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Home » Ingredient » Chicken » Italian Chicken Boscaiola

Italian Chicken Boscaiola

Last Updated April 25, 2022. Published April 7, 2022 By Rosemary 8 Comments

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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.

Chicken boscaiola in a silver pan with a fork and spoon.

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
Chicken boscaiola on a blue plate with rice.

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.

The mushrooms in the pan before cooking.

Let cook for a few minutes, then uncover and continue cooking until the mushroom are tender and slightly browned. Set aside.

The mushrooms in the pan cooked.

Dredge the chicken pieces well in flour.

The dredged chicken on a wooden board.

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.

The chicken in the pan browned.

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.

The mushroom mixture before boiled and with the chicken added.

Remove the cover and let thicken if desired. Serve immediately.

Chicken with mushroom in a silver pan.

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.

Chicken and mushrooms in a silver pan with a fork and spoon.

More Chicken Dishes to try

  • Italian Pan Fried Chicken
  • Easy Skillet Chicken Cacciatore
  • Baked Double Cheese Chicken Roll-ups
Chicken boscaiola in a silver pan with a fork and spoon.
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5 from 3 votes

Italian Chicken Boscaiola

These easy Chicken Boscaiola is creamy and delicious. A creamy mushroom Italian chicken recipe that is perfectly spiced.
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Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 312kcal
Author Rosemary Molloy

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
US Customary – Metric

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.

Notes

Using a cooking thermometer you will know the chicken is cooked when it reads  or 165°F (74°C) for chicken cuts.
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.
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.

Nutrition

Calories: 312kcal | Carbohydrates: 9g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 367mg | Potassium: 810mg | Fiber: 1g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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    Filed Under: Chicken, Fall/Winter, Main Dish, Summer, Thanksgiving, Vegetables

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    1. Michelle says

      April 25, 2022 at 11:14 am

      5 stars
      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.

      Reply
      • Rosemary says

        April 25, 2022 at 12:19 pm

        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.

        Reply
    2. Elizabeth Anne says

      April 8, 2022 at 3:13 pm

      Could this recipe be made ahead and reheated in conventional oven successfully?

      Reply
      • Rosemary says

        April 8, 2022 at 4:19 pm

        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.

        Reply
    3. James says

      April 8, 2022 at 1:29 pm

      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.

      Reply
      • Rosemary says

        April 8, 2022 at 4:30 pm

        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.

        Reply
    4. Louise Fadness says

      April 8, 2022 at 1:18 pm

      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

      Reply
      • Rosemary says

        April 9, 2022 at 6:15 pm

        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.

        Reply

    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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