Beer Cooked Chicken

Beer Cooked Chicken

63

"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

1 h 10 m servings 230 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Directions

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  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.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews

63
  1. 82 Ratings

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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....

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".

Surprisingly good! I didn't have mushrooms, so I sauteed some onion and garlic before adding the chicken, and also added salt, pepper, and a blend of Italian seasonings. Done this way, the bee...

Extremely bland and boring. Don't waste your beer.

I MARINATED THE CHICKEN FOR A FEW HOURS AND ADDED CHEDDAR CHEESE ALONG WITH THE PARMESAN. THIS WAS VERY JUICY CHICKEN. YUM YUM.

DH didn't like all the mushrooms. BUt thought it was an interesting taste. This recipe will DEFINITELY come out very differently based on the type of beer you use. We used Shiner Bock and din't ...

I think the key to this recipe is you have to use good, flavorful beer that isn't too bitter. I used a brown ale from a local microbrewery. This recipe leaves a good amount of room for embelli...

My boyfriend and I loved this recipe. I used a jar of mushrooms because I don't like fresh ones and it was great. It made my kitchen stink like a keg party for a while, but was definetely wor...