Chicken breast with champignons in the oven. Chicken breasts baked with mushrooms and cheese Chicken breasts with champignons and mustard in a slow cooker

Baked chicken is a delicious and very interesting dish. As soon as it is not cooked! Recipes for chicken with champignon mushrooms and cheese can already be considered classic, because it is a win-win combination of delicious products. For a number of dishes, only fillet is used, that is, white meat, which contains a minimum of fat. However, for others, any part of the carcass with skin is suitable. Such pieces most often have a crispy crust, juicy meat and an appetizing “tan”.

Delicious chicken with sour cream marinade

This recipe perfectly combines champignons, garlic cloves and sour cream marinade. To prepare chicken with cheese and champignons in the oven according to this recipe you need to take:

1.3 chickens;
600 grams of mushrooms;
three tablespoons of fat sour cream;
a little salt and pepper;
50 grams of grated cheese;
a couple of pinches of ground paprika;
three large cloves of garlic.

Any part of the chicken is suitable for this dish. You can take either fillet, wings or thighs.

Cooking process

This dish combines the simplest ingredients, namely chicken, sour cream, cheese and champignons. The carcass is cut into portions and washed. Place in a bowl, sprinkle with salt and pepper, add sour cream. Mix the ingredients thoroughly. Leave the pieces for twenty minutes to marinate.

The champignons are peeled. Place on the bottom of the baking dish without cutting. Peel the garlic, cut each clove in half. Place the pieces between the mushrooms.

Place the pieces in sour cream on the garlic. Sprinkle everything with paprika. Place the container in the oven for thirty minutes at 180 degrees. Rub the cheese. Take out the chicken, which has already turned golden brown, and sprinkle it with cheese. Place the chicken with cheese and champignons in the oven for another fifteen minutes. This dish is served with any side dish.

Chicken breast with fur coat

Chicken breast covered with mushrooms and onions and topped with cheese and mayonnaise is a delicious dish that almost everyone likes. For this recipe, chicken fillet with champignons and cheese take the following ingredients:

two fillets;
one hundred grams of hard cheese;
onion head;
a couple of cloves of garlic;
a teaspoon of grain mustard;
three hundred grams of mushrooms;
70 grams of mayonnaise;
spices to taste.

You will also need some vegetable oil for frying some ingredients.

How to cook tasty fillet?

First, peel the onion head and rinse it under cold water. Finely crumble. The mushrooms are also finely chopped. Heat a little oil in a frying pan and fry the onion first. This takes about five minutes. Then add the mushrooms, stirring, and fry for another five minutes. Add the ingredients to taste.

The chicken is washed and lightly beaten. This will make the meat juicier. Salt and pepper on both sides. Cover the baking dish with foil and place both fillets. Separately mix mayonnaise and mustard. Add garlic passed through a press. Tinder cheese.

Fried mushrooms and onions are placed on the fillet. Drizzle with mayonnaise and mustard sauce. Sprinkle with cheese. Cover the fillet with foil.

Place the chicken with champignons and cheese in the oven and bake at 200 degrees for about five minutes. Then reduce the temperature to 180 degrees and bake for 20 minutes. Then remove the foil and cook for another five minutes.

Mashed potatoes or pasta are great as a side dish.

Appetizing fillet without mayonnaise

This recipe contains a completely different sauce - based on spices and sour cream. For this dish you need to take:

350 grams of fillet;
one hundred grams of mushrooms;
40 grams of hard cheese;
clove of garlic;
salt and black pepper;
onion head;
a little vegetable oil.

First, wash the fillet, lightly beat it, sprinkle with salt and pepper. Leave for a couple of minutes.

Peel the onion and chop finely. Mushrooms are cut into slices. Onions are fried in vegetable oil, then champignons are added. Cook everything together until the liquid from the mushrooms has evaporated.

The garlic is peeled and passed through a press. Add to sour cream. Add salt and pepper to taste.

