WHY YOU’LL LOVE PANDA EXPRESS CHICKEN AND MUSHROOMS

• Ready in 1 hour (with marinating time).
  
• Crispy-tender veggies, never soggy.
  
• That signature saucy, glossy Panda flavor.
  
• Perfect for meal prep or freezing.

Mushroom Chicken Panda Express

You know those times when you’re craving takeout but don’t want to change out of your comfy pants? This Panda Express Mushroom Chicken Copycat is the answer!

It’s saucy, savory, and lick-the-plate good… everything you love about the restaurant version, but homemade and even better.

Each piece of chicken is tender and juicy, the sauce is silky and full of flavor, and it all comes together faster than you can drive to Panda Express.

Trust me, once you try it, this mushroom chicken Panda Express recipe is going straight into your weeknight dinner rotation. Clean plate club, here we come!

While we’re on the topic of skipping takeout, my new Simple Orange Chicken Recipe comes together in just 40 minutes & feels just like it came right from your favorite Chinese restaurant!

INGREDIENT NOTES

• Chicken: Boneless, skinless chicken breasts work perfectly here, but boneless thighs will give you juicier, more tender bites.
  
• Shaoxing wine: A staple in Chinese cooking that adds depth. If you can’t find it (check the international aisle or Asian market), use dry sherry or even apple juice in a pinch.
  
• Mushrooms: White mushrooms are classic in the mushroom chicken at Panda Express, baby bellas or shiitakes add richer flavor.
  
• Zucchini: Slice into half moons so they cook quickly but still hold texture.
  
• Soy Sauce: Use light soy sauce (not dark) for a balanced saltiness without overpowering.
  
• Oyster Sauce: Adds umami depth you can’t skip. If needed, hoisin sauce is a decent substitute but sweeter.
  
• Cornstarch: Helps to tenderize the meat (along with baking soda), plus it thickens both the marinade and sauce. Don’t skip or you’ll lose that glossy Panda finish.

VARIATIONS

Spicy Mushroom Chicken: Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce.

Low Carb: Swap zucchini with broccoli florets or green beans and serve over cauliflower rice.

Meat Lovers Twist: Replace zucchini with extra chicken and mushrooms for a protein-heavy version.

Extra Veggie: Add bell peppers, snap peas, or bok choy to Panda Express chicken and mushrooms for more crunch and color.

Meal Prep Friendly: Double the recipe and portion into containers with rice for grab-and-go lunches.

SERVING SUGGESTIONS

• Steamed White Rice: The classic base to soak up all that glossy sauce.
  
• Panda Fried Rice: Even more flavor and an extra dose of veggies!
  
• Stir Fry Noodles: Serve this mushroom chicken Panda copycat over garlic noodles or chow mein for a slurpable sidekick.
  
• Asian Cucumber Salad: Light, refreshing, and balances the richness.
  
• Egg Rolls: Pair with veggie egg rolls or chicken spring rolls for a takeout-at-home vibe.
  
• Beverage Pairing: A crisp, cold lager or sparkling water with lime cuts through the richness.

PANDA EXPRESS MUSHROOM CHICKEN FAQ

I’ve been recreating takeout favorites in my kitchen for over a decade, and this Panda Express Mushroom Chicken is one of those recipes that proves homemade is always better.

The secret is in the marinade: a touch of baking soda keeps the chicken tender, just like the restaurant does, while the cornstarch creates a silky coating for the sauce to cling to.

Cooking at high heat locks in flavor and keeps the veggies crisp, not soggy.

Over the years, I’ve tested this mushroom chicken Panda recipe enough times to know… once you try it, Panda Express won’t see you nearly as often.

TOOLS NEEDED

• Large Nonstick Skillet or Wok: Essential for high-heat stir-frying.
  
• Mixing Bowls: For marinating the chicken and whisking the sauce.
  
• Sharp Knife & Cutting Board: To prep chicken and vegetables evenly.
  
• Whisk: Helps blend the sauce and prevent lumps.
  
• Tongs or Spatula: For tossing chicken and veggies without breaking them.

Enjoy!

With love, from our simple kitchen to yours.

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Other Panda Express Copycat Recipes

🍔 Copycat Creations Vol 1
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Mushroom Chicken Panda Express (Copycat Recipe)

The Mushroom Chicken at Panda Express is saucy, savory, and perfectly tender… but my easy copycat version is even tastier than takeout!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

chill time 15 minutes minutes

Total Time 1 hour hour

Servings 5

Calories 256cal

Author Donna Elick

Ingredients

Stir-Fry Ingredients

• 1 pound boneless skinless chicken breasts cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or cooking sherry
• 1 tablespoon packed light brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 2 tablespoons canola oil or vegetable oil
• 2 cups sliced white mushrooms
• 1 medium zucchini cut into half circles
• Sesame seeds for garnish

Sauce Ingredients

• 1 tablespoon sesame oil
• 2 teaspoons packed light brown sugar
• 1 tablespoon mirin or rice vinegar
• 1 tablespoon finely minced fresh ginger
• 1 tablespoon finely minced garlic about 3 cloves
• 1/4 cup light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch

Instructions

• Marinate the Chicken: Pat 1 pound boneless skinless chicken breasts dry with paper towels and place in a medium mixing bowl. In a small bowl, whisk 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon packed light brown sugar, 1 tablespoon cornstarch, and 1 teaspoon baking soda until smooth. Pour marinade over chicken, toss to coat, cover with plastic wrap, and refrigerate for 15–30 minutes.
• Make the Sauce: In a medium bowl, whisk together 1 tablespoon sesame oil, 2 teaspoons packed light brown sugar, 1 tablespoon mirin, 1 tablespoon finely minced fresh ginger, 1 tablespoon finely minced garlic, 1/4 cup light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Set aside.
• Prepare the Vegetables: Slice mushrooms and zucchini so they’re ready before cooking.
• Cook the Chicken: Heat 2 tablespoons canola oil in a large nonstick skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed). Sauté for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and keep warm.
• Sauté Aromatics and Veggies: Add sesame oil to the same skillet. Stir in garlic and ginger, cooking for 1 minute until fragrant. Increase heat to medium-high, add 2 cups sliced white mushrooms and 1 medium zucchini, and sauté for 2–3 minutes until lightly browned but still crisp-tender.
• Add the Sauce and Combine: Stir the sauce mixture, then pour it into the skillet. Cook for 2–3 minutes, stirring constantly, until the sauce thickens. Return chicken to the skillet and toss everything together until coated.
• Serve: Garnish with Sesame seeds and serve hot with steamed rice or noodles.

Notes

Make-Ahead Tips: Chicken can be marinated up to 24 hours in advance. Keep covered in the refrigerator until ready to cook. Sauce can also be whisked together and stored in a sealed jar in the fridge for up to 2 days.

Storage: Store cooled chicken and vegetables in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze fully cooked chicken and sauce (without zucchini) for up to 3 months in a freezer-safe container. Add freshly sautéed zucchini when reheating for best texture.

Reheating: Reheat gently in a skillet over medium heat with a splash of water or chicken stock until warmed through. Avoid microwaving too long, as it can make the chicken rubbery and veggies soggy.

Nutrition

Serving: 1 | Calories: 256cal | Carbohydrates: 11g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 1218mg | Sugar: 6g | Fiber: 1g | Calcium: 23mg | Iron: 1mg

Originally published December 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mushroom Chicken Panda Express (Copycat Recipe) appeared first on The Slow Roasted Italian.

The entire family will love this comfort classic food. When it comes to easy dinner recipes, this simple Salisbury steak is one of the best. It’s one of those weeknight dinners that is a hit no matter what! 

I love a good Salisbury steak recipe, and it all comes down to the meat mixture for me. 

I love the tender hamburger patties paired with the delicious gravy – you can’t beat it. 

Forget about the days of eating Salisbury steak in your school cafeteria, and make your own classic Salisbury steak recipe right at home. It’s been my go-to recipe for busy weeknights for years. 

