Chicken with mushroom and endive cream

Name: Chicken with mushroom and endive cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Champignon mushrooms 7 oz; Vegetable broth 1.3 cups; Leeks 5.5 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Chicken in parts 2.5 lbs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Paprika strong to taste; Rosemary to taste; Belgian endive 10.5 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Dill to taste

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4

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PRESENTATION

Chicken with mushroom cream sauce is, you know, a real favorite on Italian tables. Seriously. When you're craving something a little special, yet pretty simple, this is it. The creamy mushroom chicken gets its richness from champignon mushrooms—super tasty and easy to find all year round in Italy. And the sauce? It stays moist and velvety, perfectly balancing the tender chicken without making it too heavy. Really, Italians love putting a twist on the basics. Here, grilled endive is the side that shines. Unlike the usual potato or pasta, the grilled endive gives a bittersweet note that, frankly, just complements the creamy mushroom chicken beautifully. Perfect for those colder months when these leafy veggies are in season.

This dish feels fancy without all the fuss—offering a meal that's both juicy and, well, a bit different from your average chicken dinner. In northern Italy, where endive is way, way popular, some even say this is the best way to enjoy a winter chicken and endive recipe. For sure. Instead of typical sides, you are getting something fresh with a real crispy finish from the grill. And look, that makes every bite pop against the creamy sauce.

The chicken with mushrooms and endive combo feels light yet comforting. And timing everything so the chicken stays moist? That’s key. This easy chicken dinner—trust me—is perfect for impressing without spending hours in the kitchen. You can swap mushrooms or toss in a pinch of herbs for a personal twist. Either way, this dish pairs perfectly with a simple salad or some good bread for scooping up every bit of sauce. It is a go-to for those looking for healthy chicken meals with style. Once you try it, you'll see why so many Italian home cooks love this one-pan chicken dish. There's just something about the mix of tender meat, creamy sauce, and crispy endive that turns dinner into, well, a little celebration.

INGREDIENTS

For the mushroom cream: Champignon mushrooms 7 oz (200 g); Vegetable broth 1.3 cups (300 g); Leeks 5.5 oz (150 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

For the chicken: Chicken 2.5 lbs (1100 g) - in parts; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Paprika to taste - strong; Rosemary to taste

For the endive: Belgian endive 10.5 oz (300 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For garnish: Dill to taste

Preparation

How to prepare Chicken with mushroom and endive cream

To prepare the chicken with mushroom and endive cream, first make the champignon cream. Slice the leek into rounds 1, then move on to cleaning the mushrooms. Remove the soil from the base 2 and peel the mushrooms 3.

Then slice them 4. Pour a drizzle of oil into a pot and add the leek 5, let it soften over medium heat, then add the mushrooms 6.

Stir well and let them take on flavor 7. Pour in the stock 8 and cook for about 20 minutes over low heat 9. Meanwhile, take care of the chicken.

Place the chicken pieces in a bowl, season with salt, black pepper and paprika 10. Add the sprigs of rosemary 11, a drizzle of oil and massage the chicken 12.

Heat a pan and place the chicken pieces in it, skin-side down 13. Let them brown, add another drizzle of oil 14 and turn the pieces of chicken 15. Brown them well, then lower the heat and cook for about 20 minutes.

Meanwhile, move on to the endive. Wash it and cut it in half 16. Season with salt and pepper 17. Pour a drizzle of oil into a pan, heat it and place the endive inside 18.

Let it brown well and then flip it 19; cook the other side as well and transfer it to a plate 20. In total it will cook for about 8 minutes. As soon as the mushrooms are ready, season with salt and pepper 21.