Anna Chwistek
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Shredded rotisserie chicken in a creamy mushroom sauce. This easy chicken and mushroom dish simmered in a white gravy is pure comfort. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner. Extra bonus? The whole meal comes together in a single pan. Dinner, my friends, is served.
This is one of those dinners that takes about 20 minutes to make from start to finish. We use shredded rotisserie chicken rather than cook the chicken from scratch. So this is the best way to use up your leftover chicken or turkey. It cuts way down on the prep with no noticeable taste difference.
This one-pan chicken and mushroom dinner is simple enough to wow everyone on a weeknight, but it’s also special enough to impress at a dinner party.
Let me guide you through the recipe with thisstep-by-step VIDEO.
What to serve with shredded chicken in creamy mushroom sauce?
Here are a few things you can add to make it a meal:
- mashed potatoes, polenta, toast, crusty bread
- crispy potatoes, baked potatoes
- green salad drizzled with a light mustard vinaigrette
- fresh cucumber salad with a Greek yogurt dressing
- arugula salad drizzled with lemon juice and olive oil
Helpful tips
- This is a nice way to use up any leftover rotisserie chicken or turkey.
- If you want to sneak in some veggies, add spinach, carrots or broccoli florets.
- As for the cream, you can use heavy cream, half-and-half or soy cream.
More easy weeknight dishes
- Ravioli in Creamy Parmesan Sauce
- Creamy Chicken with Corn and Chorizo
- Parmesan Pasta with Spinach
Rotisserie Chicken in Creamy Mushroom Sauce
Anna Chwistek
This easy chicken and mushroom dish simmered in a white gravy is pure comfort. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner. Extra bonus? The whole meal comes together in a single pan. Dinner, my friends, is served.
4.53 from 48 votes
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine European
Servings 4
Calories 448 kcal
Ingredients
- 11 ounces rotisserie chicken shredded
- 7 ounces cremini mushrooms
- 1 large garlic clove
- 3 tbsp unsalted butter
- 2 tbsp al-purpose flour
- 1 cup heavy cream or half-and-half
- ¼ cup chicken broth at room temperature
- 1 tsp lemon juice
- 1 tbsp chopped parsley
spices
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tps grated nutmeg
- ¼ tsp dried thyme
- ¼ tsp curry powder
Instructions
Get all the prep done before you start cooking: mince the garlic and thinly slice the mushrooms.
Heat a large skillet over medium-high and add mushrooms. Cook until they start to brown and begin to release some moisture, about 3 minutes. Stir in 1 tbsp butter and cook until golden brown and tender, about 2 minutes. Lower the heat to medium, add garlic and spices. Cook for 1 minute or until fragrant. Remove from skillet.
Reduce heat to low and melt the remaining butter. Addflour and stir continuously until a paste forms, this is called a roux. Cook for 2 minutes. Add broth to the roux, stirring while you pour, until you get a smooth sauce. Cook for 3 minutes, stirring continuously.
Add cream and bring to a boil. Add shredded chicken and mushrooms, stir to combine. Simmer over medium, for 3 minutes, or until the chicken is heated through. Add lemon juice and adjust salt.
Garnish with chopped parsley and some extra black pepper. Enjoy!
Video
Nutrition
Calories: 448kcalCarbohydrates: 7gProtein: 25gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 165mgSodium: 636mgPotassium: 298mgFiber: 1gSugar: 3gVitamin A: 1194IUVitamin C: 1mgCalcium: 55mgIron: 1mg
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6 comments
I made this recipe exactly as printed, and followed Anna’s advice to ‘sneak in’ some veg: 3/4 cup of peas, when I added the chicken. We don’t like cayenne pepper so omitted it, especially since it also called for regular pepper. I did ALL of the prep up front, measuring and lining up every ingredient and it took far more than 5 minutes. You should, too, because much of the recipe calls for ‘stir continuously’ or watching the clock before adding yet another ingredient. The resulting dish is a one pot meal, VERY flavorful, a step above most creamy chicken recipes, for sure. Thank you, Anna! I will be putting this on our ‘rotation’ and making it often.Reply
You’re welcome! So glad you enjoyed!
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Easy to make but needs more seasons mine was a bit bland but still goodReply
Thank you for your comment Sandy!
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This was very flavorful. I omitted the nutmeg but may try it next time… not usually a fan but since this tasted as good as it did I”m willing to try it with the nutmeg. I did add a bit of shallots because that always elevates this type of dish with mushrooms and I think it really worked well. I also added a splash of dry chardonnay. I have to say the combination of the curry, thyme and cayenne was delicious. Everyone in my family commented on how flavorful those spices were in the dish and asked what I used… they were surprised there was curry in it but they LOVED it. VERY RICH recipe but very good. I doubt the calories stated are accurate because there is a lot of butter and cream which indicates to me that this is a higher calorie recipe than estimated. But it’s delicious.Reply
Thank you Julie! SO glad everyone loved this recipe!
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