HOW TO MAKE MUSHROOM CHICKEN RECIPES
CHICKEN & MUSHROOM RECIPES - BBC GOOD FOOD
Make the most of the classic flavour pairing, chicken and mushrooms, with our top-rated recipes for risottos, pies, hot-pots, soups and stews.
Provided by Good Food team
Number Of Ingredients 1
BAKED MUSHROOM CHICKEN RECIPE: HOW TO MAKE IT
This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. —Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 311 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 575mg sodium, CarbohydrateContent 8g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 33g protein.
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CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES
A classic risotto for winter comfort... but with a fuss-free twist.
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving
- Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
- When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
- Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.
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STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES
Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving
From jamieoliver.com
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Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving
- You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
- Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
- Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
- Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.
See details
STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES
Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving
- You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
- Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
- Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
- Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.
See details
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KETO CHICKEN MUSHROOM CASSEROLE - SUGAR-FREE MOM
From sugarfreemom.com
Reviews 3.7
Total Time 30 minutes
Calories 400 kcal per serving
Reviews 3.7
Total Time 30 minutes
Calories 400 kcal per serving
- Store, covered, in the refrigerator for up to 5 days.
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CHICKEN & MUSHROOM RECIPES | BBC GOOD FOOD
Make the most of the classic flavour pairing, chicken and mushrooms, with our top-rated recipes for risottos, pies, hot-pots, soups and stews.
From bbcgoodfood.com
From bbcgoodfood.com
See details
BAKED MUSHROOM CHICKEN RECIPE: HOW TO MAKE IT
This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. —Barbara McCalley, Allison Park, Pennsylvania
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
Calories 311 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
Calories 311 calories per serving
- Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
See details
STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES
Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving
- You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
- Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
- Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
- Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.
See details
MUSHROOM RECIPES | BBC GOOD FOOD
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