Angry Chicken Recipe

Name: Angry Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 8 oz sliced mushrooms; 2 cloves minced garlic; 1/2 cup dry white wine; 1 cup heavy cream; Romano Cheese (no quantity specified in recipe); 1-2 tbsp Cajun seasoning; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp oil; 2 tbsp butter or olive oil; 1 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1 lb cooked pasta or rice; Fresh parsley (for garnish)

Spice up your life with this fiery yet flavorful Angry Chicken recipe! Inspired by a friend's hilarious recipe name, this dish delivers a surprising kick of Cajun spice that's surprisingly balanced and delicious. Don't be intimidated—the heat is manageable, leaving you with a creamy, cheesy sauce that perfectly complements juicy grilled chicken and earthy mushrooms. Serve over pasta or rice for a complete and satisfying meal. Get ready for some flavor!

Prep Time 15 mins

Cook Time 35 mins

Calories 957.8 kcal

Protein 80g

Rating 3.7 (6 Reviews)

112

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Angry Chicken

1.5 lbs boneless, skinless chicken breasts
8 oz sliced mushrooms
2 cloves minced garlic
1/2 cup dry white wine
1 cup heavy cream
Romano Cheese (no quantity specified in recipe)
1-2 tbsp Cajun seasoning
1 tsp salt
1/2 tsp black pepper
1 tbsp oil
2 tbsp butter or olive oil
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 lb cooked pasta or rice
Fresh parsley (for garnish)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Angry Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Angry Chicken

Season 1.5 lbs boneless, skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
Grill chicken over medium-high heat for 6-8 minutes per side, or cook in a skillet with 1 tbsp oil until cooked through.
While chicken cooks, sauté 8 oz sliced mushrooms in 2 tbsp butter or olive oil until tender (about 5-7 minutes).
For the sauce: In a saucepan, combine 2 cloves minced garlic and 1/2 cup dry white wine.
Cook over medium-low heat for 5 minutes, or until reduced by half.
Add 1 cup heavy cream and increase heat to a low boil.
Reduce heat to a simmer, stir in 1-2 tbsp Cajun seasoning (adjust to taste), and simmer for 10-15 minutes.
Reduce heat to low, stir in 1 cup shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese until smooth and melted.
Add cooked chicken and mushrooms to the sauce; stir gently to coat.
Serve the chicken and sauce over 1 lb cooked pasta or a bed of rice. Garnish with fresh parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

Fat

238g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Vegetables American Southern United States Southwestern United States Oven Easy Dinner Party Fall Romantic Winter Chicken Stove Top Dietary Spicy One Dish Meal Seasonal Comfort Food Midwestern Northeastern United States Meat Chicken Breasts Taste Mood Equipment