This Creamy Mushroom Chicken is a comforting and flavorful dish featuring tender pieces of chicken simmered in a rich and luscious cream sauce filled with sautéed mushrooms. Often enhanced with aromatic ingredients like garlic, onions, and herbs, this dish offers a delightful combination of savory chicken and earthy mushrooms enveloped in a velvety sauce. It’s a versatile recipe that can be served over rice, pasta, mashed potatoes, or with crusty bread to soak up the delicious creamy sauce, making it a satisfying and popular meal enjoyed in many parts of the world, and adaptable with ingredients available in Sahiwal, Punjab, Pakistan.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or cooking oil (widely available in Sahiwal, Punjab, Pakistan)
- 1 large onion, chopped (common ingredient)
- 2-3 cloves garlic, minced (common ingredient)
- 1 lb mushrooms (button, cremini, or a mix), sliced (available in larger markets or may be substituted with locally available edible mushrooms if suitable)
- 1 cup chicken broth (bouillon cubes or powder are readily available)
- 1 cup heavy cream (fresh cream or tetra pack cream)
- 2 tablespoons all-purpose flour (staple ingredient)
- 2 tablespoons butter (available in most grocery stores)
- 1 teaspoon dried thyme (widely available)
- 1/2 teaspoon dried rosemary (widely available)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish (optional, may be substituted with fresh coriander (dhaniya) which is widely available)
Instructions:
- Sauté Aromatics: Heat the olive oil or cooking oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Sauté Mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes. Season with a little salt and pepper.
- Remove Mushrooms: Remove the sautéed mushrooms from the skillet and set them aside.
- Brown Chicken: In the same skillet, add the butter and let it melt. Season the chicken pieces with salt, pepper, thyme, and rosemary. Add the chicken to the skillet and cook until browned on all sides and cooked through. This should take about 6-8 minutes, depending on the size of the pieces. Ensure the internal temperature reaches 165°F (74°C).
- Make the Cream Sauce: Sprinkle the all-purpose flour over the cooked chicken and stir well to coat. Cook for 1 minute, stirring constantly. Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it thicken slightly.
- Add Cream and Mushrooms: Stir in the heavy cream and the sautéed mushrooms. Reduce the heat to low and let the sauce simmer gently for a few minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Garnish with chopped fresh parsley (or fresh coriander) before serving. Serve hot over rice (basmati rice is a popular choice in Sahiwal, Punjab, Pakistan), pasta, mashed potatoes, or with crusty bread to enjoy the creamy sauce.
Tips and Notes:
- Chicken Variation: You can use boneless, skinless chicken thighs for a richer flavor. Adjust cooking time accordingly.
- Mushroom Variation: Feel free to use a variety of mushrooms for a more complex flavor. Locally available edible mushrooms can also be explored if you are familiar with them.
- Herb Variation: You can experiment with other herbs like dried oregano or a pinch of red pepper flakes for a bit of heat, catering to local taste preferences in Sahiwal, Punjab, Pakistan. Fresh herbs like mint (podina) or fenugreek leaves (methi) could also be incorporated if you are familiar with how they pair with chicken and mushrooms.
- Deglazing: For extra flavor, you can deglaze the pan with a splash of white wine after browning the chicken and before adding the broth. Ensure the alcohol cooks off before proceeding with the sauce. White wine might be less common, so chicken broth works perfectly well.
- Creaminess: For an even richer sauce, you can use half-and-half or more heavy cream. If you prefer a slightly lighter sauce, you can use evaporated milk, but the texture might be different.
- Make Ahead: This dish can be made ahead of time. Let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. The sauce may thicken upon cooling, so you might need to add a splash of milk or broth when reheating.
- Serving Suggestions in Sahiwal, Punjab, Pakistan: Serve with plain boiled rice, roti, or naan. A side of simple vegetable sabzi or a fresh salad would complement the richness of the creamy chicken and mushrooms.
Enjoy this delicious and comforting Creamy Mushroom Chicken.