Place the fillet in a baking dish. Cover it with a mixture of onions and mushrooms, grease with sour cream. Sprinkle grated cheese on top. Bake the chicken with cheese and champignons in the oven for about twenty minutes. The temperature is maintained within 200 degrees.

Julienne with legs

Champignons with chicken and cheese under a delicious “cap” - it’s all about julienne. This dish may vary. Some people use cream, others use sour cream. In any case, it turns out delicious. For preparation you need to use the following products:

400 grams of legs;
three hundred grams of onions and mushrooms;
two hundred grams of sour cream;
150 grams of hard cheese;
a tablespoon of flour;
80 grams of butter;
a couple of tablespoons of vegetable oil;
spices to taste.

To begin with, the legs are washed and boiled in salted water. When the pieces have cooled, separate the meat from the bones. Cut the fillet into cubes.

Mushrooms are cleaned and chopped into small cubes. Fry in vegetable oil. After the moisture has evaporated, fry for another five minutes. Then remove from the stove. Separately, fry the diced onion in a mixture of butter and vegetable oil. Add chicken and mushrooms to the onions and mix. Add flour and mix thoroughly again. Season to taste.

Add sour cream. After it boils, simmer the ingredients for another three minutes. The filling is placed in the cocotte makers. Sprinkle each with grated cheese. Place the chicken with mushrooms, champignons and cheese in an oven preheated to 180 degrees for ten minutes. This dish is served warm, in portions.

Chicken with cream

This recipe produces a very tender and not at all dry fillet. In order to prepare a delicious chicken breast, you need to take the following ingredients:

three hundred grams of mushrooms;
a couple of onions;
700 grams of chicken;
150 grams of cheese;
one hundred ml of cream;
a couple of cloves of garlic;
any spices for poultry;
salt to taste.

Clean mushrooms and onions. The first one is cut into half rings, quite thinly. Champignons are cut into slices. First, fry the onion in a frying pan, and when it becomes soft, add the mushrooms. Fry until the champignons are ready.

Chicken fillet is cut into pieces, quite large. The garlic is peeled and passed through a press. Add to the fillet and sprinkle with spices. Mix the pieces thoroughly so that they are all included in the dressing.

Place fillet slices on the bottom of the baking dish, and place mushrooms and onions on top. Sprinkle everything with grated cheese. Pour cream over ingredients. Bake chicken with cream and cheese for about forty minutes at 200 degrees.

A simple holiday appetizer

This snack option is not only delicious, but also looks great. To prepare it you need to take:

three hundred grams of chicken fillet;
20 large champignons;
one hundred grams of hard cheese;
a large onion;
a couple of tablespoons of butter;
a little spice to your liking.

To begin with, the champignons are carefully divided into caps and stems. They take out all their caps so that they are empty. The resulting pulp and legs are finely chopped. The onion head is cleaned and also cut as small as possible.

The meat is washed, dried and chopped using a blender. Mushrooms, onions and meat are fried in butter. Cook until all the liquid has evaporated from the pan, season the ingredients to taste.

It is better to grease the baking tray with oil so that the pieces do not stick. Place the caps, put the filling in them and sprinkle with a pinch of grated cheese. Place the snacks in the oven, preheated to 180 degrees, for 25 minutes.

Chicken with mushrooms and tomatoes

Not all recipes use hard cheese. Fused will also work. For such a delicious version of chicken with champignons (with melted cheese), you need to take:

two chicken fillets;
two cheeses;
one egg;
onion head;
one hundred grams of champignons;
two tomatoes;
a little mayonnaise and spices to taste.

The chicken fillet should be thoroughly washed, dried with a paper towel and beaten. It is better to do this by covering the pieces with cling film. The cheeses are grated on a coarse grater. Mayonnaise and egg are added to them and the ingredients are thoroughly mixed. If the cheese curds are difficult to chop, then you need to freeze them in advance.