The best part? You’ll be amazed at how delicious the flavor is!

It’s crazy to think that most people have only enjoyed this recipe in the form of frozen patties in frozen TV dinners, but now is the perfect time for change! 

Making your own oval patties and homemade gravy is the perfect way to add new flavors to your dinner table. I promise you that it’s a great recipe that’s so simple to do! 

Check out the printable recipe card below for all the details to make this easy Salisbury steak recipe. You’ll love this classic dish! 

Homemade Salisbury Steak

With just a pound of ground beef and a few simple ingredients, you can make hearty meals that your family will love — like this easy Salisbury steak!

For a chicken equivalent, our Smothered Chicken delivers pan-seared chicken in a rich, deeply savory gravy that’s every bit as satisfying as this Salisbury steak!

Homemade Sloppy Joes are another simple dish made with seasoned ground beef. My recipe has a kick of Mexican flavor for when you want something a little different.

For an easy but filling comfort food meal, try my Tater Tot Casserole. It’s loaded with veggies, ground beef, and cheesy tots and makes a great freezer meal too.

Mozzarella Stuffed Meatballs are great as an appetizer or served over a plate of spaghetti. Plus, they’re ready in just 20 minutes!

Salisbury Steak with Brown Gravy

This old fashioned Salisbury steak recipe couldn’t be any simpler to prepare! It’s a family favorite – and literally makes the best comfort food after a long day. 

Just make the steaks, whisk together some mushroom gravy while they rest, and combine the two before serving.

As a bonus, both are made in the same pan, meaning fewer dishes at the end of the night!

Have leftover ground beef? Use it in our Sheet Pan Meatloaf for a juicy dinner that will feed the whole family with room for seconds!

Busy day? Make our Crockpot Steak Bites or Crockpot Steak Chili instead! They basically cook themselves while you handle business!

Difference Between Hamburgers and Salisbury Steak

While both hamburgers and homemade Salisbury steak are made from ground beef, a hamburger steak is typically served on a bun or other type of bread. 

If it contains added fillings and binders, it becomes a hamburger patty.

On the other hand, Salisbury steak contains a variety of other ingredients and is usually served with some type of rich brown gravy.

It’s formed into a shape similar to a cut of steak and can be made with a combination of beef and pork.

Old Fashioned Salisbury Steak Recipe Tips

• Use cold meat: Pull the ground beef out of the refrigerator right before mixing so the fat doesn’t melt before it makes it to the pan.
  
• Don’t over mix: Combine the ingredients by hand or with a wooden spoon just until everything is incorporated. Then, gently form the patties, making sure to not compress them too tightly.
  
• Sear on both sides: This helps to lock in all of the moisture.
  
• Don’t overcook: Remove the steaks as soon as they are cooked through and allow them to rest. 
  This allows the juices to redistribute through the meat for perfectly tender bites.

How to Make Homemade Salisbury Steak

1. Mix The Ingredients: Combine everything in a large bowl, then divide and form into individual patties.
   
2. Cook The Steaks: Place the patties in a hot pan, working in batches as needed. Cook all the way through before removing to a plate to rest.

Making the Mushroom Gravy

Before you get started, wipe out the pan to remove any excess fat from the meat.

1. Cook The Vegetables: Soften the garlic and onions in butter, then add the mushrooms. 
   
   Cook until they shrink in size and most of the liquid is released, stirring occasionally, so nothing sticks to the pan.
   
2. Add Remaining Ingredients: Coat the vegetables with flour and let it brown for a bit, then mix in the liquids and ketchup until well combined.
   
3. Simmer: Reduce the heat and continue cooking until the rich brown gravy has thickened to your liking.

Easy Salisbury Steak Serving Suggestions

Whip up some creamy mashed potatoes and add a salad or a side of vegetables if you’d like.

The tender beef patties are perfectly served with the prepared gravy, but there is always room for more! 

Ask the whole family what sides they want, and make it a family affair. You can even pour the rich mushroom gravy over the top of egg noodles as well. 

And you can’t go wrong with serving Salisbury steak with mushroom gravy with some warm biscuits or soft breadsticks to soak up any extra gravy!

Add a bit of health with veggies like green beans or a side salad. 

Easy Salisbury Steak Storage and Reheating

Salisbury steak with mushroom gravy is great as leftovers! You can store the meat and gravy together or separately, whichever you prefer.

Refrigerate for 3-4 days and reheat on the stove in a large skillet or in the microwave.

Salisbury Steak With Brown Gravy FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Salisbury Steak Recipe with Gravy + Video

Homemade Salisbury Steak with creamy mushroom gravy is hearty, classic comfort food. Make this recipe for a one-pan meal in under 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 297cal

Author Donna Elick

Ingredients

Steaks

• 1 1/2 pounds lean ground beef
• 1/2 cup panko breadcrumbs
• 2 tablespoons ketchup
• 2 teaspoons dried mustard powder
• 2 teaspoons Worcestershire sauce
• 1 beef bouillon cube crushed into a powder
• 1/2 teaspoon black pepper

Mushroom Gravy

• 4 tablespoons unsalted butter
• 1/2 yellow onion thin sliced
• 2 garlic cloves minced
• 8 ounces baby bella mushrooms sliced
• 4 tablespoons all-purpose flour
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 tablespoon fresh parsley finely chopped, garnish

Instructions

• In a large bowl, mix together the ground beef, breadcrumbs, ketchup, mustard powder, 2 tablespoons ketchup, 2 teaspoons worcestershire sauce, beef bouillon, and black pepper until well combined. Form into 6 even oval-shaped patties.
• Place a large skillet over medium heat, once hot add the patties directly to the pan. There is no need to add additional fat to the pan since there is plenty of fat in the ground beef. Get a nice sear on both sides making sure to cook the patties all the way through. You may need to lower the heat if the patties are browning too fast. Patties are done cooking once the internal temperature reaches 165°F, about 10-15 minutes. Once they are done cooking, place the Salisbury steaks onto a plate and set aside. Wipe out any excess fat from the pan.
• Place the skillet back onto the stove over medium heat. Add the butter and let it melt. Add the onions and garlic, stirring occasionally, cook until the onions are softened and translucent, about 5-8 minutes. Add the mushrooms to the pan, cook until softened and most of the liquid is cooked out another 5 minutes stirring occasionally. Add the flour to the pan and stir to coat the mushrooms and onions, cook for 2 minutes. Slowly whisk in the beef stock, Worcestershire sauce, and ketchup. Let simmer and thicken, stirring occasionally, about 5 minutes.
• Add the Salisbury steaks back to the pan and cover in the sauce, continue to cook until the patties are warmed through, about 3-5 minutes. Add a parsley garnish, optional, and serve.

Video

Nutrition

Serving: 1 | Calories: 297cal | Carbohydrates: 14g | Protein: 28g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 565mg | Sugar: 4g | Fiber: 1g | Calcium: 48mg | Iron: 4mg

Originally published November 2020, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Salisbury Steak Recipe with Gravy + Video appeared first on The Slow Roasted Italian.

I’m a huge fan of the Outback Steakhouse restaurant, which is why I knew I had to make this copycat recipe in my own kitchen. 

I’m obsessed with how it tastes, just like the real Alice Springs recipe – which is why it’s my favorite thing to make for dinner. 

It’s one of my favorite dishes for so many different reasons. First, I love that I get to cook some of it in a cast iron skillet to give the chicken that nice golden brown color. 

Second, those sautee mushrooms are so good!!! And lastly, cooked bacon. (need I say more about bacon?!) 

The great thing about making this Outback Steakhouse favorite is that you don’t even have to leave home! (and to me, that’s a good reason in itself – the flavor is just ad added bonus!) 

If your mouth is watering like mine, check out the printable recipe card below to get started. 

You’ll be amazed at the simplicity of this Outback copycat Alice Springs chicken recipe. It’s literally something you can whip up for dinner tonight! 

