Michael Davis
Grilled chicken with mushroom sauce is a classic dish that combines the smoky richness of perfectly grilled chicken with the creamy, earthy flavors of a savory mushroom sauce. This recipe is ideal for both casual weeknight dinners and special occasions, offering a balance of simplicity and sophistication. To start, the chicken is marinated in a blend of herbs and spices, then grilled to achieve a juicy interior and a slightly charred exterior. Meanwhile, the mushroom sauce is prepared by sautéing a variety of mushrooms in butter, deglazing with wine or broth, and finishing with cream for a velvety texture. When paired together, the tender chicken and lush sauce create a harmonious dish that’s both comforting and elegant, making it a favorite for anyone looking to elevate their home cooking.
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What You'll Learn
- Prepare chicken: Marinate chicken breasts with olive oil, garlic, salt, pepper, and paprika for 30 minutes
- Grill chicken: Cook marinated chicken on a preheated grill for 6-7 minutes per side
- Sauté mushrooms: Cook sliced mushrooms in butter until golden brown, then add garlic and thyme
- Make sauce: Whisk flour into mushroom mixture, add chicken broth and cream, simmer until thickened
- Serve dish: Plate grilled chicken, drizzle with mushroom sauce, and garnish with fresh parsley
Prepare chicken: Marinate chicken breasts with olive oil, garlic, salt, pepper, and paprika for 30 minutes
To begin preparing the chicken for your grilled chicken with mushroom sauce, start by selecting high-quality, boneless, skinless chicken breasts. Ensure they are evenly sized to promote consistent cooking. Place the chicken breasts in a shallow dish or a large resealable plastic bag. This will make it easier to coat them evenly with the marinade and keep the process mess-free. Next, gather your marinade ingredients: olive oil, minced garlic, salt, freshly ground black pepper, and paprika. The olive oil will help keep the chicken moist and tender, while the garlic, salt, pepper, and paprika will infuse it with rich, savory flavors.
In a small bowl, combine 3 tablespoons of olive oil, 3 cloves of minced garlic, 1 teaspoon of salt, 1 teaspoon of freshly ground black pepper, and 1 teaspoon of paprika. Mix these ingredients thoroughly until they form a uniform marinade. The paprika will add a subtle smoky flavor and a beautiful color to the chicken. Once the marinade is ready, pour it over the chicken breasts, ensuring each piece is fully coated. If using a plastic bag, seal it and gently massage the marinade into the chicken to ensure even distribution. If using a dish, flip the chicken breasts a few times to coat both sides.
Allow the chicken to marinate for at least 30 minutes at room temperature. This resting period is crucial as it gives the flavors time to penetrate the meat, resulting in a more flavorful and tender chicken. If you have more time, marinating the chicken in the refrigerator for 1 to 2 hours will further enhance the taste. However, avoid marinating it for too long, as the acidity from the garlic can start to break down the chicken’s texture. If marinating in the refrigerator, let the chicken sit at room temperature for about 10 minutes before grilling to ensure even cooking.
While the chicken is marinating, you can prepare your grill or grill pan. Preheat it to medium-high heat, ensuring it’s hot enough to create a nice sear on the chicken. If using a grill, lightly oil the grates to prevent sticking. Once the chicken has marinated for 30 minutes, remove it from the dish or bag, allowing any excess marinade to drip off. This step is important as excess marinade can cause flare-ups on the grill and uneven cooking. Discard any remaining marinade used for raw chicken to avoid cross-contamination.
Finally, place the marinated chicken breasts on the preheated grill or grill pan. Cook them for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The chicken should have beautiful grill marks and be cooked through but still juicy. Once done, transfer the grilled chicken to a plate and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. With the chicken prepared, you’re now ready to move on to making the mushroom sauce to complete your dish.
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Grill chicken: Cook marinated chicken on a preheated grill for 6-7 minutes per side
To begin grilling the chicken, ensure your grill is preheated to medium-high heat, typically around 375°F to 400°F. This temperature is crucial for achieving a nicely seared exterior while keeping the inside juicy. Place the marinated chicken pieces on the grill, being careful not to overcrowd them, as this can cause uneven cooking. Allow the chicken to cook undisturbed for 6-7 minutes on the first side. This initial cook time helps create beautiful grill marks and locks in the flavors from the marinade. Avoid the temptation to move the chicken too early, as it may stick to the grill and tear.
