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American·Main Course

Chicken Salisbury Steak

A clever and lighter twist on the classic comfort food, using ground chicken breast or thighs to create tender, oval patties simmered in a rich, savory mushroom gravy.

Prep

20m

Cook

25m

Total

45m

Serves

4

Method

  1. 01

    Place the chicken chunks into a food processor along with breadcrumbs, dried mustard, black pepper, cayenne, soy sauce, Worcestershire sauce, egg, and ketchup. Pulse the processor until the mixture is coarsely ground, avoiding a fine puree.

    Step 1
    Watch · 0:45
  2. 02

    Transfer the chicken mixture to a bowl, press it down with a spatula, and cover with plastic wrap. Refrigerate for at least 20 minutes to allow the flavors to meld and the mixture to firm up.

    Step 2
    Watch · 1:36
  3. 03

    With moistened hands to prevent sticking, form the chilled chicken mixture into oval patties about 1/2-inch thick. Season both sides of the patties with kosher salt.

    Step 3
    Watch · 2:04
  4. 04

    Heat vegetable oil and butter in a large skillet over medium-high heat. Brown the patties for 2 to 3 minutes per side until they have good color but are not fully cooked through. Remove the patties to a plate and set aside.

    Step 4
    Watch · 2:34
  5. 05

    In the same skillet, add the sliced mushrooms and a pinch of salt. Sauté until the mushrooms are deeply browned. Stir in the onion whites and cook for 1 minute. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to create a roux.

    Step 5
    Watch · 3:24
  6. 06

    Gradually stir in the chicken broth, scraping the bottom of the pan to release the fond. Add a squeeze of ketchup, a splash of Worcestershire sauce, and the lemon juice. Simmer the sauce for about 4 minutes until it begins to thicken.

    Step 6
    Watch · 4:14
  7. 07

    Reduce heat to medium-low and return the chicken patties to the skillet. Simmer the patties in the sauce for about 5 minutes, basting occasionally, until the chicken is fully cooked through. Garnish with green onion tops before serving.

    Step 7
    Watch · 5:14

From Chef John

  • “I thought it would be pretty good, but it was actually way better than that, which was great news to me, but even better news for the cows.”
  • “A few shakes of cayenne just to stay in shape.”
  • “You guys are, after all, the kitchen fairies of your chicken salisburys.”