Anna Chwistek
Jump to Recipe Print Recipe
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
RECIPE NOTES
- 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
Recipe Video
Rotisserie Chicken in Creamy Mushroom Sauce
Anna Chwistek
4.59 from 43 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course One Pot
Servings 4
Calories
Ingredients
- 300 g/11 oz shredded rotisserie chicken
- 200 g/7 oz cremini mushrooms
- 1 large garlic clove
- 3 tbsp unsalted butter
- 2 tbsp flour
- 1 cup heavy cream or half-and-half
- 1 + 1/4 cup/300 ml chicken broth at room temperature
- 1 tsp lemon juice
- 1 tbsp chopped parsley
spices
- 1/2 tsp each: salt + black pepper
- 1/4 tsp each: cayenne pepper grated nutmeg, thyme, 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!
Notes
Calories Per Serving: 465 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Let us know how it was!
DOWNLOAD PRINTABLE RECIPE PDF
And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.
Sign up for my NEWSLETTERto receive the latest recipes delivered straight to your inbox.
2 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
Easy to make but needs more seasons mine was a bit bland but still goodReply
