Rotisserie 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
Scale
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
