Best 7 Chicken Breasts With Porcini Mushrooms Recipes

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Chicken breasts with porcini mushrooms, a classic dish that combines tender chicken with earthy, nutty mushrooms, is a delectable meal that is perfect for any occasion. Whether you prefer a simple sauté or a creamy casserole, there are countless variations of this timeless dish to satisfy your taste buds. With a few simple steps, you can create a flavorful and satisfying meal that will impress your family and friends. Get ready to embark on a culinary journey as we explore the best recipes for cooking chicken breasts with porcini mushrooms.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CHICKEN BREASTS WITH HERBS AND PORCINI MUSHROOMS



Roasted Chicken Breasts With Herbs and Porcini Mushrooms image

This is a recipe that stems from "Roasted Chicken Breast Base Recipe" - reference recipe #316587. I love this recipe, but I also love porcini mushrooms!

Provided by Sondra Beth

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 3

2 tablespoons dried porcini mushrooms
1 teaspoon minced fresh thyme leave
1 teaspoon minced fresh rosemary leaf

Steps:

  • In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
  • Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
  • Follow recipe for "Roasted Chicken Breast Base Recipe" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.

Nutrition Facts : Calories 0.4, Sodium 0.1, Carbohydrate 0.1, Fiber 0.1

BREAST OF CHICKEN WITH ROSEMARY AND POLENTA WITH PORCINI MUSHROOMS



Breast of Chicken with Rosemary and Polenta with Porcini Mushrooms image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

6 chicken breasts
6 ounces olive oil, plus 3 ounces
3 tablespoons chopped rosemary
Salt
32 ounces salted water
1 pound polenta flour
6 ounces all-purpose flour
6 ounces dry white wine
2 rosemary sprigs
2 pounds porcini mushrooms, sliced
4 ounces parsley, chopped finely

Steps:

  • Begin by cleaning and marinating the chicken in 6 ounces of the olive oil, fresh rosemary, and a pinch of salt for approximately 4 hours.
  • To prepare the polenta, bring the salted water to a boil. Once the water has boiled, sprinkle the polenta flour in the water and beat with a whisk. Lower the heat and cook for about 40 minutes until the polenta falls away from the sides of the pan. It is hard to determine the exact amount of water as it depends on the quality of the polenta flour. If it becomes hard, add hot water until the polenta softens and can be stirred.
  • To cook the chicken, remove it from the marinade, dust the chicken breasts with flour, place them in a pan, add the white wine, and cook on high heat for 10 minutes, flipping on each side.
  • At the same time the chicken is cooking, using another pan, heat the remaining 3 ounces of olive oil. Add the rosemary sprigs to flavor the oil. Take the rosemary out and add the porcini mushrooms and salt. Cook for 5 minutes and then add the chopped parsley.
  • To serve, place the chicken on a plate and add some of the sauce from the pan. On the side place some polenta and top it with some of the porcini mushrooms. To garnish, sprinkle some parsley and add a sprig of rosemary.

CHICKEN BREASTS WITH PORCINI MUSHROOMS



Chicken Breasts With Porcini Mushrooms image

I prepared this for us 4 for Valentine's Day 2012 and will keep this delicious souvenir here. I roasted at hot temperature the chicken in the skillet and I continue cooking at low temperature in the oven (65°C/150°F). This is not possible with every kind of oven. If you don't have simply cook the chicken through and serve immediately. Read more about low temperature chicken under: http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

Provided by Artandkitchen

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken breasts, skinless butterflied
1/2-1 teaspoon spices (herbes de Provences or Mexican Seasoning Mix or)
2 tablespoons margarine
1/2 cup onion, chopped
250 g mushrooms, fresh or 250 g frozen porcini mushrooms, in pieces
1/2 cup white wine
1/2 cup heavy cream
1 cup broth
1 teaspoon cornflour
3 garlic cloves, minced
1 teaspoon lemon zest, grated
1 tablespoon chives, chopped (or more or other herbs to taste)
1/4 teaspoon black pepper
salt
chives, for decoration

Steps:

  • Preheat the oven and one Pyrex at 65°C/150°F.
  • Rub the chicken with the Mexican spices.
  • Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
  • Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
  • In the same skillet add the second tablespoon of margarine.
  • Add onions and cook until soft.
  • Add mushrooms and cook for 5 minutes.
  • Dissolve corn flour in broth.
  • Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
  • Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
  • Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
  • Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.

Nutrition Facts : Calories 453.3, Fat 30.4, SaturatedFat 12, Cholesterol 133.7, Sodium 327, Carbohydrate 6.7, Fiber 0.9, Sugar 2.2, Protein 32.8

CHICKEN BREASTS STUFFED WITH WILD MUSHROOMS



Chicken Breasts Stuffed With Wild Mushrooms image

Provided by Molly O'Neill

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 whole chicken breasts, on the bone
2 cups wild mushroom ragout (see recipe)
3 teaspoons porcini or olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dry sherry
1 cup mushroom broth
4 thick slices of country bread

Steps:

  • Preheat the oven to 450 degrees. Use a sharp knife to split the chicken breasts in half along the breastbone. Carefully stuff 1/4 cup of the ragout under the skin of each breast. Place in a baking dish, rub each with 1/4 teaspoon of porcini oil, season with salt and pepper and bake for 15 to 20 minutes.
  • Deglaze the pan with the sherry, scraping to incorporate any bits of meat or skin. Add the broth and the remaining ragout, reduce temperature to 300 and return for 5 minutes.
  • Meanwhile, drizzle the remaining oil on the bread, front and back, and toast on both sides.
  • Remove the chicken from the pan and taste the juice. Adjust seasoning with additional salt and pepper. Place the chicken breast on top of the toasted bread. Spoon on the mushrooms and juice and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 482 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS



Chicken Breasts with Portobello Mushrooms image

This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!

