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I’ve got the perfect easy Valentine’s Day dinner for you all! And I kept the recipes fun and easy with a simple, delicious Creamy Brown Butter Mushroom Chicken and a decadent Molten Chocolate Lava Cake. These are the perfect recipes, for celebrating a low-key Valentine’s Day, yet still keeping things special. Whether you’re celebrating with someone you love or gathering with your family, everyone will enjoy this delicious meal.
Valentine’s Day is one of those holidays that can often be overlooked. I love creating simple dinner menus for you guys so that everyone is encouraged to celebrate. My grandma always made an effort to make Valentine’s Day fun and I’ve tried to follow in her footsteps.
Today I’m excited to share a very simple, yet oh so delicious, Valentine’s Day menu. I partnered with our ever so popular local brewery, Breckenridge Brewery. We love visiting Breck Brewery when the family is in town. It’s always such a fun environment and their selection of beer is on point.
I used their Vanilla Porter to create two recipes with Valentine’s Day in mind. Using a craft beer with unique flavors like the vanilla porter can take a recipe to a whole new level. I often use Breck Beers to add that extra special touch to recipes like my 5 ingredient beer bread and my healthier 30 minute beer braised chicken.
First up, a creamy brown butter mushroom chicken. I used Breck Brews vanilla porter in the cream sauce to add a richness that I love when paired with buttery mushrooms. Serve this over fettuccine pasta to complete an easy one-skillet dinner.
And finally, Valentine’s Day wouldn’t be Valentine’s Day without dessert! And you guys…these lava cakes are roll your eyes back delicious. The vanilla porter really highlights the sweet chocolate within the cakes. Be sure to serve these warm, right out of the oven, with whipped cream on top! I promise this will not disappoint!
Hoping this simple menu inspires you all to celebrate a low-key, yet still special, Valentine’s Day at home this year!
Lastly, if you make any of the recipes from the perfect easy Valentine’s Day dinner, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Vanilla Porter Molten Chocolate Cakes with Mascarpone Whipped Cream
Ingredients
- softened butter, for greasing
- 8 ounces dark chocolate, chopped
- 1 stick (8 tablespoons) salted butter
- 1/2 cup Breckenridge Brewery Vanilla Porter
- 6 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 4 squares semi-sweet or milk chocolate
- cocoa powder and or chocolate shavings, for serving
- whipped cream or ice cream, for serving
Instructions
- 1. Preheat the oven to 375° F with a rack in the center. Grease four (8 ounce) ramekins with butter.2. In a small saucepan, melt the dark chocolate and butter over low heat, stirring often, until well combined and smooth, about 5 minutes. Remove from heat and stir in the beer. 3. In a medium bowl, whisk together 3 whole eggs, 3 egg yolks, the sugar, and flour until combined. Stir in the melted chocolate mixture. Divide the batter evenly among the prepared ramekins. Stick 1 square of chocolate into the center of each ramekin and gently push it into the batter.4. Place the ramekins on a baking sheet. Bake for 15-20 minutes, or until the sides of the cake are set, but the center is still slightly loose. Let the cakes cool in the ramekins for 1 minute, then run a thin knife around the sides and invert them onto plates. Remove the ramekins. Dollop each cake with a spoonful of whipped cream and then dust with cocoa powder. Serve immediately.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Creamy Brown Butter Mushroom Chicken
Ingredients
- 4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 3 cups shiitake or cremini mushrooms, sliced
- 2 shallots, chopped
- 3 cloves garlic, chopped or grated
- 2 tablespoons fresh thyme leaves , (or 2 teaspoons dried thyme)
- 1 cup low sodium chicken broth
- 3/4 cup Breckenridge Brewery Vanilla Porter
- 3/4 cup heavy cream
- 1 pinch crushed red pepper flakes
- 1 pound fettuccine pasta
Instructions
- 1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.3. To the skillet, add 2 tablespoons olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 3 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 4-5 minutes, until fragrant. Spoon half the mushrooms out of the skillet and onto the plate with the chicken.4. Pour in the beer and broth. Cook 10-15 minutes until reduced slightly, then pour in the cream. Add the chicken to the skillet and simmer for 5-10 minutes or until warmed through and thickened slightly. Spoon the reserved mushrooms over the chicken.5. Cook the pasta according to package directions. Serve the chicken and sauce over bowls of pasta. Top with fresh thyme or parsley.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
How would you adjust time for a 6 oz ramekin?
Hi there! I think the time in this recipe should be fine, I would just keep an eye on it! xTieghan
This looks amazing! Can’t wait to try it!
Hey Hunter,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
The Molten cake came out perfect. I melted the chocolate and butter in the microwave for 15sec each until melted all the way (I think I saw that one your other recipe). Then I used a local imperial vanilla stout instead because I couldn’t find a Vanilla porter. And I used a chocolate truffle instead of chocolate square & served with mint cookie ice cream on top. But wow, this recipe is a keeper, versatile. So delicious! Thank you for your recipes!
Hey Mailee,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
Amazing Valentines Day dinner at our house this year. Thanks so much for yet another fantastic recipe!
Hey Diane,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
I made the chicken last night for my sweetie for Valentine’s Day. YUUMMMMMM!!! It was so delicious! I’m not a big beer fan normally but the sauce ended up being sooo good! I paired it with lobster bisque to start and roasted asparagus and it was perfect.
Hey Linda,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Oh my! Made these tonight after our delicious Creamy Brown Butter Mushroom Chicken with Fettuccine. I did not remember to pull out the cream cheese for the mascarpone whipping cream, so I took the lazy woman’s way out and topped the cake with a scoop of ice cream. Definitely a keeper! As is the chicken. I’m new to your blog, but I have cooked several things and all have been wonderful.
Hey Lisa,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Delicious!
Thanks Lauren! xTieghan
Made the lava cake substituting coffee for the beer and it was extremely delicious and easy! Thank you for sharing such amazing recipes.
Hey Jo,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
I am taking the molten cake to friends for dinner tonight. Would you recommend making ahead and warming there or preparing the batter and baking in ramekins there for best results? Probably should have chosen a different recipe but this looks delicious!
Hey Gail,
I would prepare the cakes in the ramekins and bake at your friends house. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Everything you make looks so delicious! I can’t wait to make this recipe. I’m curious about your KCAL count. I see 264 for the chicken dish here. What are you including in that? The chicken the sauce and the pasta? I’m not doubting you, I’m just being careful right now with calories so wanting to track correctly!
Hey Amy,
Sorry for the confusion, that is for the chicken and the sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can the lava cakes be made ahead of time or do they need to come right out of the oven to be “molten”?
Hey Mandy,
You will get the best “molten” effect right from the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Would you do the full 1/2 cup coffee substitute? Or maybe two tablespoons espresso and the rest water? Which one do you think would add more flavour/turn out better? Thanks!
Hey Danielle,
I think either of those would work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Where do you use the 4 squares of semi-sweet or milk chocolate in the recipe??
Hey Claire,
This is used in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you use buttermilk instead of heavy cream in the chicken dish?
Hey Susan,
Yes, that would work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Where did you get your pans for the cakes?
Hey Savannah,
Here is the link:
https://rstyle.me/+XcHcZJZ-QAlICP9bTgRRbQ
I hope you love the recipe, let me know if you have any other questions! xTieghan