Ina Garten’s Chicken with Mushrooms is a rich and comforting dish featuring tender chicken breasts cooked in a creamy mushroom sauce. Perfect for weeknight dinners or special occasions, this recipe is simple to make yet full of elegant flavors.

What is Ina Garten Chicken with Mushrooms?

This dish consists of seared chicken breasts paired with sautéed mushrooms in a luxurious cream sauce flavored with garlic, shallots, white wine, and fresh herbs. It’s a versatile recipe that works well with rice, pasta, or crusty bread.

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Reasons to Try Ina Garten Chicken with Mushrooms

Rich and Creamy: The sauce is velvety and full of flavor.
Simple and Elegant: Perfect for casual dinners or entertaining.
One-Pan Recipe: Easy clean up with minimal dishes.
Versatile: Pairs beautifully with many side dishes.

Ingredients Needed to Make Ina Garten Chicken with Mushrooms

Boneless, skinless chicken breasts – 4
Kosher salt – 1 teaspoon (or to taste)
Freshly ground black pepper – ½ teaspoon
All-purpose flour – ½ cup (for dredging)
Olive oil – 3 tablespoons
Unsalted butter – 2 tablespoons
Shallots – 2, finely chopped
Garlic – 3 cloves, minced
Mushrooms – 12 ounces (baby bella or white mushrooms), sliced
Dry white wine – ½ cup
Chicken stock – 1 cup
Heavy cream – ½ cup
Fresh thyme – 1 teaspoon, chopped
Fresh parsley – 2 tablespoons, chopped (for garnish)

Instructions to Prepare Ina Garten Chicken with Mushrooms

Prepare the Chicken

Season the chicken breasts on both sides with kosher salt and black pepper.
Lightly dredge the chicken in flour, shaking off the excess.

Sear the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

Sauté the Mushrooms

Add the remaining tablespoon of olive oil and the butter to the skillet.
Add the sliced mushrooms and cook for 5-7 minutes until browned and softened.
Stir in the chopped shallots and minced garlic, cooking for 1-2 minutes until fragrant.

Make the Sauce

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
Stir in the chicken stock and heavy cream, then add the fresh thyme. Bring the sauce to a simmer.

Cook the Chicken in the Sauce

Return the chicken breasts to the skillet, nestling them into the mushroom sauce.
Simmer for 8-10 minutes, or until the chicken is cooked through and the sauce thickens slightly.

Garnish and Serve

Sprinkle the dish with fresh parsley before serving.
Serve warm with your favorite sides such as rice, pasta, or crusty bread.

What Goes Well With Ina Garten Chicken with Mushrooms?

Mashed Potatoes: A creamy and comforting pairing.
Steamed Rice: Perfect for soaking up the sauce.
Pasta: Serve over fettuccine or egg noodles for a complete meal.
Roasted Vegetables: Add a healthy and colorful side dish.
Crusty Bread: Ideal for dipping into the rich sauce.

Key Tips for Making Ina Garten Chicken with Mushrooms

Don’t Overcook the Chicken: Use a meat thermometer to ensure it reaches 165°F for juicy, tender chicken.
Brown the Mushrooms: Sauté mushrooms until golden for the best flavor.
Deglaze Properly: Scrape up the browned bits when adding wine for added depth.
Adjust the Sauce: Add more cream or chicken stock to achieve your desired consistency.
Serve Fresh: This dish tastes best when served immediately.

Creative Variations of Ina Garten Chicken with Mushrooms

Add Spinach: Stir in fresh spinach at the end for added greens.
Herb Swap: Use rosemary or sage instead of thyme for a different flavor profile.
Make It Spicy: Add a pinch of red pepper flakes for a kick.
Cheesy Upgrade: Stir in grated Parmesan for extra richness.
Use Bone-In Chicken: Substitute chicken thighs for a juicier option.

Storage Guidelines for Ina Garten Chicken with Mushrooms

Refrigerate leftovers: Store them in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat or in the microwave to avoid overcooking.
Freeze: Not recommended due to the cream-based sauce, which may separate upon thawing.

Nutrition Value

Calories: ~400 per serving
Protein: 35g
Carbohydrates: 8g
Fats: 24g
Fiber: 1g

FAQs

Can I Use Chicken Thighs Instead of Breasts for Chicken with Mushrooms?

Yes, chicken thighs can be used instead of breasts. Bone-in or boneless thighs work well and add extra juiciness to the dish. Adjust the cooking time to ensure they reach an internal temperature of 165°F.

How Do You Prevent the Sauce from Curdling?

To prevent the cream sauce from curdling, use heavy cream instead of milk, and avoid cooking the sauce over high heat. Gradually incorporate the cream into the sauce and stir gently.

Can Chicken with Mushrooms Be Made Ahead of Time?

Chicken with mushrooms can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat to avoid drying out the chicken or separating the sauce.

What Can I Substitute for White Wine in the Recipe?

If you don’t have white wine, you can substitute chicken stock with a splash of lemon juice or white vinegar to maintain the acidity and enhance the flavor.

Wrapping Up

Ina Garten’s Chicken with Mushrooms is a comforting, flavorful dish that’s easy to prepare and perfect for any occasion. With its creamy sauce and tender chicken, this recipe is sure to become a family favorite. Serve it with your preferred sides and enjoy a restaurant-quality meal at home!

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