Mushroom Chicken with Brandy Sauce

Treat yourself to a comforting and flavor-packed weeknight dinner with our easy skillet Mushroom Chicken with Brandy Sauce. This quick 25-minute recipe delivers restaurant-quality taste with NO Cream.

You pan-fry the tender chicken cutlets and then simmer them in a rich and velvety smooth brandy-infused mushroom sauce. It's the perfect solution for a busy night, and it just so happens to be gluten-free.

Cooking with Brandy Instead of Wine

The brandy liquor takes this chicken recipe to a whole new level! It departs a sophisticated, lightly sweet, oak, and robust flavor to the chicken and mushrooms. This mushroom chicken recipe is similar to an elevated chicken Marsala or rosemary chicken. However, it's made with a rich, oaky brandy instead of a dry Marsala wine.

The alcohol cooks off of course, so you will not get drunk by eating this dish. But, as you will only use ¼ cup of brandy in the recipe, there will be plenty left to share a snifter glass or two after dinner. (wink-wink)

What Does Brandy Taste Like?

If you have not cooked with brandy before, you have no idea what you have been missing out on. With those warm inviting flavors of vanilla cream, maple and spices, our E & J extra smooth VSOP brandy is the magical ingredient that makes this mushroom chicken recipe shine. Every brandy or cognac has a different flavor profile - use your favorite.

Brandy – We suggest these 4 types of brandies to add a nice depth of flavor without overwhelming the other ingredients. They are listed in order of least expensive to most expensive.

1. VS (Very Special) brandy or VSOP (Very Superior Old Pale) – VS brandy has been aged for at least 2 years. VSOP has been aged for at least four years. These types of brandies are younger and mild, and it does not overwhelm the delicate flavors of the chicken and mushrooms. As a bonus, it’s less expensive. We used an 80 proof VSOP in the brandied chicken recipe.
2. Armagnac brandy – is made from a blend of white grapes. It has a nutty complex flavor that can complement the earthiness of the mushrooms.
3. XO (Extra Old) is a type of brandy that is referred to as cognac because it is aged more than 10 years under a special distillation and blending process. Our Beef Noodles with XO sauce, believe it or not, it’s not made with cognac.  The reason why the Chinese refer to this rich and delicious sauce as cognac because it is a symbol of wealth and prestige.
4. High-quality French Cognac add a lovely oak and vanilla essence to the dish. However, it is the most expensive option.

Chicken – either boneless, skinless chicken breast cutlets, tenderloins, or boneless skinless thighs will work well in this mushroom chicken recipe. We are all about using what you have on hand.

Mushrooms – On sale at the market this week were button mushrooms. However, baby portabella mushrooms, shiitake, porcini, or even a mushroom medley is delicious in the brandied chicken. You could even add enoki mushrooms, but you would need to add these closer to the end of the cooking time as they are very delicate and cook in a flash.

Seasonings

Chicken Broth – if you need to keep this recipe gluten-free, add gluten free broth.

Cornstarch – We used the Clabber Girl brand to keep this recipe gluten-free.

Butter – or a dairy free option, if needed.

Aromatics – onions and garlic

Seasonings – paprika, thyme, salt, and pepper

Recipe Tips

• Use an extra-large skillet so you have room for all the chicken and mushrooms.
• If you have a smaller skillet, you will have to sear the chicken in phases.
• You need to be very careful when cooking with brandy! Unless you are looking for a quick way to manicure your eyebrows, please remove the pan from the burner BEFORE adding the brandy. The alcohol can flame up from the pan.
• Chicken is cooked when it is no longer pink, the juices run clear and/or the meat thermometer reads 165 °F (73.9 °C).
• Make sure the sauce is bubbling on the stove BEFORE adding the cornstarch slurry mixture. Cornstarch will not thicken the brandy sauce unless it is exposed to high heat.
• You probably will not need to add all the cornstarch slurry to achieve a thick sauce that coats the back of a spoon.
• Get at least 12 ounces of mushrooms as they cook down. If you have mushrooms lovers in your family, you might want to get even more because your family will be fighting over them. Yep! They are that good.

Variations

• Boneless and skinless chicken tenderloins and thighs also work well in thisrecipe. You may need to adjust the cooking time accordingly.
• If you decide to cook a whole boneless and skinless chicken breast in a mushroom sauce, it will take longer to cook.
• Try different types of fungi like mini portabella, shiitake, oyster, or a mushroom medley.
• Make it vegan and substitute the chicken with tempeh, plant-based chicken, cooked lentils, or extra firm tofu.
• Go dairy free (lactose free), by swapping out the real butter with a plant-based butter.

What to Cook with Chicken and Mushrooms?

• Simple mashed potatoes, French Canadian meat dressing or mashed cauliflower are perfect to soak up that delicious mushroom brandy sauce.
• Explore some of our favorite rice dishes like black rice pilaf, lemon pepper rice or creamy parmesan risotto.
• Keep the recipe keto friendly by serving with roasted cauliflower bites, side green salad, or some air fryer zucchini and squash for a delicious meal idea.

Storing and Reheating

Leftovers can be stored in a covered container in the refrigerator for up to 3 days or frozen for up to 3 months.

Stovetop Reheating: Place the chicken and the mushroom gravy sauce in a skillet over medium heat for 2-3 minutes on each side or until warmed through. If the sauce is too thick, you can add a teaspoon to tablespoon of water or chicken broth in the pan to loosen it back up.

Microwave Reheating: Place the chicken with the brandy sauce on a microwave safe plate and cover to prevent splattering. Microwave for 1 minute. Add 30 seconds of cooking time or until the chicken is hot and has an internal temperature of at least 165 °F (73.9 °C).

What makes Brandy Differ from Wine?

Winemakers ferment grapes or other fruits, then clarify and sometimes age the wine before bottling. Brandy producers also start with fermented grapes, but then distill the wine and age it in oak barrels. This distillation process raises the alcohol content and adds a rich, mellow flavor.

Brandy producers can also use other fermented fruits like peaches, apples, pears, or cherries. These non-grape brandies typically specify the fruit used, such as "apple brandy." Grape-based brandies, on the other hand, usually do not label the fruit.

Frequent Asked Questions (FAQ’s)

Try It Today!

We can’t wait for you to try our mushroom chicken with brandy sauce. It has a velvety smooth sauce, tender chicken, and savory mushrooms. It’s a perfect quick weekday meal or special enough for a dinner party. Respond in the comment section below and let us know what your favorite sides are to go with this recipe.