This Chicken Mushroom Recipe is dizzyingly delicious dinner made easy – on your table in 40 minutes! The chicken is swaddled in an adeptly seasoned, Parmesan, garlic cream sauce complete with potatoes (no extras needed!) OR serve the Mushroom Chicken over a bed of mashed potatoes, rice or pasta. Best of all, I walk you through how to achieve gorgeous caramelized mushrooms that will have everyone calling the dish, “Amazing!,” “two thumbs up,” “fantastic!”
You will love this Creamy Chicken and Mushrooms recipe
This Mushroom Chicken belongs in your weeknight dinner arsenal – and soon your favorite recipes binder! Here’s why you’ll love it:
Mushroom Chicken ingredients
This chicken mushroom chicken requires almost all pantry friendly ingredients. Just pick up some fresh mushrooms and you’re all set! Here’s what you’ll need for this easy chicken dinner (full measurements in the recipe card at the bottom of the post):
- Chicken breasts: I use chicken breasts that I cut into cutlets but you may also use boneless, skinless chicken thighs.
- Flour: I used all-purpose flour, but I’m sure a gluten-free substitution would work.
- Spices: The chicken itself is seasoned with garlic powder, onion powder, paprika, salt, and pepper.
- Butter: Use unsalted butter so we can control the salt.
- Olive oil: Use extra virgin olive oil for the best flavor.
- Dutch baby potatoes: Are optional but a tasty addition. I love baby Dutch potatoes because they are creamy and buttery with a thin skin and don’t easily fall apart. They are also easy to halve. You may also use other waxy potatoes such as Yukon gold potatoes and cut into small wedges; avoid non-waxy potatoes such as Russets.
- Cremini mushrooms: AKA baby bella mushrooms boast a deep, savory flavor. See my notes below on the types of mushrooms you can use in this dish.
- Shallot: One shallot will do the trick. One shallot is considered the entire bulb, regardless of how many cloves the bulb contains.
- Garlic: I use 4 to 6 cloves garlic and it is divine but feel free to use less if you prefer. You may also use 1 teaspoon garlic powder – but the real stuff is so much better.
- Chicken broth: Is more flavorful than just milk or cream and has less calories. I always use reduced sodium chicken broth so I can control the salt in the dish.
- Cornstarch: Helps thicken the sauce so its lusciously creamy instead of watery. It allows you to use chicken broth instead of all heavy cream.
- Heavy cream: Is also called “heavy whipping cream” at your grocery store.
- Dried herbs: The mushroom sauce for the chicken is flavored with dried parsley, basil, oregano, and thyme.
- Balsamic vinegar: Adds flavor and tang to the mushroom sauce.
- Dijon mustard: Adds a slight tanginess to complement the robust mushrooms.
- Parmesan cheese: infuses the sauce with its fantastic salty, nuttiness. For best results, use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
What type of chicken is best for Mushroom Chicken
You will want to use two large boneless skinless chicken breasts cut in half to create four cutlets. The thin cutlets cook more evenly, are more tender and soak up more flavor than whole chicken breasts. You can make your own chicken cutlets by slicing two large chicken breasts through the equator or you can purchase packaged pre-sliced cutlets.
What Type of Mushrooms Should I Use?
You can use virtually any flavorful mushrooms for this creamy mushroom chicken recipe other than white mushrooms (unless you would like a super mild flavor). I chose to use easy-to-find cremini/baby bella mushrooms and elevate them with the cooking technique.
Cremini mushrooms are the “middle child’ mushroom. They are a more mature version of the white button mushroom and therefore heartier, earthier and overall, more flavorful. They are also younger than the next mature variety, the portobello, and that is why they are often called “baby bella” or “baby portobello” mushrooms. Once they reach about 4″ – 6″ in diameter, they are deemed a portobello. The younger cremini mushrooms still boast a deep savory flavor.
You are also welcome to use other flavorful mushrooms such as portobello, shiitake, or oyster mushrooms or more exotic mushrooms such as chanterelle, morel, enoki or king oyster mushrooms. You can even mix and match different varieties of mushrooms.
How to Make Chicken Cutlets
This mushroom chicken begins with chicken cutlets. Here is how to make your own from two large chicken breasts:
1. Time permitting, freeze your chicken breasts for 15 minutes before slicing. This isn’t essential, but it definitely helps create clean cuts because the chicken doesn’t wiggle with every movement of your knife.
