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Pesto & Mushroom Chicken
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

A quick dish which doesn't compromise on taste.

Course: Main Course
Keyword: Chicken, Mushrooms, Pesto
  • 4 Chicken thighs - skinless
  • 200 g Button Mushrooms
  • 40 ml Olive Oil
  • 1 Eschalot medium to large
  • 40g Pesto - preferably homemade
  • 125 ml while wine
  • 125 ml chicken stock
  • White Pepper
  1. Trim any fat from the chicken thighs

  2. Peel and thinly slice the mushrooms

  3. Peel and finely dice the eschalot

  4. Heat half the oil in a frypan/skillet and cook the eshalot until translucent. Add the mushrooms and cook until softened. Remove from the pan.

  5. Heat the remaining oil and brown the chicken. 

  6. Add the pesto and the wine and gently simmer until wine is reduced

  7. Return the eshalot and mushroom mixture to the pan and add the chicken stock and season with pepper. Cook over a low heat until chicken is cooked and the sauce reduced.

  8. Serve with fettuccine, rice or mashed potato.