Pollo con Hongos, or chicken with mushrooms, is a comforting dish that brings together tender chicken and earthy mushrooms in a rich, flavorful sauce. This classic recipe, popular in many Latin American kitchens, is a perfect example of how simple ingredients can create something truly special. It’s hearty, satisfying, and ideal for both weeknight dinners and special occasions.
We love how versatile this dish is—it pairs beautifully with rice, pasta, or even a side of crusty bread to soak up every bit of that savory sauce. The combination of spices and creamy textures makes it a crowd-pleaser that’s sure to become a family favorite. Whether you’re new to Latin-inspired cooking or looking to recreate a beloved classic, this Pollo con Hongos recipe is the perfect place to start.
Pollo Con Hongos Recipe
Creating this delicious Pollo con Hongos dish is all about balancing flavors and textures. Let’s walk through the step-by-step instructions to prepare a meal that transforms your kitchen into a Latin culinary haven.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Sauce:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 pound mushrooms (white or cremini), sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
Garnish:
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1: Season and Cook the Chicken
- Pat the chicken breasts dry with a paper towel. Season both sides evenly with salt, black pepper, and paprika.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken breasts in a single layer.
- Cook for 4-5 minutes per side, or until golden and fully cooked (internal temperature should reach 165°F). Remove from skillet and set aside on a plate.
Step 2: Prepare the Mushroom Sauce
- Add the butter and 1 tablespoon of olive oil to the skillet (without wiping it). Heat over medium heat until the butter melts.
- Stir in the onions and garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Toss in the sliced mushrooms, cooking for 5-7 minutes until the mushrooms release their moisture and turn golden.
- Deglaze the skillet by pouring in the chicken broth. Allow it to simmer for 2-3 minutes, scraping the bottom to release the flavorful bits stuck to the pan.
Step 3: Thicken and Season the Sauce
- Reduce the heat to low, then whisk in the heavy cream. Add the thyme, oregano, nutmeg, and Parmesan cheese. Stir until the sauce thickens and reaches a creamy consistency (about 2-3 minutes).
- Taste the sauce, adjusting salt and pepper as needed.
Step 4: Combine and Serve
- Return the cooked chicken breasts to the skillet, spooning the mushroom sauce over each piece to coat. Let it simmer on low heat for an additional 2-3 minutes to meld flavors.
- Remove from heat, garnish with freshly chopped parsley, and serve immediately.
Suggested Pairings
| Side Dish | Preparation Suggestion |
|---|---|
| White Basmati Rice | Steamed lightly in chicken broth for extra flavor |
| Buttered Pasta | Tossed with garlic and fresh herbs |
| Crusty Bread | Perfect for sopping up the rich mushroom sauce |
Ingredients
To make Pollo Con Hongos, we’ll need a mix of fresh and pantry staples. Below are the ingredients categorized into two sections for ease: one for the chicken and the other for the rich mushroom sauce.
For The Chicken
- 4 boneless, skinless chicken breasts — pounded to an even thickness.
- 1 teaspoon garlic powder for seasoning.
- 1 teaspoon onion powder for depth of flavor.
- 1 teaspoon paprika for a hint of smoky sweetness.
- 1 teaspoon salt — adjust to taste.
- ½ teaspoon black pepper — freshly ground for best results.
- 2 tablespoons olive oil for searing.
For The Mushroom Sauce
- 2 tablespoons unsalted butter for richness.
- 1 tablespoon olive oil to prevent the butter from burning.
- 1 medium white onion — finely chopped.
- 3 garlic cloves — minced for aromatic depth.
- 8 ounces fresh mushrooms — sliced (such as cremini or baby Bella).
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves.
- ½ teaspoon paprika for consistency with the chicken flavor.
- Salt and black pepper to taste.
- 1 cup chicken broth — low-sodium preferred for better control over seasoning.
- 1 cup heavy cream for a velvety texture.
- ½ cup freshly grated Parmesan cheese for creamy, cheesy goodness.
- 2 tablespoons fresh parsley — chopped, for garnish (optional).
This ingredient list ensures a balanced combination of spices and textures, enhancing the savory and creamy flavors of this classic dish.
