This Chicken Mushroom Ragout is a rich and savory classic with a twist, featuring tender chicken breast and earthy mushrooms, simmered in a thick, flavorful carrot and tomato sauce made from scratch.
This chicken breast dish is a flavorful choice when you want a hearty dinner made completely from scratch, and without any store-bought sauces or heavy creams.
You can easily make a big batch ahead of time to keep in the refrigerator for 3 days or freeze it for later.
Why You Will Love This Recipe
- Special Diets: gallbladder diet, low FODMAP diet, allium free, no onion no garlic
- Serving suggestion: serve this chicken mushroom sauce over your favorite pasta or rice, or bulgur.
- Meal Prep Friendly: make it in advance to enjoy leftovers on busy days, or freeze it for later.
Developed & Checked by GI Nurse Dora S. Zachmann
Ingredients
Boneless and skinless chicken breast
The star protein of the Chicken & Mushroom ragout! It will bring yummy flavor, and texture to the meal.
Carrot
It will thicken the sauce, and bring texture to the meal. It is also a source of fiber and nutrients.
Canned Champignon Mushroom
It will bring more protein to the Chicken & Mushroom ragout, and give flavor and texture. Besides that, it gives nutrients too.
Cherry tomato
It will give texture and even more tomato flavor to the Chicken ragout. It is full of antioxidants, and delicious nutrients.
Tomato puree
It will give a delicious tomato taste, and it will help with thickening the sauce.
Dry thyme
It will enrich the flavor of the meal, and bring out delicious mushroom flavor.
Dry sage
It will give a bitter taste that will be a contrast to the sweet taste of the tomato, and it will make the tomato taste even better.
Ground rosemary
It will bring a deeper flavor of the meal, and make it ambrosian.
Salt
for enriching the taste.
Pepper
for giving spiciness to the meal (if you don’t like spicy, or you can’t eat pepper you can omit it – it will not affect the meal).
Pasta
to make this meal 100% LOW FODMAP meal, I used brown rice pasta.
How to store Chicken Mushroom Pasta?
Refrigerator
You can store LOW FODMAP Chicken & Mushroom ragout in an air-tight container for up to 4 days.
Freezer
You can store the Chicken & Mushroom sauce in an air-tight container for up to 3 months.
Garnish for this meal
Garnish can elevate how the food looks, and it can make it look more appetizing. However, garnish can be a spot where alliums are hiding. In this recipe, I garnished my plate with freshly chopped parsley and freshly grated parmesan.
Equipment
- Saute pan
- Pot
- Chefs’ knife
- Cutting board
- Potato peeler
- Cheese grater
- Wooden spoons
- Colander
- Measuring spoons
- Kitchen scale
Side dish ideas for Chicken Mushroom Sauce
Not into pasta? Here are a few delicious options as a side dish for Chicken & Mushroom ragout.
This ideas are not low FODMAP. Find Low FODMAP side dish ideas after the how to steps.
- Rice
white, brown, black…. No matter which one you choose, all of them taste delicious with Chicken ragout. - Polenta
polenta is one of the hidden gems of Italian cuisine. It will give a bit of creaminess to the Chicken ragout, and it tastes amazing! - Slice of bread
one of the ways to enjoy a delicious Chicken ragout is a slice of bread. When you dip a piece of bread for a second or two, it will soak the delicious flavor of the Chicken ragout and bring flavor harmony to your taste buds. - Potato
the best is cubes of boiled potato or maybe even mashed potato (only with a pinch or two of butter). No matter which one you choose, it will bring amazing flavor and texture to the Chicken ragout. I do not recommend roasted potato or french fries. - Tortilla sheet
put a bit of Chicken ragout on the tortilla sheet, roll it and the delicious Italian wrap is ready.
How to make low FODMAP chicken ragout video
How to make it?
Cut boneless and skinless chicken breasts into small to medium-sized cubes.
You will need 2 medium-sized carrots for the Chicken & Mushroom ragout. One carrot is cut into cubes, and it gives texture, and another carrot is finely grated to give thickness to the sauce. It is extremely important to finely grate the carrot because this way it will thicken the sauce, and enrich the flavor of the meal. In a case that you do not finely grate the carrot, the sauce will not be thick, but it will have chunks of carrot and it will be watery. Also cut the carrot into small cubes, so that it can blend in with the sauce nicely.