After 6-7 minutes, use tongs to carefully flip the chicken to the other side. The chicken should release easily from the grill if it’s properly preheated and the chicken is ready to be flipped. Cook the second side for another 6-7 minutes. This ensures both sides are evenly cooked and develop a golden-brown crust. If your chicken is thicker than 1 inch, you may need to adjust the cooking time slightly, but for standard chicken breasts or thighs, this timing is generally sufficient.
While the chicken is grilling, resist the urge to press down on it with a spatula, as this can squeeze out the juices and result in drier meat. Instead, let the grill do its work. If you’re using a grill with a lid, you can close it to maintain a consistent temperature and help the chicken cook more evenly. However, keep a close eye on it to prevent burning, especially if your grill tends to have hot spots.
Once both sides are grilled to perfection, check the internal temperature of the chicken using a meat thermometer. The chicken is fully cooked when it reaches 165°F at the thickest part. If it’s not quite there, you can continue cooking it for 1-2 minutes more, but be cautious not to overcook it, as this can make the chicken tough. Once done, remove the chicken from the grill and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful.
Finally, while the chicken rests, you can focus on preparing the mushroom sauce to accompany it. This step ensures that your grilled chicken stays warm and absorbs its juices, making it the perfect base for the rich, savory mushroom sauce. Grilling the chicken properly is key to the overall dish, as it provides a smoky, charred flavor that complements the earthy tones of the mushroom sauce. With the chicken grilled to perfection, you’re now ready to plate and enjoy your delicious meal.
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Sauté mushrooms: Cook sliced mushrooms in butter until golden brown, then add garlic and thyme
To begin the process of creating a rich and flavorful mushroom sauce for your grilled chicken, the first step is to sauté the mushrooms. Start by selecting fresh, high-quality mushrooms, such as cremini or button mushrooms, and slice them evenly to ensure consistent cooking. Heat a large skillet over medium heat and add a generous amount of butter, allowing it to melt and coat the pan. The butter not only adds a luxurious flavor but also helps the mushrooms achieve a beautiful golden-brown color. Once the butter is hot, carefully add the sliced mushrooms to the skillet, making sure they form a single layer to promote even cooking.
As the mushrooms cook, resist the urge to stir them too frequently, as this can prevent them from developing a deep, golden crust. Allow the mushrooms to sauté undisturbed for about 3-4 minutes, or until they start to turn golden brown. This initial browning is crucial for building the complex flavors that will enhance your sauce. After the mushrooms have achieved a nice color, gently stir them to cook the other side, again letting them sit for another 2-3 minutes to develop more color. This process of browning the mushrooms is key to unlocking their rich, umami flavor.
Once both sides of the mushrooms are golden brown, it's time to add the aromatic ingredients that will further elevate the sauce. Mince 2-3 cloves of garlic and add them to the skillet, stirring frequently to prevent burning. The garlic should become fragrant within 30 seconds to a minute, infusing the mushrooms with its distinctive aroma. Next, add a sprig or two of fresh thyme, stripping the leaves from the stem directly into the pan. If fresh thyme is unavailable, a pinch of dried thyme can be used as a substitute, though fresh thyme will provide a brighter, more vibrant flavor.
Allow the garlic and thyme to cook with the mushrooms for another minute, stirring occasionally to ensure the garlic doesn't burn. This brief cooking period allows the flavors to meld together, creating a harmonious base for your mushroom sauce. The combination of earthy mushrooms, pungent garlic, and herbal thyme will form the backbone of your sauce, providing depth and complexity to the final dish. At this point, your sautéed mushrooms are ready to be incorporated into the larger recipe, where they'll be combined with other ingredients to create a luscious sauce for your grilled chicken.
As you proceed with the recipe, remember that the sautéed mushrooms are a critical component of the sauce, and their flavor will shine through in the finished dish. By taking the time to properly sauté the mushrooms, you're building a strong foundation for the sauce, ensuring that it's rich, flavorful, and perfectly complemented by the grilled chicken. With the mushrooms now expertly sautéed, you can move on to the next steps of creating your grilled chicken with mushroom sauce, confident that this essential element has been executed to perfection.
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Make sauce: Whisk flour into mushroom mixture, add chicken broth and cream, simmer until thickened
To begin making the mushroom sauce for your grilled chicken, start by preparing the mushroom mixture. In a skillet over medium heat, melt a tablespoon of butter and add finely chopped mushrooms. Sauté the mushrooms until they release their moisture and become tender, which usually takes about 5-7 minutes. This step is crucial as it develops the deep, earthy flavor that will form the base of your sauce. Once the mushrooms are cooked, reduce the heat to low to prepare for the next steps.
