Creamy Porcini Chicken with Buckwheat
Tina BevkThis Creamy Porcini Chicken with Buckwheat is one of those one-pan meals that make me feel good about what I’m feeding my family. Made with hearty chicken, earthy mushrooms, and nutty buckwheat, all smothered in a rich, creamy sauce. It’s easy with simple ingredients and perfect to serve for a weeknight family dinner or even on special occasions.
This recipe is the perfect choice for cozy, chilly nights when you’re craving something hearty and comforting. It’s especially popular during the fall and winter months when mushrooms are in season and the weather calls for a warm, filling meal. This dish also works beautifully for holiday dinners, making it a great alternative to traditional roasted meats or a special way to mix up your festive meals.
If you’re looking for more dinner ideas, don’t miss my post on 8 Sourdough Dinner Recipes Your Family Will Love! It’s packed with cozy, flavorful meals that are perfect for weeknights—and a great way to put that sourdough starter to work beyond just bread.
Important Ingredients
- Fresh or Frozen Porcini Mushrooms: Add depth to your dish with a meaty texture and rich umami taste.
- Buckwheat: Offers a chewy texture and a nutritious base for the dish.
- Large Onion: Adds sweetness and depth of flavor.
- Garlic: Enhances the savory flavors in this dish.
- Heavy Cream: Brings the dish’s flavors together in a creamy, comforting texture.
- Mustard: Adds a tangy kick to balance the richness of the cream, enhancing the overall flavor profile of the dish.
- Olive Oil: Adds richness to the sauce.
- Salt and Pepper: Bring out the natural flavors of the ingredients and balance the dish.
- Thyme: Adds earthy, lemony flavor and warmth to the creamy sauce.
- Fresh Parsley: Used for garnish, adding color and a burst of fresh flavor to the dish.
- Broth or Stock: The base of the sauce, enriching the dish with savory depth and moisture.
See recipe card for quantities.
Substitutions & Variations
- If you don’t have porcini, you can use any mushrooms you have on hand, though porcini gives it a rich, earthy flavor. Button mushrooms or cremini work well too.
- If you don’t have buckwheat, you can easily swap it out for rice, quinoa, or even mashed potatoes for a comforting base.
- While this recipe uses chicken breasts, you can also use thighs or even a mix of chicken and turkey for a leaner option.
- For a dairy-free option, use coconut cream or a plant-based heavy cream alternative to make this dish dairy-free.
- If you want to add more veggies, you can toss in spinach, peas, or even roasted carrots to bulk it up with more vegetables.
How to Make Creamy Porcini Chicken with Buckwheat
Step 1: Rinse the buckwheat with cold water until the water runs clear (Image 1). Then, boil in water for about 15 minutes, or until tender. Drain and set aside (Image 2).
Step 2: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until soft and translucent (Image 3). Add the mushrooms and cook until they begin to brown (Image 4).
Step 3: Push the mushrooms to one side of the pan. Season the chicken breasts with salt and pepper, then add them to the pan (Image 5). Cook for a few minutes on one side. Spread about 2 tablespoons of mustard on the uncooked side of the chicken, then flip them over (Image 6).
Step 4: Add the broth or stock and heavy cream around the chicken (Image 7). Stir to combine. Sprinkle thyme over the chicken and add parsley. Let the sauce simmer and thicken slightly, coating the chicken (Image 8).
Step 5: Once the chicken is cooked through and the sauce has thickened, taste and adjust the seasoning if needed (Image 9). Serve the creamy chicken over or next to the cooked buckwheat. Garnish with more parsley if desired (Image 10).
Hint: For an extra creamy sauce, you can add a little extra heavy cream or even a splash of white wine if you want to give it a bit of a kick.
💭Crucial Success Tips
- Cooking the Chicken: Make sure to sear the chicken on both sides before adding the sauce to help lock in the juices. This will give you tender, perfectly cooked chicken.
- Taste the Sauce: Taste your sauce and adjust the salt and pepper at the end—since mushrooms and broth can vary in saltiness, a final taste test ensures it’s just right.
- Don’t Overcook the Buckwheat: Keep an eye on your buckwheat while it cooks to avoid overcooking. It should be tender but still have a nice bite to it.
- If using dried porcini mushrooms, soak them in warm water for 20 minutes before cooking. Use the soaking water as part of the broth for extra flavor.
FAQ
Yes! You can cook the chicken and sauce in advance, then reheat it and serve with fresh buckwheat for a quick dinner later on.
Creamy Porcini Chicken with Buckwheat
Ingredients
- 4 chicken breasts, about 150 grams each
- 1 cup mushrooms Porcini, fresh or frozen, chopped (or any mushrooms you have)
- 2 cups buckwheat
- 1 onion large, finely chopped
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 2 tbsp mustard
- 2 tbsp olive oil
- Salt and pepper to taste
- thyme and parsley fresh, for garnish, optional
- 1 cup broth or stock, for the sauce
Instructions
- Rinse the buckwheat with cold water until the water runs clear.. Then, boil in water for about 15 minutes, or until tender. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until soft and translucent. Add the mushrooms and cook until they begin to brown.
- Push the mushrooms to one side of the pan. Season the chicken breasts with salt and pepper, then add them to the pan. Cook for a few minutes on one side. Spread about 2 tablespoons of mustard on the uncooked side of the chicken, then flip them over.
- Add the broth or stock and heavy cream around the chicken. Stir to combine. Sprinkle thyme over the chicken and add parsley. Let the sauce simmer and thicken slightly, coating the chicken.
- Once the chicken is cooked through and the sauce has thickened, taste and adjust the seasoning if needed. Serve the creamy chicken over or next to the cooked buckwheat. Garnish with more parsley if desired.
Notes
- Be sure to sear the chicken on both sides before adding the sauce. This helps lock in the juices, ensuring your chicken remains tender and flavorful.
- Since mushrooms and broth can vary in saltiness, always taste your sauce before serving and adjust the salt and pepper as needed to get the perfect balance.
Nutrition
If you gave these one pan meal a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Creamy Porcini Chicken with Buckwheat
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’d like to freeze the dish, store the chicken and sauce separately from the buckwheat for the best texture upon reheating. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce thickens too much.
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Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