Tools And Equipment
To ensure we prepare this Pollo Con Hongos recipe seamlessly, having the right tools and equipment on hand is key. Here’s a breakdown of what we’ll need in the kitchen:
Essential Tools
- Large skillet or sauté pan: For searing the chicken and cooking the mushroom sauce. A pan with a lid is ideal for covered simmering.
- Sharp knife: Crucial for slicing onions, garlic, and mushrooms finely and evenly.
- Cutting board: Use a sturdy board dedicated to preparing vegetables and seasonings to avoid cross-contamination.
- Tongs: Perfect for flipping and handling the chicken breast during cooking without puncturing the meat.
- Measuring spoons and cups: To ensure precise amounts of spices, broth, and cream for a balanced flavor.
- Wooden spoon or silicone spatula: Helps to stir the sauce gently and scrape off any browned bits on the skillet’s bottom.
- Mixing bowl: Ideal for combining spices and seasoning the chicken evenly.
- Microplane or fine grater: For freshly grating Parmesan cheese, enhancing the dish’s creamy finish.
Optional Tools
- Lid for the skillet: If your skillet doesn’t come with a lid, a universal or adjustable lid works well for simmering the sauce to perfection.
- Food thermometer: To check if the chicken has reached an internal temperature of 165°F.
- Herb scissors: If garnishing with fresh parsley, these make mincing quick and easy.
| Tool | Purpose |
|---|---|
| Large skillet | Searing chicken and preparing mushroom sauce. |
| Sharp knife | Slicing onions, mushrooms, and garlic evenly. |
| Tongs | Handling chicken without tearing or puncturing. |
| Wooden spoon | Stirring sauce and scraping browned bits. |
| Measuring cups/spoons | Ensures precise ingredient measurements. |
Having these tools at our disposal not only simplifies the process but also ensures a smooth, stress-free cooking experience.
Directions
Let’s dive into the step-by-step process of preparing Pollo con Hongos. Follow these straightforward instructions to ensure your dish comes out perfectly flavorful and creamy every time.
Prep
- Season the chicken: Pat the boneless, skinless chicken breasts dry with paper towels. Use 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper to season both sides of the chicken evenly.
- Slice the mushrooms: Clean and slice 2 cups of fresh mushrooms into thin, even pieces. Set them aside.
- Dice the aromatics: Finely chop 1 medium onion and mince 3 garlic cloves to add depth and flavor to the sauce.
- Measure your liquids: Pre-measure 1/2 cup chicken broth and 1/4 cup heavy cream. Grate about 1/3 cup Parmesan cheese for the creamy finish.
- Gather tools and equipment: Ensure that the large skillet or sauté pan, tongs, and measuring cups/spoons are all within reach.
Cooking Essentials
Preparing the Chicken
- Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is shimmering but not smoking, add the seasoned chicken breasts. Cook for 5-6 minutes on each side, ensuring a golden-brown crust forms. Use tongs to flip the chicken gently.
- Check doneness: Once the chicken is golden outside, test the internal temperature using a food thermometer. It should reach 165°F. Remove the chicken from the skillet and set aside on a plate, covering it loosely with foil to keep warm.
Making the Mushroom Sauce
- Sauté the aromatics and mushrooms: Lower the heat to medium. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil to the same skillet. Toss in the diced onions and minced garlic, cooking until fragrant and translucent (about 2 minutes). Stir in the sliced mushrooms and 1/2 teaspoon thyme with a pinch of paprika, cooking for 5-7 minutes until softened and lightly browned.
- Deglaze the pan: Pour in the 1/2 cup chicken broth, scraping the bottom of the skillet with a wooden spoon to lift up brown bits for extra flavor. Simmer for 3-4 minutes until the broth reduces slightly.
- Create creaminess: Lower the heat to medium-low. Stir in the 1/4 cup heavy cream and 1/3 cup grated Parmesan cheese. Mix until the sauce is smooth and creamy.
Combining Chicken and Sauce
- Reintroduce the chicken: Place the seared chicken back into the skillet, nestling it into the mushroom sauce. Spoon the sauce over the chicken to coat evenly.
- Simmer to combine: Reduce heat to low, cover the skillet, and let the chicken simmer in the sauce for 5-7 minutes. This helps marry the flavors and ensures the chicken remains moist.
- Adjust seasoning: Taste the sauce and add more salt, pepper, or thyme as needed.