Alice Springs Chicken Recipe

Marinate chicken breasts in a lemony, mustard mixture, then season and brown in a hot skillet until golden. 

Smother them in a creamy, homemade mushroom sauce, plus plenty of bacon and cheese, then bake!

Chicken and cheese are just two ingredients that go so well together. If you agree, I have a few more cheesy chicken recipes that you might want to try!

Cheesy Chicken Enchilada Skillet has everything you love about your traditional enchiladas in a no-muss no-fuss one-skillet recipe ready in just 20 minutes!

This Cheesy Chicken Pasta Bake and my Cheesy Chicken and Broccoli Casserole are both 30-minute meals with just 15 minutes of prep. 

Both are sure to be on your monthly meal plan again and again.

And for another Outback copycat recipe, try my Outback Salted Caramel Cookie Skillet!

What is Alice Springs Chicken?

Alice Springs Chicken is one of the most popular menu items at Outback Steakhouse. And, thankfully, it’s very easy to make your own at home!

If you’re wondering why it’s called that, I’ll explain. This Outback chicken dish is named after a town called Alice Springs in the Northwest Territory of Australia.

Ingredient Notes and Substitutions

• Mustard – Outback uses dijon mustard for their Alice Springs Chicken recipe. If you don’t have any, you can use regular mustard instead.
  
• Cheese – You can substitute cheddar or Colby Jack cheese for the Swiss cheese. I also think that any type of melted cheese will work as well. 
  
• For additional flavor, add garlic and onions to the mushrooms while they are cooking.
  
• Chicken – If you’d rather use chicken thighs instead of breasts, they will work just as well.
  
• Bacon – You can use turkey bacon instead of regular bacon if you want to reduce the fat content. 
  
  Just know that if you want crispy bacon, you’ll need to use regular bacon. You can also use sweetened slices of bacon for a fun and flavorful twist. 
  
• Add a pinch of salt to the mushrooms while they are cooking. Not only will salt season the mushrooms, but it also helps them release their moisture. 
  
  This means they will cook more quickly.

Serving Suggestions

Recreate the restaurant experience with a side of mashed potatoes, roasted veggies, or a green salad.

You could also pair this Alice Springs chicken recipe with Oven Baked Garlic Fries, or throw together a Strawberry Spinach Salad for a lighter meal.

Kitchen tools and equipment needed

• Baking Sheets – Good, sturdy baking sheets will last for years and bake much more evenly than cheaply made ones.
• Heavy-bottomed Skillet – Whether it’s stainless steel, cast iron, or non-stick, a good heavy-bottomed skillet will cook more evenly and allow you to get that nice, pretty sear on the Alice Springs chicken copycat that adds a lot of flavor.
• Cheese Grater – Hand grated cheese melts better than store-bought shredded cheese because it doesn’t have the added starches that prevent caking. 
  
  I much prefer to grate my own cheese whenever possible, and a good cheese grater makes the job a lot easier!

Do you need to marinate the chicken?

Yes — for this Alice Springs Chicken copycat recipe, you will need to marinate the chicken for at least an hour, or up to 24 hours. 

It really adds an amazing flavor to both the meat and the entire dish that you don’t want to miss!

Clean Up Tips

• Use a plastic Ziplock bag to marinate your chicken in. 
  
  Doing this allows the chicken to be fully immersed in the honey mustard sauce and makes for easier cleanup, too.
  
• Use parchment paper to line your baking sheet. Otherwise, the sweet honey mustard sauce will run off the chicken and burn onto the baking sheet as it cooks.
  
• Lining it with parchment paper also creates a non-stick surface for the Outback chicken and makes cleanup a breeze! Less time in the kitchen is always good.

Storing and Reheating Leftover Outback Chicken

If you have leftovers, you can store them in an airtight container with a tightly fitting lid. They will stay good in the refrigerator for 3 to 5 days.

When you want to reheat them, remove your copycat Alice Springs chicken from the container and reheat it at 200 to 250°F until it is warmed through. 

Cook it slowly for 20 to 30 minutes so that it doesn’t dry out.

What side dishes pair well with this Outback Steakhouse Alice Springs Chicken recipe?

You have options when it comes to pairing up this copycat Alice Springs chicken recipe.  

The whole family would enjoy sauteed mushrooms, golden brown sliced potatoes, green beans, and even white rice. 

Don’t forget that you can also add toppings like fresh parsley or diced onions to the tender chicken, too. 

Cheddar cheese is a great way to add a little bit of flavor to new recipes like this, and a few pieces of bacon diced up are also something that the entire family will love. 

Squeezing a bit of lemon juice and black pepper on top is perfect for healthy recipes like this. 

When you’re creating this juicy chicken recipe in your own kitchen, you can add seasonings to this Outback Steakhouse copycat recipe to make it one of your favorite meals. 

Have fun with the options for this delicious chicken recipe.  Even though it’s an outback copycat recipe, the best part is that you can put your own spin on it! 

Enjoy!

With love, from our simple kitchen to yours.

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👉 Buy your copy now and start cooking the meals you love!

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Alice Springs Chicken Outback Copycat Recipe + Video

This Alice Springs Chicken recipe lets you create the Outback restaurant favorite at home. Make this cheesy baked chicken for dinner tonight!

Course Main

Cuisine American

Method Oven

Prep Time 1 hour hour 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4

Calories 689cal

Author Donna Elick

Ingredients

• 1/2 cup honey
• 1/2 cup Dijon mustard
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• salt and pepper
• 4 boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 6 slices bacon cooked until crispy and cut in half
• 2 cups button mushrooms
• 1 tablespoon butter
• 1 cup Monterrey Jack Cheese grated
• Fresh Parsley chopped

Instructions

• Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
• Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
• Place browned chicken on prepared baking sheet.
• In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
• Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
• Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
• Top with fresh parsley and serve with reserved honey mustard sauce for dipping.

Video

Nutrition

Serving: 1 | Calories: 689cal | Carbohydrates: 39g | Protein: 38g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 131mg | Sodium: 955mg | Sugar: 36g | Fiber: 2g | Calcium: 244mg | Iron: 2mg

Originally published June 2018, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Alice Springs Chicken Outback Copycat Recipe + Video appeared first on The Slow Roasted Italian.

I am all about the creamy sauce on top of the cooked chicken! Not only is it a savory sauce, but this delicious recipe shows how simple ingredients can easily pack a ton of flavor. 

And yes – the cooking process is quite simple! 

This mushroom cream sauce pairs perfectly with chicken breast recipes – creating an irresistible creamy chicken dish for the whole family to enjoy. 

This is one of the more popular recipes on the site for busy weeknights, and you’re about to see why! 

Adding the fresh mushrooms gives this dish so much flavor, no matter what kind of mushrooms you use. 

I’m all about using baby bella mushrooms for this creamy mushroom chicken recipe, but you can easily use white mushrooms, cremini mushrooms, shiitake mushrooms, or any other type that you are craving! 

Some people even like to pair this chicken mushroom recipe with some cooked brown rice. I think that adding some parmesan cheese and diced green onions on top is a great way to add a pop of flavor. 

(and if you’re eating low carb, you can cook a side dish of cauliflower rice as a great pairing option!)  

One thing I know for sure is that this recipe gives the perfect balance of flavor, tender chicken, and creamy mushroom sauce in every bite! 

Mushroom Chicken

Say hello to your new favorite comfort food meal! This recipe for Instant Pot chicken and mushrooms is the best way to pack a ton of flavor and will surely be requested again and again.

Pressure cooker meals are some of my favorite ways to make dishes during a busy week. 

After a hectic day, there’s nothing better than tossing in all of my prepped ingredients and letting the appliance do the rest!

I also enjoy skillet recipes like this chicken pot pie with a drop biscuit topping or cheesy pasta tossed in a sun-dried tomato sauce.

Want more creamy chicken dinners? Try our Chicken Stroganoff or Chicken Tetrazzini for more chicken & mushroom dinners!

