20 Delicious Simple Chicken and Mushroom Recipes Easy to Make

Craving something cozy yet effortless for dinner? Look no further! Our roundup of 20 Delicious Simple Chicken and Mushroom Recipes is here to save your weeknights. Perfect for busy home cooks, these dishes blend the earthy goodness of mushrooms with tender chicken in ways that are both easy to whip up and hard to resist. Dive in and discover your next favorite meal!

Creamy Garlic Chicken and Mushroom Pasta

Busy weeknights call for dishes that are both comforting and easy to whip up, and this creamy garlic chicken and mushroom pasta is just the ticket. You’ll love how the rich sauce clings to every noodle, making each bite a little taste of heaven.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 4 cups water
  • 1 tbsp salt
• For the chicken and mushrooms:
  • 1 lb chicken breast, sliced into strips
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz mushrooms, sliced
• For the sauce:
  • 2 tbsp butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and the fettuccine. Cook for 8-10 minutes until al dente, then drain.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-7 minutes until no longer pink. Remove and set aside.
3. In the same skillet, add the mushrooms. Cook for 5 minutes until softened. Remove and set aside with the chicken.
4. Reduce heat to medium. Add 2 tbsp butter and minced garlic to the skillet. Sauté for 1 minute until fragrant.
5. Pour in 1 cup heavy cream, stirring constantly. Bring to a simmer, then reduce heat and stir in 1/2 cup Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper until the sauce thickens.
6. Return the chicken and mushrooms to the skillet. Stir to coat in the sauce. Add the drained pasta and toss until everything is well combined.

Delightfully creamy with a punch of garlic, this pasta is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

One-Pot Chicken and Mushroom Rice

Zesty flavors and minimal cleanup? Yes, please! This one-pot chicken and mushroom rice is your weeknight hero, combining tender chicken, earthy mushrooms, and fluffy rice in a single pan. It’s the kind of meal that feels both comforting and effortlessly chic.

Ingredients

• For the chicken: 1 lb boneless, skinless chicken thighs, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the rice: 1 cup long-grain white rice, 2 cups chicken broth, 1 tbsp butter
• For the mushrooms: 8 oz cremini mushrooms, sliced, 1 tbsp olive oil, 1/2 tsp garlic powder

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, add another tbsp of olive oil and the sliced mushrooms. Cook for 4-5 minutes until they start to soften. Sprinkle with garlic powder for extra flavor.
3. Add the rice, chicken broth, and butter to the skillet. Stir to combine, then nestle the chicken thighs on top. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. After 20 minutes, check the rice for doneness. If it’s still a bit firm, cover and cook for another 2-3 minutes. Let it sit off the heat for 5 minutes before serving to allow the flavors to meld.

You’ll love how the rice absorbs all the savory juices from the chicken and mushrooms, creating a dish that’s rich in flavor but light on effort. Try topping it with a sprinkle of fresh parsley or a squeeze of lemon for a bright finish.

Chicken and Mushroom Stir-Fry

Ready to whip up a quick and delicious dinner that’ll have everyone asking for seconds? This Chicken and Mushroom Stir-Fry is your ticket to a flavorful meal that’s as easy to make as it is satisfying.

Ingredients

• For the stir-fry:
  • 1 lb chicken breast, thinly sliced
  • 2 cups mushrooms, sliced
  • 2 tbsp vegetable oil
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp cornstarch
  • 1/2 cup chicken broth

Instructions

1. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat until shimmering.
2. Add the chicken slices to the pan, cooking for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Remove the chicken from the pan and set aside.
4. In the same pan, add the remaining 1 tbsp of vegetable oil, then sauté the garlic and ginger for 30 seconds until fragrant.
5. Add the mushrooms to the pan, cooking for 3-4 minutes until they start to soften.
6. While the mushrooms cook, whisk together the soy sauce, honey, cornstarch, and chicken broth in a small bowl.
7. Return the chicken to the pan, then pour the sauce over everything. Stir well to combine.
8. Cook for another 2-3 minutes until the sauce thickens. Tip: If the sauce thickens too much, add a splash of chicken broth to loosen it.
9. Serve hot over rice or noodles. Tip: Garnish with sliced green onions for an extra pop of color and flavor.

