Name: German Chicken — A Comforting Classic with a Touch of Elegance
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: German
Ingredients: For the Chicken:; 4 boneless, skinless chicken breasts (about 1 ½ lbs or 680 g); 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons all-purpose flour (for dusting); 2 tablespoons butter; 1 tablespoon olive oil; For the Sauce:; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 cup mushrooms, sliced (button or cremini work best); 1 tablespoon Dijon mustard (or German mustard if available); 1 cup chicken broth (250 ml); ¾ cup heavy cream (180 ml); 1 teaspoon dried thyme (or 2 sprigs fresh thyme); 1 teaspoon paprika (sweet or smoked); ½ teaspoon nutmeg (optional); 1 tablespoon all-purpose flour (for thickening); Salt and pepper to taste; 1 tablespoon fresh parsley, chopped (for garnish)

German cuisine is famous for its hearty, flavorful dishes that bring warmth and comfort to the table. Among these culinary gems, German Chicken stands out as a simple yet delicious meal that perfectly balances rich, creamy flavors with a satisfying savory depth. Imagine tender chicken breasts simmered in a velvety sauce made with onions, mushrooms, and cream, infused with the subtle tang of mustard and the earthy aroma of herbs. This dish captures the essence of traditional German home cooking — humble ingredients transformed into something unforgettable.

Whether you’re planning a cozy family dinner or want to impress guests with authentic European flair, German Chicken is the kind of meal that never fails to delight. Plus, it’s easy enough to prepare on a weeknight while elegant enough for a Sunday gathering. Let’s dive into how to make this comforting classic at home.

Ingredients

Here’s everything you’ll need to make a flavorful German Chicken for about 4 servings:

For the Chicken:

4 boneless, skinless chicken breasts (about 1 ½ lbs or 680 g)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons all-purpose flour (for dusting)
2 tablespoons butter
1 tablespoon olive oil

For the Sauce:

1 medium onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced (button or cremini work best)
1 tablespoon Dijon mustard (or German mustard if available)
1 cup chicken broth (250 ml)
¾ cup heavy cream (180 ml)
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
1 teaspoon paprika (sweet or smoked, depending on preference)
½ teaspoon nutmeg (optional, but adds warmth)
1 tablespoon all-purpose flour (for thickening)
Salt and pepper to taste
1 tablespoon chopped fresh parsley, for garnish

Instructions

Step 1: Prepare and Season the Chicken

Start by patting the chicken breasts dry with a paper towel. This step helps the meat brown beautifully later. Season both sides with salt and pepper, then lightly dust them with flour. The flour helps lock in moisture and gives the sauce a silky texture once combined.

Step 2: Sear the Chicken

In a large skillet or sauté pan, heat the butter and olive oil over medium-high heat. When the butter begins to sizzle, place the chicken breasts in the pan. Sear each side for about 4–5 minutes until golden brown. Don’t overcrowd the pan — if necessary, cook in batches. Once browned, remove the chicken and set aside on a plate.

Step 3: Sauté the Aromatics

In the same pan (don’t clean it — those brown bits add flavor!), reduce the heat to medium. Add the chopped onion and cook for about 3 minutes until it becomes translucent. Stir in the garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and start to brown.

Step 4: Build the Sauce Base

Sprinkle 1 tablespoon of flour over the onion and mushroom mixture and stir continuously for about 1 minute. This creates a light roux that helps thicken the sauce. Gradually pour in the chicken broth while stirring to avoid lumps. Next, add the Dijon mustard, thyme, paprika, and nutmeg. Let everything simmer for about 2 minutes so the flavors meld together.

Step 5: Add the Cream and Simmer

Pour in the heavy cream and stir until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper. Gently return the seared chicken breasts to the pan, spooning some sauce over the top. Cover and let simmer over low heat for 10–15 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).

Step 6: Finish and Garnish

Once cooked, remove the lid and allow the sauce to thicken slightly. Stir in a touch more cream if it seems too thick, or add a splash of broth for a lighter texture. Before serving, sprinkle freshly chopped parsley over the top for a pop of color and freshness.

Conservation and Storage

If you have leftovers — lucky you! — German Chicken stores beautifully.

