Chicken in Creamy Mushroom Sauce with Buckwheat Groats
A cozy and hearty dish of chicken in creamy mushroom sauce, paired with nutty buckwheat groats that soak up every bit of flavor. Simple ingredients, rich taste, and perfect for a comforting weekday meal.
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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.
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Nutrition
Serving: 2g | Calories: 525kcal | Carbohydrates: 25g | Protein: 22g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 469mg | Potassium: 774mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1592IU | Vitamin C: 13mg | Calcium: 117mg | Iron: 2mg