Absolutely bursting with umami flavors, this stir-fry pairs tender chicken and earthy mushrooms in a glossy, sweet-savory sauce. Try serving it over a bed of steamed jasmine rice to soak up every last drop of that delicious sauce.

Baked Chicken and Mushroom Casserole

This baked chicken and mushroom casserole is the ultimate comfort food that’s perfect for any night of the week. You’ll love how the creamy sauce and tender chicken come together with earthy mushrooms for a dish that’s both hearty and satisfying.

Ingredients

• For the casserole:
  • 2 cups cooked chicken, shredded
  • 2 cups mushrooms, sliced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
• For the topping:
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a large skillet over medium heat, sauté the mushrooms in olive oil until they’re golden brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Add the shredded chicken, heavy cream, chicken broth, garlic powder, onion powder, salt, and pepper to the skillet. Stir well to combine and simmer for 5 minutes until the sauce slightly thickens.
4. Transfer the mixture to the prepared baking dish.
5. In a small bowl, mix the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this topping evenly over the casserole. Tip: For extra crunch, you can toast the breadcrumbs before mixing.
6. Bake in the preheated oven for 20-25 minutes, or until the topping is golden and crispy. Tip: Keep an eye on it towards the end to prevent burning.

Just out of the oven, this casserole boasts a creamy interior with a crispy, golden top that’s irresistible. Serve it alongside a fresh green salad or over a bed of steamed rice for a complete meal that’ll have everyone asking for seconds.

Chicken and Mushroom Pie

Let’s talk about comfort food that feels like a hug in a dish. This chicken and mushroom pie is creamy, hearty, and just what you need on a cozy night in.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, diced
  • 2 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup butter, cold and cubed
  • 4-6 tbsp ice water

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt 2 tbsp butter over medium heat. Add 1/2 cup diced onion and cook until translucent, about 3 minutes.
3. Add 1 cup sliced mushrooms to the skillet and cook for another 5 minutes, until they’re soft and slightly browned.
4. Sprinkle 1/4 cup flour over the mushrooms and onions, stirring constantly for 1 minute to cook off the raw flour taste.
5. Slowly whisk in 1 cup chicken broth and 1/2 cup heavy cream, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
6. Stir in 2 cups shredded chicken, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat and set aside.
7. For the crust, combine 1 1/2 cups flour and 1/2 tsp salt in a bowl. Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs.
8. Gradually add 4-6 tbsp ice water, 1 tbsp at a time, mixing until the dough comes together. Roll out the dough on a floured surface to fit your pie dish.
9. Pour the chicken and mushroom filling into the pie dish. Cover with the rolled-out dough, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
10. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Every bite of this pie is a perfect balance of creamy filling and flaky crust. Serve it with a simple green salad to cut through the richness, or enjoy it as is for the ultimate comfort meal.

Slow Cooker Chicken and Mushroom Stew

Back to basics with this comforting slow cooker chicken and mushroom stew—it’s the kind of meal that feels like a warm hug after a long day. You’ll love how the flavors meld together effortlessly while you go about your day.

Ingredients

• For the stew:
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb cremini mushrooms, sliced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Transfer to the slow cooker.
2. In the same skillet, add onions and mushrooms. Cook until onions are translucent and mushrooms have released their moisture, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to the slow cooker.
3. In a small bowl, whisk together flour and 1/4 cup of chicken broth until smooth. Pour into the slow cooker along with the remaining chicken broth, heavy cream, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the sauce has thickened.
5. Tip: For an extra layer of flavor, deglaze the skillet with a splash of white wine before adding the onions and mushrooms.
6. Tip: If the stew is too thick, thin it with a little more chicken broth until you reach the desired consistency.
7. Tip: Serve over mashed potatoes or egg noodles for a heartier meal.

Perfectly tender chicken and earthy mushrooms swim in a creamy, herb-infused sauce that’s downright irresistible. Try topping it with a sprinkle of fresh parsley for a pop of color and freshness.

