Rotisserie Chicken in Creamy Mushroom Sauce Recipe
Introduction
This rotisserie chicken in creamy mushroom sauce is a simple yet indulgent dish that transforms everyday ingredients into a comforting meal. With tender shredded chicken and a rich, flavorful sauce, it’s perfect for a quick weeknight dinner or a cozy weekend treat.
Ingredients
- 11 ounces rotisserie chicken (shredded)
- 7 ounces cremini mushrooms
- 1 large garlic clove
- 3 tbsp unsalted butter
- 2 tbsp all-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
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tsp grated nutmeg
- ¼ tsp dried thyme
- ¼ tsp curry powder
Instructions
- Step 1: Mince the garlic and thinly slice the mushrooms to prepare for cooking.
- Step 2: Heat a large skillet over medium-high heat and add the mushrooms. Cook until they start to brown and release moisture, about 3 minutes. Stir in 1 tablespoon butter and cook until golden brown and tender, about 2 more minutes. Lower the heat to medium, add garlic and all the spices, and cook for 1 minute until fragrant. Remove the mushroom mixture from the skillet and set aside.
- Step 3: Reduce the heat to low and melt the remaining 2 tablespoons of butter in the same skillet. Add the flour and stir continuously until a paste forms, creating a roux. Cook the roux for 2 minutes while stirring.
- Step 4: Gradually add the chicken broth to the roux, stirring constantly to create a smooth sauce. Cook for 3 minutes while stirring.
- Step 5: Add the heavy cream and bring the mixture to a boil. Then stir in the shredded chicken and mushroom mixture. Simmer over medium heat for 3 minutes or until the chicken is heated through.
- Step 6: Stir in the lemon juice and adjust the salt to taste. Garnish with chopped parsley and extra black pepper before serving.
Tips & Variations
- Use half-and-half instead of heavy cream for a lighter sauce without sacrificing too much creaminess.
- Try adding a splash of white wine when cooking the mushrooms for extra depth of flavor.
- Substitute cremini mushrooms with button or shiitake mushrooms based on availability or preference.
- For a spicier kick, increase the cayenne pepper slightly or add a pinch of red pepper flakes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to maintain the sauce’s creaminess. Avoid microwaving on high heat to prevent the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cooked chicken?
Yes, you can use any cooked chicken such as rotisserie, poached, or leftover roasted chicken. Just shred it before adding to the sauce.
Is it possible to make this dish dairy-free?
To make it dairy-free, substitute the butter with olive oil or a dairy-free margarine, use a plant-based cream alternative, and ensure the chicken broth is free of dairy ingredients.
PrintRotisserie Chicken in Creamy Mushroom Sauce Recipe
This Rotisserie Chicken in Creamy Mushroom Sauce is a comforting and flavorful dish that combines tender shredded rotisserie chicken with sautéed cremini mushrooms in a rich, spiced cream sauce. Enhanced with garlic, herbs, and a touch of curry powder and nutmeg, this skillet-prepared meal is quick to make and perfect for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Sauce
- 11 ounces rotisserie chicken, shredded
- 7 ounces cremini mushrooms, thinly sliced
- 1 large garlic clove, minced
- 3 tbsp unsalted butter
- 2 tbsp all-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 tsp grated nutmeg
- ¼ tsp dried thyme
- ¼ tsp curry powder
Instructions
- Prep Garlic and Mushrooms: Mince the garlic and thinly slice the cremini mushrooms so they are ready to cook. This ensures smooth workflow during cooking.
- Sauté Mushrooms: Heat a large skillet over medium-high heat and add the sliced mushrooms. Cook for about 3 minutes until they begin to brown and release moisture. Add 1 tablespoon of butter and cook for another 2 minutes until golden brown and tender.
- Add Garlic and Spices: Lower heat to medium, stir in minced garlic along with salt, black pepper, cayenne pepper, grated nutmeg, dried thyme, and curry powder. Cook for 1 minute until fragrant, then remove the mushroom mixture from the skillet and set aside.
- Make the Roux: Reduce heat to low and melt the remaining 2 tablespoons of butter in the same skillet. Add the flour and stir continuously until a smooth paste (roux) forms. Cook the roux for 2 minutes to remove the raw flour taste.
- Create Sauce Base: Slowly pour chicken broth into the roux while stirring constantly to form a smooth sauce. Cook this mixture for 3 minutes, continuing to stir to prevent lumps.
- Add Cream and Combine: Add the heavy cream to the sauce and bring it to a boil. Then add the shredded rotisserie chicken and the sautéed mushroom mixture back into the skillet. Stir well to combine all ingredients.
- Simmer and Finish: Let the mixture simmer over medium heat for 3 minutes or until the chicken is heated through. Stir in the lemon juice and adjust seasoning with additional salt if needed.
- Serve: Garnish the creamy chicken and mushroom sauce with chopped parsley and a dash of black pepper. Serve hot and enjoy!
Notes
- Use fresh cremini mushrooms for the best flavor and texture.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
- Adjust the cayenne pepper amount based on your preferred spice level.
- Serve this dish over rice, mashed potatoes, or egg noodles for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: rotisserie chicken, creamy mushroom sauce, skillet chicken recipe, easy dinner, comfort food, creamy chicken, mushroom sauce, quick chicken dish