2. Next, lay the chicken flat on a cutting board and hold it in place with the palm of your hand.
3. Now get out your sharpest knife or sharpen your knife. A sharp knife helps cleanly cut the chicken instead of tearing/shredding the chicken. Carefully slice through the center horizontally (parallel to the cutting board) to create two cutlets.
4. Once you have cutlets, pound them to an even thickens. This quick step: 1) tenderizes the chicken as it breaks up the tissues and 2) the uniform thickness allows the chicken to cook evenly all over – without the thinner bottom becoming overcooked while we wait for the thicker top to cook through.
5. To pound the chicken to an even thickness, place the cutlets next to each other and top with plastic wrap or I like to place my chicken in a large freezer bags because it seals in all the mess/germs – but you can use whatever you have on hand.
6. Gently pound the chicken to an even thickness using the smooth side of a mallet, rolling pin, or side of a can. Take care not to over-pound, we are pounding to make the chicken even, not super thin like in Chicken Parm. You don’t need to be too aggressive.
How to make Chicken with Mushrooms
Let’s dive right into how to make creamy mushroom chicken recipe (full recipe in the printable recipe card at the bottom of the post):
Step 1: Partially cook the potatoes
- Add the halved potatoes and some water to a microwave-safe dish. Cook for about 6 minutes, or until barely fork tender. Drain and set aside.
Step 2: Prep the chicken
- Dredging the chicken in a mixture of garlic powder, onion powder, salt and paprika elevates the chicken to stand-alone delicious and then absolutely hypnotic when served in the luscious sauce.
- Before dredging the chicken, make sure to pat it dry so the flour coating sticks.
- After dredging, transfer the chicken to a dry surface. You don’t want to return the chicken to your cutting board because the moisture left behind from the chicken will make the coating wet and rub off.
Step 3: Cook the chicken
- Melt the butter in olive oil in a large (12-inch) skillet with deep sides.
- Heat the butter/oil so its shimmering. Don’t add the chicken before the butter/oil is hot or it won’t crisp up.
- Once hot, add chicken and cook for 4-5 minutes per side, depending on thickens, or until cooked through. Browning the chicken that’s coated in spices blooms the spices and unlocks the flavor.
- Transfer to a plate, don’t wipe out the skillet – those golden bits left behind are flavor gold!
Step 4: Cook the mushrooms
- Melt additional butter and olive oil in the same skillet you cooked the chicken in. Add half of the sliced mushrooms to the skillet and give them a stir so they’re evenly coated in the butter/oil.
- Now cook, undisturbed, for about 3 minutes. You want the bottom side of the mushrooms to be deeply golden before flipping.
- Flip the mushrooms over and cook until golden.
- Wait to season with salt and pepper until the mushrooms are fully cooked, then remove to a plate.
- Repeat this process with the remaining mushrooms.
Step 5: Make the mushroom sauce
- To the now empty skillet, melt a pat of butter. Add the potatoes, shallots, garlic and red pepper flakes.
- Once the shallots have softened, whisk in the heavy cream. Mix the chicken broth with the cornstarch and add to the skillet, followed by balsamic vinegar, Dijon and all of the sauce seasonings.
- Simmer the sauce until it’s thickened to your desired consistency.
- Whisk in Parmesan until melted. If the Parmesan doesn’t melt right away, continue to cook over low heat, stirring often, until silky smooth.
HOW DO I THICKEN THE SAUCE?
The sauce will thicken as it simmers; the longer it simmers, the thicker it will become as the heavy cream and broth reduce. If you would like a speedier, thicker sauce, make a slurry by whisking 1 teaspoon cornstarch in 2 tablespoons water then adding to the simmering sauce. Repeat this as step as desired.
HOW DO I THIN THE SAUCE?
I don’t think your sauce will become too thick unless it’s simmered for an exorbitant amount of time. Still, it is easy to thin by whisking in some chicken broth or heavy cream.
Step 6: Assemble the dish
- Return the mushrooms to the sauce, then nestle the chicken into the skillet. Cook just until the chicken is warmed through.
- Season to taste with additional salt and pepper if desired then serve!
Can I Prep Creamy Mushroom Chicken in Advance?
Yes! You can prep portions of this chicken mushroom recipe in advance so the final dish comes together quickly:
- Prep chicken. Create chicken cutlets by slicing chicken breasts in half and pounding to an even thickness. Store in an airtight container in the refrigerator.
