Name: Chanterelle Chicken and Rice
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 1 large chicken breast; 1/2 onion; 2 cups chanterelles; 1 clove garlic; 1 teaspoon thyme; 2 tablespoons olive oil; 1 cup brown rice; 1 1/2 cup water; 1/4 cup white wine; 1/2 teaspoon corn starch; 1 pinch red pepper flakes; salt and pepper; 1/4 cup chicken stock

Chanterelle Chicken and Rice

Golden chanterelle mushrooms, with their apricot-like aroma and rich, nutty flavor, elevate this hearty chicken and rice dish into something truly special. Prized by chefs and foragers alike, chanterelles are firm yet tender when cooked, lending a luxurious texture and deep, woodsy taste to savory meals.

This recipe is a perfect choice for home cooks seeking comfort food with a gourmet twist. The mushrooms pair beautifully with tender chicken and fragrant rice, creating a one-pan dish that feels both rustic and refined—ideal for a cozy dinner or an impressive yet approachable weeknight meal.

Courses: Dinner, Main Dishes

Cluster of golden chanterelle mushrooms (Cantharellus species) with bright yellow caps and thick, sturdy stems emerging from a mossy forest floor, surrounded by fallen leaves and natural woodland debris in soft daylight.

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Prep Time 40 mins Cook Time 30 mins Total Time 1 hr 10 mins Difficulty: Beginner Cooking Temp: 350 F Servings: 2

Instructions

Cut the chicken in serving-size pieces (four from a large breast).
Stick a knife in several places and insert a slice of garlic.
Sprinkle the thyme on top and let marinade for 1/2 hour, covered.
Spread the onion wedges across the bottom of a baking pan and spread the chanterelles on top.
Drizzle half the olive oil over this.
Salt and pepper sparingly.
Then place the chicken pieces on top and use the rest of the oil on top.
Sprinkle a pinch of red pepper flakes over the chicken and salt and pepper sparingly.
Bake in a 350 degree oven for 30 minutes.
Meanwhile, cook the rice, preferably in a rice cooker until the bottom is just starting to brown.
Whisk the cornstarch into the stock and white wine.
When the chicken is cooked, pour the liquid over the chicken pan.
If the sauce doesn’t begin to thicken, you may need to pop it back into the oven for a couple minutes.
Serve over rice with a vegie side like green beans.

Note

I used 1 cup frozen chanterelles that were microwaved to blanch and vacuum sealed; this leaves liquid in the bag, which I drained and used instead of the stock.

Chanterelle Chicken and Rice