Refrigerator: Let the dish cool completely, then store it in an airtight container for up to 3 days.
Freezer: For longer storage, freeze portions in sealed containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream to restore the sauce’s creamy consistency. Avoid microwaving on high power, as it can make the chicken rubbery.

Variations

One of the best things about German Chicken is its versatility. You can easily adjust it to suit your taste or the ingredients you have on hand.

With Bacon: Add a smoky twist by cooking a few slices of diced bacon before sautéing the onions. Remove the bacon, continue with the recipe, and sprinkle it over the dish before serving.
Beer Sauce: Substitute half of the chicken broth with light German beer for a rich, malty depth that pairs wonderfully with the mustard.
Mushroom-Free Option: Not a fan of mushrooms? Replace them with bell peppers or zucchini for a different but equally delicious take.
Cheese-Lover’s Version: Stir in ¼ cup of shredded Swiss or Gruyère cheese at the end for a creamy, cheesy upgrade.
Herb Infusion: Experiment with different herbs like rosemary or marjoram for more aromatic versions.

Serving Suggestions

German Chicken pairs beautifully with a variety of side dishes. To create an authentic German-inspired meal, try serving it with:

Spaetzle: These traditional German egg noodles soak up the sauce perfectly.
Mashed Potatoes: Creamy potatoes provide a comforting base for the rich sauce.
Buttered Egg Noodles: Simple yet satisfying.
Steamed Vegetables: Lightly cooked carrots, peas, or green beans balance the richness.
German Red Cabbage (Rotkohl): Its sweet-and-sour flavor complements the creamy chicken wonderfully.
Crusty Bread: Ideal for mopping up every drop of sauce.

For drinks, consider pairing with a crisp white wine like Riesling or a light German lager — both highlight the dish’s creamy, savory notes.

Conclusion

German Chicken is more than just a meal — it’s a comforting taste of European tradition that combines hearty ingredients with elegant flavors. From the tender chicken to the creamy mustard-mushroom sauce, every bite offers a perfect balance of richness and warmth.

Its versatility makes it suitable for both casual dinners and special occasions, while its simplicity ensures success even for beginner cooks. Whether you serve it with spaetzle, mashed potatoes, or crusty bread, this dish will bring comfort and joy to any table.

So the next time you crave something cozy yet refined, remember this classic — German Chicken, a timeless recipe that proves the best comfort foods often come from the heart of home cooking.

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German Chicken — A Comforting Classic with a Touch of Elegance

Author: hafsahafsa
Total Time: 40 minutes
Yield: 4 servings 1x

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Description

A rich and creamy German-inspired chicken dish featuring tender chicken breasts simmered in a velvety mustard and mushroom sauce. This comforting recipe combines traditional European flavors with modern simplicity — perfect for cozy dinners or family gatherings.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts (about 1 ½ lbs or 680 g)

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons all-purpose flour (for dusting)

2 tablespoons butter

1 tablespoon olive oil

For the Sauce:

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, sliced (button or cremini work best)

1 tablespoon Dijon mustard (or German mustard if available)

1 cup chicken broth (250 ml)

¾ cup heavy cream (180 ml)

1 teaspoon dried thyme (or 2 sprigs fresh thyme)

1 teaspoon paprika (sweet or smoked)

½ teaspoon nutmeg (optional)

1 tablespoon all-purpose flour (for thickening)

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Prepare the Chicken:
Pat the chicken dry with paper towels. Season both sides with salt and pepper, then lightly dust with flour.

Sear the Chicken:
Heat butter and olive oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden. Remove and set aside.

Sauté Aromatics:
In the same pan, add onions and cook 3 minutes until translucent. Add garlic and mushrooms, cooking another 5 minutes until browned.

Make the Sauce Base:
Stir in 1 tablespoon flour and cook 1 minute. Slowly add chicken broth while stirring. Mix in mustard, thyme, paprika, and nutmeg. Simmer 2 minutes.

Add Cream and Simmer:
Pour in heavy cream, stir, and return chicken to the pan. Cover and simmer 10–15 minutes, until cooked through and sauce thickens.

Finish and Serve:
Adjust seasoning if needed. Garnish with fresh parsley and serve hot.