Cast Iron Creamy Chicken with Mushrooms
5 (1)

Cast Iron Creamy Chicken with Mushrooms<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
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This dish is a classic French inspired Cast Iron Creamy Chicken with Mushrooms. The kind of dish you expect to see in a beautiful French Bistro with waiters rushing around everywhere in controlled chaos. It’s a beautiful warming dish with a rich, velvety sauce which pairs exceptionally well with Mushrooms and of course, that beautiful piece of Chicken

Our Cast Iron Creamy Chicken with Mushrooms recipe definitely benefits from the use of a cast-iron skilled. Namely because the dish requires both stovetop cooking and roasting in the oven. Therefore an oven-proof cast-iron is really the way to go. They are super affordable too. Honestly, just get down to Walmart and you pick up a great quality Lodge cast-iron for $20 – $30! They will give you years of use as they are unbelievably sturdy and reliable

Cast Iron Creamy Chicken Side View
This beautiful Creamy Sauce is so delicious

Anyway, back to the dish! This dish is a great mid-week meal for the family if you’re looking for something hearty and warming. The recipe produces enough sauce for 4 generous servings. So, if you are cooking for 4 then just double the quantity of Chicken in this recipe. You may need to cook the Chicken in batches which is simple enough to do

Any leftover creamy mushroom sauce? Well, lucky for you we’ve got a beautiful Creamy Shrimp Soup recipe here that is a perfect use for this delicious sauce!

Recipe Details

Servings

2 – 4 people

Prep time

10 minutes

Cooking time

50 minutes

Total time

1 hour

Cast Iron Creamy Chicken with Mushrooms Recipe

Ingredients

  • 2 Chicken Breasts, Skin on or Skin off
  • 1 Tomato, seeded and diced
  • 4 Shallots, peeled and halved
  • 8 oz. Button Mushrooms, quartered
  • ½ cup Cream
  • ½ cup White Wine
  • 2 Cups Chicken Stock
  • 2 Sprigs Rosemary, roughly chopped
  • 2 sprigs Oregano, roughly chopped
  • 2 tbsp. Chives, chopped
  • 1 tsp. Vegetable Oil
  • 2 tsp. Lemon Juice
  • 1 tbsp. Unsalted Butter
  • Salt and Pepper

Instructions

  1. Season the Chicken well with Salt and Pepper then seer in an oven proof frypan or Cast-Iron pan for 4 minutes on medium / high heat
  2. Flip the Chicken the add the Shallots (cut side down) to the pan. Fry for another 4 minutes
  3. Add Rosemary and White Wine and bring to a simmer. Cook for 2 minutes then add the Chicken Stock
  4. Bring the mixture back to a simmer then place the pan directly into an oven which has been pre-heated to 350 degrees
  5. Bake in the oven for 15 – 20 minutes until the internal temperature of the Chicken reaches 160 degrees. Remove from the Oven then set aside the Chicken and Shallots
  6. Strain the cooking liquid through a sieve and discard any solids. With a paper towel wipe the frypan then place back on the stovetop over medium heat
  7. Melt the Butter in the pan then add Mushrooms. Mix thoroughly in the butter then cook for 2 minutes not stirring the Mushrooms so they get lovely and brown. Then cook for a further 5 or so minutes until the Mushrooms release their juices
  8. Add the cooking liquid and Cream into the pan and bring to a simmer, stirring occasionally. Reduce until the liquid coats the back of a spoon, approximately 10 – 15 minutes
  9. Turn off the heat then add in the Lemon Juice, Oregano, Chives and Tomatoes and mix well. Check seasoning then serve!

You can either add the Chicken Breasts back into the sauce then serve family style in the pan. Otherwise you can drizzle a good amount of the creamy sauce over and around the Chicken on individual plates. Enjoy!

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