Creamy One Pan Maitake Mushroom Chicken
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This easy, earthy and delicious Creamy One Pan Maitake Mushroom Chicken is made start to finish in one skillet! With a rich and herbaceous sauce, hen of the woods mushrooms and tender chicken, this one pot wonder makes a great date night meal or weeknight stunner!JUMP TO RECIPE
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What goes into the Maitake Mushroom Chicken?
This creamy and decadent maitake mushroom chicken feels like a date night, but can be made any night in about an hour. Best of all? The whole recipes goes down IN ONE PAN. Fellow dish-haters; rejoice!
To make these dreamy mushroom chicken, you will need:
- Fresh maitake mushrooms (aka Hen of the Woods mushrooms). Find these at specialty markets, large grocers and farmers markets.
- Baby Bella mushrooms, or Cremini mushrooms.
- Boneless skinless chicken breast, and a meat mallet or sturdy rolling pin.
- Fresh thyme, fresh rosemary and fresh garlic.
- A shallot.
- Butter and olive oil.
- Chicken stock.
- Milk or heavy cream.
- Grated parmesan cheese.
- A/P flour.
- Salt and pepper to taste.
What is a Maitake mushroom?
Maitakes are an edible mushroom which grows on the bases of trees.Known as “hen of the woods,” the mushrooms grown naturally in light brown feather-like clusters.
Maitake mushrooms have a pronounced, earthy, and woodsy flavor. They are also widely believed to posses heath benefits!
The maitakes really give this dish it’s mushroom-forward flavor, and and enhanced by the addition of fresh herbs.
Prepping the chicken
To help give the chicken it’s tender texture and make sure it cooks evenly, you’ll want to pound it out with a meat mallet or rolling pin. Be careful not to over beat the chicken. You are looking for about 1/2″ thick breasts. The pieces of chicken will be rather large, and can be sliced and served. Alternatively, you can cut the breasts in half to make 4 individual portions.
Once the chicken is thin and ready to go, season it evenly with salt and pepper, and coat it in flour. This will help it to brown nicely, as well as help to thicken the sauce later.
Making the sauce
To make the sauce for this maitake mushroom chicken recipe, you’ll start by sautéing the mushrooms and shallots in the same pan you browned the chicken in. Next, add the herbs and garlic, then the stock, milk (or cream) and parmesan cheese. Lastly, add the chicken back to the pan to finish, and that’s it!
What to serve with the maitake chicken
All of the delectable mushroom sauce in the pan begs to be sopped up with some crusty bread! Alternatively, the sauce is great over pasta, polenta, or mashed potatoes! Serve with a light green salad and a great glass of vino. Bon Appetit!
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Creamy One Pan Maitake Mushroom Chicken
- 3.5 oz fresh maitake mushrooms, cleaned and torn into small pieces
- 8 oz baby bella mushrooms
- 2 medium sized boneless skinless chicken breast, pounded to 1/2” thickness
- 2 sprigs fresh thyme
- 4 cloves of garlic, thinly sliced
- 1 sprig of fresh rosemary
- /2 medium shallot, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cups chicken stock
- 1 cup milk or heavy cream
- 1/2 cup grated parmesan cheese
- 1 cup all-purpose flour
- salt and pepper, to taste
- Thinly slice the baby Bella mushrooms and shallot. Set aside. 2. Tear the mairake mushrooms with your hands into small pieces. No need to slice. Set aside. 3. Thinly slice the garlic. 4. Using a rolling pin or meat mallet, place chicken in a resealable bag and pound out until evenly 1/2” thick. 5. Season chicken with salt and pepper, and dredge with the flour on both sides. 6. In a large cast iron skillet or deep frying pan, heat butter and oil over medium heat until melted and bubbly about 3-4 minutes. 7. Add floured and seasoned chicken to the skillet, and cook 5-6 minutes a side, until just browned. 8. Transfer chicken to a rimmed plate and set aside. 9. Add the shallots. And mushrooms to the pan, and season with salt and pepper. 10. Cook, stirring occasionally 6-8 minutes over medium heat until mushrooms are softened. 11. Add rosemary, thyme (do not chop herbs) and garlic, and stir to coat. Cook 1 minute until just fragrant. 12. Add chicken stock, milk and parmesan and cook on medium-high heat for 4-5 minutes, stirring occasionally until slightly thickened. 13. Add chicken (and accumulated juices) back to the pan, reduce heat to medium and cook 8-10 minutes, until sauce is slightly thickened. 14. Slice chicken and serve with mashed potatoes, polenta, or rice.
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Hi, I’m Sharon!
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