Friday, November 27, 2020
Home Chicken Chicken in Mushroom Sauce

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

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Author: Olive
Chicken and shiitake mushroom in a creamy, delicious mushroom gravy
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Ingredients (click ingredient to buy it)

  • 5-6 pieces bone-in chicken parts preferrably thigh parts - lots of flavor there
  • salt and pepper
  • 1- 1/2 cups dried shiitake mushroom slices
  • 1 small can 305g condensed cream of mushroom soup
  • 1 large onion sliced
  • olive oil or any cooking oil


  • Rinse the dried shiitake mushroom then soak in a bowl of water (about 3 cups). Set aside.
  • 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.
  • Drain shiitake mushroom (don't throw the water) and squeeze to get the extra water out; set aside 1/2 cup of soaking liquid. Pour the rest of
  • mushroom-water
  • 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.
  • While chicken is simmering, saute the onion (if using) and shiitake mushroom in the same pan that you used for frying the chicken pieces.
  • Cook until mushroom is soft and onion is translucent, add about 1/4 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.
  • 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! 🙂
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

Have a nice day!! 🙂 GOD BLESS!


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