Chicken mushroom and vegetables have been a staple in my kitchen ever since I moved to the States. There’s something incredibly comforting about the way tender chicken mingles with earthy mushrooms and vibrant vegetables, especially after a long day. Growing up in southern England, my mum’s hearty dishes often featured humble ingredients like these, turning simple meals into moments of warmth around the table. Now, with my own little ones eagerly waiting for dinner (and my daughter convinced pancakes are a food group), this recipe has become my go-to for quick, nourishing family meals that don’t skimp on flavor or love.
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Why You’ll Love This Chicken mushroom and vegetables
This recipe stands out because it’s a perfect blend of simplicity and depth. The combination of juicy chicken and umami-rich mushrooms creates a satisfying base, while the fresh vegetables add color and crunch. I love how it comes together in one pan, making cleanup a breeze—something every busy parent can appreciate. Plus, it’s incredibly adaptable; over the years, I’ve swapped veggies and spices based on what’s in season or what my kids are in the mood for. It’s comfort food that feels fresh and homemade without requiring hours in the kitchen.
Ingredients You’ll Need for This Chicken mushroom and vegetables
The key to this dish lies in selecting the right ingredients—fresh, high-quality chicken and mushrooms make all the difference. Growing up, my mum always emphasized using what’s local and in season, a habit I’ve carried with me here in San Diego. I recommend sourcing firm, plump mushrooms and bright, crisp vegetables to maximize flavor and texture. If you’re pressed for time, frozen veggies can work well too, just adjust cooking times accordingly.
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 8 oz (225g) cremini or button mushrooms, sliced
- 1 medium carrot, thinly sliced
- 1 red bell pepper, chopped
- 1 small zucchini, sliced into half-moons
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil or unsalted butter
- 1/2 cup low-sodium chicken broth
- 1 teaspoon dried thyme or fresh if available
- Salt and freshly ground black pepper, to taste
- Optional: splash of soy sauce or Worcestershire sauce for extra depth
Nutrition Facts
- Calories: Approximately 320 per serving
- Protein: 35g
- Fat: 12g (mostly from olive oil and chicken)
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 4g (from natural vegetable sugars)
- Sodium: 280mg (can be reduced by limiting broth or soy sauce)
Savory Chicken Mushroom and Vegetables Recipe for a Healthy Delicious Meal
Learn how to make delicious Chicken mushroom and vegetables. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients—fresh, high-quality chicken and mushrooms make all the difference. Growing up, my mum always emphasized using what’s local and in season, a habit I’ve carried with me here in San Diego. I recommend sourcing firm, plump mushrooms and bright, crisp vegetables to maximize flavor and texture. If you’re pressed for time, frozen veggies can work well too, just adjust cooking times accordingly.
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 8 oz (225g) cremini or button mushrooms, sliced
- 1 medium carrot, thinly sliced
- 1 red bell pepper, chopped
- 1 small zucchini, sliced into half-moons
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil or unsalted butter
- 1/2 cup low-sodium chicken broth
- 1 teaspoon dried thyme or fresh if available
- Salt and freshly ground black pepper, to taste
- Optional: splash of soy sauce or Worcestershire sauce for extra depth
Instructions
- Heat olive oil or butter in a large skillet over medium-high heat until shimmering.
- Add the chicken pieces, seasoning with salt and pepper, and cook for about 5-7 minutes until browned and cooked through. Remove from pan and set aside.
- In the same pan, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
- Add the sliced mushrooms, cooking for 5 minutes until they release their moisture and turn golden.
- Stir in the carrot, bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally, until vegetables start to soften but still have a bit of bite.
- Return the chicken to the pan. Pour in the chicken broth and add thyme. Stir well to combine.
- Simmer gently for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Taste and adjust seasoning with salt, pepper, or a splash of soy sauce if desired.
- Serve hot, straight from the pan, and enjoy the harmony of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Chicken mushroom and vegetables
- Heat olive oil or butter in a large skillet over medium-high heat until shimmering.
- Add the chicken pieces, seasoning with salt and pepper, and cook for about 5-7 minutes until browned and cooked through. Remove from pan and set aside.
- In the same pan, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
- Add the sliced mushrooms, cooking for 5 minutes until they release their moisture and turn golden.
- Stir in the carrot, bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally, until vegetables start to soften but still have a bit of bite.
- Return the chicken to the pan. Pour in the chicken broth and add thyme. Stir well to combine.
- Simmer gently for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Taste and adjust seasoning with salt, pepper, or a splash of soy sauce if desired.
- Serve hot, straight from the pan, and enjoy the harmony of textures and flavors.
Tips for Making the Best Chicken mushroom and vegetables
Getting this dish just right is about respecting your ingredients and technique. When I first started cooking in professional kitchens, timing was everything—overcooked chicken or soggy mushrooms can quickly turn a good dish into a dull one. Here are a few tips I’ve learned along the way to help you nail it every time.
- Use chicken thighs if you want juicier, more forgiving meat; breasts work well but watch cooking times carefully to avoid drying out.
- Don’t overcrowd the pan—give the chicken and mushrooms space to brown properly for better flavor.
- Fresh mushrooms are best, but if frozen, thaw and drain well to avoid excess water.
- Adding vegetables in stages ensures they all cook evenly—harder veggies go in first, softer ones later.
- Let the sauce reduce gently to concentrate flavors without burning.
With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe Learn more: The Ultimate Crispy Chicken Ranch Snack Wrap Experience
Serving Suggestions and Pairings
This dish is incredibly versatile and works beautifully for various occasions, whether it’s a busy weeknight or a relaxed weekend dinner. I often serve it with whatever’s on hand, keeping things simple to let the main flavors shine. Presentation-wise, I like to finish with a sprinkle of fresh herbs or a squeeze of lemon for brightness, which my kids surprisingly love – a little zest can make a big difference!
- Serve over fluffy brown rice or quinoa for a wholesome meal
- Pair with crusty bread to soak up the lovely pan juices
- Add a crisp green salad with a tangy vinaigrette to brighten the plate
- For a cozy twist, serve alongside creamy mashed potatoes or polenta
- Seasonally, swap in butternut squash or green beans to keep it fresh
Whether it’s a cozy family dinner or entertaining friends, this dish never fails to impress.
Storage and Reheating Tips
Proper storage ensures you can enjoy leftovers just as much as the fresh dish. As a busy mom, I often cook extra to have ready meals during hectic days. This recipe holds up well in the fridge and reheats beautifully with a few simple steps.
- Store in an airtight container in the refrigerator for up to 3 days
- Add a splash of chicken broth or water when reheating to loosen the sauce
- Reheat gently over low heat on the stove or in the microwave to prevent drying out
- If freezing, place in a freezer-safe container for up to 2 months; thaw overnight before reheating
Frequently Asked Questions
What are the main ingredients for Chicken mushroom and vegetables?
The main ingredients for Chicken mushroom and vegetables include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Chicken mushroom and vegetables?
The total time to make Chicken mushroom and vegetables includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Chicken mushroom and vegetables ahead of time?
Yes, Chicken mushroom and vegetables can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Chicken mushroom and vegetables?
Chicken mushroom and vegetables pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Chicken mushroom and vegetables suitable for special diets?
Depending on the ingredients used, Chicken mushroom and vegetables may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This chicken mushroom and vegetables recipe is one of those dishes I return to time and again because it feels like a warm hug in food form. I’d love to hear how you make it your own or any little tweaks you discover along the way. Cooking should always be joyful and forgiving, so don’t hesitate to experiment and share your stories with me here. Welcome to the art of easy cooking!