- Dredge chicken. You can go one step further and dredge the chicken in flour and spices. Transfer the chicken to a parchment lined plate in a single layer and tightly cover with plastic wrap. Store in the refrigerator.
- Chop aromatics. Dice the shallots and mince the garlic and store in separate plastic bags in the refrigerator.
- Chop potatoes. Can be chopped and stored submerged in water in the refrigerator. If the potatoes aren’t stored in water, they can oxidize and turn brown.
- Slice mushrooms. Mushrooms can be sliced and stored in an airtight container in the fridge until ready to use. Remember to brush the mushrooms clean, don’t wash them!
Mushroom Chicken Recipe tips
- Don’t wash the mushrooms. You should never rinse your mushrooms or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not brown as well or become as flavorful, and instead will emerge soggy and squeaky. Instead, clean your mushrooms with a damp paper towel.
- Slice mushrooms to a uniform size. As with all cooking vegetables, try and slice your mushrooms so they are similar in size so they cook evenly. If you are using a variety of mushrooms, try and slice all of them to a similar size, chopping larger mushrooms down before slicing if needed.
- Don’t crowd mushrooms in the pan. This is key! Mushrooms need enough space so they can sear instead of steam. If you pile raw mushrooms on top of each other, they will become soggy instead of caramelized. By spreading them out in a single layer, the entire surface area of the mushrooms comes in contact with the sizzling butter in the hot pan so they can caramelize and become crispy around the edges.
- Be patient. It is tempting to not cook your mushrooms to the point all the liquid is absorbed, but keep cooking until they are browned all over for maximum flavor and there isn’t any liquid remaining.
- Don’t cook mushrooms with the sauce. Once the mushrooms are golden, remove them from the pan and don’t continue to cook them with the sauce or the mushrooms lose color, flavor and texture.
- Salt mushrooms at the end. Add salt and pepper when instructed at the end of cooking the mushrooms. If you salt your mushrooms while cooking, it will prevent them from browning in the pan.
- Use butter and olive oil. I almost always use a combination of butter and oil whether it’s for making a roux or for pan frying chicken. The butter adds the undeniably scrumptious buttery flavor and the oil prevents the butter from burning. You may use all oil but you cannot use all butter or the butter will burn. I recommend using both for best results.
- Scrape up golden bits. After you cook the chicken there will be golden bits on the bottom of the pan – these are flavor gold! Make sure to scrape up the bits while you sauté the shallots.
- Use a hot pan. Add your chicken only once the pan is hot – you should hear the chicken sizzle the second it touches the pan. If you add chicken to a lukewarm pan it will not sear, and as we all know from Gordon Ramsey, color = flavor. Searing the chicken results in the Maillard reaction, also known as the flavor reaction, in which amino acids and reducing sugars produce browning and complex flavor. Note, that hot doesn’t mean high heat, but it means it’s reached full temperature (medium-high in this case).
- Only flip chicken once. Adding the chicken to a hot skillet heated to medium high heat is only half the battle. Resist the urge to move the chicken as it cooks or to flip it more than once. The chicken needs to stay in the same place for a continuous amount of time to brown. When the chicken is browned, it will naturally release from the pan.
- Don’t overcook chicken. Chicken, especially chicken breasts, are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken; chicken breasts are done when they register 165 degrees F.
Chicken Mushroom Recipe variations
- Use another mushroom variety: Use more exotic mushrooms such as maitake, oyster, and/or shiitake for the most intense mushroom flavor.
- Alternate protein: The creamy sauce is so scrumptious you’re going to want to use it with everything! You can sub the chicken breasts for boneless skinless chicken thighs, salmon fillets, or pork chops (recommend brining first). You can even use ground Italian sausage or cooked chicken sausage. Note that different proteins (even chicken thighs) will vary in cooking time, so use a meat thermometer to check for doneness.
- Add veggies: Add any chopped vegetables such as asparagus, broccoli, zucchini, bell peppers, green beans, etc. and sauté them in in the butter and olive oil with the shallots. You can even add leftover roasted veggies such as roasted broccoli, cauliflower etc. If using frozen peas, thaw and stir in with the Parmesan to warm through.
- Spinach: Use 2 cups baby spinach and add it to the sauce at the end of cooking; allow to wilt 1-2 minutes.
