Chicken in Mushroom Sauce

Chicken+ Cream of Mushroom Soup + Shiitake mushroom equals one fantastic dinner!  It’s not a quick dinner recipe but it so super-easy! This is inspired by a seasonal French dish which I found from BBC Good Food, the recipe only has few ingredients -it includes white wine and double cream. I didn’t have white wine (and I also ran out of beer, which is what I usually use as substitute) and I skipped the heavy cream, instead, I used the water from soaking the dried mushroom and condensed cream of mushroom instead of cream — the result is creamy but lighter mushroom sauce… really delicious!  I used dried shiitake mushroom (♥), already in slices – very convenient 🙂 but I guess you can use any mushroom that you like.

The photos doesn’t look much (I’m no good at presentation/food styling) but I promise you’re gonna like it…give it a try! 🙂


sear chicken pieces in a pan


put seared chicken in a pot/saucepan and simmer until tender..add sauteed mushroom and onion


add diluted cream of mushroom..cook for a few more minutes and that’s it!


Mmmmm..very yummy chicken and mushroom dish!!  Happy cooking and eating!! 😀

Chicken in Mushroom Sauce
Prep time
Cook time
Total time
Chicken and shiitake mushroom in a creamy, delicious mushroom gravy
Recipe type: main, Chicken
Serves: Makes 4-5 servings
  • 5-6 pieces bone-in chicken parts ( preferrably thigh parts - lots of flavor there)
  • salt and pepper
  • 1- ½ cups dried shiitake mushroom slices
  • 1 small can (305g) condensed cream of mushroom soup
  • 1 large onion, sliced
  • olive oil or any cooking oil
  1. Rinse the dried shiitake mushroom then soak in a bowl of water (about 3 cups). Set aside.
  2. Heat a frying pan in medium high heat, pour a little oil. Wash and clean chicken pieces; pat dry and season generously with salt and pepper. Raise heat/fire to high and fry chicken until browned then turn to sear the other side. Transfer seared chicken into a saucepan.
  3. Drain shiitake mushroom (don't throw the water) and squeeze to get the extra water out; set aside ½ cup of soaking liquid. Pour the rest of
  4. mushroom-water
  5. into the pan with seared chicken, make sure there's enough liquid to cover the chicken pieces. Cover and put the saucepan over hight heat and bring to a boil then lower heat to simmer.
  6. While chicken is simmering, saute the onion (if using) and shiitake mushroom in the same pan that you used for frying the chicken pieces.
  7. Cook until mushroom is soft and onion is translucent, add about ¼ cup of reserve mushroom-water and bring to a boil while scraping the pan to get the yummy bits at the bottom then add this to the pot of simmering chicken; raise heat/fire to high and bring to a boil again then let simmer over low heat until chicken is tender.
  8. Add the remaining reserved mushroom-water to dilute cream of mushroom soup and add it to the simmering chicken. Gently stir and bring to a boil again, test the seasoning, adjust if necessary then turn off heat. Serve with rice. Enjoy! 🙂

Have a nice day!! 🙂 GOD BLESS!

2 Responses to "Chicken in Mushroom Sauce"

  1. Belinda @zomppa   September 8, 2011 at 7:14 am

    Such a comforting, classic dish. Those rainy days are coming!

  2. chef_d   September 7, 2011 at 11:28 pm

    Looks delicious!


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