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Balsamic Chicken and Mushroom with Creamy Mashed Cauliflower

January 9, 2021
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A comforting dish made healthy: this Balsamic Chicken and Mushroom with Creamy Mashed Cauliflower is perfect for a cold winter’s evening.

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Let me start by saying that I absolutely love onions and mushrooms, especially when they’re caramelized like in these bowls. I will put them on just about anything, especially chicken. However, I’ve never been a fan of the classic Chicken Marsala, the Italian dish with white wine and mushrooms. It’s just so rich and the marsala wine flavor is incredibly sweet. This Balsamic Chicken and Mushroom with Creamy Mashed Cauliflower is much lighter. Plus it’s way heavier on the herbs, more generous with the balsamic, and sitting on a bed of silky mashed cauliflower. Mouth-watering good.

The great thing about this recipe is that you can dress it up or down. This chicken is technically “paillard” style, which is the French word for a boneless piece of meat that has been pounded thin. There’s something about this French technique that makes it seem uber fancy, and definitely a contender for an impressive dinner. You could even just make the chicken and caramelized mushrooms and onions, and serve it over mashed potatoes, rice, couscous, quinoa, pasta, sautéed spinach, or even alone… Just make sure you include the juices;) Oh, and all the herbs. It may seem like an overwhelming amount of herbs, but they are what make this dish truly shine. Don’t skimp on them! And, if you wanted to use a grain instead of the mashed cauliflower, try adding in some Parmesan cheese! So delicious! But, really, the mashed cauliflower is the star of the show here. If you’re a skeptic, just try it and see!

that Creamy Mashed Cauliflower…

Filled with milk, cream cheese, and yogurt, the Creamy Mashed Cauliflower is the ultimate healthy food that does not taste healthy. Plus, it’s the perfect way to soak up all the yummy balsamic juices! Seems too good to be true, right? Well, after giving this recipe a try, your mind will be blown!!

When I first read about the mashed cauliflower trend, I was honestly very skeptical. Then, when I came up with the Balsamic Chicken and Mushroom idea, I knew a Creamy Mashed Cauliflower would be the perfect accompaniment. It’s lighter than a mashed potato, yet still a rich and creamy base that can scoop up all those yummy juices! So, I went out on a search for the perfect recipe, but kept coming up with clumpy, dry, and flavorless results. Nobody wants that. After a LOT of playing around in the kitchen, I finally came up with a result that meets my perfectionist standards. The yogurt adds a smoothness to the Creamy Mashed Cauliflower that is unmatched, and the immense amount of garlic adds in the perfect little zing of flavor. So. Freaking. Good. You honestly won’t even miss potatoes. 

Serve up some of that garlicky-smooth whipped cauliflower, top it with the juicy chicken, mushrooms, and onions, and you have yourself a delectable meal! I hope you enjoy these as much as I do! Leave me a comment below!

Balsamic Chicken and Mushroom Bowls with Creamy Mashed Cauliflower
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Balsamic Chicken and Mushroom Bowls with Creamy Mashed Cauliflower

Recipe by Annie PatrickCourse: Dinner
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Marinate time

30

minutes

A comforting dish made healthy: this Balsamic Chicken and Mushroom with Creamy Mashed Cauliflower is perfect for a cold winter’s evening.

Ingredients

  • Chicken Marinade:

  • 4 boneless skinless chicken breast

  • ½ cup extra virgin olive oil

  • ½ cup water

  • 4 cloves garlic, minced

  • 2 tsp dried thyme, or 3 sprigs fresh thyme

  • 2 tsp dried rosemary, or 3 sprigs fresh rosemary

  • 2 tsp honey

  • 2 tsp dijon mustard

  • ½ tsp kosher salt

  • Red pepper flakes, to taste

  • About 10 grinds freshly ground pepper

  • Skillet:

  • 2 tbsp olive oil, plus more as needed

  • 2 tbsp balsamic vinegar

  • 1 yellow onion, thinly sliced

  • 8oz baby bella mushrooms, sliced

  • 1 tsp dried rosemary, or 2 tsp fresh rosemary

  • 1 tsp dried thyme, or 2 tsp fresh thyme

  • 6 cloves garlic, minced

  • 1 tbsp flour

  • ¼ cup dry white wine (or chicken broth)

  • 2 bay leaves

  • Salt and pepper, to taste

  • ½ lemon, juiced

  • Creamy Parmesan Mashed Cauliflower:

  • 1 head cauliflower, cut up in florets

  • 4 cloves garlic, smashed

  • ¼ cup grated Parmesan cheese

  • 1/3 cup milk

  • 2 tbsp yogurt

  • Salt and pepper, to taste

Instructions

  • Chicken, Mushrooms and Onions:
  • Place chicken breasts in freezer bags and place on a cutting board. With a meat mallet or rolling pin, pound chicken until about ½ inch thin. Alternatively, you could slice the chicken in half lengthwise.
  • In a separate freezer bag or large dish, combine all of the marinade ingredients. Save ¼ cup of the marinade for later. Marinate the chicken for 30 minutes or up to overnight in the fridge.
  • In a skillet, dutch oven, or heavy bottomed pan with a lid, saute onions and mushrooms with the remaining 1 tbsp olive oil and 2 tbsp balsamic vinegar over medium-high heat. Once the mushrooms are tender and the onions are translucent, add the flour, rosemary, thyme, and garlic and stir for another 30 seconds to 1 minute, or until the garlic is fragrant. Remove from the skillet and set aside.
  • Add 1 tbsp more oil to the skillet, if necessary. Add the chicken to the skillet and sear over high heat for 1 minute on each side.
  • Pour the white wine and the ¼ cup of reserved marinade over the chicken, and bring to a boil. Stir in the onions and mushrooms and bay leaves around the chicken. Bring to a boil, then cover the skillet, reduce heat to medium, and allow to simmer for about 20 minutes. Remove bay leaves, and season with salt, pepper, and the lemon juice.
  • Creamy Mashed Cauliflower:
  • Steam or boil cauliflower florets and smashed garlic until very tender.
  • Place cauliflower and garlic in paper towels, thin kitchen towels, or a cheese cloth and squeeze all of the liquid out.
  • In a blender or with an immersion blender, blend cauliflower, garlic, Parmesan, milk, yogurt, and salt and pepper. Heat up on the stove, if necessary. Enjoy!
  • Assembly:
  • Serve the mushrooms, onions, and chicken over the mashed cauliflower with plenty of the juices. Top with more fresh herbs and enjoy!

Notes

  • If you are gluten free, you can substitute flour for an allergy friendly option. I wouldn’t recommend omitting it, though, as the final juices will be very thin. 
  • Feel free to sub any dried herbs with fresh, or vice versa. My rule of thumb is to use 2x the amount of fresh herbs than dried herbs, since dried herbs have a stronger flavor. You could also substitute/add a tbsp of fresh or dried sage for a bit of different flavor.
  • You could also serve the chicken, mushrooms, and onions alone, or as a “bowl” style meal. Mashed potatoes, couscous, rice, quinoa, pasta, and sautéed spinach would be other great alternative bases. 
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