If you’re a fan of mushrooms, you’ll especially love my Salisbury steak with homemade gravy!

To see us make Instant Pot chicken and mushrooms from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Chicken – This recipe calls for boneless skinless chicken breasts, but if you prefer dark meat, you can always substitute an equal weight of boneless skinless chicken thighs for the breasts. 
  
  However, you may need to increase the cooking time by a few minutes.
  
• Mushrooms – Opt for baby bella or white button mushrooms for this mushroom chicken recipe. You could even use a mixture of both!
  
  We have plenty of uses if you buy extra mushrooms, like my creamy chicken marsala recipe!
  
• Fresh Herbs – This is one dish where I don’t recommend using dried herbs. 
  
  The pressure cooker infuses all of the flavors from the oregano, thyme, and rosemary sprigs into the dish. That way, you get a super smooth sauce without tiny bits floating throughout.
  
• Heavy Cream – Another ingredient you shouldn’t swap! Not only is it key to creating that rich mushroom sauce, but it won’t curdle from the heat of the IP.

Tips and Tricks to Make Perfect Cream of Mushroom Chicken

• Brown it first. 

This will give the poultry a really beautiful color on the outside and help seal in all those delicious juices.

• Deglaze! 

Add some chicken stock or chicken broth to the hot pan of the Instant Pot and get all the brown bits up before adding your meat. 

This will ensure that nothing burns on the bottom during the pressure cooking portion of this mushroom chicken recipe.

• Make sure it’s cooked through. 

Use a thermometer to ensure that your poultry is fully cooked. It should reach an internal temperature of 165°F. 

Or, slice into one of the pieces — it’s done if the center is no longer pink and the juices run clear.

• Add some greens. 

Just before serving, toss a handful of baby spinach into your IP. Stir and let sit for a few minutes until wilted.

Prep Ahead

• Slice the mushrooms
• Measure ingredients

Kitchen Tools You Will Need

• Instant Pot – This is the one I use.
• Wooden Spoon – It’s much better at scraping the tasty bits off the bottom of the pot than plastic utensils.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions

Instant Pot cream of mushroom chicken can be paired with so many of your favorite side dishes!

Whip up a green salad for a simple dinner or plate it over white rice with a side of green beans or asparagus.

Craving extra comfort? Spoon each serving of mushroom chicken over mashed potatoes or freshly cooked pasta instead!

Mushroom Chicken Recipe FAQ

Storage and Reheating

Allow mushroom chicken to cool to room temperature, then transfer it to an airtight container and store it for up to 4 days.

Reheat leftover cream of mushroom chicken in a pan on the stove, adding a few splashes of broth as needed for moisture.

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Mushroom Chicken (Instant Pot Recipe!) + Video

Mushroom Chicken features tender boneless breasts smothered in a rich and velvety sauce. Make this in the IP in less than an hour!

Course Main

Cuisine American

Method Instant Pot

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 519cal

Author Donna Elick

Equipment

• Instant Pot
• heat resistant spoon/spatula
• instant-read digital cooking thermometer

Ingredients

• 1 1/2 pounds chicken breasts
• 1 cup chicken stock
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 8 ounces mushrooms
• 2 cloves garlic minced
• 4 sprigs fresh oregano
• 4 sprigs fresh thyme
• 1 sprig rosemary
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

• Combine salt and pepper and sprinkle over the chicken breasts.
• Set Instant Pot to saute and add 1 tablespoon of olive oil. Cooking in batches place chicken breasts in the Instant Pot and brown on both sides. Approximately 10 -12 minutes. Set browned chicken aside.
• Add the second tablespoon of olive oil to the pot and add the mushrooms, cooking for approximately 7 minutes until they are tender. Press cancel to turn off the saute function.
• Pour stock into the Instant Pot, and deglaze the bottom of the pan, getting up all of the browned bits. Add the garlic, oregano, thyme, and rosemary.
• Lock the Instant Pot lid in place and turn the valve to sealing. Set to high pressure for 8 minutes.
• Once the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to venting to release the remaining pressure.
• Remove the chicken from the Instant Pot and cover with foil to keep warm.
• Make a slurry by combining the cornstarch and water and stirring until there are no lumps.
• Press saute and add the heavy cream, and dijon mustard. As the mixture heats slowly pour in the cornstarch slurry stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.
• Add the chicken back to the sauce and serve with white rice.

Video

Nutrition

Serving: 1 | Calories: 519cal | Carbohydrates: 11g | Protein: 42g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 178mg | Sodium: 677mg | Sugar: 4g | Fiber: 2g | Calcium: 81mg | Iron: 2mg

Originally published July 2019, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Creamy Mushroom Chicken (Instant Pot Recipe!) + Video appeared first on The Slow Roasted Italian.

New recipes like this are the best! It might look complicated to make, but I promise you that this easy Chicken Madeira recipe is simple to get on the dinner table! 

The entire family will enjoy the flavors of this golden brown chicken, and it tastes just like the Cheesecake Factory version! 

But we all know that it costs quite a bit to eat at Cheesecake Factory restaurants, so being able to make this easy dinner at home for a fraction of the cost is the best! 

I think that it takes just a little time to cook, and I love to pair it with asparagus spears. This would also be a great recipe to place on top of angel hair pasta as well! 

I like to change it up and make it really cheesy chicken, too, because the nutty flavor pairs really well with an extra slice of mozzarella cheese. (or two!) 

Give this simple chicken dish a try! It’s one of the most popular menu items at The Cheesecake Factory, so why not make this famous Chicken Madeira right at home? 

That first bite proves that you can easily create your favorite dishes for a fraction of the cost and time! And there’s literally no reason to wait nd only enjoy this flavor for special occasions! 

Creamy Chicken Madeira Recipe

Juicy chicken breasts, a decadent mushroom sauce, gooey mozzarella, and fresh asparagus work in perfect harmony for the ultimate comfort meal.

You truly won’t believe the depth of flavor of this delicious chicken weeknight dinner. 

Copycat Cheesecake Factory Chicken Madeira is warm, soul-soothing meal, and almost too easy to make at home! 

It uses hearty and flavorful ingredients that leave me satisfied every time. I’m obsessed!

I’ve whipped this up at at-home date nights, and it’s always on my radar to cook up for busy weeknights, too. An easy copycat recipe like this with such rich flavors is really perfect anytime. 

To see us make this chicken madeira Cheesecake Factory copycat recipe from start to finish, watch the video in this post!

This Cajun Jambalaya Pasta is another Cheesecake Factory™ copycat that is significantly less expensive than the original. 

Another classic from the same restaurant, our Copycat Cheesecake Factory Mac and Cheese recipe is serious perfection! Or try the Copycat Steak Diane, it’s to die for!

Customize with your favorite protein and pasta in this delicious entrée! We also have a Creamy Chicken Marsala that is amazing!

Another delicious one pan meal is this savory Italian Sausage, Pepper, and Potato Skillet dish. Only 30 minutes to prepare, and even less time to clean up.

Tips for Making the Best Chicken Madeira

• Use a tenderizer for the perfect thickness. 

To get the ideal thickness for your poultry, slice the chicken breasts in half and place them between two pieces of plastic wrap. 

Pound to ¼ thick with a meat tenderizer. 

• Spread the sauce. 

Be sure to spoon your reduction over the Madeira chicken when serving for flavor in every bite!

• Don’t want to cook with wine? 

Simply replace it with additional stock. You could also add a few dashes of balsamic vinegar to alcohol-free chicken madeira for a similar tang.

• Prep ahead. 

The fresh mushrooms and flavorful sauce can be prepped ahead of time! 

You’ll save a good bit of time if you do this, leaving you with only the meat and asparagus to cook the day of. Reheat in the skillet on low heat for the best result.

• Make it creamy. 