Chicken and Mushroom Quesadillas

Even if you’re not a whiz in the kitchen, these Chicken and Mushroom Quesadillas are a breeze to whip up. You’ll love how the juicy chicken and earthy mushrooms come together with melted cheese in a crispy tortilla.

Ingredients

• For the filling:
  • 1 cup cooked chicken, shredded
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, diced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For assembling:
  • 4 large flour tortillas
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 tbsp butter

Instructions

1. Heat olive oil in a pan over medium heat. Add onions and mushrooms, sautéing until soft, about 5 minutes.
2. Add the shredded chicken, salt, and pepper to the pan. Stir well and cook for another 2 minutes to combine flavors. Remove from heat.
3. Lay out the tortillas on a clean surface. Divide the chicken and mushroom mixture evenly among them, spreading it on one half of each tortilla.
4. Sprinkle cheese over the chicken and mushroom mixture on each tortilla.
5. Fold the tortillas over the filling, pressing gently to seal.
6. Melt butter in a large skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side, or until golden brown and the cheese is melted.
7. Remove from the skillet and let them cool for a minute before cutting into wedges.

Zesty and satisfying, these quesadillas have a perfect crunch with every bite. Serve them with a side of sour cream or guacamole for an extra flavor kick.

Grilled Chicken and Mushroom Skewers

Ever find yourself staring at the fridge, wondering what to whip up that’s both easy and delicious? These grilled chicken and mushroom skewers are your answer, perfect for a quick dinner or a weekend BBQ.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the skewers:
  • 1 lb chicken breast, cut into 1-inch pieces
  • 8 oz mushrooms, whole if small, halved if large
  • 1 red bell pepper, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to make the marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken, mushrooms, and bell pepper pieces onto skewers, alternating between them for a colorful presentation.
5. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature should reach 165°F) and the vegetables are tender with slight char marks.
6. Let the skewers rest for 5 minutes before serving to allow the juices to redistribute.

Mouthwatering and juicy, these skewers offer a smoky flavor with a tender bite. Serve them over a bed of quinoa or with a side of garlic bread for a complete meal that’s sure to impress.

Chicken and Mushroom Alfredo

Wondering what to make for dinner that’s both comforting and a bit fancy? You can’t go wrong with this creamy Chicken and Mushroom Alfredo—it’s a crowd-pleaser that comes together in no time.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 1 tbsp salt
• For the chicken and mushrooms:
  • 1 lb chicken breast, sliced into strips
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz mushrooms, sliced
• For the Alfredo sauce:
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and the fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken strips with 1/2 tsp salt and 1/4 tsp black pepper. Add to the skillet and cook until golden and no longer pink, about 5-6 minutes per side. Remove and set aside.
3. In the same skillet, add the mushrooms. Cook until they release their moisture and become golden, about 5 minutes. Remove and set aside with the chicken.
4. Reduce the heat to medium. Melt 2 tbsp butter in the skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
5. Pour in 1 cup heavy cream, stirring constantly. Let it simmer for 2 minutes until slightly thickened.
6. Stir in 1/2 cup grated Parmesan and 1/4 tsp nutmeg until the sauce is smooth. If the sauce is too thick, add a splash of pasta water to loosen it.
7. Add the cooked pasta, chicken, and mushrooms back to the skillet. Toss everything together until well coated in the sauce.

Deliciously creamy with a hint of nutmeg, this Chicken and Mushroom Alfredo is perfect as is or served with a sprinkle of extra Parmesan and a side of garlic bread for dipping.

Chicken and Mushroom Soup

Just imagine coming home to a warm, comforting bowl of chicken and mushroom soup after a long day. It’s hearty, flavorful, and surprisingly easy to make. You’ll love how the mushrooms add a deep, earthy flavor to the broth.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 lb chicken breast, cubed
  • 8 oz mushrooms, sliced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
• For thickening:
  • 2 tbsp all-purpose flour
  • 1/2 cup heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat (350°F).
2. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Add the cubed chicken breast to the pot. Cook until the chicken is no longer pink, about 7 minutes.
4. Stir in the sliced mushrooms. Cook for another 5 minutes until the mushrooms are soft.
5. Sprinkle the flour over the mixture. Stir well to coat everything evenly.
6. Slowly pour in the chicken broth, stirring constantly to prevent lumps.
7. Bring the soup to a boil, then reduce the heat to low. Simmer for 15 minutes.
8. Stir in the heavy cream. Simmer for another 5 minutes until the soup thickens slightly.
9. Season with salt and black pepper. Taste and adjust seasoning if needed.

