Introduction

This rotisserie chicken in creamy mushroom sauce is a comforting and elegant dish that’s perfect for a quick weeknight dinner or a cozy weekend treat. Tender shredded chicken combines with a rich, flavorful sauce made from cremini mushrooms and fragrant spices, creating a satisfying meal that pairs well with rice or pasta.

A close-up top view of a pan filled with creamy white sauce containing light beige chicken pieces and dark brown sliced mushrooms scattered evenly throughout. The sauce has a thick, smooth texture with drops of oil visible on the surface and small green parsley leaves sprinkled on top for a fresh touch. A silver spoon rests inside the pan, its handle pointing outwards. The pan sits on a wooden surface with visible grain and knots. photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 ounces rotisserie chicken, shredded

7 ounces cremini mushrooms

1 large garlic clove

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup heavy cream (or half-and-half)

¼ cup chicken broth, at room temperature

1 teaspoon lemon juice

1 tablespoon chopped parsley

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper

¼ teaspoon grated nutmeg

¼ teaspoon dried thyme

¼ teaspoon curry powder

Instructions

Step 1: Mince the garlic and thinly slice the cremini mushrooms. Prepare all your ingredients before you start cooking.

Step 2: Heat a large skillet over medium-high heat. Add the mushrooms and cook until they start to brown and release moisture, about 3 minutes. Stir in 1 tablespoon of butter and cook until golden brown and tender, about 2 more minutes.

Step 3: Reduce the heat to medium and add the minced garlic along with the salt, black pepper, cayenne, nutmeg, thyme, and curry powder. Cook for about 1 minute until fragrant, then remove the mushroom mixture from the skillet and set aside.

Step 4: Lower the heat to low and melt the remaining 2 tablespoons of butter in the skillet. Stir in the flour continuously to form a roux, cooking for 2 minutes to remove the raw flour taste.

Step 5: Slowly add the chicken broth while stirring to create a smooth sauce. Cook for 3 minutes, stirring constantly to thicken the sauce.

Step 6: Pour in the heavy cream and bring the mixture to a gentle boil. Add the shredded rotisserie chicken and the sautéed mushrooms back into the sauce. Stir well to combine and simmer over medium heat for about 3 minutes, until the chicken is heated through.

Step 7: Remove from heat, stir in the lemon juice, and adjust the seasoning with additional salt if needed.

Step 8: Garnish with chopped parsley and a sprinkle of black pepper. Serve immediately and enjoy!

Tips & Variations

For a lighter version, use half-and-half instead of heavy cream, and reduce the butter to 2 tablespoons total.

Try adding a splash of white wine when cooking the mushrooms for extra depth of flavor.

Serve this sauce over pasta, rice, or mashed potatoes for a complete meal.

Fresh thyme can be used instead of dried for a brighter herb flavor.

If you like a bit more heat, increase the cayenne to ½ teaspoon.

FAQs

Can I use other types of mushrooms in this recipe?

Yes, you can substitute cremini mushrooms with button mushrooms, shiitake, or portobello for different textures and flavors. Just adjust cooking times accordingly.

Is it necessary to make a roux for the sauce?

The roux is important because it thickens the sauce and gives it a smooth, creamy texture. Skipping it may result in a thinner sauce, but you can thicken with cornstarch mixed with a little water if needed.