Chicken Mushroom Buckwheat

Chicken Mushroom Buckwheat is a hearty, comforting one-pan meal made with tender chicken, earthy mushrooms, and nutty buckwheat groats simmered until fluffy and flavourful. This cozy dish is satisfying yet simple, perfect for an easy weeknight dinner or meal prep.

Hey folks – if you’re craving something cozy, filling, and unfussy, this is one of those dishes that always delivers. It’s simple, flexible, and built around pantry staples, yet feels nourishing and complete. So, let’s dive into this Chicken Mushroom Buckwheat.

What Is Buckwheat Groats? Groats vs Kasha

Buckwheat groats are the hulled seeds of the buckwheat plant, naturally gluten-free and known for their nutty flavour and hearty texture. Despite the name, buckwheat is not related to wheat and is suitable for gluten-free diets.

The term kasha is often used interchangeably with buckwheat groats, but there is a subtle difference. In many Eastern European and North American contexts, kasha refers specifically to toasted buckwheat groats, which have a deeper, more robust flavour and a firmer texture when cooked. Untoasted groats are lighter in colour and milder in taste. For this recipe, toasted buckwheat (kasha) is preferred, as it adds extra depth and prevents the grains from becoming mushy.

Why You’ll Love This Chicken Mushroom Buckwheat

• Hearty and comforting: A satisfying, cozy dish that feels nourishing and filling.
• One-pan friendly: Minimal cleanup with maximum flavour.
• Naturally gluten-free: Made with buckwheat groats instead of grains like rice or pasta.
• Great for meal prep: Reheats beautifully and holds its texture well.
• Flexible and forgiving: Easy to adapt with different herbs, spices, or add-ins.

Ingredients You’ll Need for This Chicken Mushroom Buckwheat

• Buckwheat groats (kasha): Toasted buckwheat provides a nutty flavour and fluffy, separate grains.
• Chicken breasts: Lean, tender protein cut into bite-sized pieces for even cooking.
• Mushrooms: Add savoury depth and umami; browning them first concentrates their flavour.
• Onion: Builds the aromatic base of the dish.
• Olive oil and butter: Olive oil for cooking; butter is optional for extra richness at the end.
• Water: Used gradually to cook the buckwheat until tender.
• Smoked paprika and chipotle powder: Bring warmth, subtle smokiness, and gentle heat.
• Fresh thyme: Adds earthy, herbaceous notes that pair beautifully with mushrooms.
• Salt: Essential for seasoning and balance.

How to Make Chicken Mushroom Buckwheat

Cook the mushrooms in a dry skillet over medium heat for 5–7 minutes until they release their moisture and begin to brown. Remove and set aside.

Add the olive oil to the same pan and sauté the onion over low–medium heat until soft. Add the chicken, season lightly with salt, and cook until no longer pink.

Rinse and drain the buckwheat groats, add them to the pan, and toast briefly. Pour in about 2 cups of water and cook, adding more gradually as it is absorbed. Season with smoked paprika, chipotle, thyme, and salt.

Once the buckwheat is tender, return the mushrooms, remove from the heat, and optionally stir in butter. Cover, rest for 5 minutes, fluff, and serve.

More Delicious Buckwheat Recipes

Are you looking for more buckwheat recipes, like this Chicken Mushroom Buckwheat. Be sure to check more recipes below:

• Buckwheat Porridge with Prunes and Walnuts (Kasha Recipe)
• Mediterranean Buckwheat Salad
• Buckwheat Croquettes with Turkey (Ukrainian Hrechaniks)

I hope you like this Chicken Mushroom Buckwheat, and you will try this recipe soon. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

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Chicken Mushroom Buckwheat

Recipe by Ben | Havocinthekitchen

5.0 from 1 vote

Course: Mains and Comfort Dishes

Chicken Mushroom Buckwheat is a hearty, cozy one-pan meal made with tender chicken, mushrooms, and buckwheat – simple and deeply satisfying.

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup (170 g) buckwheat groats (kasha), preferably toasted

• 2½–3 cups (600–720 ml) water or low-sodium chicken broth

• 2 tbsp. (30 ml) olive oil

• 1-2 tbsp. (15-30 g) butter (optional)

• 2 large chicken breasts (about 450 g total), sliced into thick cubes or stripes

• 1 large yellow or Spanish onion, sliced

• 8-10 bottom mushrooms, sliced

• ~ 1/2 tsp. salt or to taste

• 1/2 tsp. smoked paprika

• a good pinch of chipotle powder

• 1 tbsp. fresh thyme

Directions

• Heat a large, dry skillet or pot over medium heat. Add the mushrooms (no oil needed) and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to turn lightly golden. This step helps concentrate their flavour and prevents the dish from becoming watery. Transfer the mushrooms to a plate and set aside.
• In the same pan, add the olive oil and cook the onion over low–medium heat for 2–3 minutes, until softened and translucent.
• Increase the heat slightly to medium. Add the chicken pieces and cook for about 5 minutes, stirring occasionally, until they are no longer pink and lightly seared.
• Meanwhile, rinse the buckwheat groats under cold running water until the water runs clear, then drain well. Add the buckwheat to the pan with the chicken and cook for a few minutes, stirring, to lightly toast the grains. Immediately pour in about 2 cups of water. Continue cooking, adding the remaining water gradually in 3–4 additions as it is absorbed, similar to the risotto method. You may not need the full amount, or you may need a little extra, depending on the buckwheat and heat level. As a general guideline, the ratio of buckwheat groats to water is about 1:2.
• Cook the buckwheat for 13–17 minutes, stirring occasionally, and always refer to the package instructions for precise timing. For a slightly al dente texture, stop cooking 1–2 minutes earlier than recommended. Season during cooking with salt, smoked paprika, chipotle powder, and thyme.
• Once the buckwheat is almost tender (al dente), return the mushrooms to the pan. Turn off the heat and remove from the burner. If desired, stir in 1–2 tablespoons of butter for added richness. Cover and let rest for 5–10 minutes, then gently fluff with a fork or spatula before serving.