This creamy chicken and mushroom pâté is a true meal-prep hero: silky, savory, and endlessly spreadable on toast or crackers. Tender chicken meets golden sautéed mushrooms and a touch of cream cheese for a rich yet balanced flavor. If you enjoy make-ahead chicken dishes, you will also love the High-Protein Chicken and Mushroom Salad.
Ingredients
- 3 chicken legs (thighs with drumsticks)
- 2 onions, finely chopped
- 400 g (14 oz) mushrooms, diced
- 120 g (4.2 oz) cream cheese
- Salt to taste
- Black pepper, paprika, dried garlic, and a pinch of nutmeg to taste
Instructions
- Boil or roast the chicken legs until fully cooked. Cool slightly and separate the meat from bones and skin.
- Finely chop the onions and dice the mushrooms.
- Sauté the onion until soft, add the mushrooms, and cook until the excess liquid evaporates.
- Combine the chicken meat, mushroom-onion mixture, and cream cheese.
- Season with salt, pepper, paprika, dried garlic, and nutmeg.
- Blend everything with an immersion blender until creamy and smooth. Chill before serving.
Tips
- For the smoothest texture, blend the mixture while it is still slightly warm — the cream cheese melts in more evenly.
- Try this pâté as a filling for Chicken and Cheese Stuffed Egg Crepes for a heartier meal.
- Always cook poultry to a safe internal temperature; see the food-safety guidance at USDA for details.
Nutrition: per 100 g: 154 kcal, protein 13.1 g, fat 10.2 g, carbs 3.1 g