The onions are peeled, cut into rings, disassembled into pieces, tomatoes are cut into half rings. Mushrooms are cut into slices and fried in vegetable oil until cooked.

Pour a little vegetable oil onto a baking sheet to prevent the chicken from sticking. Place the fillets. Add salt to each slice, you can add ground pepper.

Pour boiling water over the onion rings and immediately drain the moisture. This will help get rid of the bitterness. Place the rings on the chicken and cover with mushrooms. Lay out the tomatoes. Place a mixture of cheese and mayonnaise on top.

Place the delicious dish in the oven for forty minutes at 180 degrees. Serve it with light side dishes or vegetable salads.

The combination of chicken and champignons can already be called classic. And if you add cream cheese to the ingredients! Dishes with these products can easily decorate any holiday table or diversify the usual menu of the whole family.

chicken breasts - 2 pcs.
champignons - 250 gr
bulb
vegetable oil - 2 pcs.
cheese - 100 gr
cream - 1 tbsp
thyme - 2-3 sprigs
pepper -

Step-by-step cooking recipe

I suggest preparing delicious chicken breasts with mushrooms and baked in cream for Sunday dinner.

To prepare, cut the onion into cubes and fry in oil, add the champignons cut into plates and fry until tender, add salt and pepper.

Grate the cheese on a fine grater.

Add half of the grated cheese to the mushroom and onion filling and mix.

Cut off a small fillet from each breast, which is located on the underside.

Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting all the way through. Next, make two deep side cuts, going deeper to the sides, and open the breast, you get a large pocket.

Salt inside and outside. Place part of the filling in the “pocket”, then close with small fillet, pushing it inward on all sides. Add a little vegetable oil to the frying pan and heat well.

Place the breasts, stuffed side down, fry on both sides for a couple of minutes until lightly golden.

Place the breasts in a baking dish, add the remaining mushrooms with cheese (we will leave the half of the cheese that we didn’t use aside for now), pour in cream, season to taste, add thyme leaves and bake in a preheated oven at 200 degrees for 20-25 minutes. ,. Remove the pan with the breasts, sprinkle with the remaining cheese and bake for another 5-7 minutes until golden brown.

Serve with whatever you like!! We served with bulgur!

Chicken breast stuffed with mushrooms - recipe with cheese

Hello dear readers. Poultry meat is nutritious, tasty and inexpensive. This is what is most often found on the table of any family. Chicken breast with mushrooms, what could be more satisfying and tastier than such a dish? Although high in calories, it is incredibly tasty; it will help you easily feed not only a hungry family, but also unexpected guests who popped in supposedly for a minute. If you bake chicken in the oven in this way, then you don’t need to worry about anything else.

I offer you my recipe for chicken fillet stuffed with champignons and baked in the oven, which you can safely change as you wish. The breast turns out juicy thanks to the creamy mushroom filling and baking in its own juices. No rolling into rolls, beating with a hammer or breading. A quick and easy meat appetizer for a quiet family dinner or a grand holiday feast.

Chicken breast with mushrooms recipe

Chicken fillet - 6 pieces.
Mushrooms - 300 grams.
Cheese - 250 grams.
Carrots - 1 piece.
Sour cream.
Salt, spices.

We will need chicken fillet halves. You can take a whole breast, but then it must be divided in half.

Preparing the filling

Cut the washed champignons into plates or pieces of arbitrary shape. Any size of mushroom will fit into the dish, except for very small cubes. The champignon should be felt in your mouth.

Coarsely grate large carrots.

Pour a little oil into a frying pan and heat it over the fire. Fry mushrooms and carrots in it. Add salt and spices to taste. Fry until almost all the liquid has evaporated from the mushrooms. When the products are fried almost until cooked, pour in a little sour cream. Our mushroom filling should be thick, so don’t overdo it with sour cream.

