Past Recipes
Chicken Chasseur

Chicken Chasseur with Mushrooms, Thyme, and Potatoes

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Recipe Details


Chicken chasseur (French for "hunter") is a hearty, stew-like dish that braises chicken in a tomato-laced sauce of mushrooms, fresh herbs, stock, and white wine. For Chef Shanna's version of the one-pot wonder, you won't even have to turn on the oven. First, sear chicken breasts for crispy skin, then use the flavorful pan drippings to brown onion, cremini mushrooms, potatoes, and garlic until tender. Stir in wine, chicken stock, and aromatic thyme sprigs, then add the chicken for a final fragrant simmer.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 540
  • Protein 41g
  • Total Carb 34g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless chicken breasts
    boneless chicken breasts
  • cremini mushrooms
    6 ounces
    cremini mushrooms
  • thyme
    1/8 ounce
  • Yukon Gold potatoes
    8 ounces
    Yukon Gold potatoes
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • tomato paste
    1 tablespoon
    tomato paste
  • white wine
    3 tablespoons
    white wine
  • chicken bouillon cube
    chicken bouillon cube

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan

Cooking Steps

  1. Sear chicken

    Sear chicken

    Pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. Heat ½ tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin begins to brown, 5 minutes. Flip and sear about 1 minute more (it'll finish cooking in the sauce). Transfer chicken to a plate, skin-side up; set aside. Reserve fat in pan, off heat, for Step 3.

  2. Prepare ingredients

    Prepare ingredients

    While chicken sears, wipe mushrooms clean with a damp paper towel, then quarter. Rinse remaining produce. Reserve half of whole thyme sprigs for Step 4; strip remaining thyme leaves, discarding stems, then mince. Cut potatoes into ½-inch pieces. Peel onion, halve, and thinly slice. Mince garlic.

  3. Sauté vegetables

    Sauté vegetables

    Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add potatoes and onion; sauté, stirring frequently, until softened, 5-6 minutes. Add mushrooms and garlic; sauté, stirring, until mushrooms are tender and garlic is fragrant, 4-5 minutes. Add tomato paste and cook, stirring, to combine, 1 minute more.

  4. Cook sauce

    Cook sauce

    To pan with vegetables, still over medium-high heat, add white wine; cook, scraping up browned bits from bottom of pan, until liquid is mostly absorbed, 1-2 minutes. Stir in bouillon cube, reserved whole thyme sprigs, and 1½ cups water. Increase heat to high and bring to a boil, then reduce heat to medium high. Return chicken to pan skin-side up, nestling partway into sauce to preserve crispy skin.

  5. Finish chicken chasseur

    Finish chicken chasseur

    Simmer chicken chasseur, still over medium-high heat, until sauce is thickened and chicken is cooked through and no longer pink, 12-15 minutes. Use this time to set the table, or kick back with a glass of wine. Then, remove pan from heat. Remove and discard whole thyme sprigs from pan. Using a fork, carefully mash half of potatoes against side of pan, then season with ½ teaspoon salt and pepper as desired.

  6. Plate chicken chasseur

    Plate chicken chasseur

    Divide vegetables and sauce between serving bowls, then top with chicken. Garnish with remaining thyme. Enjoy!

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