Are you a fan of rich, creamy sauces paired with tender chicken and earthy mushrooms? Look no further! We’ve rounded up 19 mouth-watering recipe ideas that will satisfy your cravings for comfort food at its finest. From classic pasta dishes to hearty casseroles and soups, these creamy chicken and mushroom recipes are sure to become new favorites in your kitchen.
In this article, we’ll take you on a culinary journey through the world of chicken and mushrooms, exploring a range of flavors and textures that will leave you wanting more. Whether you’re a busy home cook or a gourmet foodie, you’ll find something to love among these 19 delectable recipes.
Creamy Garlic Parmesan Chicken and Mushroom Pasta
Savor the rich flavors of creamy garlic sauce, succulent chicken, and sautéed mushrooms in this indulgent pasta dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 8 oz pasta (linguine or fettuccine work well)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, sauté mushrooms in butter until tender. Add garlic and cook for 1 minute.
3. Add chicken to the skillet and cook until browned and cooked through.
4. Stir in heavy cream, Parmesan cheese, and thyme. Bring sauce to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta and chicken-mushroom mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 20-25 minutes
One-Pot Chicken and Mushroom Risotto
A creamy and flavorful risotto made with Arborio rice, chicken, mushrooms, and Parmesan cheese, all cooked in one pot.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add the mushrooms, onion, and garlic; cook until the vegetables are softened, about 5 minutes.
4. Add the rice and stir to coat with oil and mix with vegetables. Cook for 1 minute.
5. Add the broth, wine (if using), butter, and Parmesan cheese. Bring to a simmer.
6. Reduce heat to low, cover, and cook until the rice is creamy and tender, about 20-25 minutes.
Cooking Time: 35-40 minutes
Baked Chicken and Mushroom Stroganoff
This comforting casserole combines the flavors of chicken, mushrooms, and creamy stroganoff sauce with the convenience of a one-dish bake.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup stroganoff sauce (homemade or store-bought)
– 1/2 cup heavy cream
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 1 cup cooked egg noodles
– 1/4 cup grated cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, mushrooms, onion, and garlic.
3. In a separate bowl, mix stroganoff sauce, heavy cream, Dijon mustard, salt, and pepper.
4. Add the sauce mixture to the chicken mixture; stir until combined.
5. Pour into a 9×13-inch baking dish.
6. Top with egg noodles and cheddar cheese.
7. Bake for 35-40 minutes or until chicken is cooked through and sauce is bubbly.
Cooking Time: 35-40 minutes
Chicken and Mushroom Alfredo Lasagna
A creamy and savory twist on the classic Italian dish, this lasagna combines tender chicken, earthy mushrooms, and rich Alfredo sauce with layers of pasta and melted mozzarella.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup Alfredo sauce
– 12 lasagna noodles
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms in butter until tender. Add cooked chicken and stir to combine.
4. Spread half of the Alfredo sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Repeat layers: mushroom-chicken mixture, Alfredo sauce, noodles, mozzarella cheese, Parmesan cheese.
6. Top with remaining mozzarella cheese and sprinkle with parsley (if using).
7. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Skillet Chicken and Mushroom with White Wine Sauce
A flavorful and aromatic skillet dish that combines the richness of chicken, mushrooms, and white wine sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp butter
– 2 cloves garlic, minced
– 1/4 cup white wine (dry)
– 1/4 cup chicken broth
– 2 tbsp all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add the mushrooms and garlic to the skillet; cook until the mushrooms release their liquid and start to brown, about 4-5 minutes.
4. Pour in the white wine and chicken broth; bring to a simmer.
5. Sprinkle the flour over the sauce and whisk until smooth. Let cook for 1 minute.
6. Return the chicken to the skillet; stir to coat with the sauce.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Slow Cooker Chicken and Wild Mushroom Soup
Warm up on a chilly day with this hearty and flavorful slow cooker soup, featuring tender chicken and an abundance of wild mushrooms.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed wild mushrooms (such as cremini, shiitake, and oyster)
– 4 cups low-sodium chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Add the chicken, mushrooms, chicken broth, onion, garlic, thyme, and paprika to the slow cooker.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir in the olive oil before serving.
Cooking Time:
– Low: 6-8 hours
– High: 3-4 hours
Grilled Chicken and Portobello Mushroom Kebabs
A flavorful and healthy twist on traditional kebabs, this recipe combines juicy chicken with earthy portobello mushrooms and a hint of smokiness from the grill.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 4 Portobello mushrooms, stems removed and caps sliced 1/2 inch thick
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, and lemon juice. Add chicken and mushrooms; toss to coat.