Mmm, the soup is creamy with tender chunks of chicken and mushrooms in every bite. Serve it with a slice of crusty bread for dipping, or add a sprinkle of fresh herbs on top for extra flavor.

Chicken and Mushroom Risotto

Even if you’ve never made risotto before, this chicken and mushroom version is a game-changer. It’s creamy, comforting, and packed with flavor—perfect for a cozy night in.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken stock, kept warm
  • 1 cup cooked chicken, shredded
  • 1 cup mushrooms, sliced
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Heat olive oil and butter in a large pan over medium heat until the butter melts.
2. Add the onion and garlic, sautéing for about 2 minutes until soft.
3. Stir in the Arborio rice, coating it well with the oil and butter, for 1 minute.
4. Pour in the white wine, stirring constantly until it’s fully absorbed.
5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next.
6. After about 18 minutes, when the rice is al dente, mix in the chicken and mushrooms.
7. Cook for another 2 minutes until the mushrooms are tender.
8. Remove from heat, stir in the Parmesan cheese, and season with salt and pepper.
9. Let it sit for 2 minutes before serving to allow the flavors to meld.

One bite of this risotto and you’ll be hooked—the creamy texture with the earthy mushrooms and tender chicken is irresistible. Try topping it with extra Parmesan and a sprinkle of fresh parsley for a colorful finish.

Chicken and Mushroom Tacos

Back in the kitchen and craving something both hearty and easy? These chicken and mushroom tacos are your weeknight savior, packed with flavor and ready in no time.

Ingredients

• For the filling:
  • 1 lb chicken breast, diced
  • 2 cups mushrooms, sliced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt to taste
• For serving:
  • 8 small tortillas
  • 1 cup shredded lettuce
  • 1/2 cup sour cream
  • 1/2 cup salsa

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until no longer pink.
3. Sprinkle garlic powder, cumin, and salt over the chicken. Stir to coat evenly.
4. Add sliced mushrooms to the skillet. Cook for another 5 minutes, until mushrooms are soft and chicken is golden.
5. Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Assemble tacos by placing a spoonful of the chicken and mushroom mixture on each tortilla.
7. Top with shredded lettuce, a dollop of sour cream, and a spoonful of salsa.

Ready to dig in? These tacos boast a juicy filling with earthy mushrooms, all wrapped in a soft tortilla. Try adding a squeeze of lime for an extra zing!

Chicken and Mushroom Stuffed Peppers

Sometimes, you just need a meal that feels like a hug, and these chicken and mushroom stuffed peppers are exactly that. Packed with flavor and easy to make, they’re perfect for a cozy dinner.

Ingredients

• For the filling:
  • 1 lb ground chicken
  • 1 cup chopped mushrooms
  • 1/2 cup diced onions
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onions and mushrooms, cooking until soft, about 5 minutes.
3. Add ground chicken to the skillet. Cook until no longer pink, breaking it apart as it cooks, about 7 minutes.
4. Stir in garlic powder, salt, and black pepper. Remove from heat and let cool slightly.
5. Stuff each bell pepper with the chicken and mushroom mixture. Place them in a baking dish.
6. Sprinkle mozzarella and Parmesan cheese on top of each stuffed pepper.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
8. Let the peppers sit for 5 minutes before serving to allow the filling to set.

Enjoy the juicy peppers with a crispy cheese topping, offering a delightful contrast in textures. Serve them with a side of crusty bread to soak up any delicious juices.

Chicken and Mushroom Curry

Kick off your weeknight dinner with this comforting Chicken and Mushroom Curry that’s as easy to make as it is delicious. You’ll love how the creamy sauce and tender chicken come together with earthy mushrooms for a dish that feels both indulgent and wholesome.

