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.

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Ingredients 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 Coffee and Walnut Cake Recipe
Hairy Bikers Salmon En Croute Recipe

Hairy Bikers Chicken Chasseur Recipe

Course: DinnerCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

230

kcal

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.