Mushroom Chicken Bourguignon
Mushroom chicken bourguignon is a quick, easy-to-make, delicious and healthy dinner. Fresh red wine braised mushrooms are served with sauteed chicken breast over whole wheat pasta or egg noodles. 
We refuse to set new year resolutions in this house. Eating with simple delicious food is the name of the game always over here but after a few months or eating ALL the cookies and ALL the pie… We need a reset regardless.
Our goals this year that this mushroom chicken bourguignon perfectly fits into:
- Eat smaller, regulated servings of foods that are high in sugars and calories, and larger servings healthier foods. Things like lean protein, including chicken breast, turkey, fish, and legumes.
- Fill up with lots of fiber and nutrient rich veggies.
Will I still create and post recipes for indulgent, not-so-healthy desserts and main dishes? Absolutely, yes! I’ll still make and share those types of recipes, but you will find healthier and lower carb twists too.
Recipes like this mushroom chicken bourguignon are a way to have a delicious dinner with a healthier twist.
But this chicken bourguignon is perfect start for the New Year.
Food Facts About what is Mushroom Chicken Bourguignon
- Bourguignon is a French sauce with a base of red wine that’s been reduced, along with the addition of onions or shallots, a bouquet garni (parsley, thyme and bay leaf), and mushrooms
- Pronunciation: bore-geen-YONE
- Also referred to as Burgundy (as in Beef Burgundy
Healthy Mushroom Chicken Bourguignon
Ingredients
- 3 Tablespoons all-purpose flour divided
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 pound boneless skinless chicken breasts
- 2 Tablespoons Ghee or avocado oil, divided in half
- 1 large yellow onion diced
- 12 ounces fresh mushrooms sliced (I used a mix of cremini, oyster, and baby portobello)
- 2 cloves garlic minced
- 1 cup dry red wine
- 1 Tablespoon reduced sodium soy sauce optional
- 1 Tablespoon fresh rosemary minced
- 1 Tablespoon balsamic vinegar
- Salt and black pepper to taste
- Fresh parsley finely chopped (for garnish)
- 12 ounces whole wheat egg noodles or egg noodles uncooked
Instructions
- Heat oven to 350 degrees F.
- Season 2 Tablespoons flour with salt and pepper and sprinkle it onto both sides of each chicken breast.
- Heat 1 Tablespoon butter or oil in a large, OVEN PROOF skillet, over medium-high heat.
- Add chicken breasts to skillet and cook for 2-3 minutes. Turn breasts over and cook for additional 2-3 minutes. Transfer skillet to oven and cook breasts until internal temperature in thickest part of breast reaches 163 degrees. Turn off oven, remove skillet, and allow breasts to rest for 5 minutes.
- While chicken is cooking, heat remaining 1 Tablespoon butter or oil in a large skillet, over medium heat. Sauté the onions for about 3-4 minutes, or until translucent. Add mushrooms and garlic and cook until the mushrooms begin to release their juice, about 5 more minutes. Stir in remaining 1 Tablespoon flour over vegetables and cook for 1-2 minutes.
- Slowly whisk in the red wine, soy sauce, rosemary, and balsamic vinegar. Cover, reduce heat to medium-low, and simmer until the sauce has thickened and is reduced in volume by 1/2, about 15 minutes. While sauce thickens, cook your pasta according to package directions.
- If additional flavor is needed, add salt and pepper to the sauce; amount used depends on your taste preferences.
- Serve sauce and chicken over pasta and garnish with parsley.
Notes
Nutrition
More healthier chicken recipes to try:
Healthy Slow Cooker Mango Chicken
Oven Baked Crispy Chicken, from Barefeet in the Kitchen
Low Carb Pizza Chicken, from All Day I Dream About Food
I’m sure this brand of chicken is fine, but the whole ‘all natural’ and ‘no hormones/steroids’ boasting by poultry processors is a ruse. (The USDA has no rules for using the word ‘natural,’ but it does prohibit hormones and steroids — in all poultry and pork production.) — That said, your dish looks awesome. Bookmarked!
Thanks for that information, Adam. I’ve learned something new 🙂
I hope you make and enjoy the recipe!
Thanks so much, Kristin! You won’t believe how great this product tastes!
Without a doubt, a dish I’d love.
I hope you reach your goal of 2 to 3 posts a week, I always love seeing what you have in store next.
I hope you make and enjoy it, Karen. If it’s a bomb, add more wine 😉
Thanks, Kristin!
I’m a huge mushroom lover, but I’ll tell ya… the star of the show was definitely the juicy chicken 🙂
UGH, Christy! How awful 🙁
Spending time and money on a special dish, only to have it be a flop is something that I’ve done more often than I like to think about.
In this case, when all else fails, pop the cork and have a nice glass of wine 😉
I love chicken with mushrooms – there is just something about the combo that is soooo good!
Now this is my kinda dinner! Sweet heavens I need to make this soon!
Thanks, Angie. The mushroom bourguignon is SO worth making! Even as a stand alone meatless dish, it’s wonderful.
That looks so rich and flavorful, yummy!
I love me a good boeuf bourguignon, but it’s definitely not the healthiest choice, so I love this lightened-up take… especially since the switch from braised beef to chicken breasts significantly cuts down on the cooking time as well as the fat. Not to mention that mushrooms are such an underappreciated side dish option!
I love those goals, not resolutions! I want this to be my healthiest year yet too!!
Made your wonderful recipe tonight. It was really good and flavorful.
Thanks for posting this low carb version with chicken!
It’s worth making again and again!
I’m so happy to hear that you love the recipe, Donna. Thank you for your comment and for rating the recipe, too!