Hamdi Saidani This easy Chicken Chasseur recipe is a French-style chicken dish made with tender chicken breasts simmered in a tomato and wine sauce. it’s packed with flavor from garlic, mushrooms, and herbs, and comes together in just one pan. perfect for a cozy dinner with mashed potatoes, rice, or crusty bread.
Jump to RecipeIngredients Needed:
- 1 tbsp olive oil
- 750-900 g /1½-2 lbs skinless boneless chicken breasts
- 1 tbsp butter
- 1 medium onion
- 250g g /8 oz mushrooms
- 2 cloves garlic
- 125 ml / ½ cup dry white wine
- 4 fresh thyme sprigs
- 2 fresh bay leaves
- 1 tbsp tomato paste
- 150 g / ½ cup canned diced tomatoes/crushed tomatoes in the US
- 350 ml /1½ cups chicken stock
- salt to taste
How To Make Chicken Chasseur Recipe?
- Heat oil and brown the chicken: In a large pan, heat olive oil over medium-high heat. Season the chicken with salt and pepper, then brown both sides until golden. Cook in batches if needed so the pan isn’t crowded. Remove chicken and set aside.
- Cook onions, mushrooms, and garlic: In the same pan, add butter, sliced onion, mushrooms, and garlic. Sprinkle in a pinch of salt and cook over low heat for 10 minutes until softened.
- Add wine and herbs: Pour in the white wine and let it bubble for a couple of minutes. Then add thyme leaves, bay leaves, and tomato paste. Stir everything together.
- Simmer with tomatoes and stock: Return the chicken to the pan. Add diced tomatoes and chicken stock. Bring to a boil, then lower the heat, cover, and simmer for 20 minutes. Uncover and cook for 10 minutes more to thicken the sauce. If it’s still too thin, let it simmer a bit longer uncovered.
Recipe Tips:
- Brown the chicken well: Don’t rush this part. Getting a nice golden color adds deep flavor to the whole dish. Cook in batches if needed to avoid steaming.
- Slice onions and mushrooms evenly: Even cuts help them cook at the same time and give a better texture to the sauce.
- Use dry white wine, not sweet: A dry wine balances the richness. If you use sweet wine, the sauce might taste too sugary.
- Simmer with the lid on, then off: Covering helps cook the chicken gently, and uncovering helps the sauce thicken—don’t skip either step.
- Let the sauce reduce if needed: If the sauce feels too watery at the end, simmer it for a few extra minutes uncovered until it looks rich and slightly thick.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Chasseur cool to room temperature. then place it in an airtight container and keep it in the fridge for up to 5 days.
- Freeze: Let the Chicken Chasseur cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
- Reheat: Add the chicken and sauce to a pan over medium-low heat. Cover with a lid and warm for 10–15 minutes, stirring now and then until fully heated.
Nutrition Facts:
- Calories: 230 kcal
- Total Fat: 8 g
- Saturated Fat: 2 g
- Cholesterol: 86 mg
- Sodium: 313 mg
- Potassium: 781 mg
- Total Carbohydrate: 8 g
- Dietary Fiber: 1 g
- Sugars: 4 g
- Protein: 30 g
Try More Hairy Bikers Recipes:
Hairy Bikers Chicken Chasseur Recipe
Course: DinnerCuisine: FrenchDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
45
minutesCalories
230
kcalThis easy Chicken Chasseur recipe is a French-style chicken dish made with tender chicken breasts simmered in a tomato and wine sauce. it’s packed with flavor from garlic, mushrooms, and herbs, and comes together in just one pan. perfect for a cozy dinner with mashed potatoes, rice, or crusty bread.
Ingredients
1 tbsp olive oil
750-900 g /1½-2 lbs skinless boneless chicken breasts
1 tbsp butter
1 medium onion
250g g /8 oz mushrooms
2 cloves garlic
125 ml / ½ cup dry white wine
4 fresh thyme sprigs
2 fresh bay leaves
1 tbsp tomato paste
150 g / ½ cup canned diced tomatoes/crushed tomatoes in the US
350 ml /1½ cups chicken stock
salt to taste
Directions
- Heat oil and brown the chicken: In a large pan, heat olive oil over medium-high heat. Season the chicken with salt and pepper, then brown both sides until golden. Cook in batches if needed so the pan isn’t crowded. Remove chicken and set aside.
- Cook onions, mushrooms, and garlic: In the same pan, add butter, sliced onion, mushrooms, and garlic. Sprinkle in a pinch of salt and cook over low heat for 10 minutes until softened.
- Add wine and herbs: Pour in the white wine and let it bubble for a couple of minutes. Then add thyme leaves, bay leaves, and tomato paste. Stir everything together.
- Simmer with tomatoes and stock: Return the chicken to the pan. Add diced tomatoes and chicken stock. Bring to a boil, then lower the heat, cover, and simmer for 20 minutes. Uncover and cook for 10 minutes more to thicken the sauce. If it’s still too thin, let it simmer a bit longer uncovered.
Notes
- Brown the chicken well: Don’t rush this part. Getting a nice golden color adds deep flavor to the whole dish. Cook in batches if needed to avoid steaming.
- Slice onions and mushrooms evenly: Even cuts help them cook at the same time and give a better texture to the sauce.
- Use dry white wine, not sweet: A dry wine balances the richness. If you use sweet wine, the sauce might taste too sugary.
- Simmer with the lid on, then off: Covering helps cook the chicken gently, and uncovering helps the sauce thicken—don’t skip either step.
- Let the sauce reduce if needed: If the sauce feels too watery at the end, simmer it for a few extra minutes uncovered until it looks rich and slightly thick.