Stuffing fillet

While the mushrooms are stewing in sour cream, prepare pockets in the fillet for the filling. To do this, carefully cut each part of the breast in half, but do not cut the meat all the way through. Make sure the fillets can be folded.

Grate a piece of hard cheese (preferably the salted variety).

All products are ready. It's time to start filling your pockets. Place champignon filling on one part of the cut fillet.

To make the dish of chicken breast and mushrooms even more nutritious, you need to lightly sprinkle the filling with cheese. It will also help the fillets “stick together” and will add additional flavor to the champignons.

Baking in the oven

Preheat the oven to 180-200 C in advance. Cover each piece of meat with the other half. Place chicken fillet filled with mushrooms and cheese in a bowl.

Top the treat with sour cream.

Sprinkle with the remaining cheese to get a golden brown crust. Season to taste with herbs and spices.

Bake the meat for 20 minutes. Check the readiness of the dish by checking the presence of ichor and the doneness of the fillet.

When cut, a chicken breast stuffed with cheese and mushroom filling looks just like a layer cake.

This dish is best served with fresh vegetables; new potatoes also work well.

Did you like the recipe? Tell your friends about it on social media. networks. And by subscribing to blog updates, you will provide your family with an incredibly tasty menu for many years to come.

Stuffed chicken breast - 3 recipes: with cottage cheese; mushrooms and vegetables

Stuffed chicken breast baked in the oven - you'll lick your fingers! The dish is simply ideal for sports or any other diet. Calorie content of chicken breast baked in the oven is 79 kcal per 100 g. Therefore, we eat boldly, without fear of extra pounds. We stuff chicken breasts with a wide variety of fillings - cottage cheese, mushrooms, vegetables.

Recently we baked chicken breasts under a fur coat. And now I propose to consider the three most popular options for stuffing chicken breasts. These are basic recipes, but you can show your imagination and add something of your own that you and your family personally like best.

In this article:

Chicken breast stuffed with cottage cheese and herbs

Your guests and your guests will definitely like the fresh spring taste of this dish. In addition, this recipe is low-calorie - it has little fat and a lot of healthy protein.

What you will need:

How to cook:

Let's prepare the filling. Finely chop the greens and mix with cottage cheese. Add milk, turmeric, finely chopped garlic. Salt and pepper.
Make a deep cut in the chicken breast. To make a hole. This is how we cut each breast. Place the filling there, not too tightly, but without voids.
Coat each stuffed breast with mayonnaise. Dip in flour or breadcrumbs
Place in a greased baking dish. And place in an oven preheated to 180 degrees for 30 minutes.
During baking, baste with the resulting juice several times.

Breasts with cottage cheese and herbs are ready. Call everyone to the table!

Chicken breast stuffed with mushrooms and cheese

These breasts with cheese and mushrooms are perfect as a hot dish on any holiday table. They turn out beautiful and fragrant.

What you will need:

How to cook:

Let's prepare the filling. Fry the onion in vegetable oil and add finely chopped mushrooms. Don't forget to add salt and pepper. Simmer in a frying pan until the mushrooms are ready. Then add finely chopped garlic and cool slightly.
We cut the breasts lengthwise, but do not cut all the way through. Lightly beat with a hammer. Salt and pepper
Cut the cheese into as many pieces as there are breasts. We have three breasts. I cut the cheese into six pieces. I'll put two pieces at a time
In each breast, in the cut pocket, we put the mushroom filling with a spoon and put a piece or two of cheese there.
We secure the edges with toothpicks so they don't fall apart. Coat the breasts with salt, pepper and vegetable oil. Place in a roasting pan.
Preheat the oven to 200C. Place our breasts there and bake for 30 minutes. During the process, it would be nice to water it with the resulting juice.

Serve the breasts hot with any side dish or salad. Mushrooms with meat are always a very tasty combination for hot dishes. Be sure to try this recipe.

