Easychickenmushroompastries Recipes

CREAMY MUSHROOM CHICKEN

Creamy mushroom chicken image

Creamy mushroom chicken is the perfect recipe when you need dinner on the table fast. Delicious, easy and a guaranteed family favorite!

Provided by Alida Ryder

Time 30m

Number Of Ingredients 10

Ingredients

4 chicken breasts (Halved into two thin cutlets each)
1-2 tbsp olive oil
2 tbsp butter
2 cups portabellini/Cremini mushrooms (Sliced (approximately 250g))
2-3 garlic cloves (crushed)
1 tsp dried oregano
½ tsp dried thyme
juice of ½-1 lemon (to taste)
1½ cups cream ((heavy/whipping))
salt and pepper to taste

Steps:

Heat olive oil in a large frying pan.
Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
Sprinkle over chopped parsley (optional) and serve.

Nutrition Facts : Calories 398 kcal, Carbohydrate 4 g, Protein 26 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 153 mg, Sodium 204 mg, Sugar 1 g, ServingSize 1 serving

ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY

One-Pot Chicken And Mushroom Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese

Provided by Jody Duits

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 ½ lb chicken breast, cubed
½ yellow onion, diced
salt, to taste
pepper, to taste
2 cups cremini mushroom
3 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons paprika
4 cups chicken broth
1 cup heavy cream
1 lb farfalle pasta
5 oz spinach
1 cup parmesan cheese

Steps:

Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
Top off with extra parmesan and serve.
Enjoy!

PAPRIKA CHICKEN WITH MUSHROOMS

Paprika Chicken with Mushrooms image

There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving.

Provided by MARLANA ADAMEK

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 pinch garlic powder
¼ cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced

Steps:

Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 6.8 g, Cholesterol 91.3 mg, Fat 14.4 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 8 g, Sodium 138.5 mg, Sugar 3.2 g

20-MINUTE SKILLET MUSHROOM CHICKEN

20-Minute Skillet Mushroom Chicken image

Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky dairy-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 13

Ingredients

1 1/2 lb (700g) boneless skinless chicken breasts
Kosher salt and black pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon coriander
2 tablespoons extra virgin olive oil
1 tablespoon ghee or unsalted butter
12 ounce fresh large mushrooms, (sliced)
1/2 cup chicken broth
3 green onions, (chopped)
2 garlic cloves, (minced)
kosher salt and black pepper
Parsley for garnish

Steps:

Heat oven to 200 degrees F. You will use it to keep the chicken warm.
Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

Nutrition Facts : Calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, UnsaturatedFat 7.3 g, ServingSize 1 serving