Ingredients

• For the curry:
  • 2 tbsp vegetable oil
  • 1 lb chicken breast, cut into 1-inch pieces
  • 8 oz mushrooms, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 cup coconut milk
  • 1 cup chicken broth
  • Salt to taste

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, add the mushrooms and onion. Cook until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
4. Stir in the garlic, curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
6. Return the chicken to the skillet. Reduce heat to low and simmer for 15 minutes, or until the chicken is cooked through.
7. Season with salt to taste before serving.

Just like that, you’ve got a creamy, flavorful curry with tender chicken and mushrooms. Serve it over steamed rice or with naan bread to soak up all that delicious sauce.

Chicken and Mushroom Pot Pie

Alright, you’re in for a treat with this Chicken and Mushroom Pot Pie. It’s the ultimate comfort food, packed with creamy filling and topped with a flaky crust that’ll have everyone asking for seconds.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup mushrooms, sliced
  • 1/2 cup onions, diced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 1 pie crust, store-bought or homemade
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the onions and mushrooms, sautéing until soft, about 5 minutes.
3. Sprinkle the flour over the veggies, stirring constantly for 1 minute to cook off the raw flour taste.
4. Slowly whisk in the chicken broth, then the heavy cream, ensuring no lumps form. Bring to a simmer.
5. Add the shredded chicken, salt, and pepper. Stir well and simmer for another 5 minutes until thickened. Tip: If the filling is too thick, add a splash more broth.
6. Pour the filling into a pie dish. Cover with the pie crust, crimping the edges to seal. Cut a few slits in the top for steam to escape.
7. Brush the crust with the beaten egg for a golden finish.
8. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
9. Let the pot pie sit for 10 minutes before serving. Tip: This rest time helps the filling set for easier slicing.

Rich and creamy with a satisfying crunch from the crust, this pot pie is a crowd-pleaser. Try serving it with a simple green salad to balance the richness.

Chicken and Mushroom Stir Fry with Noodles

Wondering what to whip up for dinner that’s both comforting and quick? This Chicken and Mushroom Stir Fry with Noodles is your answer. It’s packed with flavor, easy to make, and sure to satisfy.

Ingredients

• For the stir fry:
  • 2 boneless, skinless chicken breasts, sliced into thin strips
  • 2 cups sliced mushrooms
  • 2 tbsp vegetable oil
  • 8 oz egg noodles
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 2 cloves garlic, minced

Instructions

1. Bring a large pot of water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
2. While the noodles cook, heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil and the mushrooms. Cook until the mushrooms are soft and golden, about 5 minutes.
4. Return the chicken to the skillet with the mushrooms. Add the soy sauce, hoisin sauce, sesame oil, ginger, and garlic. Stir well to combine and cook for another 2 minutes until everything is heated through.
5. Add the cooked noodles to the skillet and toss everything together until the noodles are evenly coated with the sauce.

Ready to dig in? The noodles are perfectly chewy, the chicken tender, and the mushrooms add a meaty depth. Serve it up with a sprinkle of green onions for a fresh crunch.

Chicken and Mushroom Fajitas

Feeling like spicing up your dinner routine? You can’t go wrong with these Chicken and Mushroom Fajitas. They’re packed with flavor, easy to whip up, and perfect for a cozy night in or a fun gathering with friends.

Ingredients

• For the marinade:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
• For the fajitas:
  • 1 lb chicken breast, sliced into strips
  • 1 cup sliced mushrooms
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 2 tbsp olive oil
  • 8 small flour tortillas

Instructions

1. In a bowl, mix 2 tbsp olive oil, lime juice, chili powder, cumin, garlic powder, and salt to create the marinade.
2. Add the chicken strips to the marinade, ensuring they’re well coated. Let them sit for at least 15 minutes for the flavors to meld.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil. Toss in the mushrooms, bell pepper, and onion. Cook for about 5 minutes until they’re just tender.
5. Return the chicken to the skillet with the vegetables. Stir everything together and cook for another 2 minutes to heat through.
6. Warm the tortillas according to package instructions. Tip: A quick 10-second zap in the microwave wrapped in a damp paper towel does the trick.
7. Spoon the chicken and vegetable mixture onto the tortillas. Fold and serve immediately. Tip: For an extra kick, drizzle with hot sauce or a squeeze of fresh lime juice.