Provided by PWSCHWARTZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 10

nonstick cooking spray
½ cup grated Parmesan cheese
¼ cup seasoned bread crumbs
2 skinless, boneless chicken breasts, halved
1 tablespoon olive oil
1 small shallot, chopped
4 portobello mushrooms, sliced
1 tablespoon chopped fresh parsley
¼ teaspoon ground black pepper
4 thin slices mozzarella cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
  • Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
  • Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
  • Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
  • Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g

BALSAMIC CHICKEN BREASTS WITH PORCINI MUSHROOMS



Balsamic Chicken Breasts with Porcini Mushrooms image

Delicious balsamic chicken best served over rice or with oven-roasted potatoes. Wonderful any time of the year and reheats perfectly!

Provided by AllisonnL

Categories     Skillet Chicken Breasts

Time 37m

Yield 4

Number Of Ingredients 10

4 boneless chicken breasts, split and patted dry
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 yellow onions, diced
3 cloves garlic, minced
8 ounces fresh porcini mushrooms, sliced
¾ cup chicken broth
¼ cup balsamic vinegar
3 tablespoons white wine

Steps:

  • Season chicken breasts with salt and black pepper.
  • Mix flour, salt, and black pepper together in a shallow bowl. Dredge chicken in flour mixture, shaking off excess.
  • Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 3 minutes per side. Remove chicken from the skillet. Add onions and garlic; saute until golden, about 3 minutes.
  • Return chicken to the skillet. Add porcini mushrooms; cook and stir until starting to soften, about 3 minutes. Stir in chicken broth, balsamic vinegar, and white wine. Cover and continue cooking over medium-low heat, turning chicken occasionally, until no longer pink in the center and coated with sauce, about 10 minutes.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 24.6 g, Cholesterol 58.5 mg, Fat 9.4 g, Fiber 3.4 g, Protein 25.9 g, SaturatedFat 1.7 g, Sodium 101.8 mg, Sugar 10.5 g

SAUTéED CHICKEN WITH WILD MUSHROOMS



Sautéed Chicken with Wild Mushrooms image

Provided by Bradley Dickinson

Categories     Bean     Chicken     Mushroom     Sauté     Valentine's Day     Low Cal     Low Sodium     Dinner     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 14

8 ounces skinless, boneless chicken breast, cut into strips
1 teaspoon porcini powder
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1/2 cup assorted sliced mushrooms (such as crimini and oyster)
1/4 cup drained canned white beans
1 garlic clove, minced
Pinch of minced fresh rosemary
1/2 cup low-salt chicken broth
1 tablespoon Marsala
2 tablespoons truffle butter
1 tablespoon unsalted butter
Orzo or steamed rice
Ingredient info:Porcini powder and truffle butter can be found at specialty foods stores and online at fungusamongus.com. Porcini powder can also be made by grinding dried porcini in a spice mill.

Steps:

  • Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
  • Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter.
  • Serve chicken and sauce over orzo or steamed rice.

### Key Cooking Techniques * **Use a meat mallet to flatten the chicken breasts**. This will help them to cook evenly and prevent them from drying out. * **Sear the chicken breasts in a hot skillet until they are golden brown**. This will create a nice crust and help to lock in the juices. * **Reduce the heat and cook the chicken breasts for 5-7 minutes per side**. This will ensure that they arecooked through without drying out. * **Make sure that the porcini mushrooms are clean and free of debris**. You can use a soft bristled toothbrush to clean them if necessary. * **Rehydrate the porcini mushrooms in hot water for 30 minutes**. This will soften them and allow them to release their fullflavor. * **Sauté the porcini mushrooms in butter until they are browned**. This will enhance theirflavor. * **Add the white wine and chicken broth to the skillet and bring to a simmer**. This will create a flavorfulsauce. * **Reduce the heat and simmer the chicken breasts in the mushroom broth for 5-7 minutes**. This will allow the flavors to meld together. * **Serve the chicken breasts with the mushroom broth and some steamed asparagus**. This will make a delicious and healthy meal. ### Serving and Storing Suggestions * **Garnish the chicken breasts with fresh parsley or chives before serving**. This will add a pop of color andflavor. * **Serve the chicken breasts with a side of your favorite roastedvegetables**. This will make a complete and satisfying meal. * **Store the leftover chicken breasts in an airtight container in the refrigerator for up to 3 days**. You can also freeze the chicken breasts for up to 3 months. ### Nutritional Information * One serving of chicken breast with porcini mushrooms contains approximately: * Calories: 300 * Protein: 25g * Carbohydrates: 10g *Fat: 15g * This dish is a good source of protein and healthy fats. It is also low in carbohydrates and calories, making it a good choice for people who are watching their weight or following a low-carb diet. ### Final Thoughts Chicken breast with porcini mushrooms is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be served with a variety of sides. The next time you are looking for a quick and easy meal, give this recipe a try.

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