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Beer Cooked Chicken

Beer Cooked Chicken

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A quick and unique taste, especially for those beer lovers. Chicken breasts marinated in beer, then sauteed with butter, beer and mushrooms! Best served with hot cooked pasta.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet


  1. To Marinate: Pour 1/2 of the beer into a nonporous glass dish or bowl. Add chicken breasts, toss to coat, cover dish and refrigerate for 30 minutes to marinate.
  2. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add mushrooms and saute for 5 to 10 minutes or until cooked; remove from skillet and reserve, keeping warm.
  3. Melt remaining 1 tablespoon butter in skillet over medium high heat and add chicken. Saute 5 to 6 minutes each side or until cooked through and juices run clear. Reduce heat to low, pour remaining beer over chicken and add reserved mushrooms. Cover skillet and let simmer for 5 to 10 minutes. Sprinkle with cheese and serve.
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I admit that I really changed the recipe to suit our needs and the cooking items we had on hand. Instead of using beer as a marinade, I used a peach/raspberry wine cooler, 1 tsp. oregano, 2 tsp. of parsley. I then, in a set aside conatiner, cut up onions, green peppers, and celery, marninating those in a mix of olive oil, minced garlic, and oregano. I stir fried the chicken and veggies and then mixed it with whole wheat spaghetti, 1 cup of grated mozzarella/parm cheese, and added parsley to taste. Not exactly the same recipe as listed but still very good.


I found this quite mediocre in taste.


I made this chicken tonight and added fresh garlic. It was really really good. :o)The hubby and kids kept saying, "mommy, this is the best dinner ever".