Mixing in a splash of half and half or heavy cream will make this chicken madeira Cheesecake Factory copycat a bit richer. (and is also a great addition to get the flavors of a restaurant-quality meal!) 

Serving Suggestions for Madeira Chicken

For a perfect mimic of the original Cheesecake Factory Chicken Madeira, serve yours over mashed potatoes.

I like to make it a full cheesecake factory meal with a side of Evelyn’s favorite pasta.

Some other great side dish choices include this moist and flavorful chicken flavored rice or our favorite crispy garlic roasted broccoli. Green beans and crisp asparagus would also be good pairings. 

Cheesecake Factory Chicken Madeira Recipe FAQ

Storing and Reheating Chicken Madeira from Cheesecake Factory

Chicken Madeira Cheesecake Factory leftovers will keep for 3 to 4 days in the refrigerator when stored in an airtight container.

I don’t recommend freezing, as the rich Madeira sauce and cheese will have an unpleasant texture when thawed.

To reheat, cover chicken madeira in a skillet with 1-2 tablespoons of beef stock to keep it moist and juicy. Warm over low heat until hot all the way through. 

Enjoy!

With love, from our simple kitchen to yours.

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Cheesecake Factory Chicken Madeira Copycat Recipe + Video

Chicken Madeira is rich and delicious, and with our copycat recipe, you can make it just like the Cheesecake Factory — ready in under an hour!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 545cal

Author Donna Elick

Equipment

• large skillet
• meat tenderizer
• cutting board
• kitchen knives

Ingredients

• 1 pound chicken breasts halved and pounded to 1/4 inch thickness
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter
• 8 ounces mushrooms thinly sliced
• 2 cups Madeira wine
• 1 1/2 cups beef stock
• 8 ounces Mozzarella cheese thinly sliced
• 1 pound asparagus trimmed

Instructions

• Heat a skillet over medium-high heat and add 3 tablespoons of butter. Salt and pepper the chicken breasts and place them in the hot pan. Don’t overcrowd the pan, you may need to cook in batches. Cook chicken for about 4 minutes on each side, or until chicken is golden brown and cooked through. Set aside.
• Add the remaining butter to the pan along with the sliced mushrooms. Cook over medium-high heat, stirring often, until mushrooms are tender and cooked through, approximately 15 minutes. Set aside with chicken.
• Add the Madeira wine and beef broth to the same pan, turning up the heat and bringing the mixture to a boil. Boil for about 5 minutes, stirring constantly, and then reduce to a simmer. Keep cooking until the mixture is reduced by half and the sauce coats the back of a spoon. Approximately 10 minutes.
• While the sauce cooks steam your asparagus until it is crisp-tender.
• Add the chicken and mushrooms back to the sauce. Top with the steamed asparagus and sliced mozzarella cheese. Place a lid on the pan and continue to cook for 3-5 minutes, or until cheese is melted.
• Serve over mashed potatoes.

Video

Nutrition

Serving: 1 | Calories: 545cal | Carbohydrates: 12g | Protein: 43g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 147mg | Sodium: 1057mg | Sugar: 5g | Fiber: 3g | Calcium: 343mg | Iron: 4mg

Originally published April 2020, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesecake Factory Chicken Madeira Copycat Recipe + Video appeared first on The Slow Roasted Italian.

This is the ultimate comfort food. Not only is it a simple one-pot meal, but any mushroom lover will agree that this cooked chicken and mushrooms recipe is loaded with great flavor. 

The good news is that this is an easy chicken recipe to whip up that gives tender chicken in just a couple of minutes of time.

No fancy ingredients are needed for the creamy mushroom sauce and juicy chicken, which I love! 

It’s my favorite thing to make and one of the most popular recipes that the whole family loves.

We often say it’s the perfect weeknight meal because it’s a great way to have a short cooking time, paired with the best savory flavor. 

All you need are a few simple ingredients which can be found in the recipe card below. This is one of those creamy chicken recipes that the entire family will want seconds of!

Once you make it once, you’ll see why it’s an excellent option to have on your radar moving forward. 

Creamy Mushroom Chicken

Say hello to your new favorite weeknight dinner! All you need are a handful of ingredients to have this delicious family meal on the table in under 30 minutes.

This mushroom chicken recipe makes enough to feed the whole family, and you can stretch it even further by adding a few side dishes. 

Plus, it’s made from scratch, without condensed soup, so you can feel good about serving it too!

Although this creamy mushroom chicken recipe is very easy to make, there’s a hands-off option as well! 

Check out our incredibly simple recipe for Instant Pot Cream of Mushroom Chicken. That dish is a “set it and forget it” favorite of mine! It’s my go-to for any special occasion! 

If you love this dish, my Creamy Chicken Marsala is the classic Italian-inspired version you won’t want to miss!

Or try our Chicken Stroganoff and Chicken Tetrazzini for even more creamy chicken & mushroom dinners!

Chicken Mushroom Recipe Tips

• Cut down on prep time. Buy your mushrooms pre-sliced and swap the boneless breasts for tenders instead. Slice them into halves or thirds, then cook as directed.
  
• Use different mushrooms. Don’t feel like you have to use Baby Bella mushrooms. 
  
  If you prefer something else, any small round variety will work well in this creamy chicken and mushroom recipe.
  
  White mushrooms or any other kind of mushrooms from the grocery store will work. Sliced mushrooms are key, though, for texture, in my opinion.
  
  Once you see the variety of mushrooms and options, you’ll see that you have choices. 
  
• Soften the cream cheese. Doing so will help it melt more quickly in the skillet. 
  
  Simply place it on the counter before starting this chicken mushroom recipe, and it will be ready to go when you need it! 
  
• Check internal temperature. Use an instant-read meat thermometer to ensure the chicken is fully cooked to an internal temp of 165°F. 
  
  Or, slice into one of the pieces — it’s done if the center is no longer pink and the juices run completely clear.
   
• Feeding a crowd? You can easily double this chicken mushroom recipe by using a large Dutch oven, though you may need to cook the meat in batches. 
  
  In that case, heat another tablespoon of oil before each batch to prevent sticking. 

Serving Suggestions for Creamy Mushroom Chicken

Creamy mushroom chicken goes well with a variety of side dishes. 

Add a green salad for a simple meal, or cook up some chicken flavored rice or Instant Pot mac and cheese along with your favorite vegetable.

For a heartier meal, add some crispy air fryer potatoes. Or, serve this creamy chicken and mushroom dish over tender fettuccine for an easy pasta meal!

Cauliflower rice can be a great low carb option to pair with the sauce, or even some mashed potatoes for tons of flavor. Green beans also pair really well with the savory mushrooms and creamy sauce. 

Don’t forget to top with some parmesan cheese and black pepper for an added boost of flavor! 

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly, so the meat gets a nice sear for this mushroom chicken recipe. 
• Instant Read Cooking Thermometer – Ensure your meat is at the correct temperature and is safe to eat!

Mushroom Chicken Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chicken Breast Recipes

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Creamy Mushroom Chicken (25 Minute One Pot Recipe)

Creamy Mushroom Chicken features a mushroom sauce over boneless chicken breasts. Make this easy chicken mushroom recipe in just one pan!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 286cal

Author Donna Elick

Equipment

• saute pan

Ingredients

• 2 tablespoons olive oil divided
• 3 chicken breasts about 1 ½ pounds, sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup baby bella mushrooms sliced
• 4 ounces cream cheese
• 1/2 cup Italian salad dressing

Instructions

• Heat 1 tablespoon of olive oil in a saute pan over medium-high heat. Add the chicken, salt, and pepper to the pan. Cook until the chicken is golden brown and reaches an internal temperature of 165°F.
• Remove the chicken from the pan and add the remaining 1 tablespoon of olive oil to the pan. Once the oil is heated, add in the mushrooms and cook until they are golden brown.
• Stir in the cream cheese and Italian dressing. Once the cream cheese is melted, add the chicken back into the pan and cook just until the chicken is warmed.