- Optional garnish: Sprinkle freshly chopped parsley on top for a pop of color and fresh flavor.
Serving Suggestions
Pair this comforting Pollo con Hongos with your choice of white rice, buttered pasta, or crusty bread to soak up the rich, creamy mushroom sauce.
Cook
Let’s bring our Pollo con Hongos recipe to life! From perfectly seared chicken to a luscious mushroom sauce, every step adds depth and flavor to this classic dish. Follow along for detailed instructions below.
Cooking The Chicken
- Season the chicken: Generously season 4 boneless, skinless chicken breasts on both sides with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Ensure even coverage for maximum flavor.
- Heat the oil: Add 2 tablespoons olive oil to a large skillet and heat over medium-high heat. Once the oil is shimmering, we know it’s ready.
- Sear the chicken: Place the chicken breasts in the skillet in a single layer. Cook for 5-6 minutes per side or until they develop a golden-brown crust. Use tongs to carefully flip them.
- Internal temperature check: Once cooked, the chicken should reach an internal temperature of 165°F. Remove the chicken from the skillet, set aside, and cover with foil to keep warm.
Making The Mushroom Sauce
- Melt butter and sauté aromatics: In the same skillet, reduce the heat to medium and melt 2 tablespoons unsalted butter. Add 1 tablespoon olive oil, followed by 1 finely chopped onion and 3 minced garlic cloves. Cook for 3 minutes, stirring frequently, until the onions turn translucent.
- Cook the mushrooms: Add 2 cups fresh mushrooms, thinly sliced, to the pan. Sprinkle with ½ teaspoon thyme and ½ teaspoon paprika for flavor. Stir well, and let the mushrooms cook for 5-7 minutes, allowing them to release their juices and deepen in color.
- Deglaze the skillet: Pour in 1 cup chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom. These bits add incredible flavor to the sauce.
- Incorporate the cream and cheese: Reduce the heat to low and stir in ½ cup heavy cream and ¼ cup grated Parmesan cheese. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, until it thickens to a creamy, velvety consistency.
- Reunite the chicken and sauce: Return the seared chicken to the skillet, nestling it into the sauce. Spoon the sauce over the chicken and let it simmer together for 2-3 minutes to meld the flavors.
| Step | Time Required | Ingredients Involved |
|---|---|---|
| Seasoning chicken | 2 minutes | Garlic powder, onion powder, smoked paprika, salt, pepper |
| Searing chicken | 10-12 minutes | Chicken breasts, olive oil |
| Sautéing aromatics | 3 minutes | Butter, olive oil, onion, garlic |
| Cooking mushrooms | 5-7 minutes | Fresh mushrooms, thyme, paprika |
| Making sauce & simmer | 8-10 minutes | Chicken broth, heavy cream, Parmesan cheese |
Assemble
Now that we’ve prepared the perfectly seared chicken and the indulgent mushroom sauce, it’s time to bring everything together. This step is where the magic happens as the flavors meld into a cohesive, comforting dish.
Combining The Chicken And Sauce
- Return the Chicken to the Skillet
Place the seared chicken breasts back into the skillet with the mushroom sauce. Use tongs to ensure the chicken is arranged evenly and that it is partially submerged in the sauce.
- Simmer for Flavor Fusion
Reduce the heat to medium-low. Let the chicken cook in the sauce for 8-10 minutes, turning once halfway through. This allows the chicken to soak up the richness of the creamy sauce. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
- Adjust Consistency if Needed
If the sauce appears too thick, stir in an extra 1/4 cup of chicken broth or a splash of water to achieve the desired consistency. For a thicker sauce, let it simmer uncovered for another 2-3 minutes.
- Garnish Generously
Once the chicken is cooked through and the sauce is lush and creamy, sprinkle fresh parsley or additional Parmesan cheese on top. This step adds a pop of color and enhances the dish’s visual appeal.
- Serve and Pair
Serve the Pollo con Hongos hot alongside your choice of white rice, buttered pasta, or crusty bread. Each pairing beautifully complements the creamy and earthy notes of the dish.
Cooking Time Table
| Step | Time Required |
|---|---|
| Searing Chicken | 5-7 minutes |
| Simmering in Sauce | 8-10 minutes |
| Adjusting Consistency | 2-3 minutes |
| Total Cooking for this Step | 15-20 minutes |
This assembly process ties everything together, highlighting the harmonious blend of textures and flavors.