Every bite of these fajitas offers a juicy, flavorful experience with the perfect crunch from the veggies. Try serving them with a side of guacamole or a crisp salad for a complete meal.

Chicken and Mushroom Kebabs

Ready to shake up your weeknight dinner routine? These Chicken and Mushroom Kebabs are a game-changer, packing juicy flavors and a hint of smokiness that’ll have you coming back for seconds.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the kebabs:
  • 1 lb chicken breast, cut into 1-inch cubes
  • 8 oz mushrooms, whole if small, halved if large
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F.
4. Thread the marinated chicken, mushrooms, bell pepper, and onion onto skewers, alternating the ingredients for colorful presentation.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature should reach 165°F) and the vegetables are charred to your liking.
6. Let the kebabs rest for 5 minutes before serving to allow the juices to redistribute.

Just imagine the tender chicken paired with the earthy mushrooms and sweet bell peppers, all with a smoky char from the grill. Serve these kebabs over a bed of fluffy rice or with a side of creamy tzatziki for an extra layer of flavor.

Chicken and Mushroom Pasta Bake

Ever find yourself staring into the fridge, wondering what to whip up for dinner that’s both comforting and a bit fancy? This chicken and mushroom pasta bake is your answer—creamy, hearty, and packed with flavors that feel like a hug in a dish.

Ingredients

• For the pasta:
  • 8 oz penne pasta
  • 1 tbsp olive oil
  • 1 tsp salt
• For the chicken and mushrooms:
  • 1 lb chicken breast, cubed
  • 2 cups mushrooms, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to melt the cheese beautifully.
2. Boil the penne pasta in a large pot of salted water with 1 tbsp olive oil until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the cubed chicken, seasoning with garlic powder, salt, and pepper. Cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
4. Add the sliced mushrooms to the skillet with the chicken. Cook until the mushrooms are soft and golden, about 5 minutes.
5. In the same skillet, pour in the heavy cream, Parmesan cheese, thyme, salt, and pepper. Stir well and let it simmer for 3-5 minutes until the sauce thickens slightly.
6. Combine the cooked pasta, chicken, mushrooms, and sauce in a large baking dish. Mix well to ensure everything is evenly coated.
7. Sprinkle the top with shredded mozzarella and breadcrumbs for that irresistible crispy topping.
8. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Tip: Let it sit for 5 minutes before serving to allow the sauce to set.

Absolutely divine, this pasta bake comes out creamy with a satisfying crunch on top. Serve it with a simple green salad to cut through the richness, or enjoy it straight from the dish for the ultimate comfort food experience.

Chicken and Mushroom Stir Fry with Vegetables

Oh, you’re going to love this Chicken and Mushroom Stir Fry with Vegetables—it’s quick, packed with flavor, and perfect for those nights when you want something delicious without the fuss.

Ingredients

• For the stir fry:
  • 1 lb boneless, skinless chicken breasts, sliced into thin strips
  • 2 cups sliced mushrooms
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 2 tbsp vegetable oil
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 cup chicken broth
  • 1 tsp cornstarch

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the chicken strips and cook for 5-7 minutes, stirring occasionally, until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp of vegetable oil, then the mushrooms, bell pepper, and broccoli. Stir fry for 4-5 minutes until the vegetables are tender-crisp. Tip: Keep the heat high to get a nice sear on the veggies.
5. While the vegetables cook, whisk together the soy sauce, oyster sauce, sesame oil, chicken broth, and cornstarch in a small bowl.
6. Return the chicken to the skillet with the vegetables.
7. Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens. Tip: If the sauce is too thick, add a little more chicken broth to thin it out.

Enjoy this stir fry over a bed of steamed rice or noodles for a complete meal. The chicken is tender, the veggies are crisp, and the sauce brings it all together with a savory, umami-packed punch.

Conclusion

We hope you’ve enjoyed exploring these 20 simple and delicious chicken and mushroom recipes! Perfect for busy weeknights or cozy weekends, each dish promises ease and flavor. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this roundup on Pinterest. Happy cooking!