Julia Child’s Chicken And Mushroom Recipe

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When I first discovered Julia Child’s Chicken and Mushroom recipe, I was intrigued by its classic French charm and comforting flavors.

This recipe proves that simple ingredients can create something spectacular. You’ll be amazed to know that Julia Child developed her Chicken and Mushroom recipe as part of her effort to bring French cuisine into American homes.

The rich mushroom sauce filled my kitchen with a cozy aroma, and the tender chicken paired perfectly with the creamy, wine-infused sauce.

Sharing the meal with my family was special; their delight and praise were evident. It was a reminder of Julia Child’s culinary genius and how her recipes bring a touch of French elegance to everyday life.

What's In The Post

Equipment Required

Large Skillet or Sauté Pan: This is essential for browning the chicken and cooking the mushroom sauce.
Wooden Spoon or Spatula: I use this to stir and deglaze the pan.
Measuring Cups and Spoons: These help me accurately measure all the ingredients.
Sharp Knife and Cutting Board: I use these to slice the mushrooms, chop the onion, and mince the garlic.
Large Plate: I set the browned chicken on this before adding it back to the pan.
Serving Dish: To present the finished meal beautifully, I use this.

Ingredients And Substitutions

Note: The ingredients mentioned in this section make 6 portions of Julia Child’s Chicken And Mushroom.

4 Boneless, Skinless Chicken Breasts: When I’m making Julia Child’s Chicken and Mushroom recipe, I sometimes substitute boneless, skinless chicken breasts with chicken thighs for a juicier, more flavorful result.
Lemon Juice (1 lemon): If I don’t have a lemon available, I reach for white wine vinegar, using just a small splash to add the necessary acidity. Alternatively, lime juice also works, offering a slightly different citrus note while enhancing the overall flavor.
1 Teaspoon Salt: I use kosher salt, which is less intense than table salt and can be adjusted to taste, for a milder salt flavor.
1 Teaspoon Freshly Ground Black Pepper: When I want a milder pepper flavor, I use white pepper. It’s less pungent than black pepper and works well in the recipe. If I want to add a bit of heat, I’ll add a pinch of cayenne pepper, being careful not to overpower the dish.
2 Tablespoons Olive Oil: For a neutral oil that handles high heat well, I use canola oil. Grapeseed oil is another option I like, providing a similar neutrality that’s perfect for browning the chicken without adding extra flavor.
1 Tablespoon Butter: If I don’t want to use the butter, I use ghee, which has a similar richness to butter but without the dairy.
1 Cup Sliced Button Mushrooms: When I want a richer mushroom flavor, I use cremini or shiitake mushrooms.
1 Medium Onion: Shallots are my go-to substitute for a sweeter, more delicate onion flavor. Leeks are another option I use for a subtler, refined taste that complements the other ingredients.
2 Cloves Garlic: If I don’t have fresh garlic, garlic powder is my next choice. I use about 1/4 teaspoon per clove of fresh garlic.
1 Cup Chicken Broth: When I want a richer taste, I opt for beef broth, although it can be stronger in flavor than chicken broth. Also, sometimes, I use vegetable broth, which still adds great flavor depth.
1 Cup Heavy Cream: To make the dish lighter, I use half-and-half instead of heavy cream, which still provides creaminess but with less richness. Coconut cream is my other preferred substitute, adding a unique flavor to the sauce.
2 Teaspoons Dried Thyme: When I have fresh thyme, I use about three times the amount of dried thyme and adjust it to taste. Herbes de Provence is another option I like to use, as it brings a blend of herbs that add extra complexity to the dish.
1 Cup White Wine: If white wine isn’t available, I use chicken broth with a splash of lemon juice to mimic the acidity. For a non-alcoholic alternative with a hint of sweetness, apple cider works well and adds a unique flavor to the sauce.

Preparation and Cooking Time

Preparation Time	Cooking Time	Total Time
20 Minutes	40 Minutes	1 Hour

How To Make Julia Child’s Chicken And Mushroom At Home

Step 1

Start by seasoning the chicken breast with salt, black pepper powder, and a squeeze of lemon juice. Let it sit for a few minutes to absorb the flavors.

Step 2

Heat the butter in a frying pan over medium heat until melted and slightly bubbly.

Step 3

Add the minced garlic, chopped onions, and sliced mushrooms to the pan.

Step 4

Sauté them until they become tender and the onions are translucent, about 5-7 minutes, and add salt and pepper.

Step 5

Place the seasoned chicken breast into the pan, nestling it among the vegetables.

Step 6

Cover the ingredients in the pan with a muslin cloth

Step 7

Cover the pan with a lid, which helps trap the steam and cook the chicken evenly. Let it cook for about 15 minutes.

Step 8

After the initial cooking time, remove the lid and chicken breast from the pan. Discard the muslin cloth and add white wine to the pan

Step 9

Add chicken broth to the pan.

Step 10

Follow that by adding heavy cream to the pan.

Step 11

Add a little more salt and pepper to adjust the flavors, and then remove the saucepan from the heat. Return the chicken breast to the pan and sprinkle dried thyme over it. Squeeze some lemon juice on top and enjoy.