Next, it’s time to incorporate the flour to create a roux, which will help thicken the sauce. Gradually whisk in 2 tablespoons of all-purpose flour into the mushroom mixture, ensuring there are no lumps. Keep whisking for about 1-2 minutes to cook the flour and remove any raw taste. This step is essential for a smooth, velvety sauce. The mixture will become slightly paste-like, but don’t worry—the addition of liquids in the next steps will transform it into a rich sauce.
Now, add the chicken broth to the skillet, pouring it in a steady stream while continuously whisking to prevent lumps. The broth will deglaze the pan, picking up any flavorful bits stuck to the bottom. Once the broth is fully incorporated, pour in the heavy cream, stirring to combine. The sauce will begin to take on a creamy, cohesive texture. Bring the mixture to a gentle simmer, allowing it to cook over low heat. This process will help the sauce thicken and the flavors to meld together.
As the sauce simmers, keep a close eye on it, stirring occasionally to prevent it from sticking or burning. The sauce is ready when it coats the back of a spoon and has reached your desired consistency, which typically takes about 8-10 minutes. If the sauce becomes too thick, you can thin it with a splash of additional broth or cream. Taste the sauce and adjust the seasoning with salt, pepper, or a pinch of herbs like thyme or parsley for added depth.
Once the sauce has thickened to your liking, remove it from the heat and prepare to serve it with your grilled chicken. The mushroom sauce should be smooth, creamy, and packed with savory flavors that complement the chicken perfectly. Pour the sauce generously over the grilled chicken, ensuring every bite is enhanced by its rich, mushroom-infused goodness. This final step ties the dish together, creating a satisfying and flavorful meal.
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Serve dish: Plate grilled chicken, drizzle with mushroom sauce, and garnish with fresh parsley
To serve the grilled chicken with mushroom sauce, begin by selecting a suitable plate or platter that complements the dish. A clean, neutral-colored plate works best to allow the vibrant colors of the chicken, sauce, and garnish to stand out. Place the grilled chicken breast or thighs in the center of the plate, ensuring they are arranged neatly. If you’re serving multiple pieces, slightly overlap or fan them out for an appealing presentation. The chicken should be the focal point, so position it thoughtfully to create a visually balanced dish.
Next, drizzle the rich and creamy mushroom sauce generously over the grilled chicken. Use a spoon or a small ladle to control the flow of the sauce, allowing it to cascade naturally over the chicken. Aim to coat the top and sides of the chicken lightly, ensuring every bite will have a touch of the savory sauce. Be mindful not to oversaturate the plate, as you want the sauce to enhance the dish without overwhelming it. A few artistic drizzles around the chicken can also add elegance to the presentation.
Once the sauce is drizzled, it’s time to garnish the dish with fresh parsley. Pick a few sprigs of flat-leaf or curly parsley, depending on your preference, and gently pat them dry to remove any excess moisture. Chop the parsley finely or leave it in small sprigs for a more rustic look. Sprinkle the parsley over the chicken and around the plate, adding a pop of bright green color and a fresh herbal aroma. The parsley not only enhances the visual appeal but also complements the earthy flavors of the mushroom sauce.
Finally, take a moment to ensure the dish looks polished and inviting. Check that the chicken is centered, the sauce is evenly distributed, and the parsley is scattered artistically. If desired, add a side dish like roasted vegetables, mashed potatoes, or a simple green salad alongside the chicken to complete the meal. The goal is to create a dish that is as pleasing to the eye as it is to the palate, making the dining experience memorable.
Serving grilled chicken with mushroom sauce is all about balance—combining the smoky flavor of the chicken with the rich, umami-packed sauce and the freshness of parsley. By plating the dish thoughtfully and garnishing it with care, you elevate a simple meal into a restaurant-quality presentation. This final step ensures that the dish not only tastes delicious but also looks irresistible, encouraging everyone at the table to dig in.
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Frequently asked questions
You'll need chicken breasts, mushrooms, butter, garlic, flour, chicken broth, heavy cream, olive oil, salt, pepper, and herbs like thyme or parsley.
Season the chicken breasts with salt, pepper, and olive oil. Grill them over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Sauté mushrooms and garlic in butter until golden. Add flour to create a roux, then gradually whisk in chicken broth and heavy cream. Simmer until thickened, and season with salt, pepper, and herbs.
Yes, the mushroom sauce can be prepared up to a day in advance. Reheat it gently on the stove before serving with the grilled chicken.