Open the canned champignon mushrooms, drain, and rinse them. Set them aside. Cut cherry tomato into wedges. You can use Roma tomato or grape tomato too.
Add the oil to a saute pan and heat over medium heat. When the oil gets hot, add finely grated carrot and saute it while constantly stirring it. Saute it for a few minutes or until the carrot starts getting a pale orange color. In the beginning, the carrot will have a bright orange color, but with sauteing, it will start becoming pale orange, and the juice will be mixed with cooking oil.
Add chicken cubes, and saute them with constant stirring until the outside of the chicken is no longer pink. It might get a bit of an orange color, because of the carrots.
Add champignon mushrooms and carrot cubes to the chicken and saute it with constant stirring for a minute or two. The carrot cubes have to start becoming tender, but not completely fork tender. For the carrot, it is important to just start getting tender, but not completely tender because they will be cooking in the sauce, and this way it will not be overcooked.
Season it with dry thyme, dry sage, ground rosemary, salt and pepper. Stir it to combine. Add tomato puree, and stir to combine. Add water, cherry tomato, stir it, and let it simmer until the water evaporates. The Chicken ragout has to be thick. Taste the sauce, and add more salt or pepper if necessary.
Is Chicken & Mushroom Ragout a LOW FODMAP meal?
Yes, the Chicken ragout is a LOW FODMAP meal. The sauce is 100% LOW FODMAP, but take care with the side dish. Don’t serve it with wheat-based pasta.
All wheat-based pasta are not recommended for the LOW FODMAP diet because they are high in fructans.
LOW FODMAP side dish ideas for Chicken ragout:
- Rice
Chicken ragout tastes delicious with rice. - Gluten-free pasta
It is allowed on LOW FODMAP, and you can substitute wheat-based pasta and enjoy delicious Chicken ragout. - Wrap
Put the Chicken ragout on the tortilla sheet, and enjoy a delicious Italian-inspired wrap. - Polenta
It works amazingly with Chicken ragout and it will give a bit of creaminess to the meal. - Potato
Boiled potato cubes are a delicious starch option for Chicken ragout sauce.
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Low FODMAP Chicken & Mushroom Ragout
Ingredients
- 1 lb. boneless and skinless chicken breast 450g
- 2 medium-sized carrots
- 6.5 oz canned champignon mushrooms 184g
- 6 cherry tomatoes
- ¼ cup tomato puree 60ml
- ⅓ teaspoon dry thyme
- ½ teaspoon dry sage
- ½ teaspoon ground rosemary
- ¾ cup water 180ml
- salt to taste
- pepper to taste
- cooking oil enough to cover the bottom of your pan
- 11 oz brown rice pasta - for LOW FODMAP or gluten-free option or any other pasta according to your taste 310g
Instructions
- Cut boneless and skinless chicken breast into small to medium size cubes.
- Peel carrots. Cut one carrot into small cubes.
- Finely grate one carrot. It must be finely grated so that it can make the sauce thick.
- Open the canned champignon mushrooms, drain, and rinse them. Set them aside.
- Cut cherry tomatoes into wedges.
- Add the oil to a saute pan and heat over medium heat.
- When the oil gets hot, add finely grated carrot and saute it while constantly stirring it. Saute it for a few minutes or until the carrot starts getting a pale orange color.
- Add chicken cubes, and saute them with constant stirring until the outside of the chicken is no longer pink.
- Add champignon mushrooms and carrot cubes to the chicken and saute it with constant stirring for a minute or two. The carrot cubes have to start becoming tender, but not completely fork tender.
- Season it with dry thyme, dry sage, ground rosemary, salt and pepper. Stir it to combine.
- Add tomato puree, and stir it to combine. Add water, cherry tomato, stir it, and let it simmer until majority of the water evaporates. The LOW FODMAP Chicken ragout has to be thick.
- Add cooked pasta to the LOW FODMAP Chicken & Mushroom ragout and toss gently to combine it with the sauce.
Video
Notes
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Need more recipe ideas?
Check out these recipes:
- Ground Meat & Sweet Potato Skillet
- Chicken Salad Bowl
- Creamy Carrot Potato Soup
- Baked Ziti
- Air Fryer Chicken Thighs
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