Name: Chicken Chasseur
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: For the Chicken:; 4 chicken thighs, bone-in, skin on (~8 oz each); 4 chicken drumsticks; ¾ tsp kosher salt; ½ tsp black pepper; 3 tbsp all-purpose flour; 2 tbsp vegetable oil; 2 tbsp unsalted butter; For the Sauce Chasseur:; 14 oz (400 g) white mushrooms, sliced; 2 onions, halved and thinly sliced; 3 garlic cloves, minced; ½ cup unsalted chicken broth; 3 tbsp tomato paste; 2 ½ cups low-sodium beef broth; ¾ tsp kosher salt; ¼ tsp black pepper; 2 tbsp unsalted butter, cold and cubed; 1 tbsp fresh tarragon (or parsley), finely chopped; For Serving (optional):; Creamy mashed potatoes, rice, or small pasta

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Chicken Chasseur, also known as French Hunter’s Chicken, is a rustic and comforting dish featuring golden-browned chicken simmered in a rich sauce of mushrooms, onions, tomato paste, and stock. Infused with fresh herbs and finished with butter for that signature French gloss, this dish is elegant enough for entertaining and cozy enough for a weeknight meal.

Why You’ll Love This Recipe

This classic French dish is a perfect balance of hearty, savory flavors and refined technique. The combination of deeply browned chicken, caramelized mushrooms, and a rich tomato-beef broth creates a soul-warming meal that feels both rustic and refined. It’s also versatile — pair it with mashed potatoes, rice, or pasta for a satisfying dinner. Plus, it all comes together in one pan, making cleanup easy.

Chicken Chasseur

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Chicken:

4 bone-in, skin-on chicken thighs (about 8 oz each)
4 chicken drumsticks
¾ teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons vegetable oil (or another neutral oil)
2 tablespoons unsalted butter

Sauce Chasseur:

14 oz (400 g) white mushrooms, sliced
2 onions, halved and thinly sliced
3 garlic cloves, minced
½ cup unsalted chicken broth
3 tablespoons tomato paste
2½ cups low-sodium beef broth
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons unsalted butter, cold and cubed
1 tablespoon fresh tarragon, finely chopped (or parsley as an alternative)

For Serving:

Creamy mashed potatoes, rice, or small pasta

Directions

Prepare the Chicken
Pat the chicken dry with paper towels. Season both sides with salt and pepper, then lightly coat with flour, shaking off excess.

Brown the Chicken
Heat oil in a large skillet over medium-high heat. Add butter and let it melt until foamy.
Place the chicken thighs skin-side down and sear for 5 minutes until golden. Flip and cook the other side for 1 minute, then remove.
Repeat with the drumsticks, browning on three sides for about 2 minutes per side. Set all chicken aside.
Build the Sauce
In the same skillet, add sliced mushrooms and onions. Sauté over high heat for about 5 minutes until softened and starting to brown.
Add garlic and cook for 30 seconds until fragrant.
Deglaze and Simmer
Pour in the chicken broth and scrape the browned bits from the bottom of the pan using a wooden spoon.
Stir in the tomato paste and cook for 1 minute. Add the beef broth, salt, and pepper, mixing well.

Cook the Chicken
Nestle the browned chicken back into the pan, skin-side up. Bring the sauce to a gentle simmer.
Cover and cook for 10 minutes, then remove the lid and continue simmering uncovered for 20 minutes. This allows the sauce to reduce and thicken.
Finish the Sauce
Transfer the chicken to a plate. Increase heat slightly and simmer the sauce for another 3 minutes to reduce further.
Turn off the heat and gradually stir in the cold butter cubes until melted and the sauce is glossy.
Serve
Return the chicken to the pan, spoon sauce over the top, and sprinkle with fresh tarragon.
Serve hot with mashed potatoes, rice, or pasta.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Use Chicken Breasts: Boneless, skinless breasts can be used but may cook faster. Adjust simmer time accordingly.

Herb Options: Swap tarragon with thyme, rosemary, or parsley depending on what you have on hand.
Vegetarian Adaptation: Use hearty mushrooms like portobello, vegetable broth, and omit the chicken for a rich mushroom stew.
Creamy Chasseur: Add a splash of heavy cream at the end for a creamier version of the sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place the chicken and sauce in a covered skillet over medium-low heat until warmed through.
You can also microwave individual portions for 1–2 minutes on medium power.
Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.

FAQs

What does “Chasseur” mean?

“Chasseur” is French for “hunter.” This dish was traditionally made with wild game and mushrooms, hence the name.

Can I make Chicken Chasseur ahead of time?

Yes. The flavors deepen as it sits, making it a great make-ahead dish. Reheat gently before serving.

Is it necessary to use both chicken and beef broth?

Beef broth adds richness, but you can use all chicken broth if preferred. Adjust seasoning to taste.

Can I skip browning the chicken?

Browning builds flavor and is highly recommended. It also gives the chicken a golden, crispy skin.

What kind of mushrooms are best?

White button mushrooms are classic, but cremini or baby bellas offer deeper flavor.

Can I use boneless chicken?

Yes, but reduce the simmering time as boneless pieces cook faster and can dry out if overcooked.

How thick should the sauce be?

It should coat the back of a spoon — not too runny, but not overly thick. Simmer uncovered to reduce as needed.

What sides go well with this dish?

Mashed potatoes, rice, egg noodles, or crusty bread all work well to soak up the sauce.

Can I make it in the oven?

Yes. After adding the chicken back into the sauce, cover and bake at 350°F for 30–40 minutes, then uncover to reduce if needed.

Conclusion

Chicken Chasseur is a timeless French classic that brings comfort and sophistication to the dinner table. With its tender chicken, savory mushroom-tomato sauce, and a finish of fresh herbs and buttery richness, it's a dish that feels both rustic and refined. Whether you're cooking for family or guests, this one-pan wonder is sure to impress.