Notes

If you want to thin it out, you can add some chicken stock until you get the desired texture of the sauce. Just make sure you’re adding a little at a time, so the cream cheese doesn’t separate.

You can store leftovers in an airtight container in the fridge for up to four days for the best freshness.

You can add a splash of chicken stock when you reheat it to make sure the cream cheese isn’t too thick.

Nutrition

Serving: 1 | Calories: 286cal | Carbohydrates: 4g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 580mg | Sugar: 3g | Fiber: 1g | Calcium: 30mg | Iron: 1mg

Originally published December 2021. Updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Creamy Mushroom Chicken (25 Minute One Pot Recipe) appeared first on The Slow Roasted Italian.

This easy chicken cacciatore recipe is all about the slow cooking process. As it slow cooks, your home will be filled with all the flavors of this great meal- which is something that I love! 

It’s a classic Italian dish that has such an amazing depth of flavor and makes such an easy weeknight dinner.

The whole family will appreciate all the flavors of this great recipe which is why I literally make this simple dinner all the time. 

I’ve made this slow cooker recipe so many times, and we always have leftovers to enjoy for the next 3-4 days.

I usually make it when I know that we’re going to have a busy weeknight schedule in hopes that there will be some leftovers for the week. 

If you want a combination of tender chicken with great flavors, the entire family will love this slow cooker chicken cacciatore recipe. 

The recipe card below shows the exact steps needed to make this simple Italian food. You’ll be enjoying the great flavor in no time at all. 

Chicken Cacciatore Slow Cooker

This easy chicken cacciatore crock pot recipe is all about the sauce! 

A variety of veggies and spices, plus crushed and diced tomatoes, simmer alongside bone-in chicken thighs for hours in the crockpot.

Once it’s done, you’ve got perfectly tender, braised chicken that has soaked up all of those flavors — plus that incredibly rich sauce.

Slow Cooker Chicken Cacciatore is the perfect winter comfort food, and it only gets better with time! Make it for Sunday dinner, then enjoy it again the next night. 

Try more Italian chicken recipes like my cheesy skillet rigatoni or Chicken Bellagio like the one from Cheesecake Factory!

Ingredient Notes and Substitutions

• Chicken – I love to use a combination of bone-in, skin-on thighs and drumsticks. You can easily substitute chicken breasts if you prefer. You could also use boneless skinless thighs as well. 
  
• Veggies – Onions, red and green bell peppers, mushrooms, and Kalamata olives provide loads of flavor and a little something for everyone. 
  
  Plus, so many veggies in this chicken cacciatore crock pot recipe make it a really hearty meal!
  
• Canned Tomatoes – You’ll need a large can of crushed tomatoes, plus a regular can of fire-roasted diced tomatoes. 
  
  These help form the base of the savory sauce and add an extra bit of smoky flavor.
  
• Stock – Use reduced-sodium chicken stock so you can season to taste. Vegetable broth is a great substitute.

This recipe really does use common ingredients, but the nice thing about it is that you can alter and add various ingredients or changes to fit what you’re craving. 

Chicken Cacciatore Crock Pot Recipe Tips

• Save some meal prep time!

Chop all of your vegetables the night before and store them in the refrigerator. That way, all you have to do is throw everything in the crockpot in the morning.

And, if you opt for skinless breasts or thighs for your crock pot chicken cacciatore, you can skip the browning step!

• Include extra veggies for a heartier meal.

Other slow cooker chicken cacciatore recipes include baby potatoes and carrots. 

Feel free to swap those in for the mushrooms and peppers, or use a mixture of everything — as long as it all fits in your crockpot!

• Thicken the sauce.

Remove chicken cacciatore from the slow cooker, then simmer the remaining liquid uncovered on High for about an hour.

Need to serve dinner sooner? Whisk together 1 tablespoon of cornstarch and 1 tablespoon of water to make a slurry, then stir that into the sauce. 

Simmer until thickened and spoon over your crock pot chicken cacciatore!

Slow Cooker Chicken Cacciatore FAQ

Storing and Reheating Crockpot Chicken Cacciatore

Allow chicken cacciatore in the slow cooker to cool, then transfer everything to an airtight container.

Refrigerate for up to 4 days or freeze for up to 3 months.

Warm leftover crockpot chicken cacciatore in the oven for best results. Transfer everything to a baking dish and cover with foil. 

Bake for 20 to 25 minutes at 350°F, then remove the foil and broil for a minute or two to get the chicken skin crispy.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Cacciatore Slow Cooker (Easy Recipe!)

Make my Chicken Cacciatore Slow Cooker recipe for a rustic Italian meal! Braised, bone-in chicken slow cooked in a luscious tomato sauce.

Course Main

Cuisine Italian

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 4

Calories 552cal

Author Donna Elick

Ingredients

• 1 1/2 teaspoons salt divided
• 1 teaspoon ground black pepper
• 4 chicken thighs bone in, skin on
• 2 chicken drumsticks bone in, skin on
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion sliced
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 cup Kalamata olives
• 2 cups baby bella mushrooms sliced (aka crimini)
• 3 cloves garlic minced
• 28 ounce can crushed tomatoes
• 14.5 ounce can fire roasted diced tomatoes
• 1 cup reduced sodium chicken stock

Instructions

• Mix 1 teaspoon of salt and pepper and sprinkle over the chicken.
• Heat olive oil in a medium skillet (I love using cast iron) over medium-high heat. Place about 1/2 of the chicken pieces in the skillet skin side down. Cook until browned, about 3 minutes each side. Place browned chicken in the slow cooker while you cook the remaining chicken. Repeat.
• Meanwhile: add onions, peppers, olives, mushrooms, garlic, crushed tomatoes, diced tomatoes, chicken stock, and remaining 1/2 salt to the slow cooker.
• Cook on low for 5 hours.
• Serve over polenta, mashed potatoes, pasta, or rice and enjoy!

Nutrition

Serving: 1 | Calories: 552cal | Carbohydrates: 30g | Protein: 33g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 146mg | Sodium: 1969mg | Sugar: 15g | Fiber: 8g | Calcium: 156mg | Iron: 5mg

Originally published January 2018, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Cacciatore Slow Cooker (Easy Recipe!) appeared first on The Slow Roasted Italian.

Pork Chops in Slow Cooker with Mushroom Soup

I’ve never met a mushroom I didn’t like, and I love adding them to chicken and beef recipes for extra savory flavor.

But for some reason, I always forget that they’re delicious with pork too — especially when we’re talking about gravy!

So I tossed some pork chops in the slow cooker with mushroom soup, beef stock, extra sauteéd mushrooms and onions, and plenty of spices. 

The results were truly incredible for such a simple recipe, which is always a win in my book!

I’m definitely adding this to my rotation of pork chop dinners. If gravy isn’t your thing, you’ll love my baked ranch or cast iron apple recipes instead.

Ingredient Notes and Substitutions

• Bone-in Pork Chops – The bone helps keep the meat nice and moist, and less likely to fall apart in the crockpot.
  
  Look for chops that are about 1 inch thick and have some fat and marbling throughout.
  
  You can use thick, boneless chops if needed, but you may need to reduce the cooking time.
  
• Seasonings – Mix together garlic powder, onion powder, paprika, salt, and pepper, then rub that mixture into both sides of the meat.
  
  Once seared, the spices will create a sort of crust on the outside and the flavors will be locked in.
  
• Mushrooms – Cremini (or baby bella) are my favorite for slow cooker pork chops with cream of mushroom soup.
  
  They’re the convenient size of button mushrooms but with the deeper flavor of portobellos.
  
  That said, white or button will work in a pinch!
  
• Onion & Garlic – Here’s where you really want to stick with fresh vs powdered because they add so much flavor to the gravy.
  
  Yellow onions are best, but sweet white ones are good too.
  
• Cream of Mushroom Soup – The rich and creamy base of the gravy!
  
  For another layer of flavor, make your crockpot pork chops with cream of mushroom soup and cream of celery soup — one can of each.
  