Chicken breast stuffed with vegetables and herbs - step-by-step recipe with photos

This is my favorite way to cook chicken breasts. With vegetables they are the juiciest. The breasts turn out amazing - the juicy filling soaks through all the chicken meat.

What you will need:

How to cook:

Chicken breast stuffed with vegetables and herbs. The dish is so tasty and looks so elegant - right now for a holiday table!

We wish everyone who cooked with us today Bon appetit!

If you liked the recipes, click the social media buttons to add them to your page!

Chicken breast stuffed with mushrooms and cheese in the oven

Chicken breast is stuffed in different ways. It can be divided into fillet halves, cut longitudinal pockets into them or make transverse cuts and put the filling there. You can remove the skin from the bone-in breast and cut the fillet crosswise or lengthwise. To keep the filling inside, the stuffed meat is held together with threads, toothpicks, or wrapped in strips of bacon.

Chicken breast stuffed with mushrooms and cheese in the oven turns out aromatic and tasty. Simply fry the champignons in a frying pan with onions and place them in the fillet cuts. To keep the filling inside, cover the breast with skin, bake, and then sprinkle with hard cheese. This dish turns out very beautiful, juicy, with a rich cheese taste.

Step-by-step recipe for chicken breast with mushrooms and cheese

Ingredients for 3 servings:

Chicken breast (on the bone with skin) – 450 g;
Fresh champignons – 150 g;
Onions – 1 piece;
Garlic – 2 cloves;
Hard cheese – 70 g;
Mayonnaise – 1 tablespoon;
Vegetable oil – 3 tablespoons;
Ground black pepper;
Salt.

Cooking time: 1 hour 20 minutes.

How to cook chicken breast stuffed with mushrooms and cheese in the oven

1. Wash the chicken breast, bone-in and skin-on thoroughly, and dry with a paper towel. Using your hand, carefully separate the skin from the fillet and trim in some places with a knife. We try not to damage the skin, we leave it.

2. We step back from the central bone and make 2 longitudinal cuts. We cut the fillet deeply, but not completely. We form deep pockets. Sprinkle the prepared breast on all sides with salt and ground pepper and leave it on the table while we prepare other products.

3. Finely chop the peeled onion, place it in a frying pan in oil, stir-fry at medium temperature until golden brown.

4. While the onions are cooking, wash the champignons, trim off the stems a little and cut into small slices. Place the prepared mushrooms in the onion and fry until lightly browned. At the end of cooking, add salt and pepper.

5. Transfer the fried mushrooms and onions to a plate, add finely chopped garlic cloves and mix.

6. Place the prepared mushrooms in portions into the cuts in the breast and press them tightly.

7. Cover the stuffed breast with skin and, so that it does not shrink during baking and does not come off the meat, secure it from below with toothpicks. Break the toothpicks (4 pieces required) into 2 parts, grab the skin and meat.

8. Place the prepared breast under the skin into a greased baking dish and apply mayonnaise on top. Pre-set the oven at 190 degrees. Place the pan with the chicken breast into it and cook for about 40 minutes. During this time, the meat will be completely cooked and the skin will be browned.

9. After 40 minutes, remove the breast and sprinkle grated cheese on top. Bake for about 10 minutes until the cheese is melted and browned. Increase the oven temperature to 230 degrees.

10. Take out the breast stuffed with mushrooms and cheese, immediately transfer it to a plate, add herbs and serve with your favorite side dishes and vegetable salads.

When cut into pieces, all the filling remains inside. The meat turns out very aromatic and tender.

Using this principle, the breast can be stuffed with any filling. Fried carrots and onions, fresh tomatoes, canned pineapples or dried fruits are perfect.
Chicken meat can be supplemented with any spices to taste. Dried oregano, thyme, rosemary or ground coriander seeds work great with chicken.

No one can refuse such a treat - cook chicken breast with mushrooms at home, add cheese, spices and herbs. Very tasty!