Make-Ahead Tips
Pollo con Hongos is a dish that lends itself well to prep ahead and make-ahead strategies, perfect for busy days or hosting events. Here’s how we recommend organizing your time and ensuring this comforting dish comes together effortlessly:
1. Prep Ingredients in Advance
- Chicken: Season the chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper, then store them in an airtight container in the refrigerator for up to 24 hours.
- Mushrooms and Aromatics: Wash and slice mushrooms, dice the onion, and mince the garlic a day ahead. Store them separately in airtight containers or resealable bags in the refrigerator.
- Herbs and Garnishes: If using fresh parsley or thyme, chop them in advance and keep them sealed in the fridge with a damp paper towel to maintain freshness.
2. Make the Mushroom Sauce Ahead
To save time on the day of serving, we can prepare the creamy mushroom sauce up to two days in advance. Follow these steps:
- Cook the sauce completely per recipe instructions, stopping just before adding the chicken back into the pan.
- Let the sauce cool, then transfer it to an airtight container and refrigerate. When ready to use, reheat the sauce gently over medium heat, stirring occasionally to restore its creamy consistency.
3. Cooked Chicken Storage
Alternatively, sear the seasoned chicken breasts ahead of time:
- After searing, let the chicken cool completely.
- Place the cooked chicken in an airtight container and refrigerate for up to 2 days. When it’s time to assemble the dish, reheat the chicken gently in the mushroom sauce to avoid overcooking.
4. Freezer-Friendly Option
Pollo con Hongos also freezes well for future meals. For best results:
- Prepare the sauce and chicken as directed, then combine them fully.
- Let the dish cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months.
- Pro Tip: Label the container with the dish name and date for easy identification.
- To reheat, thaw overnight in the refrigerator, then warm in a skillet over medium heat, adding a splash of chicken broth or cream if the sauce thickens.
5. Reheating Leftovers
Reheating without drying out is key to maintaining the dish’s creamy and tender texture:
- Place leftovers in a skillet over low to medium heat, stirring occasionally.
- Add small amounts of chicken broth or cream as needed to refresh the sauce’s consistency.
- Avoid using high heat, as it might overcook the chicken or cause the sauce to separate.
Quick Reference Table
| Task | Prep Time Needed | Storage Duration | Notes |
|---|---|---|---|
| Seasoned Chicken | 5 minutes | Up to 24 hours (fridge) | Use an airtight container. |
| Prepped Mushrooms/Onion | 10 minutes | Up to 24 hours (fridge) | Store separately for freshness. |
| Fully Cooked Sauce | 20 minutes | Up to 2 days (fridge) | Reheat gently before use. |
| Freezer Option | ~30 minutes | Up to 2 months (freezer) | Thaw overnight before reheating. |
| Reheating Leftovers | ~5-10 minutes | Consume within 3 days | Add broth/cream to revive texture. |
By following these make-ahead tips, we ensure Pollo con Hongos retains its rich, delicious flavors with minimal effort when it’s time to serve.
Serving Suggestions
Pollo con Hongos is a versatile dish that lends itself beautifully to a variety of accompaniments. The rich, velvety mushroom sauce paired with tender chicken makes it a star on any dining table, whether it’s a casual family dinner or a festive gathering. Let’s explore some delightful ways to serve and enjoy this comforting classic.
Pairing Options
- Rice: Serve the dish over a bed of steamed white basmati rice or fluffy jasmine rice to soak up all the creamy mushroom sauce. For added flavor, try cilantro lime rice or saffron-infused rice.
- Pasta: Toss the sauce with your favorite pasta varieties like fettuccine, linguine, or penne. The combination of the creamy sauce and hearty noodles offers a satisfying bite with every forkful.
- Mashed Potatoes: Pair Pollo con Hongos with silky mashed potatoes for a comforting and hearty option. The buttery potatoes complement the rich flavors of the dish perfectly.
- Crusty Bread: Offer slices of warm, crusty bread like baguette or ciabatta to help scoop up every last drop of the mushroom sauce. A garlic butter spread pairs wonderfully here.
- Vegetable Side Dishes: Balance the richness of the dish with roasted or steamed vegetables such as asparagus, broccoli, or green beans. A simple side salad with a tangy vinaigrette also works well.