- Add sun-dried tomatoes: Purchase the sun-dried tomatoes in a jar packed in oil, not water. They are usually located near the olives or pickles at your grocery store. Use the oil in the jar instead of the olive oil. Rinse the tomatoes, pat dry, chop and sauté with the shallots.
- Artichokes: Are tender, slightly sweet and nutty and divine in creamy sauces. Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste. Chop and sauté with the shallots.
- Add melted mozzarella: Layer the chicken with fresh mozzarella slices, cover and turn the skillet to low until the cheese melts.
- Add lemon: You can add a citrus spin by adding 1-2 tablespoons lemon juice to the cream sauce.
- Spice it up: Amp up the heat with additional red pepper flakes. I always add at least ¼ teaspoon red pepper flakes but if you want to really taste the kick, add ½ teaspoon. You can also add additional red pepper flakes to individual servings to keep recipe family friendly.
CAN I SUBSTITUTE THE HEAVY CREAM?
The heavy cream + chicken broth + cornstarch elevates this chicken mushroom recipe to restaurant delicious without all the calories of using all heavy cream. If you’re trying to save more calories, you can substitute the heavy cream with evaporated milk whisked with 1 teaspoon cornstarch.
How to store Mushroom Chicken
To Store: Creamy mushroom chicken should be stored in an airtight container in the fridge for three to five days.
To Reheat in the Microwave: Chop up chicken so it reheats more evenly, then transfer a small portion to a microwave-safe dish. Heat for 1 minute, stir, then continue to heat at 30-second intervals.
To Reheat on the Stove: Chop up chicken, then transfer to a skillet. Heat over medium heat, stirring often.
How to serve Creamy Mushroom Chicken
This creamy chicken mushroom recipe comes complete with carbs in the form of Dutch potatoes, otherwise, it’s begging to be served over mashed potatoes, pasta (cacio e pepe would be amazing!), rice (plain, rice pilaf or risotto), or low carb alternatives such cauliflower mashed “potatoes,” cauliflower rice, zucchini noodles or spaghetti squash.
Now that the mushroom chicken is squared away, let’s talk sides. We love serving it alongside a bright fresh salad such as wedge salad, strawberry salad, or spinach berry salad in the spring/summer and apple salad, Fall salad or beet salad in the Winter. It’s also tasty with roasted or sautéed veggie on the side such as roasted root vegetables, glazed carrots, roasted Brussels sprouts, broccoli, or asparagus.
For fruit, go as simple as melon or grapes or as flirty as Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad and Berry Salad in Honey Mascarpone.
Lastly, bread is a must to ensure no sauce is left behind. You can serve this chicken mushroom recipe with a simple side of crusty bread or we’re obsessed with my Garlic Bread, Dinner Rolls, or Garlic Parmesan Butter Breadsticks.
Chicken Mushroom Recipe FAQs
This creamy chicken mushroom recipe is pretty straightforward, but below you’ll find answers to commonly asked questions to satisfy your curiosity and guarantee success:
Yes! You can use boneless, skinless chicken thighs and treat them just like you would the cutlets.
Unless your chicken breasts are very small, you will want to use chicken fillets. Traditional chicken breasts take much longer to cook so the crust will burn before the inside of the chicken is cooked. Also, you don’t get the same tasty crust to chicken ratio with thick chicken breasts.
For the juiciest chicken, it should be pounded to an even thickness. Pounding the chicken ensures the chicken cooks evenly otherwise you’ll be waiting for the thick part of the chicken to cook at the peril of the thin part.
Sometimes chicken fillets even out after cutting. The bottom half of the chicken breast is usually more even than the top half. Even if it looks even, give it a little pounding to tenderize the protein fibers.
Dredging the chicken creates a golden crust that insulates the temperamental chicken breast and keeps it juicy and tender, it also seasons the chicken and best of all absorbs butter from cooking – YUM! Dredging the chicken in flour is highly recommended but not a must. If you skip the flour, still coat the chicken in the same seasonings.
If you’re trying to save some calories, you can substitute the heavy cream with 1 cup milk whisked with 2 teaspoons cornstarch, just take care not to let the sauce boil, just gently simmer. You may also substitute evaporated milk whisked with 1 teaspoon cornstarch.