Chicken fillet 1 kilogram
Champignon mushrooms 300 grams
Cheese 250 grams
Onion 1 piece (large)
Garlic 1–3 cloves
Salt to taste
Ground black pepper to taste
Vegetable oil as needed for frying

Thaw the chicken fillet in advance. Also, before cooking, be sure to rinse the meat under running cool water, and then wipe dry with disposable towels. If this is not done, the finished dish may come out watery, and the spices and salt will not soak the meat as well as they should.

After washing, each chicken fillet is cut into two parts to make it thinner. You can make completely separate pieces or leave the fillet whole, but a cut is necessary in any case. The chopped meat is wrapped in cling film and beaten with a special hammer. Be careful and take your time, the chicken fillet itself is very tender and chops are easy to make from it.

Place the champignon mushrooms in a colander, but before doing this, carefully sort them out, cutting off any dark spots with a knife. Rinse the ingredients under warm running water, rubbing each mushroom thoroughly with your hands to remove even any stuck-on dirt. Afterwards, just like chicken fillet, the champignons should be dried.

Cut clean mushrooms into any pieces convenient for you. These can be small cubes, or they can be large but thin slices. The latter, by the way, look much more beautiful and appetizing in the finished dish.

Peel the onion and cut off unnecessary, inedible ends. Chop the clean vegetable into small cubes, but if you like the onion to stand out clearly, then you should cut it into rings or half rings.

Separate a few cloves from the garlic heads and lightly press them with the flat side of the knife blade. Remove the husks and chop this ingredient in any way convenient for you, for example, chop it with a knife or pass it through a special garlic press.

The cheese for this dish is cut into thin slices. This is done to make the finished dish look more appetizing, since grated cheese looks somewhat sloppy, but whole pieces beautifully cover the mushrooms and chicken breast chops on top.

Preheat the oven to 180-190 degrees Celsius. While it reaches the desired temperature, prepare a baking sheet by greasing it with enough vegetable oil. Season the chicken chops with pepper, salt, and rub the seasonings with your fingertips, distributing the spices over the entire area of the meat. Place the chicken fillet on a baking sheet and bake it in the oven for 10 minutes. Meanwhile, start cooking the mushrooms and onions.

Heat some vegetable oil in a frying pan. Place chopped onions, mushrooms and garlic on the bottom of the dish. Don't forget to add pepper and salt to taste. Stirring occasionally, cook the ingredients for 10 minutes.

After the specified time, the onion pieces will become golden-transparent and the mushrooms will soften. Once this happens, remove everything from the heat and move on to the next stage of cooking.

The chicken chops that were previously placed in the oven should have been browned on one side. So carefully remove the baking sheet with them. Carefully turn the pieces of chicken fillet, since they are hot, with a spatula so that the fried side is on top, in the raw side on the baking sheet. Place the onion and mushroom mixture on top of the fillets and smooth out.

Cover the chicken fillet with thin slices of cheese so that they completely cover the onion-mushroom mixture. Then return the pan with the chicken back to the oven for another 10 minutes. During this time, the meat should be completely cooked, as well as the onions and mushrooms, and the cheese should melt and spread neatly, enveloping the champignons and fillet pieces. That's all, the wonderful and appetizing chops are ready, so quickly take them out of the oven and start serving.

Chicken breast chops with mushrooms are served as a separate dish and do not require a side dish at all, except that you can offer them sour cream or sour cream sauce. Of course, if you have such an opportunity, then it is worth decorating the dish with several sprigs of fresh herbs. Divide the chicken into portions and start eating.

Bon appetit!

Recipe 2: chicken breasts with wild mushrooms in the oven

Still wondering what dish to cook for the New Year? So I'm at the right place! Today we will make very simple ingredients and execution, but at the same time appetizing, tasty, juicy, soft, aromatic and satisfying chicken breast chops with wild mushrooms and onions under a cheese cap. This second dish will take its rightful place on the holiday table!

