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. If you are looking for the classic Boeuf Bourguignon version be sure to try it out too. Let us know which one you prefer!
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
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- Crab Stuffed Mushrooms
- How to Cook Chicken Breast Properly
- Low Carb Sausage and Mushroom Dinner by That’s Low Carb
- Crockpot Sausage and Peppers
Healthy Mushroom Chicken Bourguignon
- 3 Tablespoons all-purpose flour divided
- 1/4 teaspoon black pepper
- 1/4 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
- 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.
More healthier chicken recipes to try:
Oven Baked Crispy Chicken, from Barefeet in the Kitchen
Low Carb Pizza Chicken, from All Day I Dream About Food