To elevate the chicken mushroom recipe, it gets pan fried in a mixture of both butter and olive oil just like I do in my Chicken Parmesan recipe. If you’ve never added butter to your pan frying, you will never go back! The butter adds the undeniably scrumptious, decadent buttery flavor and the oil prevents the butter from
Yes! Simply swap the flour for gluten free flour and you’re all set.
I do not recommend freezing because the creamy sauce can break and become a funny texture. If you want to try freezing, use evaporated milk instead of heavy cream and omit the Parmesan.
Looking for More Skillet Chicken Dinners?
- Tuscan Chicken
- Chicken Florentine
- Chicken and Broccoli
- Chicken and Potato Skillet
- Coconut Chicken
- Fiesta Chicken
- Chicken Piccata
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Creamy Mushroom Chicken
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Ingredients
Chicken
- 2 large chicken breasts (about 24 ounces)
- 2 tablespoons flour
- 1 tsp EACH salt, garlic powder, onion powder
- 1/2 tsp EACH pepper, paprika
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
Creamy Mushroom Sauce
- 1 pound Dutch baby potatoes halved, quartered if large (optional)
- 12 ounces cremini mushrooms, sliced ¼-inch thick
- 1 shallot, diced
- 4-6 garlic cloves, minced
- ¼ teaspoon red pepper
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 2 teaspoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tsp EACH dried parsley, dried basil or 1 TBS EACH fresh
- 1/2 tsp EACH dried oregano, dried thyme
- ¼ cup freshly grated Parmesan cheese
Instructions
- Place potatoes and ⅓ cup water in a microwave-safe dish. Cover and microwave on high for 6-7 minutes or until potatoes are fork tender. Drain and set aside.
- Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
- Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
- Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in an even layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
- Reduce heat to medium and add oil if needed to equal about 1 ½ tablespoons. Add potatoes, shallots, garlic and red pepper flakes. Sauté until shallots are softened, about 2 minutes. Reduce heat to low and stir in heavy cream. Mix chicken broth with cornstarch and add to the skillet followed by balsamic, vinegar and all of the sauce seasonings.
- Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often (not too thick). Push potatoes to the side of the pan and whisk in Parmesan until melted.
- Stir in mushrooms and add chicken to warm through to soak up the sauce. Garnish with fresh parsley if desired.
Notes
Tips for Success
- Chicken: I prefer the taste of chicken breasts in this recipe, but you are welcome to use chicken thighs if you prefer.
- Don’t overcook chicken. Chicken, especially chicken breasts, are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken; chicken breasts are done when they register 165 degrees.
- Mushroom varieties: You can use virtually any flavorful mushrooms such as Portobello, shiitake, or oyster mushrooms or more exotic mushrooms such as chanterelle, morel, enoki or king oyster mushrooms. You can even mix and match different varieties of mushrooms, just make sure to slice them the same size.
- Don’t wash the mushrooms. You should never rinse your mushrooms or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not brown as well or become as flavorful, and instead will emerge soggy and squeaky. Instead, clean your mushrooms with a damp paper towel.
- Dutch baby potatoes: Are optional, otherwise I recommend serving over mashed potatoes. You may also use other waxy potatoes such as Yukon gold potatoes and cut into small wedges; avoid non-waxy potatoes such as Russets.
- Heavy cream substitute: You can swap the heavy cream for evaporated milk mixed with 1 teaspoon cornstarch. Just remember that fat equals flavor so the cream sauce won’t taste quite as decadent.
- Use FINLEY grated Parmesan. When shredding the Parmesan, make sure you are using the smallest, prickly holes of the grater so it becomes powder.
- Recipe variations: See post for many recipe variations such as adding vegetable, mozzarella, etc.
HOW TO STORE AND REHEAT
- Storage: Store in an airtight container in the fridge for three to five days.
- Microwave: Chop up chicken so it reheats more evenly then transfer a small portion to a microwave safe dish. Heat for one minute, stir, then continue to heat at 30 second intervals.
- Stove: Chop up chicken then transfer to a skillet. Heat over medium heat stirring often.
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Ramya says
will be making this soon with few subs can i use more mushrooms or cauliflower/ tofu as am a vegan will dm you if i make this and let you know how it goes Thanks Ramya
Jen says
Hi Ramya, you can certainly use tofu, season with the chicken seasonings and sauté until crispy. You can also add your favorite veggies – cauliflower would be wonderful like you suggested as well as cherry tomatoes, asparagus, zucchini, etc – mix and match your favs!
