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Cactus Club Hunter Chicken

Cactus Club Hunter Chicken - recipe card
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A succulent pan-seared chicken breast bathed in a rich, rustic mushroom and tomato hunter sauce, finished with a touch of cream for silky indulgence. This dish delivers deep, savory flavors with a tender, juicy chicken and a luscious sauce that clings to every bite.

Ingredients

Scale
  • 4 (6 oz / 170 g) boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 8 oz (225 g) cremini mushrooms, sliced 1/4-inch thick
  • 1/2 cup shallots, finely diced (about 1 large)
  • 2 cloves garlic, minced
  • 1 (14.5 oz / 411 g) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken breasts dry with paper towels. If they are thicker than 1 inch, pound them to an even 3/4-inch thickness. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  2. Dredge each seasoned chicken breast in the flour, shaking off any excess. Set aside on a plate. The flour will create a golden crust and help thicken the sauce later.
  3. Heat the olive oil in a large (12-inch) heavy-bottomed skillet over medium-high heat until the oil shimmers. Add the butter and swirl to melt. When the butter stops foaming, carefully place the chicken breasts in a single layer (work in batches if needed, to avoid crowding).
  4. Sear the chicken for 4-5 minutes per side, until deep golden brown and an instant-read thermometer registers 165°F / 74°C when inserted into the thickest part. Transfer the chicken to a plate and tent loosely with foil.
  5. Reduce the heat to medium. Add the sliced mushrooms to the same skillet (with the browned bits and fat). Sauté for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. Scrape the bottom of the pan to incorporate the flavorful browned bits.
  6. Add the shallots and garlic to the mushrooms. Cook over medium heat for 2 minutes, until the shallots are translucent and fragrant, stirring constantly to prevent the garlic from burning.
  7. Pour in the diced tomatoes with their juices, chicken broth, oregano, and thyme. Stir to combine, scraping any remaining browned bits from the bottom of the pan. Bring the sauce to a simmer.
  8. Simmer the sauce over medium-low heat for 8-10 minutes, allowing it to reduce slightly and thicken. The sauce should coat the back of a spoon.
  9. Reduce the heat to low. Stir in the heavy cream until fully incorporated. Season the sauce with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning if needed.
  10. Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the tops. Simmer gently over low heat for 5 minutes, until the chicken is heated through and the flavors meld.
  11. Remove the skillet from the heat. Sprinkle with fresh chopped parsley. Let rest for 5 minutes before serving to allow the chicken to reabsorb its juices.
  12. Serve hot over rice, pasta, or with crusty bread to soak up the delicious sauce.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen the sauce, until heated through (165°F / 74°C). Avoid boiling to keep the sauce creamy.

Nutrition

Keywords: hunter chicken, chicken cacciatore, creamy mushroom chicken, Italian chicken, weeknight dinner, easy chicken skillet, tomato mushroom sauce, restaurant style chicken

Find it online: https://copycatkitchenco.com/cactus-club-hunter-chicken/