• Beef Stock – The best substitute would be mushroom stock, but that can sometimes be hard to find.
  
  Vegetable stock is the next best option, though you’ll want to add some Worcestershire sauce to get that savory, beefy flavor.

Tips to Make Perfect Slow Cooker Pork Chops with Cream of Mushroom Soup

• Skip the sear if you’re short on time.

You can place seasoned pork chops in the slow cooker with mushrooms, onion, and garlic instead of cooking them first, but I really recommend against it.

Searing the meat first adds extra flavor and locks in all those yummy juices, while cooking the veggies and garlic does a lot for the texture.

• But don’t cook them too high if you choose to!

Medium-high heat works best — any hotter, and the seasonings may burn and create a bitter flavor.

Be sure to sear the chops for just 2 to 3 minutes per side, and work in batches to avoid crowding the pan.

They don’t need to be cooked all the way through as they’ll finish in the crockpot.

• Tent the chops while you thicken the gravy.

It will help keep them warm for serving! The meat can also use that time to rest so it stays nice and juicy once you start slicing.

You can also place the pork chops in the slow cooker with mushroom soup gravy after it’s been thickened if you’re not quite ready to serve.

Make sure to switch the crock to warm so they don’t keep cooking.

Prep Ahead

• Slice mushrooms and onion
• Make the gravy

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• Large Skillet for searing the chops, cooking the veggies, and making the gravy.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 

Serving Suggestions

Mashed potatoes, rice, or egg noodles are the best sides for crockpot pork chops with cream of mushroom soup.

They soak up all the extra gravy and make for a really filling meal.

You could also keep things a bit lighter and serve this dish with a big green salad and some fresh bread.

Or, make a feast with creamy mac and cheese and your choice of vegetable. Green beans, broccoli, or candied carrots are my top picks!

Storing and Reheating Leftovers

Allow the meat to cool, then transfer it to an airtight container with the gravy. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheat leftovers in a skillet over medium-low heat, adding a splash of milk or beef stock as needed to loosen the gravy.

If frozen, thaw in the refrigerator overnight before reheating pork chops in the slow cooker with mushrooms and gravy. Or, warm on the stove as directed above.

Crockpot Pork Chops with Cream of Mushroom Soup FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pork Chop Recipes

Slow Cooker Creamy Ranch Pork Chops Recipe + Video

Easy Crock Pot Pork Chops Recipe with Gravy + Video

Jack Daniel’s Marinated Pork Chops Recipe + Video

Best Smoked Pork Chops Recipe (Pellet Smoker)

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Easy Pork Chops in Slow Cooker with Mushroom Soup

Make Pork Chops in Slow Cooker with Mushroom Soup, veggies, and broth for a deeply savory meal with plenty of gravy. Prepped in 15 minutes!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 4

Calories 382cal

Author Donna Elick

Ingredients

• 4 bone-in pork chops 1 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon extra virgin olive oil
• 8 ounces cremini mushrooms sliced (about 2 cups)
• 1 large yellow onion thinly sliced (about 1 cup)
• 3 cloves garlic minced
• 2 cans 10.5 ounces each cream of mushroom soup
• 1 cup beef stock
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh chopped parsley optional for garnish

Instructions

• Season the Pork Chops: Sprinkle both sides of the pork chops with kosher salt, black pepper, paprika, garlic powder, and onion powder. Use your fingers to rub the seasonings into the meat.
• Sear the Pork Chops: Heat a large skillet over medium-high heat. Once hot, add the oil and sear the pork chops in a single layer for 2 to 3 minutes per side until golden brown. If necessary, cook in batches to avoid overcrowding. Transfer the seared pork chops to a 6-quart or larger slow cooker.
• Cook the Vegetables: In the same skillet, add the sliced mushrooms and onion. Sauté over medium-high heat for 3 to 5 minutes, or until the onion is translucent. Add the minced garlic and cook for another minute, stirring constantly. Transfer the vegetables to the slow cooker, spreading them evenly over the pork chops.
• Prepare the Gravy: Pour the cream of mushroom soup and beef stock into the skillet. Whisk over medium heat until smooth and combined. Pour the gravy mixture over the vegetables and pork chops in the slow cooker.
• Cook: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pork chops are tender and the internal temperature reaches 145°F.
• Thicken the Gravy: Remove the pork chops from the slow cooker and place them on a plate. Tent with foil to keep warm. In a small bowl, mix the cornstarch and water to create a slurry. Turn the slow cooker to high, add the slurry to the gravy, and stir well. Let the gravy cook for 5 to 10 minutes, or until thickened.
• Serve: Return the pork chops to the slow cooker and spoon the thickened gravy over the top. Garnish with chopped parsley and serve over mashed potatoes, rice, or noodles.

Notes

Do not cook the pork chops over high heat when searing, as the seasonings may burn and create a bitter flavor. Medium-high heat works best.

Searing is optional but highly recommended to enhance flavor and lock in moisture.

If the gravy is already thick enough after cooking, you can skip the cornstarch slurry.

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat, adding a splash of milk if needed to thin the gravy.

Freeze: Place cooled pork chops and gravy in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the slow cooker.

Nutrition

Serving: 1 | Calories: 382cal | Carbohydrates: 12g | Protein: 39g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 800mg | Sugar: 3g | Fiber: 1g | Calcium: 64mg | Iron: 2mg

Originally published March 2025

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The post Easy Pork Chops in Slow Cooker with Mushroom Soup appeared first on The Slow Roasted Italian.

Let’s all just agree that one pot meals are the best. Not only does this recipe use simple ingredients, but it’s a fun way to make an easy recipe that is perfect for busy weeknights. 

If you’re in the mood for an easy weeknight dinner, this is literally the best spaghetti recipe out there. 

It’s my go-to one pot recipe that the entire family gobbles up! Popular recipes like this get made over and over again! 

And if you have busy days ahead of you, prepping and planning this spaghetti dinner recipe takes minimal time. 

One Pot Spaghetti Recipe

Cooking everything in the same pan means less time in the kitchen and fewer dishes to clean. 

Also try my fabulous crockpot spaghetti, easy creamy spaghetti and big boy meatballs and spaghetti — they are so simple and delicious!  

Our Easy Pesto Pasta is in our same weeknight rotation as this! It’s bright, herby pesto sauce tossed with your favorite pasta for a dinner in just 15 minutes!

If you’re tired of Italian, this cheesy taco spaghetti tastes just like your favorite tacos and can be customized with a variety of toppings.

My One Pot Greek Chicken is rich and creamy with bright Mediterranean flavors.

Want something a little spicier? I have a Mexican version made with hot sausage links and sliced jalapenos that you’re sure to love.

For an even heartier version, add a batch of our Baked Italian Meatballs to the pot — they take this weeknight spaghetti completely over the top.

One Pan Spaghetti Ingredient Notes

• Ground meat – Save time by using precooked beef, or try a leaner option such as ground chicken or ground turkey.
  
  You can also use lean ground beef to cut down some of the fat content. 
  
• Seasoning – I used thyme, basil, and parsley as a trio of Italian spices, but feel free to adjust these to your liking.
  
• Vegetables – Keep things simple with mushrooms and onion or add some chopped zucchini with the noodles. 
  
  Greens (like spinach) can be stirred in just before serving, and shredded carrots can help balance the acidity of the tomatoes.
  
• Pasta Sauce – Create a simple homemade spaghetti sauce with tomato paste, canned tomatoes, and a blend of water and broth for flavor. Or use your favorite jar of sauce from the store to save time.
  
  Or, top with bolognese sauce to pack a hearty, flavorful punch.
  
• Pasta – If you aren’t a fan of spaghetti noodles, replace it with dry pasta like fettuccine, rotini, or penne. Adjust the cooking time as needed depending on which kind you use.

Don’t forget to top with a generous amount of parmesan cheese – and some red pepper flakes or chili powder if you’re a fan of spice! 

