Juicy chicken, a creamy brandy sauce, tender mushrooms, and sweet pearl onions—this brandy chicken recipe feels like it’s straight out of a fancy restaurant, but it’s super easy to make this Brandy Chicken right at home.
Excellent for a cozy weeknight dinner or if you’re trying to impress someone special, this recipe is be sure to do the job.
I love when simple ingredients produce great comfort food - like this brandy chicken! It is a delicious meal on it's own or served over top of mashed potatoes or garlic mashed cauliflower.
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Why You'll Love Brandy Chicken
- Flavor-packed: The brandy brings a deep, caramel-like flavor, perfectly balanced by the creaminess of the sauce.
- One-pan wonder: Everything cooked in one pot means minimal cleanup.
- Versatile: Works just as well for an impressive dinner party as it does for a comforting family meal.
Ingredients
You can have a quick and easy dinner on the table with these fresh ingredients and just 30 minutes!
- Chicken tenders
- Pearl onions
- Baby portobello mushrooms
- Chicken broth
- Flour seasoned with salt and pepper
- Brandy
- Cornstarch
- Fresh thyme
Hint: if you can't find fresh pearl onions, feel free to buy them from the freezer section of your grocery store.
How to Make Brandy Chicken
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- Coat chicken tenders with seasoned flour.
- Heat oil in skillet til hot, cook chicken strips on both sides til well seared and cooked through. Remove from skillet and set aside.
- Add more oil to the skillet and add mushrooms and pearl onions. Cook for 3-4 minutes, until water releases from mushrooms.
- Add brandy and deglaze skillet. Bring to a boil and simmer for 3 minutes.
- Mix cornstarch with chicken broth and add to mushroom mixture. Bring to a boil and then simmer another 2 minutes, until sauce is thickened.
- Return chicken tenders to the skillet with the mushroom mixture. Simmer 1-2 minutes.
Hint: using a skillet that evenly distributes the heat will cook the ingredients. I like to use this cast iron skillet (affiliate link) for best results.
Substitutions
- Chicken - instead of tenders, buy boneless chicken breast or chicken thighs and cut into strips.
- Pearl onions - if onions aren't your thing, substitute green beans or increase the amount of mushrooms in the recipe.
- Vegetarian - substitute strips of gluten steak for the chicken.
Variations
- Smoky flavors - add pancetta or bacon for a smoky touch.
- Veggie packed - stir in 4 cup fresh spinach at the end of cooking time for a contrast of color and flavors.
- Kid friendly - use chicken broth in place of the brandy.
See this creamy version of this recipe on my website!
Equipment
- Large skillet
- Cutting board
- Sharp knife
- Tongs (to flip meat)
Storage
Store leftovers in an airtight container in the fridge up to 3 days.
To reheat, warm brandy chicken in a skillet over medium heat until warmed through.
Top tip
Save money by buying full chicken breasts and cutting them into your own chicken tenders.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
When you make this Brandy Chicken recipe, please comment below and let me know what you think. I'd love it if you'd shoot me an email or tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Brandy Chicken with Mushroom and Pearl Onions
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Ingredients
- 1 pound chicken tenderloins
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil , divided
- 8 ounces baby portobello mushrooms , cleaned and quartered
- ⅔ cup brandy
- 6 ounces fresh pearl onions , cooked according to package instructions
- 1 cup chicken broth
- 2 teaspoons cornstarch
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Place the flour, salt, and pepper in a large bowl with the chicken tenders and toss to coat chicken with seasoned flour.
- Heat 1 tablespoon of the olive oil a large skillet over medium high heat until hot. Add the chicken tenders and cook for 2 minutes on each side, or until no longer pink. Transfer the cooked chicken to a plate and set aside.
- Add the remaining olive oil to the hot skillet. Add the pearl onions and mushrooms. Cook, stirring occasionally, for 3 minutes, until the mushrooms begun to release their water.
- Gradually add the brandy to the mushroom and onion mixture, bring to a boil, and simmer for 3 minutes until reduced.
- In a 1 cup measure, combine the cornstarch and the chicken broth. Add to the mushroom mixture in the skillet and bring to a boil. Reduce heat and simmer for 3 minutes, or until sauce has thickened.
- Return the chicken tenders to the broth mixture and cook for 1 minute, until tenders are warmed through.
- Garnish with thyme leaves (if using)
Patty says
I already know that if Brandy is not used in this recipe, you will be missing an extremely vital flavor that takes your mouth to an entirely different level. Use the Brady and chicken stock, don't forget a Tablespoon or two of cream at the end!
fromcalculustocupcakes says
This sounds delicious. Thanks for sharing on Foodie Friends Friday.
Life Tastes Good says
OMG!! This sounds delicious and your photo is gorgeous!! I am collecting low carb recipes, so this one is going right to the top of the list!! Thanks!! stumbled!!
HeiLin (Heidy McCallum) says
Fantastic recipe---a must try!
Pam says
This dish makes me happy, all my favorites in one pan. Beautiful
Michele @ Flavor Mosaic says
This looks and sounds wonderful! Thanks for sharing!