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Chicken Chasseur is an old-fashioned dinner also known as “Hunter’s Chicken.” Made with chicken, mushrooms, fresh herbs, and tomatoes, it’s perfect spooned over a bed of homemade mashed potatoes!
Consider serving it with a delicious green bean salad, or if you’re in the mood for something cozy, make my vegetable soup!
This chicken chasseur recipe strikes the perfect balance between easy and fancy, making it an ideal choice for a weeknight dinner with a touch of sophistication. Made with tender chicken breasts, onions, mushrooms, and a simple white wine sauce, it tastes like something straight out of a French country kitchen—except it’s made right here in my perfectly cozy Midwest kitchen! 💃 Serve it over creamy mashed potatoes with slices of crusty skillet bread for a meal that’s equal parts comforting and impressive.
Why I Love This Chicken Chasseur Recipe
- Easy. All you need is one pot and a few simple ingredients to make this cozy French chicken recipe.
- Hearty. This meal is super filling and satisfying, especially if you serve it with parmesan crusted potatoes or a side of lemon rice, too.
- Flavorful. Fall-apart tender chicken cooked in a simple sauce flavored with fresh herbs? Yep, please! Chicken chasseur is so tasty!
What Is Chicken Chasseur?
Chicken chasseur is a French recipe known as “Hunter’s Chicken” in English. There are many different versions of this dish. At its core, it’s made of a white wine tomato sauce with fresh herbs, mushrooms, and chicken. Mushrooms are almost always included because, as the story goes, when hunters were returning home they would pick mushrooms along the way that were then used in the meal made with their catch. You can also make this dish with rabbit, venison, wild birds, and other game meat.
Ingredient Notes
Here are a few notes about some of the ingredients you will need for chicken chasseur, in case you are wondering about substitutions. For the full recipe, though, please scroll down to the recipe card.
- Olive oil – You could also use avocado oil or any other cooking oil you choose.
- Chicken breasts – I used boneless, skinless chicken breasts. You could also try it with skin-on chicken breasts, chicken thighs, or chicken legs. Rabbit legs would also be delicious with this recipe.
- Red onion – Yellow onion or white onion also works.
- Fresh garlic – I like to add 3 cloves of freshly minced garlic, but garlic powder is also okay to use.
- Mushrooms – Use what you have, including white button mushrooms, baby bellas, and sliced portobello, or take inspiration from this baked chicken with mushrooms recipe.
- White wine – I don’t like to cook with cooking wine, so I always suggest using a dry white wine that you would also drink. This way, we can sip on a glass while we wait for dinner to be ready! 🍷
- Fresh herbs – Please try to use fresh herbs, like thyme and oregano, though you could also use rosemary.
- Butter & sugar – Butter adds richness and flavor to the sauce, while the sugar will balance out the acidic flavors of the wine.
- Salt & black pepper – Simple seasoning to enhance all the flavors. You can use kosher salt and freshly ground pepper and adjust them to your taste.
How to Make Chicken Chasseur
From searing the chicken breasts to simmering them in a rich, savory sauce, this recipe is a one-pot wonder that is full of flavor. Let me walk you through the process, step by step, so you can serve up this French-inspired comfort food like a pro!
- Warm the oil. In a large pan or skillet, heat the olive oil over medium heat.
- Season and sear the chicken. Add a generous pinch of kosher salt and pepper to the chicken breasts, then brown them on each side until golden. Set aside.
- Make the sauce. Cook the veggies, then add the white wine and cook for 2-3 minutes. Add the diced tomatoes, herbs and sugar.
- Add chicken and cook. Place the chicken breasts back in the pot, mix everything together and bring to a boil. Reduce hit to medium-low, cover, and simmer for 30-35 minutes. Give it a good stir, taste, and add salt/pepper as needed.
- Add the butter. Continue to cook, uncovered, for 15-20 minutes longer until the sauce has thickened somewhat and the chicken falls apart when you pierce it with a fork.
- Serve. Allow to cool for about 5 minutes. Ladle your chicken chasseur into bowls and dig in!
Serving Suggestions
Serve chicken chasseur over creamy mashed potatoes, buttery noodles, or fluffy jasmine rice to soak up the delicious flavors. For a lighter option, pair it with vegetables like steamed broccoli or roasted asparagus. A warm, crusty baguette is also a great choice to mop up the sauce.
How to Store and Reheat Leftovers
- Store in the fridge: Once the chicken has cooled, transfer it to an air-tight container and store it in the fridge for up to 4 days.
- Reheat on the stove: Ladle the amount you want into a small pot and warm over medium-low heat on the stove until it reaches your desired temperature.
- Reheat in the microwave: Spoon into a bowl and reheat it in the microwave. Cover it with a plate to prevent splattering. I usually stop the microwave halfway through and give everything a good stir to make sure the chicken is reheated evenly.
Can I Freeze This?
Yes! Let it come to room temperature and then transfer to freezer-safe, airtight containers. Make sure you leave at least 1 inch of headroom so that the sauce has room to expand in the freezer. You can store the chicken for up to 3 months.
When you are ready to use it simply defrost in the fridge overnight. You can also run the tupperware under warm water for a few minutes to loosen the frozen chicken chasseur, then dump it into a pot and reheat it over medium heat, covered, until warmed through.
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Chicken Chasseur
Ingredients
- 2 tablespoons olive oil
- 1½ pounds boneless skinless chicken breasts
- 1 medium red onion, sliced
- 3 garlic cloves, minced
- 2 cups sliced mushrooms
- ½ cup white wine
- 1 cup canned diced tomatoes
- 2 to 3 tablespoons fresh thyme leaves
- 2 to 3 tablespoons fresh oregano
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter, cut into a few pats
Instructions
- Warm the oil. In a large pan, skillet, or braiser, heat two tablespoons of olive oil over medium heat.
- Season and sear the chicken. Season the chicken breasts with a generous pinch of salt and pepper, then brown them on each side until golden. Remove the chicken from the pot and set aside.
- Make the sauce. In the same pot, add the onion, garlic, and mushrooms and cook on low heat until softened, about 7-8 minutes. Add the white wine and cook it until the sauce is simmering and some of the alcohol has had a chance to cook off, about 2-3 minutes. Finally, stir in the diced tomatoes, thyme, oregano, and sugar.
- Add the chicken and cook. Place the chicken breasts back in the pot, mix everything together, and bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes. Give it a good stir, taste, and add salt and pepper as needed. Add the unsalted butter and continue to cook, uncovered, for 15 minutes longer or until the sauce has thickened and the chicken is tender when you pierce it with a fork.
- Serve. Give it another stir, then remove from the heat and allow to cool for about 5 minutes. Ladle the chicken chasseur into bowls and dig in!
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
So easy to prepare and absolutely delicious!!
Could l make this with boneless, skinless thighs?
Absolutely, you can make this with boneless, skinless thighs. In fact, they’ll likely be even juicier and more flavorful. ☺️
This sounds really good. I’m cooking for one, so I/m looking for recipes that serve 2. Can this be frozen?