Expert Tips That I Recommend

After I brown the chicken, I deglaze the pan with wine or broth. Scraping up all those flavorful browned bits from the bottom adds incredible depth to the sauce.
Once I’ve browned the chicken, I let it rest on a plate. This helps it retain its juices, so when I add it back to the sauce, it’s tender and juicy.
While browning the chicken, I tilt the pan slightly and baste it with butter to keep it moist and add flavor. This technique helps ensure even browning and a juicy texture, enhancing the dish’s overall taste.
To enhance the flavor of the cream, I infuse it with herbs and garlic by gently heating them together. This allows the cream to absorb the aromatic flavors. After straining out the herbs and garlic, I add the infused cream to the sauce for a richer, more flavorful result.

FAQs About Julia Child’s Chicken And Mushroom

What do you do if your chicken is not browning properly?

Make sure the skillet is hot before adding the chicken. If the pan is not hot enough, the chicken will steam rather than brown. Also, avoid overcrowding the pan, which can cause the chicken to release too much moisture.

What to do if the sauce is too thin?

If the sauce turns out too thin, you can simmer it for a bit longer to reduce and thicken it. Alternatively, you can mix a small amount of flour or cornstarch with water to create a slurry, then stir it into the sauce and cook until thickened.

Why does the sauce taste too acidic?

If the sauce tastes too acidic, it might be due to the wine. To balance the flavor, add a small pinch of sugar or a bit more cream to mellow the acidity.

Why does your mushroom sauce look grainy?

Graininess can occur if the sauce is overheated or if the cream is added too quickly. Ensure you cook the sauce over gentle heat and add the cream gradually, stirring constantly.

Why is the chicken dry?

Overcooking can result in dry chicken. Cook the chicken until it reaches the right internal temperature (165°F or 75°C), but no longer. Using boneless, skinless chicken thighs can also help keep the meat more tender.

What to do if your dish lacks flavor?

Taste the sauce and adjust the seasoning as needed. Adding a bit more salt, pepper, or fresh herbs can enhance the flavors. You can also deglaze the pan with a splash of extra wine or broth to pick up any flavorful bits stuck to the bottom.

Nutritional Information Per Serving

Julia Child’s Chicken and Mushroom recipe is rich in flavor but high in calories and saturated fat due to butter and cream. It provides good protein but isn’t the healthiest option. So eating it in moderation is advised.

Calories	400 kcal
Proteins	30 g
Carbohydrates	12 g
Dietary Fiber	1 g
Sugars	3 g
Total Fat	26 g
Saturated Fat	12 g
Sodium	700 mg
Cholesterol	110 mg

Julia Child’s Chicken and Mushroom recipe is a great choice for high-protein, low-carb, and gluten-free diets. However, due to the heavy cream, it’s less suitable for low-fat diets.

The recipe is also not ideal for those on dairy-free diets and may not be suitable for sodium-restricted diets. Lastly, as the recipe features chicken, it’s unsuitable for vegetarians or vegans, but with some modifications, it can be enjoyed by everyone in moderation.

Julia Child Style Chicken Mushroom Recipe

Recipe Variations For Different Diets

Low-Fat Variation: To reduce fat, I substitute the heavy cream with half-and-half, evaporated milk or a mix of milk and Greek yogurt. This keeps the dish creamy without all the fat.
Low-Sodium Variation: To reduce sodium, I use low-sodium chicken broth and reduce the added salt. This makes the recipe more suitable for anyone watching their sodium intake.
Whole30 Variation: To make it Whole30-compliant, I use coconut milk or another Whole30-approved cream alternative. I avoid non-compliant ingredients like wine and use extra broth and fresh herbs to enhance the flavor.

Storing And Reheating This Recipe

Storing

In the Fridge: I let the dish cool completely before putting it in an airtight container and storing it in the fridge for up to 3 days.
In the Freezer: If I need to store it longer, I place it in a freezer-safe container and freeze it for up to 3 months. I always label it with the date.

Reheating

On the Stovetop: I reheat the dish in a saucepan over low heat, adding a splash of chicken broth or cream if the sauce thickens.
In the Microwave: For a quick option, I put the portion in a microwave-safe dish, cover it, and heat it in 30-second intervals, stirring in between to ensure it is evenly heated.
In the Oven: When I have more time, I preheat the oven to 350°F, cover the dish with foil, and bake it for about 15-20 minutes until it’s warmed through.

Printable Version

More Julia Child’s Recipes That You Can Try

Delicious Tuna Sandwich — Julia Child’s Tuna Sandwich

Bruschetta Recipe — Julia Child’s Tuna Sandwich

Conclusion

Wrapping up my experience with Julia Child’s Chicken and Mushroom recipe, I’m reminded of its timeless comfort.

Each bite celebrates classic French flavors with tender chicken and a rich mushroom sauce. It’s a joy to cook and share, adding elegance to any meal. Whether served over rice, mashed potatoes, or a crisp salad, it will impress and satisfy.

If you’re ready to bring a touch of French elegance to your table, try Julia Child’s Chicken and Mushroom recipe! With its rich, creamy sauce and tender chicken, it’s a dish that’s sure to impress your family and friends.