3. Thread chicken, mushrooms, and any excess marinade onto skewers, leaving a small space between each piece.
4. Season with salt and pepper to taste.
5. Grill kebabs for 8-10 minutes per side, or until chicken is cooked through and mushrooms are tender.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 16-20 minutes
Chicken and Mushroom Quiche with Gruyère Cheese
A classic French quiche recipe gets a boost from tender chicken, earthy mushrooms, and nutty Gruyère cheese.
Ingredients:
– 1 9-inch pie crust (homemade or store-bought)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 lb boneless, skinless chicken breast, diced
– 1/2 cup Gruyère cheese, grated
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large eggs
– 1 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a skillet, sauté mushrooms, chicken, garlic, salt, and pepper until the chicken is cooked through and the mushrooms are tender.
4. Arrange the mushroom-chicken mixture evenly over the pie crust.
5. Sprinkle Gruyère cheese and parsley on top of the filling.
6. Whisk together eggs and heavy cream, then pour over the filling.
7. Bake for 35-40 minutes or until the quiche is golden brown and the center is set.
Cooking Time: 35-40 minutes
Thai-Inspired Coconut Chicken and Mushroom Curry
Thai-Inspired Coconut Chicken and Mushroom Curry Recipe
A flavorful and aromatic curry that combines the richness of coconut milk with the savory taste of chicken, mushrooms, and Thai spices.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium-sized mushrooms (button or cremini), sliced
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
3. Add mushrooms, onion, garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook until vegetables are tender, about 4-5 minutes.
4. Stir in coconut milk and bring to a simmer.
5. Return chicken to the pan and cook for an additional 2-3 minutes or until cooked through.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro leaves.
Cooking Time: About 20-25 minutes
Chicken and Mushroom Pot Pie with Puff Pastry
This hearty pot pie is a comforting twist on the classic, featuring tender chicken, earthy mushrooms, and flaky puff pastry. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 sheet puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken, mushrooms, garlic, and flour until the mixture is golden brown.
3. Add chicken broth, heavy cream, and thyme; stir until combined. Season with salt and pepper to taste.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Spoon the chicken mixture into a 9×13-inch baking dish. Top with puff pastry, pressing edges to seal.
6. Bake for 35-40 minutes or until the pastry is golden brown.
Cooking Time: 35-40 minutes
Pan-Seared Chicken with Creamy Mushroom Gravy
Elevate your weeknight dinner game with this rich and savory recipe, featuring pan-seared chicken breasts smothered in a creamy mushroom gravy.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tablespoons butter
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. Heat butter in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side, or until cooked through. Transfer to a plate and keep warm.
4. In the same skillet, add mushrooms and cook until tender, about 5 minutes.
5. Sprinkle flour over mushrooms and cook for 1 minute.
6. Gradually whisk in heavy cream and chicken broth. Bring to a simmer and cook until thickened, about 2-3 minutes.
7. Serve chicken breasts with creamy mushroom gravy spooned over the top.
Cooking Time: 25-30 minutes
Chicken and Mushroom Stuffed Crepes
A classic French dish gets a savory twist with this recipe, perfect for a cozy dinner or brunch.
Ingredients:
– 8 crepe batter pancakes (homemade or store-bought)
– 1 pound boneless, skinless chicken breast, cooked and diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook crepe batter according to package instructions or make from scratch.
3. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened.
4. Add mushrooms; cook until they release their liquid and start to brown.
5. Stir in cooked chicken, salt, and pepper.
6. Place a crepe on a flat surface; spoon about 1/4 cup of the mushroom-chicken mixture onto the center of the crepe.
7. Sprinkle with cheese; fold the crepe into a triangle or square shape.
8. Place stuffed crepes seam-side down in a baking dish; bake for 15-20 minutes, or until cheese is melted and crepes are crispy.
Cooking Time: 20-25 minutes
Spicy Chicken and Mushroom Stir-Fry
Add a kick of spice to your meal with this flavorful and easy-to-make stir-fry recipe.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon ground cumin
– 1/2 teaspoon red pepper flakes
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. In the same skillet, add remaining 1 tablespoon of oil. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 3-4 minutes.
4. Add cooked chicken back into the skillet along with soy sauce, oyster sauce (if using), cumin, and red pepper flakes. Stir-fry for an additional 2-3 minutes or until chicken is fully coated in the sauce.
5. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Chicken and Mushroom Gnocchi Bake
Savor the comforting flavors of Italy with this easy-to-make casserole, perfect for a cozy weeknight dinner.
Ingredients:
– 1 pound gnocchi (homemade or store-bought)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook gnocchi according to package instructions; set aside.
3. In a large skillet, sauté chicken, mushrooms, onion, and garlic until cooked through.
4. Stir in heavy cream and Parmesan cheese; bring mixture to a simmer.
5. Combine cooked gnocchi with the chicken-mushroom mixture; season with salt and pepper.
6. Transfer the casserole to a baking dish and drizzle with olive oil.
7. Bake for 20-25 minutes, or until the top is golden brown.
Cooking Time: 25 minutes
Herbed Chicken and Mushroom Sheet Pan Dinner
Elevate your weeknight dinner with this flavorful and easy sheet pan recipe, featuring tender chicken, savory mushrooms, and a hint of herby goodness.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 large onion, sliced
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
– 1 sprig fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, salt, and pepper. Add chicken and toss to coat.
3. Line a sheet pan with parchment paper or aluminum foil. Arrange chicken on one half of the pan.
4. On the other half of the pan, spread out onion, mushrooms, garlic, thyme, and rosemary.
5. Roast in preheated oven for 25-30 minutes or until chicken is cooked through and vegetables are tender.
Cooking Time: 25-30 minutes
Chicken and Mushroom Phyllo Pie
A classic Greek-inspired pie filled with tender chicken, earthy mushrooms, and crispy phyllo pastry.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten (for brushing phyllo)
– 1 package phyllo pastry (usually found in the freezer section)
– Olive oil, for greasing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken and mushrooms over medium heat until browned, about 5-7 minutes.
3. Add garlic, Parmesan, oregano, salt, and pepper. Cook for an additional minute.
4. Unroll phyllo pastry and brush each sheet with beaten egg.
5. Assemble the pie by layering phyllo sheets, chicken mixture, and a sprinkle of cheese (about 3-4 layers).
6. Brush top layer with olive oil and bake for 30-35 minutes, or until golden brown.
Cook Time: 30-35 minutes
Classic Chicken and Mushroom Marsala
Elevate your dinner game with this timeless classic, where tender chicken and earthy mushrooms meet the rich flavors of Marsala wine.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup Marsala wine
– 1/4 cup heavy cream
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Season chicken with salt and pepper. Dust with flour, shaking off excess.
3. In a large skillet, melt butter over medium-high heat. Add garlic; cook 1 minute.
4. Add mushrooms; cook until tender, about 5 minutes.
5. Add Marsala wine and heavy cream. Bring to a simmer; cook 2 minutes or until sauce thickens.
6. Add chicken to the skillet; cook until browned on both sides and cooked through, about 15-20 minutes.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Cheesy Chicken and Mushroom Quesadillas
A twist on classic quesadillas, these cheesy chicken and mushroom filled tortillas are a flavorful and satisfying meal.
Ingredients:
– 1 lb cooked chicken breast, diced
– 1 cup sautéed mushrooms (button or cremini), chopped
– 2 cups shredded cheddar cheese
– 4 large flour tortillas
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together chicken, mushrooms, and half of the shredded cheese.
3. Place a tortilla in the skillet and sprinkle a quarter of the chicken-mushroom mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
Cooking Time: Approximately 10-12 minutes
Chicken and Mushroom Stuffed Bell Peppers
Transform ordinary bell peppers into a flavorful main course by filling them with juicy chicken, savory mushrooms, and aromatic spices.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove seeds and membranes.
3. In a large skillet, cook chicken, mushrooms, garlic, oregano, paprika, salt, and pepper over medium-high heat until chicken is cooked through and mushrooms are tender.
4. Stuff each bell pepper with the chicken-mushroom mixture, filling to the top.
5. Place stuffed peppers on a baking sheet lined with parchment paper.
6. If using cheese, sprinkle it on top of each pepper.
7. Drizzle with olive oil and cover with aluminum foil.
8. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-50 minutes
Summary
Get ready to delight your taste buds with these mouthwatering creamy chicken and mushroom recipes! From classic pasta dishes like Creamy Garlic Parmesan Chicken and Mushroom Pasta, to hearty risottos and stews, and even international-inspired curries and stir-fries. This collection of 19 scrumptious recipes features a variety of cooking methods, from skillet-frying to slow-cooking, and is perfect for any occasion – whether it’s a cozy night in or a special dinner party.
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