If you don’t have wild mushrooms, it doesn’t matter: champignons and oyster mushrooms will completely replace them. Just fry the mushrooms thoroughly, then the taste and aroma will be special. I haven’t tried replacing chicken breast with fillets of other parts of the carcass, but then I advise you to cook them longer. Take absolutely any cheese to your taste, but remember that it must melt well. And so there are no secrets - let’s quickly cook delicious chicken chops with mushrooms!

chicken breast – 700 gr
boiled forest mushrooms – 700 gr
onion - 1 piece
cheese - 150 gr
sour cream - 100 gr
vegetable oil - 150 ml
salt - 0.25 tsp.
ground black pepper - 1 pinch

The recipe for chicken chops with mushrooms includes the following ingredients: chicken breast (I have 1 piece from one fairly large chicken), boiled wild mushrooms, large onions, cheese (like Russian or Dutch, which melts well), sour cream of any fat content (I have 20 %), refined vegetable (I use sunflower) oil, as well as salt and ground black pepper to taste.

First you need to deal with mushrooms (I have a mix - boletus, boletus, boletus, chanterelle and boletus). If you have them fresh or frozen, first boil the mushrooms and strain off the excess liquid. Pour refined vegetable oil into a frying pan, heat it and add boiled mushrooms. Fry over medium heat without a lid.

At this time, peel and finely chop the onion - preferably into cubes, but you can also use half rings if you prefer. Season with salt and pepper to taste, cover with a lid and cook over medium heat until the onion is soft. Then remove the lid and cook, stirring occasionally, until the mushrooms and onions turn golden and the moisture has completely evaporated. You don’t need stewed mushrooms, but fried ones! So ruddy, a little crispy from the toasted barrels...

While the mushrooms are frying, start cutting up the chicken breast. Depending on its size, we will focus on the number of servings. I get an average of 12 pieces, 2 of which are filet mignon (the most tender part of the chicken breast, which, naturally, goes to the kids). We cut the breast across the grain at an angle of approximately 45 degrees.

Now the pieces need to be beaten off. To do this, place them on a cutting board and cover with cling film or a plastic bag. This way, small pieces of meat will not scatter all over the kitchen and, at the same time, will not stick to the hammer. You don’t need to beat the chicken breast too hard, the meat is tender. Just flatten it a little with a hammer.

The mushrooms are fried...Can you feel the aroma? Remove the pan from the heat and leave for now.

We will cook chicken chops with mushrooms and cheese in the oven, so take a baking sheet and cover it with baking paper (so that you don’t have to wash the baking sheet later, but simply throw away the parchment). We put the chopped pieces of chicken fillet - just 12 pieces fit in a standard baking tray.

Salt and pepper to taste (I didn’t pepper it for the kids).

Now place mushrooms, fried with onions, on top of the meat. My little one doesn’t eat mushrooms yet, because the older one has not yet appreciated their taste, and it’s still too early for the younger one to indulge in such a difficult-to-digest product. Therefore, 2 pieces without mushroom filling - adults will get more.

Lubricate the mushrooms with sour cream. We’ll definitely make it for the kids too – they love sour cream very much.

All that remains is to generously sprinkle the meat with mushrooms and sour cream with cheese chopped on a coarse grater. If you want, for example, to prepare such a dish for the arrival of guests or the return of family, cover everything in this form with cling film and leave it in the cold (nowadays it is most important on the balcony). Then quickly preheat the oven and cook the chops.

You need to bake chicken breast chops at 185-190 degrees in a preheated oven for not very long - just 20 minutes is enough. Be careful not to dry out the meat - dry breast will not be particularly tasty. If your oven has a grill (finally I have one, yay!), you can brown the cheese for the last 5-7 minutes for a delicious crust. Without a grill, everything will work out just fine, but the cheese won’t be browned.

