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Braised Chicken with Mushrooms

Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over Oven-Baked Creamy Polenta.

  • Prep:
  • Total Time:
  • Servings: 4
Braised Chicken with Mushrooms

Source: Everyday Food, May/June 2003


  • 4 boneless, skinless chicken breasts (6 ounces each)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
  • 4 garlic cloves, halved
  • 1/2 cup dry white wine (optional)
  • 1 3/4 cups reduced-sodium chicken broth
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish


  1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.

  2. Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.

  3. Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.

  4. Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.


Reviews (22)

  • amandaleigh77 7 Dec, 2011

    Made this recently and loved it! You have to love garlic. My husband was not a fan of the polenta, but I enjoyed it. Maybe potatoes next time.

  • britnym 10 Feb, 2011

    This is one of my husbands favorites, we probably make it once a month in the fall and winter. I usually serve the chicken with mashed potatoes instead of polenta because we're not big polenta fans.

  • FouFolle 8 Jan, 2009

    This tasted a little like institutional food to me! Maybe because I used ready made stock rather than home made? The mushrooms were pretty good but the sauce and the chicken reminded me of airline food or school dinners!

  • tizinu 12 Jun, 2008

    I use mini portabella mushrooms with this recipe and got an amazing result. We make this dish at least 2 or 3 times a year as it's a family favorite. It's also incredibly healthy as chicken dishes go!

  • fish-n-flight 15 Feb, 2008

    I loved this dish. We used Pinot Girgio in it. This was the first time I have ever made polenta in the oven, loved it. FYI if you buy the AWESOME book "Everyday Food" the nutritional information for every recipe is in the back. Just to help you out......
    294 calories, 10 g fat, 43 g protein, 7 g carbs, 1.6 g fiber

  • knittygirl 6 Feb, 2008

    We had this for dinner and it was very flavorful, moist and savory. I will be making this again. Next time I might use red wine instead of white and use a more woody mushroom.

  • LStein05 29 Jan, 2008

    I made this last night and thought it was delicious. Though it takes some time, it is very simple and the chicken is so moist.

  • Kaetchen 18 Jan, 2008

    I just made this today and was disappointed. Neither my husband or I thought it was anything special. There was way too much liquid and the mushrooms turned the liquid an unappetizing black color.

  • pattio523 17 Jan, 2008

    I agree, as someone who is ALWAYS watching my weight, nutritional information is very important to me.

  • PAMELAJANE 16 Jan, 2008

    YES, YES, YES, as a diabetic I need nutritional breakdowns on recipes. Please add this as soon as possible so I can try these wonderful recipes.

  • lorraine1836 16 Jan, 2008

    As a diebetic I would certainly like a nutritional breakdown on your super receipes.

  • CRK9 16 Jan, 2008

    Many other sites provide nutritional information for their recipes. I am very surprised that a site with such high standards otherwise does not. I hope this lacking is soon corrected.

  • mematter 16 Jan, 2008

    A wonderful and delious meal! I have made this many times to rave reviews from my guests! I give it 5 stars no matter what the nutritional information is!!

  • marienicklas 16 Jan, 2008

    I would like the nutritional information as well. Not only to calories counters need this information, but diabetics as well. Please consider adding this feature to your recipes.

  • Siobhann 15 Jan, 2008

    I too would like the nutrional

  • carol44 15 Jan, 2008

    I completely agree - nutiritional information would be a wonderful, useful addition.

  • seasher 15 Jan, 2008

    I agree, please add the nutritional information for each recipe.

  • patxcook 15 Jan, 2008

    Maybe it's just the time of year, but I, too, would like the calorie and nutritional count of the recipes,

  • MVituj 15 Jan, 2008

    I love when nutritional information is added to recipes. Hopefully they will add nutrition facts soon if more people coment on the subject.

  • dartinsmith 15 Jan, 2008

    I would also like to know the calorie count.

  • radley 15 Jan, 2008

    This looks absolutely marvelous. But what would it take to get nutritional information with these recipes?

  • usze123 6 Nov, 2007

    Lovely classic recipe, had this at my wedding, or something like it. If you want an added luxurious effect, make it creamier and use Morels for strength of flavour and Chanterelles for a fancy scupltural touch. Plse don't make the white wine opt. This is my first posting and I feel at risk of sounding like a Stepford wife!

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