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Mushroom Smothered Chicken

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“This is too good to pass up! A 5-Star, I promise. It's easy and presents beautifully over my Instant Gnocchi (#113377) or a toasted baguette. A BH&G recipe.”

Ingredients Nutrition


  1. In a plastic bag combine flour, salt, and black pepper; then add chicken pieces, a few at a time, shaking to coat.
  2. In a 12-inch skillet brown chicken in hot oil over medium-high heat for 8 minutes, turning occasionally.
  3. Remove chicken from skillet; set aside.
  4. Add onions, mushrooms, and garlic to skillet and cook 4 minutes, stirring occasionally and scraping up any browned bits.
  5. Return chicken to pan and add white wine or chicken broth, broth, basil, and thyme.
  6. Bring to boiling; reduce heat.
  7. Cover and simmer for 25 to 30 minutes or until chicken is no longer pink and remove chicken; cover and keep warm.
  8. Increase heat to medium and gently boil sauce, uncovered, for 5 minutes- if desired, stir in whipping cream.
  9. Serve chicken and sauce over toasted baguette slices and season to taste with salt and freshly ground black pepper.

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