Creamy chicken with mushrooms, or pollo con champiñones a la crema, is browned chicken tenders simmered for 10 minutes in a sauce of sautéed onion, garlic, and sliced mushrooms with cream, white wine, chicken broth, and oregano. It takes 20 minutes of preparation and 30 minutes of cooking, and serves 4.
A hearty, generous dish found in many Chilean kitchens, ideal for cooler days and for sharing with the whole family.
How to Make Chicken with Mushrooms?
Use whole mushrooms sliced just before cooking and any chicken cut you like, from breast fillets to thighs or even wings. The chicken is seared and set aside, the sauce is built in the same pan, and the chicken goes back in to finish.
Nutritional Information
Each serving of creamy chicken with mushrooms contains approximately 450 kcal, 10 g of carbohydrates, 30 g of fat, 30 g of protein, 2 g of fiber, 4 g of sugars, 120 mg of cholesterol, and 800 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Creamy Chicken with Mushrooms Recipe
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4
Ingredients
- 500 g of chicken tenders
- 200 g of mushrooms
- 200 ml (¾ cup + 1 tablespoon) of heavy cream
- 100 ml (⅓ cup + 1 tablespoon) of white wine
- 2 garlic cloves
- 1 onion, diced
- 1 chicken bouillon cube
- 1 tablespoon of oregano
- Sunflower oil
- Fine salt
- Black pepper
Instructions
- Heat a splash of oil in a large skillet over high heat, add the chicken, and sear on all sides until golden. Set aside on paper towels.
- In the same skillet, sauté the onion over medium heat for a few minutes until translucent. Add the chopped garlic and sliced mushrooms, season with salt and pepper, mix with a wooden spoon, lower the heat, and cook for 5 minutes.
- Add the oregano, cream, and wine, mix, and crumble in the bouillon cube, stirring until it dissolves completely. Return the chicken to the pan, cover, and cook over medium heat for 10 minutes.
- Make sure the meat is fully cooked and the sauce comes to a boil. Serve right away on a large plate, sprinkled with a little more oregano or herbs, with rice, potatoes, or salad.
Additional Tips
Brown the mushrooms first
Cook the mushrooms alone over high heat until they release their water and brown lightly. It boosts their flavor and keeps the sauce from turning watery.
Lighter version
Use reduced fat cream and thicken it with a teaspoon of cornstarch dissolved in cold water.
Reheat gently
Reheat over low heat so the cream does not split.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| White wine | Low sodium chicken or vegetable broth | 100 ml | Alcohol free |
| Button mushrooms | Portobello, shiitake, or oyster mushrooms | 200 g | Different flavor |
| Chicken tenders | Boneless thighs | 500 g | Juicier |
| Heavy cream | Reduced fat cream with cornstarch | 200 ml | Lighter |
Frequently Asked Questions (FAQs)
1. Can I make it without white wine?
Yes. Use an alcohol free wine, low sodium vegetable or chicken broth, or simply leave it out.
2. Can I freeze it?
Yes, once cool, in an airtight container. Reheat it over low heat so the cream does not split.
3. Which other mushrooms can I use?
Portobello, shiitake, or oyster mushrooms all work and bring different flavors and textures.
Benefits of Mushrooms
Mushrooms provide protein, fiber, B vitamins, vitamin D, and minerals such as potassium, phosphorus, and selenium.
Did You Know?
Button mushrooms are also called champignons de Paris because in 18th century France growers discovered they could be cultivated on a large scale in caves and dark cellars around Paris.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Beef Stroganoff Recipe
- Chilean Wild Mushroom Risotto Recipe
- Chilean Breaded Chicken Tenders Recipe
- Traditional Greek Salad Recipe
