Why This Recipe Feels Like Home
- It's incredibly comforting. The combination of creamy sauce and earthy mushrooms is just so soothing.
- It feels fancy but is honestly so simple to make. Perfect for a weeknight treat or for guests.
- The aroma that fills the house is just... wow. It smells like a cozy French bistro.
- It’s a one-pan wonder, which means less time cleaning and more time enjoying the quiet evening.
Honestly, every time I serve this, people just melt. It looks so elegant, but it's secretly one of the easiest 'wow' dishes you can make. It's pure comfort.
Guide des ingrédients essentiels
- Cremini Mushrooms: I love cremini mushrooms for their deep, earthy flavor, but honestly, you can use whatever you have. White button mushrooms work, or a mix of wild mushrooms would be incredible.
- Heavy Cream: This is what makes the sauce so luscious. I wouldn't substitute it if you can help it. It creates that velvety texture that is just so satisfying.
- Fresh Thyme: If you can find fresh thyme, please use it! The little leaves release so much more fragrance and flavor than dried. It really elevates the whole dish.
Processus de cuisson complet
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A Visual Guide to Poulet aux Champignons:
- First, get a beautiful golden-brown sear on your seasoned chicken. This builds the first layer of flavor.
- Next, sauté the shallots and mushrooms until they are deeply caramelized. Don't rush this step; this is where the magic happens.
- Build that silky sauce by deglazing with broth and then slowly stirring in the heavy cream and thyme.
- Finally, nestle the chicken back into the pan, letting it soak up all that gorgeous, creamy sauce before serving.
Common Questions
→ Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs would be wonderful here. They'll be even more tender. Just make sure to adjust the cooking time as they might take a little longer to cook through.
→ What can I serve with Poulet aux Champignons?
Oh, so many lovely things. I adore serving it with creamy mashed potatoes, a simple rice pilaf, or even just some crusty bread to sop up every last bit of that incredible sauce. A simple green salad on the side is perfect, too.
→ How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I like to warm it gently in a skillet over low heat until the chicken is warmed through. You might need to add a little splash of cream or broth to loosen the sauce.
Conseils du chef
Feel free to add other herbs you love. A little bit of tarragon or rosemary would be a lovely addition.,If you want to add some greens, stirring in a handful of fresh spinach at the end until it just wilts is a great option.
My Favorite Creamy Poulet aux Champignons
A nostalgic and comforting Poulet aux Champignons recipe. Tender chicken breasts are simmered in a luscious, creamy mushroom sauce with a hint of thyme and garlic. It's a simple, elegant French classic that feels like a warm hug on a plate.
Temps
Temps de préparation
15 minutes
Temps de cuisson
30 minutes
Temps total
45 minutes
Détails de la recette
Ingrédients
For the Chicken and Mushrooms
- 01 4 boneless, skinless chicken breasts (about 6 oz each)
- 02 1 lb cremini mushrooms, sliced
- 03 2 shallots, finely minced
- 04 3 cloves garlic, minced
- 05 2 tablespoons olive oil
- 06 2 tablespoons unsalted butter
- 07 Salt and freshly ground black pepper to taste
For the Creamy Sauce
- 01 1/2 cup chicken broth
- 02 1 cup heavy cream
- 03 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 04 2 tablespoons chopped fresh parsley, for garnish
Instructions
Prepare the Chicken: Pat the chicken breasts dry with a paper towel. This is key for a nice sear. Season them generously on both sides with salt and pepper. Just a simple, even coat.
Sear the Chicken: In a large skillet over medium-high heat, warm the olive oil. Once it shimmers, gently place the chicken breasts in the pan. Let them cook for about 5-6 minutes per side, until they’re golden brown and cooked through. Don’t crowd the pan! Work in batches if you need to. Once cooked, transfer the chicken to a plate and set it aside.
Sauté the Aromatics and Mushrooms: In the same skillet, melt the butter. There are all those lovely brown bits from the chicken—that’s pure flavor. Add the minced shallots and cook until they soften and become fragrant, about 2 minutes. Then add the sliced mushrooms. Let them cook, stirring occasionally, until they release their water and start to get beautifully browned and caramelized. This can take about 8-10 minutes. Stir in the garlic and cook for just one more minute until you can smell it.
Build the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer and reduce by about half. This concentrates the flavor, so don't rush this part.
Make it Creamy: Lower the heat and stir in the heavy cream and fresh thyme leaves. Let the sauce gently simmer until it thickens slightly, just a few minutes. Taste it here and add more salt and pepper if you think it needs it. Trust your palate.
Combine and Serve: Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon some of the sauce over the chicken. Let everything warm through together for a couple of minutes. Garnish with a sprinkle of fresh parsley right before serving. It adds a little brightness and color.
Notes et conseils
- 1 Feel free to add other herbs you love. A little bit of tarragon or rosemary would be a lovely addition.
- 2 If you want to add some greens, stirring in a handful of fresh spinach at the end until it just wilts is a great option.
Ustensiles nécessaires
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A large skillet (cast iron is my favorite for searing)
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Tongs for flipping the chicken
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A wooden spoon for scraping up the delicious browned bits
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Cutting board and a sharp knife
✨ Conseils essentiels
- 💡 Don't overcrowd the pan when searing the chicken. Giving each piece space is crucial for getting that beautiful golden-brown crust.
- 💡 Let your mushrooms get really brown. The caramelization is where all the deep, savory flavor comes from. Be patient with them!
- 💡 Always taste your sauce before you serve it. A final pinch of salt or pepper can make all the difference.
⭐ Secrets de chef
- 🌟 For an even richer sauce, add a splash of the mushroom cooking liquid if you're using fresh mushrooms you've cleaned yourself.
- 🌟 Finish the dish with a tiny squeeze of fresh lemon juice right at the end (off the heat). You won't taste the lemon, but it brightens up all the creamy, earthy flavors in a beautiful way.
- 🌟 If your sauce seems too thin, let it simmer for a few more minutes to reduce. If it gets too thick, a splash of chicken broth or cream will thin it out perfectly.
Recette de
Hugo MartinSpécialiste des cuissons au barbecue et des viandes marinées, Hugo transmet son expertise pour obtenir des grillades toujours parfaites.
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