This easy Chicken Boscaiola is creamy and delicious. A creamy mushroom Italian chicken recipe that is perfectly spiced and can be served as a family or special occasion get together.
A reader recently asked if I had a recipe for Pollo alla Boscaiola, I had eaten it once or twice but I didn’t have anything written down, so naturally I asked around. I was presented with this recipe. I hope you enjoy it as much as we did.
What does Boscaiola mean
The expression “alla boscaiola” is used to specify different types of dishes served with a mushroom-based sauce (in this case white sauce) or ragù, which is very common in Italian cuisine. Different parts of Italy make different types, all include mushrooms but some use pork (pancetta, cooked ham or even sausage), they may also include, peas, black olives or even grape tomatoes. The types of mushrooms used can also change, although usually porcini and chanterelles are preferred.
Recipe Ingredients
- Chicken – I used small boneless skinless chicken breasts although you can cut them into cubes rather than leaving whole.
- Mushrooms – fresh or frozen it’s good to use a variety
- Butter – I use salted
- Olive Oil
- Garlic
- Fresh Parsley – fresh is better than dried
- White Sauce/Bechamel Sauce – a good store bought or homemade
- Flour – for dredging the chicken
- White Wine – be sure to use a white wine that you would also drink or if you prefer a good quality pure grape juice
- Water
- Salt & Pepper
Different Types of Mushrooms
There are many different types of mushrooms including white button, Cremino, Portabello, Shiitake, Oyster, Porcini and Chanterelles to name some of the most common. Mushrooms are also good for you, they are low calorie and a good source of fiber, protein, and antioxidants. They may also help lower the risk of developing serious health conditions, such as Alzheimer’s, heart disease, cancer, and diabetes.
How to make White Sauce
If you prefer to make your own white sauce rather than purchase it, it’s very easy. In a medium pot melt 1 tablespoon of butter then stir in 1 tablespoon of flour and a pinch or two of salt. Slowly add a cup of milk stirring constantly on low/medium heat until thickened.
Any leftover sauce can be stored in an airtight container and refrigerated for up to five days or frozen in a freezer safe container. It will keep for up to 6 months.
How to make Chicken Boscaiola
In a medium pan add the olive oil and garlic, cook on low heat for about a minute, then add the mushrooms, pinch of salt and chopped parsley, combine and cover.
Let cook for a few minutes, then uncover and continue cooking until the mushroom are tender and slightly browned. Set aside.
Dredge the chicken pieces well in flour.
In a large pan add the butter, when melted add the dredged chicken, sprinkle with a pinch or two of salt and cook on medium heat turning to brown on both sides. Remove the chicken from the pan.
To the pan add the mushrooms, white sauce, wine, water and black pepper, gently stir to combine. Then heat on high and bring to a boil, lower the heat to low/medium add the chicken, cover the pan and cook for approximately 30 minutes until the chicken is cooked through. Stir often so the mixture doesn’t burn, and turn the chicken over at the halfway point.
Remove the cover and let thicken if desired. Serve immediately.
When is chicken cooked?
Using a cooking thermometer you will know the chicken is cooked when it reads or 165°F (74°C) for chicken cuts.
What to serve with it
I like to serve it over rice or even egg noodles. Most Italians just eat it plain with of course a side of crusty Italian bread and a mixed salad.
How to store leftovers
Any leftovers should be stored in an airtight container and refrigerated. It will last up to 3-4 days properly stored in the fridge. The leftovers can be reheated on low heat in a skillet (you might need to add a drop of milk or water if it is really thick) or microwave.
So if you are looking for an easy and delicious Chicken dish I hope you give this Chicken alla Boscaiola a try and let me know what you think. Buon Appetito.
More Chicken Dishes to try
Italian Chicken Boscaiola
Ingredients
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1 pound mushrooms variety (fresh or frozen) sliced
- 1-2 tablespoons fresh parsley minced
- 2-4 pinches salt
- 1 pound small boneless skinless chicken breasts although you can cut them into cubes rather than leaving whole.
- 3-4 tablespoons all purpose flour (for dredging)
- 1½ tablespoons butter
- ¼ cup white sauce (homemade or storebought)
- ¼ cup white wine (or a good quality pure white grape juice)
- ¼ cup water
- 1-2 dashes black pepper
Instructions
- In a medium pan add the olive oil and garlic, cook on low heat for about a minute, then add the mushrooms, pinch of salt and chopped parsley, combine and cover. Let cook for a few minutes, then uncover and continue cooking until the mushroom are tender and slightly browned. Set aside.
- Dredge the chicken pieces well in flour, set aside.
- In a large pan add the butter, when melted add the dredged chicken, sprinkle with a pinch or two of salt and cook on medium heat turning to brown on both sides. Remove the chicken from the pan.
- To the pan add the mushrooms, white sauce, wine, water and black pepper, gently stir to combine. Then heat on high and bring to a boil, lower the heat to low/medium add the chicken, cover the pan and cook for approximately 30 minutes until the chicken is cooked through. Stir often so the mixture doesn’t burn, and turn the chicken over at the halfway point.
- Remove the cover and let thicken if needed or desired. Serve immediately.
Michelle says
Great easy quick dish! My question is can you suggest a good white wine for cooking this dish or any dish calling for white wine? I ruined my last recipe by horrible tasting white wine.
Rosemary says
Hi Michelle, glad you enjoyed it. I usually use a dry Italian pino grigio from Veneto (Folonari is one I really like). I figure if I like to drink it then I should also cook with it. Carbonet gives me a headache so I stay away from it. Hope it helps. Take care.
Elizabeth Anne says
Could this recipe be made ahead and reheated in conventional oven successfully?
Rosemary says
Hi Elizabeth, yes I don’t see why not. If the sauce has thickened a lot, then add a bit of milk and stir it up before re heating. I hope you enjoy it.
James says
I am looking forward to trying this dish, one of my absolute favorite dishes. I normally use fresh cream. but I will follow your recipe. Thank you, Rosemary, perfect as always.
Rosemary says
Hi James, thanks so much, I hope you enjoy it. Yes Italians like their white sauce believe it or not. Let me know how you like it. Take care.
Louise Fadness says
Hello Rosemary,
I love your recipes and have made many. You probably know this but boscaiola stems from the work “Bosco” which means woodland in Italian. All sorts of fungi grow in woodlands and are harvested for cooking. Sometimes the harvesters would cook the mushrooms right away, so boscaiola means in the mode of woodland cooking. At least that’s what my Neapolitan nonna told me. (Sort of along the lines of calling the person who cooks pizza a pizzaiola.) I love food but I also love reading about the history of food.
Can’t wait to try this recipe and the cats’ tongues (langue des chats in French).
Louise
Rosemary says
Hi Louise, yes I did know that but a very interesting story, food history is really interesting I find also. Take care, have a great weekend. Thanks I am glad you like the recipes. I hope you enjoy the Lingue di gatto.