How to Make the Best One Pot Spaghetti

• Season your water. When making pasta by itself, you need enough salt for your water to taste like the ocean. 
  
  For this one pot spaghetti recipe, that is remedied by replacing half of the liquid with chicken or beef broth instead.
  
• Keep it boiling. The temperature will drop at first, so be sure to bring it back to a boil as quickly as you can. Covering the pot of spaghetti with a lid can help. 
  
  If the temperature isn’t hot enough, it will take longer for the pasta to cook, and the texture won’t be consistent.
  
• Stir noodles occasionally. Not only will it prevent them from sticking to each other or the bottom of the pan, but it allows you to keep everything submerged in the liquid.
  
• Tip for testing doneness: Spoon out a strand and eat it! For al dente, it should still be a little firm, but you can cook it until it is softer if you prefer.

Storage and Reheating

Keep leftover one pot spaghetti refrigerated in a sealed container for 3 to 4 days. 

Warm in the microwave or on the stove, adding a splash of broth as needed for moisture.

You can also freeze this meal for up to 3 months. Allow it to cool before transferring to freezer-safe storage bags. 

Then, place the bag in simmering water until warmed through.

Or, use a disposable foil pan so you can pop it right in the oven when you’re ready to eat!

One Pan Spaghetti FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Easy One Pot Spaghetti Recipe (30 Minute Meal)

This one pot spaghetti recipe combines seasoned beef and mushrooms in a simple tomato sauce. Make it for dinner tonight in only 30 minutes!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4 – 6 Portions

Calories 683cal

Author Donna Elick

Ingredients

• 1 pound lean ground beef
• 1 sweet onion diced
• 3 cups button mushrooms sliced
• 2 tablespoons garlic chopped
• 3 tablespoons tomato paste
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 tablespoons thyme
• 2 tablespoons basil
• 1 tablespoon parsley
• 15 oz can tomatoes with juice 1 can
• 2 cups chicken broth can use beef broth
• 2 cups water
• 1 pound spaghetti pasta

Instructions

• In your pot place ground beef and cook on medium heat until it is no longer pink, about 5-7 minutes. Once cooked, drain any fat.
• Add the diced onion, garlic, and mushrooms to the pot. Let cook for 2 -3 minutes until softened. Now add in the chopped herbs, salt, and pepper. Stir generously and let the herbs toast slightly. This will enhance their flavor.
• Add in tomato paste and diced tomatoes, stirring again. Add in the chicken stock and water. Stir and bring it to a boil.
• Add in your pasta and cook according to package instructions. Once cooked, serve with more herbs as garnish and garlic bread. Enjoy!

Nutrition

Serving: 1 | Calories: 683cal | Carbohydrates: 107g | Protein: 46g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 2515mg | Sugar: 15g | Fiber: 9g | Calcium: 134mg | Iron: 8mg

Originally published February 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy One Pot Spaghetti Recipe (30 Minute Meal) appeared first on The Slow Roasted Italian.

It’s possible to make a filling meal for the whole family without spending all day in the kitchen. 

This is why this classic comfort food is the perfect choice for a quick weeknight meal. 

Not only does my entire family love this great recipe, but it’s actually a family favorite that we make quite a bit. 

I love the beef flavor and we all agree that it tastes even better the next day!

And since you get to use simple ingredients, I’m partial to think that this is the best ground beef stroganoff recipe out there! 

When it comes to making an easy beef stroganoff recipe, you can’t beat this one. There is just so much flavor in every single bite!

Add this to your list of must-make comfort food recipes! 

Ground Beef Stroganoff

Hamburger beef stroganoff is always a favorite, and it’s budget-friendly too! Plus, it’s a great way to get in an extra serving of vegetables without complaint. 

For the full ingredients needed, be sure to scroll to the recipe card listed below. I tell you exactly what you need to make the best beef stroganoff recipe! 

You will also love this creamy chicken stroganoff — it is so easy and delicious!

Cracker Barrel Meatloaf is another great comfort food dinner that tastes just like the restaurant version.

Maid Rite Copycat Loose Meat Sandwiches combines tender, slow-cooked ground beef with your favorite toppings on a warm bun.

Or, try my Bacon Burger Bombs for a modern twist on a family tradition. 

Seasoned beef and crispy bacon are wrapped up in tasty dough pockets for an explosion of flavor!

Making Hamburger Stroganoff Skillet

Here’s the simple steps to make this traditional beef stroganoff recipe: 

• Prep the ingredients

Have everything measured and cut before starting this old fashioned beef stroganoff recipe. 

It comes together quickly, so it helps to have everything ready to add when needed.

• Use a large pan

It’s important for everything to be able to touch the bottom of the pan and cook evenly. A 12-inch skillet or larger is ideal.

• Start the water first

Put the water on to boil for the egg noodles before starting anything else.

This way, you’ll be able to toss the pasta in while the hamburger beef stroganoff is thickening, so both are done at the same time.

Nobody wants to eat cold noodles that are stuck together!

Simple Beef Stroganoff Ingredient Notes

• Ground beef – Feel free to use ground turkey instead.
  
• Beef stock – Use equal amounts of beef broth or replace half the stock with red wine.
  
• Mushrooms – I like to use a mix of button and baby bella, but you can use all of one variety if you prefer.
  
• Sour cream – Plain Greek yogurt is a great low-fat alternative and pairs well with the other flavors in this hamburger stroganoff skillet.

For the best flavor, feel free to add other seasonings as well. You can add garlic powder, onion powder, salt and black pepper, and even some cayenne pepper for a little kick of spice! 

Hamburger Beef Stroganoff Kitchen Supplies

• Large Skillet – To help everything cook evenly, a wide skillet works best. Use one with deep sides so nothing spills over the side.
  
• Wooden Spoon – Use this to break up the ground beef and stir everything together. It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.
  
• Large Pot – The egg noodles will need to be cooked separately on the stove.

Ground Beef Stroganoff FAQ

Enjoy!

With love, from our simple kitchen to yours.

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30-Minute Ground Beef Stroganoff (One Pot Recipe) +Video

Ground beef stroganoff is a quick and easy dinner recipe for any night of the week. Make this delicious comfort food in just 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 229cal

Author Donna Elick

Ingredients

• 5 tablespoons unsalted butter divided
• 1 small onion diced
• 2 cloves garlic minced
• 1 cup baby bella mushrooms sliced
• 1 cup white button mushrooms sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 pound lean ground beef
• 3 tablespoons all-purpose flour
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• 1 tablespoon fresh parsley fine chop, plus more for garnish, optional
• Cooked Egg noodles for serving

Instructions

• In a large skillet with deep sides over medium heat, add 3 tablespoons of the butter and melt.
• Add the onion, baby bella mushrooms, white button mushrooms, salt, and pepper. Stir to coat in the butter and cook until the onions are translucent and the mushrooms are softened, 5 minutes.
• Place the mushrooms/onions onto a plate and set aside.
• Return the pan to the stovetop over medium-high heat, add the ground beef and brown the meat, breaking it up with a wooden spoon. 
• Drain any excess water or fat off the meat and add the butter to the pan, let melt. 
• Add the flour and stir to combine. Slowly add in the beef stock, one cup at a time, and stir it in until combined with the flour and the meat. 
• Let it come to a simmer and slightly thicken. Add the Worcestershire sauce and mushroom mixture back to the pan. 
• Stir in the sour cream and stir until just warmed through. Add the 1 tablespoon of the parsley, stir to combine.
• Serve the sauce over the cooked egg noddles and garnish with more fresh parsley if desired.

Video

Nutrition

Serving: 1 | Calories: 229cal | Carbohydrates: 7g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 341mg | Sugar: 3g | Fiber: 1g | Calcium: 52mg | Iron: 2mg

Originally published October 2020, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 30-Minute Ground Beef Stroganoff (One Pot Recipe) + Video appeared first on The Slow Roasted Italian.