Chicken and Chanterelle Crostini is an elegant appetizer that brings together sautéed chicken, tender chanterelle mushrooms, and a glossy balsamic glaze on crisp slices of baguette. The chanterelles lend a delicate, earthy aroma while the chicken provides savory body; Parmesan cheese adds a sharp, salty finish and fresh parsley or microgreens brighten each bite. These crostini are ideal for entertaining or as a refined snack, and they balance rich and bright flavors with contrasting textures: buttery mushrooms, juicy chicken, crunchy toast, and a finishing drizzle of glaze.
Chicken and Chanterelle Crostini
This recipe showcases the subtle flavor of chanterelle mushrooms paired with lightly seasoned, sautéed chicken, all presented on a crunchy baguette. The mushrooms are gently cooked in butter and finished with a splash of sherry and a little chicken broth to concentrate their flavor, while the diced chicken is quickly browned with garlic, rosemary and thyme. Topped with freshly grated Parmesan and a drizzle of balsamic glaze, these crostini are visually appealing and full of layered, complementary tastes. Fresh parsley and microgreens add color, lift the palate, and cut through the richness.
Why You’ll Love This Dish
- Balanced Flavors: Earthy mushrooms and savory chicken harmonize with tangy balsamic glaze and bright herbs.
- Quick and Simple: Minimal ingredients and straightforward steps make this easy to prepare for guests.
- Elegant Presentation: Parmesan, parsley, and microgreens give each crostini a restaurant-quality finish.
- Flexible: Swap herbs, cheese, or mushrooms to suit dietary preferences or ingredient availability.
- Shareable: Bite-sized and portable, these crostini are perfect for parties, holiday gatherings, or casual get-togethers.
Shopping list
Here are the ingredients you’ll need to make Chicken and Chanterelle Crostini. For precise measurements and a printable version, see the recipe card below.
Ingredients
- Boneless skinless chicken breast
- Salt
- Pepper
- Olive oil
- Butter
- Garlic powder
- Fresh rosemary
- Fresh thyme
- Chanterelle mushrooms
- Cooking sherry
- Chicken broth
- French baguette
- Parmesan cheese, grated
- Balsamic glaze
- Italian parsley, chopped
- Microgreens
How to make Chanterelle Chicken Crostinis — overview
Below is a concise overview of the cooking process so you know what to expect. Follow the full instructions in the recipe card for exact timing and quantities. The method focuses on quick, high-heat cooking for the chicken and a gentle sauté for the chanterelles so each ingredient keeps its texture and flavor.
Recipe Process
- Cook the Chicken: Dice the chicken into small cubes and sauté with olive oil, butter, garlic powder, rosemary, and thyme until cooked through. Remove and set aside.
- Sauté the Mushrooms: In the same pan, sauté diced chanterelles with butter until they brown slightly. Add sherry and chicken broth and simmer briefly to concentrate flavor.
- Prepare the Baguette: Slice the baguette into ½-inch rounds, brush with olive oil, and broil until lightly golden.
- Assemble the Crostini: Spoon the chicken-and-mushroom mixture onto each toast, sprinkle with Parmesan, and broil just until the cheese melts.
- Finish and Serve: Drizzle each crostini with balsamic glaze and garnish with chopped parsley and a few microgreens before serving.
Tips: Work quickly when broiling so the bread crisps without burning; remove herb sprigs before mixing the mushroom and chicken. Taste the sautéed mixture before assembling so you can adjust seasoning.
FAQ
Can I prepare these crostini in advance?
Yes. You can make the chicken and mushroom topping up to two days ahead and keep it refrigerated in an airtight container. When you’re ready to serve, toast the baguette slices and assemble just before serving so the crostini stay crisp.
How do I store leftovers?
Store the leftover topping in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave and then reassemble on fresh or reheated toast.
Can I substitute the mushrooms?
If chanterelles are unavailable, cremini, oyster, or shiitake mushrooms are excellent alternatives and will still deliver an earthy, savory flavor.
What can I use instead of balsamic glaze?
If you prefer a different finish, try a light drizzle of honey for contrast or a simple lemon vinaigrette for brightness. Each will change the final flavor profile slightly but work well with the mushrooms and chicken.
Serve This With…
- A crisp green salad dressed with balsamic vinaigrette
- Creamy tomato soup for a comforting pairing
- Sparkling wine or a light white wine such as Sauvignon Blanc
Pin For Later
Chicken and Chanterelle Crostini
This delicious chicken and chanterelle crostini are rich in earthy flavor and make an impressive appetizer for guests. The combination of sautéed mushrooms, tender chicken, and melted Parmesan creates a multilayered bite that’s both satisfying and refined.
15 minutes
25 minutes
40 minutes
Ingredients
- 1 pound boneless skinless chicken breast
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- ¼ teaspoon garlic powder
- 1–2 sprigs rosemary
- 1–2 sprigs thyme
- 2 cups diced chanterelle mushrooms
- 3 tablespoons cooking sherry
- ⅛ cup chicken broth
- 1 whole French baguette
- ¼ cup grated Parmesan cheese
- 3 tablespoons balsamic glaze
- ¼ cup chopped Italian parsley
- ¼ cup microgreens
Instructions
- Dice the chicken into small cubes (about ¼ inch). Place in a medium sauté pan with salt, pepper, 1 tablespoon olive oil, 1 tablespoon butter, garlic powder, rosemary, and thyme.
- Sauté the chicken over medium heat for 3–4 minutes, until cooked through. Remove the chicken from the pan and set aside. Increase heat to medium-high.
- Remove and discard rosemary and thyme sprigs from the cooked chicken.
- Dice the chanterelles slightly larger (about ⅓ inch). Add the mushrooms to the pan with the remaining butter and sauté until they begin to brown.
- Add the cooking sherry and chicken broth to the mushrooms, simmer for about 2 minutes to reduce slightly.
- Remove the mushrooms from heat, combine them with the cooked chicken, and set aside.
- Preheat the oven to broil. Slice the baguette into ½-inch pieces and arrange them on a baking sheet.
- Drizzle baguette slices with the remaining tablespoon of olive oil and broil until the tops are lightly browned. Keep an eye on them to prevent burning.
- Spoon approximately 1 tablespoon of the chicken-and-mushroom mixture onto each toasted baguette slice.
- Sprinkle grated Parmesan over each crostini and return to the oven for about one minute, or until the cheese begins to melt.
- Remove from the oven, drizzle each crostini with a small amount of balsamic glaze, then sprinkle with chopped parsley and top with a few microgreens.
Nutrition Information:
Yield: 12
Amount Per Serving:
Calories: 217
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 44mg
Sodium: 382mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 4g
Protein: 16g
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