Hunter’s Chicken is one of those Cactus Club dishes that feels rich, cozy, and a little indulgent in the best way. Juicy chicken, buttery mashed potatoes, tender asparagus, and that signature mushroom sauce that ties everything together. It’s the kind of dish you order when you want something comforting but still elevated.
This is my at-home recreation, and while it looks like a lot on paper, it’s actually very approachable once you break it into steps. The key elements are properly seasoned chicken and a deep, savory mushroom sauce. I also included a shortcut demi-glace that gives you that restaurant-style richness without needing hours of simmering.
You can absolutely take shortcuts here if needed. Brining the chicken makes a difference, but I’ve included a quick marinade option for busy days. Either way, this recipe delivers that familiar Cactus Club flavor at home.
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Why You’ll Love This Hunter Chicken Recipe
This dish is rich, flavorful, and satisfying without being complicated.
The chicken stays juicy thanks to the brine or marinade, the mushroom sauce is packed with umami from four types of mushrooms, and the shortcut demi-glace adds depth without extra effort. It’s a great option for a cozy dinner, entertaining, or when you’re craving a restaurant-style meal at home.
It’s also flexible. You can prep the sauce ahead of time, adjust the richness to your liking, and serve it with your favorite sides.
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How To Serve and Make This Hunter Chicken Recipe
tart by deciding whether you’re brining or marinating the chicken. If you have time, brining overnight gives the best texture and flavor. If not, the quick marinade still works really well.
The sauce is where most of the flavor lives. Toasting the tomato paste and blooming the gelatin are small steps that make a big difference in creating that glossy, rich consistency you expect from a Hunter’s-style sauce.
This dish is best served hot, with the chicken sliced over mashed potatoes and the sauce spooned generously over top. Serve the asparagus on the side to keep everything fresh and balanced.
Hunter Chicken Recipe Tips
Here are a few tips for making this dish:
Brining gives the juiciest chicken, but the marinade is a great time-saving alternative.
Let mushrooms cook until deeply golden before adding liquid for the best flavor.
For extra depth, add a splash of Worcestershire or soy sauce to the demi-glace.
If making ahead, store the sauce and chicken separately and reheat gently.
Stir a splash of cream into the sauce for an extra indulgent, steakhouse-style finish.
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Questions and Answers about Cactus Club’s Hunter Chicken
Can I make this ahead of time?
Yes. The sauce can be made a day in advance and reheated gently. Cook the chicken fresh for best texture.
What mushrooms work best?
A mix gives the best flavor, but you can use whatever mushrooms you have on hand.
Can I skip the gelatin?
The gelatin helps mimic restaurant-style body, but the sauce will still taste good without it.
What should I serve this with besides asparagus?
Green beans, broccolini, or a simple salad all work well.
Cactus Club’s Hunter Chicken Recipe
Ingredients
Chicken Brine (Preferred Method)
4½ cups water
1 tablespoon salt
¼ cup parsley leaves and stems, tightly packed (optional)
1 teaspoon honey
1 tablespoon whole black peppercorns
3 bay leaves
2 garlic cloves, smashed
2 sprigs fresh thyme
1 tablespoon lemon juice, plus squeezed lemon halves
Quick Marinade (Shortcut Option)
2 boneless, skinless chicken breasts
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly cracked black pepper
Juice of 1 lime
Shortcut Demi-Glace
2 tablespoons tomato paste
1½ cups water plus 1 beef bouillon cube
(or beef broth)½ cup warm water plus 1 teaspoon gelatin, bloomed
Optional: 1 teaspoon cornstarch mixed with water
Hunter’s Chicken Sauce
2 tablespoons butter
½ cup sliced cremini mushrooms
½ cup sliced button mushrooms
½ cup diced portobello mushrooms
½ cup sliced shiitake mushrooms
1 medium shallot, finely minced
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 cup prepared shortcut demi-glace
Salt and pepper, to taste
Sides
1 pound asparagus, trimmed
2 cups buttery mashed potatoes
Instructions:
Combine all chicken brine ingredients in a pot and bring to a boil. Boil for 1 minute, then remove from heat and allow to cool completely. Submerge the chicken in the cooled brine and refrigerate for at least 1 hour or up to 24 hours.
If using the quick marinade, toss the chicken with garlic powder, salt, black pepper, and lime juice. Let marinate for at least 20 minutes.
To make the shortcut demi-glace, toast the tomato paste in a dry pan over medium heat for 2 to 3 minutes until darkened. Add water and bouillon to deglaze, then stir in bloomed gelatin. Simmer for 20 to 25 minutes until slightly reduced. Thicken with cornstarch if needed.
Melt butter in a large skillet over medium heat. Add all mushrooms and sauté until golden and most of the moisture has cooked off. Add shallot, garlic, and thyme, and cook until fragrant.
Stir in the demi-glace and simmer for 10 minutes. Season with salt and pepper to taste.
Remove chicken from the brine or marinade and pat dry. Heat a skillet over medium-high heat with a bit of oil or butter. Cook chicken for 4 to 5 minutes per side, until golden and cooked through. Let rest, then slice.
Blanch asparagus in salted boiling water for 2 minutes, then transfer to an ice bath. Before serving, sauté briefly in butter or olive oil.
Plate mashed potatoes, top with sliced chicken, spoon mushroom sauce over top, and serve with asparagus on the side.