Erika R says
Made it tonight! Had everything needed and it was fantastic! I did add a can of artichoke hearts quartered, and used fresh basil and parsley. I did up the crushed red pepper a bit, because that’s how we roll. This is my favorite ways to do mushrooms and your recipe is the first I’ve seen in a long time that instructs to do so. The last was an old Dean & Deluca book! Thank you so much for your well thought out recipes, with amazing attention to detail. Another winner!
Jen says
That is awesome you made this recipe already Erika, I’m so pleased it was a hit and I love your artichoke and fresh herb additions! Cooking the mushrooms this way is the only way to go!
Erika R says
It really is! Oh by the way, this may serve 4 at most homes, but the two of us devoured this like it was a Thanksgiving meal!
Jen says
LOL! Love the visual!
Rebecca says
How many servings does this recipe make?
Jen says
4 servings, enjoy!
Hilary says
Love all of your recipes and your new website is great!
Jen says
Thanks so much Hilary! I appreciate your kind words and for making my recipes!
Bethany says
This was delicious! Definitely took me longer than 30 minutes but so worth it!! I made it exactly as written, except with 3 large boneless thighs instead of breasts. So flavorful. We want to make it again soon but with mashed potatoes or egg noodles on the side to pour that delicious sauce over.
5 stars!!
Jen says
Thanks so much for the 5-star review Bethany, I’m so pleased it will be on repeat!
Diana says
Big hit in my household. I can’t remember one time that my kid has ever had seconds. His mantra is that he eats what is served on his plate. Tonight, he actually, went up to the stove after he was done eating, served himself some more. Ate it standing up and then ran to his room back to his video games.
My husband loved it too.
I did exactly as the recipe instructed, except I forgot the shallot at grocery store, so used an onion. Not a really major change.
Jen says
Awesome Diana, I’m so pleased it was such a huge hit with your son – even with mushrooms!
Canan says
Just made it last night. Took longer than 30 minutes (between prep and cooking), but oh so worth it! I had chicken tenders at home, so made it with those- cooking them for a shorter period. It was two thumbs up from everyone at the table. Will definitely be making it again, Thanks for all the great recipes!
Jen says
Thanks Canan, I’m so pleased it was a hit with the entire family! Chicken tenders also sound delicious!
Mary says
This was so good! I have one kid who loves mushrooms and one who doesn’t like mushrooms so I steamed some broccoli for hers. My microwave is currently broken so I cooked the potatoes separately in the air fryer which I high recommend! I threw them in the sauce and they were amazing and so crisp from air frying (toss in oil and Italian seasoning and air fried for 20 minutes while I made the main dish).
Jen says
Thanks so much Mary, I’m so pleased it was a hit! I love your suggestion of air frying the potatoes- yum!
Cheryl Shaw says
Amazing!! Such a good recipe!! I had just about everything except A shallot, chicken breast and dried basil. I used chicken thighs and a regular onion instead. It was still so good, like every recipe I have made from Carlsbad Cravings!! You have saved me!! Lol. I can’t wait to make it again with the ingredients it calls for. 🙂
Jen says
Thanks so much for making my recipes Cheryl, I’m so pleased this was a hit! I love that you’re able to easily adapt a recipe!
Ann Packard says
As always, you deliver on the flavors! Husband gave it a thumbs up
It did take me longer than 30 minutes to prep and cook after assembling all the ingredients.
I wish could figure out how to use less dishes in prepping everything!! ♀️ should have read the comments before starting, as I like some if their suggestions to make it even better
Jen says
Thanks Ann, I’m so pleased you both loved it!
Lynda says
I made this last night. Followed the recipe to the letter. It was amazing. I loved all of the flavors. They came through so nicely. I served it with garlic bread and a salad. Definitely a keeper!!
Jen says
Thanks Lynda, I’m so pleased it will be on repeat!
warren says
made this yesterday my neighbors loved it… not much left over
Jen says
Yay Warren! Thanks for making my recipes!
Kara says
This is delicious. I veganized it by using tofu and silk whipping cream. No chicken better than bouillon for broth. Becel vegan for butter. Followed all things exactly except replaced with vegan alternatives. Saved to my tried and loved!
Jen says
I’m so thrilled your alternatives worked so well! Thanks for sharing!