Ideal Drinks
Pair the dish with beverages that enhance its earthy, creamy profile.
| Beverage | Description |
|---|---|
| Dry White Wine | Complements the earthy mushroom tones beautifully. Consider Chardonnay or Sauvignon Blanc. |
| Light Red Wine | Opt for a Pinot Noir or Grenache to balance the richness of the creamy sauce. |
| Sparkling Water | An equally refreshing pairing, especially with a twist of lime or lemon. |
| Non-Alcoholic Options | Herbal iced teas or a light sparkling mocktail with citrus notes are excellent choices. |
Presentation Tips
- Garnishing Matters: Sprinkle freshly chopped parsley or additional grated Parmesan cheese on top for a pop of color and flavor. A light dusting of smoked paprika adds visual contrast.
- Serve Family Style: Present the Pollo con Hongos in the skillet directly on your dining table for a rustic, approachable feel. Make sure to serve with plenty of bread or rice on the side.
- Plated Elegance: Arrange the chicken and mushroom sauce in individual plates over the starch of your choice for a more polished presentation.
Additional Notes
Depending on the occasion, we can expand these serving ideas to include customizable toppings like sautéed spinach or caramelized onions for added texture and depth. The possibilities make Pollo con Hongos a star centerpiece for any meal.
Conclusion
Pollo con Hongos is more than just a meal; it’s a celebration of comforting flavors and textures that bring people together. Whether you’re preparing it for a family dinner or a special occasion, this dish effortlessly combines elegance with simplicity.
With its creamy mushroom sauce and perfectly seasoned chicken, it’s a recipe worth adding to your repertoire. Pair it with your favorite sides, experiment with garnishes, and enjoy the versatility it offers. Pollo con Hongos is sure to leave a lasting impression at any table.
Frequently Asked Questions
What is Pollo con Hongos?
Pollo con Hongos is a Latin American dish featuring tender chicken and mushrooms in a rich, creamy sauce. It’s a comforting meal that pairs beautifully with rice, pasta, or bread, making it perfect for both casual dinners and special occasions.
What ingredients are needed to make Pollo con Hongos?
The dish requires chicken breasts, mushrooms, garlic, onion, spices like paprika, thyme, salt, black pepper, chicken broth, heavy cream, Parmesan cheese, and olive oil. Optional garnishes like parsley can be used for extra flavor and presentation.
How do you prepare Pollo con Hongos?
Start by seasoning and searing the chicken. Sauté the garlic, onions, and mushrooms, then deglaze the pan with chicken broth. Add cream and Parmesan to create a rich sauce, then simmer the chicken in the sauce to absorb the flavors before serving.
What is the best way to serve Pollo con Hongos?
Pollo con Hongos pairs wonderfully with white rice, pasta, crusty bread, or mashed potatoes. You can also serve it with vegetable sides, like roasted asparagus or a fresh salad, for a balanced meal.
Can you make Pollo con Hongos ahead of time?
Yes, you can prep ingredients like seasoning the chicken and slicing mushrooms in advance. The mushroom sauce can also be made and refrigerated. Fully cooked leftovers can be stored and reheated while preserving the dish’s creamy texture.
Is Pollo con Hongos freezer-friendly?
Yes, Pollo con Hongos is freezer-friendly. Store it in an airtight container for up to 2-3 months. When reheating, gently warm it on the stovetop to maintain the sauce’s creamy consistency.
What equipment do I need to prepare Pollo con Hongos?
You’ll need a large skillet, a sharp knife, measuring spoons, tongs, and a cutting board. These tools will help ensure a seamless cooking process and simplify preparation.
Are there any beverage pairings for Pollo con Hongos?
Dry white wines like Chardonnay or light reds like Pinot Noir pair excellently with the dish. For non-alcoholic options, sparkling water with lemon or herbal iced tea complements the rich flavors nicely.
Can I customize the recipe?
Yes, Pollo con Hongos is versatile. You can adjust the spice levels, use different herbs, or swap cream for a dairy-free alternative. Adding extra vegetables like spinach or bell peppers is also a great option.
How long does it take to cook Pollo con Hongos?
On average, Pollo con Hongos takes about 30-40 minutes to prepare and cook, making it an excellent choice for a satisfying weeknight meal.