Beer Cooked Chicken Recipe -
Beer Cooked Chicken Recipe

Beer Cooked Chicken

Recipe by  

"A quick and unique taste, especially for those beer lovers. Chicken breasts marinated in beer, then sauteed with butter, beer and mushrooms! Best served with hot cooked pasta."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. To Marinate: Pour 1/2 of the beer into a nonporous glass dish or bowl. Add chicken breasts, toss to coat, cover dish and refrigerate for 30 minutes to marinate.
  2. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add mushrooms and saute for 5 to 10 minutes or until cooked; remove from skillet and reserve, keeping warm.
  3. Melt remaining 1 tablespoon butter in skillet over medium high heat and add chicken. Saute 5 to 6 minutes each side or until cooked through and juices run clear. Reduce heat to low, pour remaining beer over chicken and add reserved mushrooms. Cover skillet and let simmer for 5 to 10 minutes. Sprinkle with cheese and serve.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2003

I admit that I really changed the recipe to suit our needs and the cooking items we had on hand. Instead of using beer as a marinade, I used a peach/raspberry wine cooler, 1 tsp. oregano, 2 tsp. of parsley. I then, in a set aside conatiner, cut up onions, green peppers, and celery, marninating those in a mix of olive oil, minced garlic, and oregano. I stir fried the chicken and veggies and then mixed it with whole wheat spaghetti, 1 cup of grated mozzarella/parm cheese, and added parsley to taste. Not exactly the same recipe as listed but still very good.

Most Helpful Critical Review
Aug 29, 2002

I found this quite mediocre in taste.


82 Ratings

Aug 05, 2007

I made this chicken tonight and added fresh garlic. It was really really good. :o)The hubby and kids kept saying, "mommy, this is the best dinner ever".

Jan 28, 2004

Surprisingly good! I didn't have mushrooms, so I sauteed some onion and garlic before adding the chicken, and also added salt, pepper, and a blend of Italian seasonings. Done this way, the beer really makes a surprisingly dark, flavorful sauce (and I used Coors!).

Dec 10, 2003

Extremely bland and boring. Don't waste your beer.

Jan 19, 2005


Jan 24, 2004

DH didn't like all the mushrooms. BUt thought it was an interesting taste. This recipe will DEFINITELY come out very differently based on the type of beer you use. We used Shiner Bock and din't have any bitter aftertaste. Probably won't make often, but was definitely good for a change of pace.

Sep 13, 2003

I think the key to this recipe is you have to use good, flavorful beer that isn't too bitter. I used a brown ale from a local microbrewery. This recipe leaves a good amount of room for embellishment. I added 2 green onions and a clove of garlic to the mushrooms, and seasoned the chicken with salt & pepper prior to cooking. At the end, the sauce could use a bit of flour or cornstarch for thickening, but otherwise the flavor was surprisingly good.


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  • Calories
  • 230 kcal
  • 11%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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