Description
This Rotisserie Chicken in Creamy Mushroom Sauce is a comforting and flavorful dish perfect for a quick yet elegant meal. Tender shredded rotisserie chicken is simmered in a rich, creamy sauce made from sautéed cremini mushrooms, garlic, and a blend of aromatic spices. Enriched with butter, heavy cream, and a touch of lemon juice, this dish balances savory and bright notes beautifully. Ready in just about 30 minutes, it’s an easy-to-make recipe that elevates leftover chicken into a satisfying dinner.
Ingredients
Scale
Chicken
- 11 ounces rotisserie chicken, shredded
Vegetables and Aromatics
- 7 ounces cremini mushrooms, thinly sliced
- 1 large garlic clove, minced
Dairy and Liquids
- 3 tablespoons unsalted butter, divided
- 1 cup heavy cream (or half-and-half)
- ¼ cup chicken broth, at room temperature
Dry Ingredients and Spices
- 2 tablespoons all-purpose flour
- 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
- Prepare Ingredients: Mince the garlic and thinly slice the cremini mushrooms. Shred the rotisserie chicken if not already done. Gather all the spices and dairy for easy access.
- 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. Stir in 1 tablespoon of butter and cook for another 2 minutes until mushrooms are golden brown and tender.
- Add Garlic and Spices: Lower heat to medium, add the minced garlic along with salt, black pepper, cayenne pepper, nutmeg, dried thyme, and curry powder. Cook for 1 minute until fragrant. Remove the mushroom mixture from the skillet and set aside.
- Make the Roux: Reduce heat to low, melt the remaining 2 tablespoons of butter in the same skillet. Sprinkle the all-purpose flour evenly and stir continuously to combine into a smooth paste, known as a roux. Cook the roux for 2 minutes, stirring continuously to avoid burning.
- Add Liquids to Roux: Gradually add the chicken broth to the roux while stirring to create a smooth sauce. Continue cooking and stirring for about 3 minutes until the sauce thickens.
- Finish the Sauce: Add the heavy cream to the skillet and bring the sauce to a boil. Then add the shredded rotisserie chicken and cooked mushrooms back into the skillet. Stir gently to combine.
- Simmer: Reduce the heat to medium and let the mixture simmer for 3 minutes or until the chicken is heated through and the flavors meld together. Add lemon juice and adjust salt to taste.
- Serve: Garnish with chopped parsley and a sprinkle of extra black pepper. Serve immediately and enjoy your creamy, flavorful meal!
Notes
- Use leftover rotisserie chicken or freshly shredded chicken for convenience and flavor.
- Heavy cream can be substituted with half-and-half for a lighter sauce, but it will be less rich.
- Adjust the cayenne pepper amount to control the spiciness.
- Make sure to stir continuously when making the roux to prevent lumps and burning.
- This sauce can be served over pasta, rice, or mashed potatoes for a complete meal.
- Fresh parsley adds a bright touch, but you can substitute with dried parsley if necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: rotisserie chicken, creamy mushroom sauce, easy dinner, skillet chicken recipe, comfort food
