What can I make with chicken and mushrooms?
Chicken and Mushrooms is endlessly flexible - it takes on whatever seasoning you give it, which is exactly why it gets boring when cooked the same way every week. Here are recipes using chicken and mushrooms from across our library, plus the handful of habits that keep it juicy.
12 recipes with chicken and mushrooms
Mushroom Risotto
Creamy arborio rice with mushrooms, white wine, and parmesan.
Italian45m4Traditional Lo Mein
A classic Chinese stir-fry noodle dish made with lo mein noodles, vegetables, and often meat or seafood.
Chinese45m4
Coq au Vin
Chicken braised in red wine with mushrooms and bacon.
French120m4
Tom kha gai
step 1 Pour the chicken stock and coconut milk into a large saucepan set over a medium heat.
Thai4
Salmon noodle soup
step 1 Pour the stock into a large pan, bring to the boil, then stir in the curry paste.
Vietnamese4
kabse
1 Caramelize the chicken with olive oil then add a maggi cube and boil it for around 30 minutes.
Saudi Arabian4
Chicken Marengo
Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften.
France4
Tom yum soup with prawns
step 1 Pour 1.3 litres water into a large saucepan over a high heat.
Thai4Chicken Quesadilla
Cheesy chicken tucked in a griddled flour tortilla.
Mexican-American20m4
Cobb Salad
Chopped salad with chicken, egg, avocado, bacon, and blue cheese.
American20m4Chicken Teriyaki Bowl
Glazed chicken over steamed rice with sesame and scallions.
Japanese25m4Kung Pao Chicken
Sichuan stir-fry with peanuts, chiles, and tongue-tingling peppercorns.
Chinese25m4
How to cook chicken and mushrooms without drying it out
- 1Bring the chicken and mushrooms close to room temperature and season it well; a 20-minute dry brine keeps the inside juicy.
- 2Sear over medium-high heat until deep golden, then lower the heat to finish. High heat the whole way tightens the outside before the middle is done.
- 3Pull it at 165F internal (breast) or 175F (thigh). Thighs forgive an extra few minutes; breast does not.
- 4Rest 5 minutes under foil, then slice against the grain and spoon the pan juices back over the top.
What goes well with chicken and mushrooms
Chicken and Mushrooms is at its best with lemon, garlic, butter, rice, thyme and yogurt. Any two or three of those, plus chicken and mushrooms, is already a dinner rather than an ingredient list.
Storing chicken and mushrooms
Keep raw chicken and mushrooms on the bottom shelf of the fridge and use it within 1-2 days, or freeze it flat in a bag for up to three months. Cooked leftovers keep 3-4 days and reheat best with a splash of stock in a covered pan rather than in the microwave.
Substituting chicken and mushrooms
If you are out of chicken and mushrooms, look for something that behaves the same way in the pan rather than something that tastes the same. Match the moisture level, the cooking time, and the richness, and adjust the liquid slightly if your substitute releases more water. When in doubt, describe what you actually have in the chat and Mr. Chef will rewrite the recipe around it.
Chicken and Mushrooms recipes: common questions
- What can I make with chicken and mushrooms and not much else?
- Plenty. With chicken and mushrooms plus an onion, garlic, oil, and salt you already have the base of a skillet dinner, a soup, or a simple sauce. Add a starch - rice, pasta, bread, or potatoes - and it becomes a full meal. The recipes above are ordered so the ones needing the fewest extra items come first.
- What is the quickest chicken and mushrooms recipe?
- Look for the entries above marked 20 minutes or less. As a rule, anything cut small and cooked in a hot pan beats anything roasted whole, and one-pan recipes save more time in cleanup than in cooking.
- Can I substitute chicken and mushrooms?
- In most recipes yes, as long as the replacement plays a similar role - similar moisture, similar cooking time, similar richness. Swapping across roles (a watery vegetable for a starchy one, for instance) usually needs a change in liquid or cooking time too.
- How do I use up leftover chicken and mushrooms?
- Fried rice, a frittata, a grain bowl, a soup, or a quesadilla will absorb almost any leftover chicken and mushrooms without a recipe. If you want something specific, tell Mr. Chef exactly what is in the fridge and it will build a recipe around it.
- What temperature should chicken and mushrooms be cooked to?
- Use an instant-read thermometer rather than timing: 165F for poultry, 160F for ground meat, 145F for whole cuts and fish, all measured at the thickest point away from bone. Rest larger cuts for five minutes before cutting.