it forms the base of many dishes like pasta bakes and gratins. Traditional béchamel is made from flour, butter and milk, cooked together until thick and smooth so it clings to the ingredients. In this lighter version, milk and a flour slurry create a creamy texture without excess fat. You can season the sauce with herbs, spices or a pinch of sugar depending on the flavour profile you want.
Richa’s top tips to make the best chicken in mushroom sauce
- Use boneless chicken thighs when possible — they stay juicier and are more forgiving during cooking.
- If you want a richer sauce, stir in a small knob of butter after the slurry has thickened. For a lighter weeknight meal, omit the butter.
- A cast iron pan gives excellent browning thanks to even heat, but non-stick or stainless steel pans work well too.
This dish is delicious with steamed rice for a quick dinner, mashed potatoes for a heartier meal, or steamed vegetables if you want something lighter. A glass of wine complements the flavours nicely if you choose to serve one.
Chicken in Mushroom Sauce
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Ingredients
- 2 Chicken, Thighs
- Salt, to taste
- 1 tsp Pepper
- 2 tbsps Olive Oil
- 8 Cloves Garlic, finely chopped
- 1 Onion, finely chopped
- 1 cup Mushrooms, sliced
- 2 tsps Dried Rosemary
- 1 tbsp All purpose flour, or Maida
- 1 cup Chicken Stock
- 1 cup Milk
Instructions
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Marinate the chicken thighs with 1/2 teaspoon pepper, 1/2 tablespoon olive oil, half the chopped garlic and salt. Set aside while you prepare the sauce.
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Heat 1 tablespoon oil in a non-stick pan and sauté the remaining garlic and chopped onion until translucent.
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Add the sliced mushrooms, a pinch of salt and the remaining pepper. Cook until the mushrooms begin to release their moisture, then add the chicken stock and simmer for 2–3 minutes.
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Whisk the all-purpose flour into the milk to form a smooth slurry with no lumps. Pour this into the pan while stirring and bring to a gentle boil.
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Add the dried rosemary, taste and adjust seasoning. Reduce heat and simmer the sauce for about 5 minutes until it thickens. If you want extra richness, stir in a small knob of butter, then remove from heat.
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Heat another non-stick pan with 1/2 tablespoon olive oil; the pan should be hot but not smoking.
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Add the marinated chicken thighs; you should hear a sizzle. Sear for about 3 minutes per side to develop a golden crust.
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Cover and cook the thighs for 8–10 minutes, or until a fork slides easily into the thickest part and juices run clear.
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Serve the chicken with the mushroom sauce spooned over it or on the side. It pairs beautifully with steamed rice, mashed potatoes or veggies.
Notes
Nutrition
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Winner Winner Chicken Dinner!
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