Chicken in Creamy Mushroom Sauce with Buckwheat Groats
If you've never tried buckwheat groats before, my Creamy Chicken with Mushrooms and Buckwheat Groats recipe is a great introduction. It's a hearty weeknight dinner that comes together in one pan, and my family loves it because the groats soak up every drop of that silky sauce.
This recipe serves two and uses simple ingredients you probably already have on hand-chicken breast, onions, mushrooms, and cream. It's one of my favorite weekday meals that pairs perfectly with buckwheat kernels, also called buckwheat groats, which are hearty, naturally gluten-free, and full of earthy flavor.
If you're into easy dinners, you might also want my Creamy Porcini Chicken with Buckwheat-it's earthy, rich, and just as hearty as this recipe-or switch things up completely with my Crispy Fried Sweet and Sour Chicken with Cauliflower over Rice, which brings a crunchy, tangy twist that the kids can't get enough of.
Jump to:
- Ingredients
- Substitutions & Variations
- Instructions
- 💭Crucial Success Tips
- Recipe FAQ
- Other Delicious Recipes
- Chicken in Creamy Mushroom Sauce with Buckwheat Groats
- Other Lunch and Dinner Recipes You'll Love
- Tuscan Oven-Braised Beef in Red Wine with Polenta
- Creamy Pasta Tartufata with Chicken
- Creamy Lemon Chicken Thighs with Dijon and Parsley
Ingredients
- Kernels Buckwheat: Nutty, hearty groats that cook quickly and soak up sauces beautifully.
- Mushrooms: Add depth and richness to the dish.
- Mustard: Adds a tangy brightness that balances creamy flavors.
- Cream: Creates a smooth, velvety sauce that ties everything together.
See recipe card for quantities.
Substitutions & Variations
- Use boneless chicken thighs instead of breasts, or try turkey cutlets if that's what you have.
- For a Dairy-free option, replace the cream with unsweetened oat cream or coconut milk for a different twist.
- For herbs, the best to use is fresh thyme or parsley-just double the amount since fresh herbs are milder.
- If you can't find buckwheat, serve the chicken and sauce over rice, quinoa, or even mashed potatoes.
- If you want to add a few vegetables, you can add baby spinach or peas to the sauce during the last few minutes of simmering for a pop of color and extra nutrients.
You may also want to check out my Creamy Pasta Tartufata with Chicken, for a future option, so be sure to save them!
Instructions
Step 1: Cut the chicken breast into 4-5 thick pieces for steaks and set them aside. Heat oil or butter in a large skillet. Slice the onions and sauté them on medium heat until they start to soften and turn golden.
Step 2: While the onions are cooking, clean and slice the mushrooms. Add them to the skillet and cook until they start to shrink and release their juices.
Step 3: While the mushrooms are sautéing, bring a pot of lightly salted water or stock to a boil. Add the buckwheat kernels and cook for about 12-15 minutes, or until tender but not mushy.
Step 4: Once cooked, drain and set aside.
Step 5: Push the onions and mushrooms to the side of the pan to make space. Add the chicken pieces for steaks directly into the pan and sear them on both sides until golden brown (about 2-3 minutes per side).
Step 6: Spread mustard over the chicken pieces. Sprinkle in thyme, parsley, garlic powder, salt, and pepper. Pour in the cream and your chosen amount of stock (start with 100 ml for a thicker sauce). Stir gently to combine and coat the chicken well.
Step 7: Cover the skillet with a lid and let the chicken simmer in the sauce for about 10-12 minutes, or until fully cooked through. Check occasionally and adjust seasoning or liquid as needed.
Step 8: Spoon the cooked buckwheat onto plates and top with chicken and plenty of creamy mushroom sauce-or serve side by side.
Hint: For extra flavor, toast the buckwheat groats in a dry pan for 2-3 minutes before boiling. It deepens their nutty aroma and makes the whole dish even more satisfying.
💭Crucial Success Tips
- Sear the chicken well before simmering to lock in flavor.
- Use medium heat when sautéing onions and mushrooms-too hot and they'll scorch instead of softening.
- Adjust the amount of stock depending on how creamy or loose you like the sauce. Start with less; you can always add more.
- Don't overcook the buckwheat-check at the 12-minute mark to keep it pleasantly tender, not mushy.
- Taste and season the sauce at the end. A little extra salt or mustard can really wake up the flavors.
Recipe FAQ
Yes. Cook everything as directed, cool slightly, then store in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of stock or cream.
Not at all-you can serve this with any grain, pasta, or even crusty bread to mop up the sauce.
Let it simmer uncovered for a few minutes, or stir in a spoonful of cream cheese for an extra rich finish.
Other Delicious Recipes
- Sourdough Ciabatta Bread
- Sourdough Discard Garlic Knots
- Sourdough Browned-Butter Blondies
- Soft Sourdough Italian Milk Rolls
If you tried this Chicken in Creamy Mushroom Sauce with Buckwheat Groats or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Chicken in Creamy Mushroom Sauce with Buckwheat Groats
Ingredients
For the chicken and sauce:
- 2 onions medium
- 1 cup mushrooms chopped , champignons or any kind you like
- 3 tablespoon mustard
- 1 teaspoon thyme dried
- 1 teaspoon parsley dried
- 1 teaspoon garlic powder or use fresh garlic if you prefer
- Salt and pepper to taste
- 200 ml cream cooking
- 200 ml chicken or vegetable stock, adjust based on how creamy you want the sauce
- Oil butter, or other fat for sautéing
For the side:
- 110 g kernels buckwheat ⅔ cup, also called buckwheat groats
- Water or light stock for cooking you'll be draining this, so don't use anything too precious
- Salt if your stock isn't salted
Instructions
- Cut the chicken breast into 4-5 thick pieces for steaks and set them aside. Heat oil or butter in a large skillet. Slice the onions and sauté them on medium heat until they start to soften and turn golden.
- While the onions are cooking, clean and slice the mushrooms. Add them to the skillet and cook until they start to shrink and release their juices.
- While the mushrooms are sautéing, bring a pot of lightly salted water or stock to a boil. Add the buckwheat kernels and cook for about 12-15 minutes, or until tender but not mushy.
- Once cooked, drain and set aside.
- Push the onions and mushrooms to the side of the pan to make space. Add the chicken pieces for steaks directly into the pan and sear them on both sides until golden brown (about 2-3 minutes per side).
- Spread mustard over the chicken pieces. Sprinkle in thyme, parsley, garlic powder, salt, and pepper. Pour in the cream and your chosen amount of stock (start with 100 ml for a thicker sauce). Stir gently to combine and coat the chicken well.
- Cover the skillet with a lid and let the chicken simmer in the sauce for about 10-12 minutes, or until fully cooked through. Check occasionally and adjust seasoning or liquid as needed.
- Spoon the cooked buckwheat onto plates and top with chicken and plenty of creamy mushroom sauce-or serve side by side.
Notes
- Buckwheat soaks up sauce like a sponge, so don't worry if your sauce feels a bit too generous-it won't go to waste.
- You can add a clove of fresh garlic when cooking the onions if you have the time, but garlic powder works just fine here.
- This dish pairs beautifully with something fresh on the side-think green salad with a simple vinaigrette or a tomato salad with onion and basil. It balances out the creaminess of the sauce and makes the whole meal feel lighter.