We serve this simple but very tasty second course piping hot, when the cheese is still stretchy and the breast is juicy and tender. Although I like chicken chops even cold.

Choose the side dish that you like best. Potatoes, cereals, pasta - all this goes great with chicken chops with mushrooms (we had mashed potatoes). Don't forget about fresh or canned vegetables and, of course, fresh herbs. Bon appetit, friends!

Recipe 3: baked chicken breast with champignons

Chicken with mushrooms has already become a classic. Today we will cook chicken breast baked in the oven with mushrooms.

chicken breast - 1 piece;
champignons - 6 pcs;
onion - 1 piece;
salt - a pinch;
mustard - 1 tbsp;
mayonnaise - 1 tablespoon;
maazdam cheese - 150 gr

Take one chicken breast.

First cut it in half and then each half crosswise in half. We get 4 serving pieces.

Each piece can be beaten with a skein. I just beat it off a little with the back of the knife.

Season each piece with mustard.

And mayonnaise

Spread with a pastry brush

Let the chicken marinate. Let's take care of the mushrooms ourselves

We will need 6 pieces

Wash well and cut into thin slices

Cut the onion into thin half rings. I also cut the half rings in half

Pour 1 tbsp into a heated frying pan. a spoonful of sunflower oil (we don’t need extra fat)

Add onions to the frying pan

Fry the onion until golden brown

Add mushrooms and stir

Fry the mushrooms over high heat, stirring occasionally.

Add a little salt. We need the mushrooms to become golden brown.

The mushrooms are ready. grate the cheese on a coarse grater

Take a baking tray and line it with baking paper. Place prepared chicken pieces on a baking sheet

Place mushrooms on chicken. I got about 1.5 tbsp. spoons

Sprinkle chopped herbs on top. I had parsley.

Sprinkle cheese on top

Place in a preheated oven for 30 minutes at a temperature of 250-300 degrees.

Recipe 4, step by step: chicken fillet with mushrooms and cheese

Chicken fillet with mushrooms and cheese in the oven is an excellent portioned dish that can be served to guests. This dish is suitable for both a festive table and an everyday one. Fillet with mushrooms is prepared in many families, for many it is the most favorite dish, which is always served to guests, for some it is a “crown” dish, and for others it is an everyday dish, but all this does not negate the fact that the meat is very tasty. The ideal side dish for this dish is mashed potatoes or baked potato pieces; you can also serve a vegetable salad or baked vegetables. If desired, fillet can be topped with your favorite sauce. Be sure to save the recipe with photos to your culinary treasure trove.

chicken fillet – 1 pc.,
champignons – 5 pcs.,
tomatoes – 1 pc.,
cheese – 100 g,
mayonnaise – 2 tbsp.,
salt, pepper - to taste,
vegetable oil – 2 tbsp.

Rinse and dry the chicken fillet, then cut the fillet into two halves. Cover each half of the chicken fillet with cling film, then beat with a special kitchen hammer.

Chicken fillet chops must be salted and sprinkled with ground black pepper, if desired, use your favorite spices, you can also use garlic.

Grease each piece of chicken with mayonnaise. If you don't like mayonnaise in such dishes, replace it with sour cream or any sauce.

Wash and dry the champignons, then cut each mushroom into slices. Arrange the mushrooms on top of the chicken chops so that all the meat is covered by the mushrooms.

Rinse and dry the ripe juicy tomato, then cut the tomato into slices. Arrange the tomato slices on top of the mushrooms. Add a little salt and pepper if desired.

Transfer the meat to a heat-resistant dish, lightly oiling it first.

Grate the hard cheese into medium shavings and cover the chicken chops with a generous handful of cheese.

Spread a little mayonnaise/sour cream on top of the cheese. Preheat the oven to 180 degrees, bake the meat for 25 minutes under foil, then another 5-7 minutes without foil. That's all, carefully remove the meat from the oven and serve.

Bon appetit!

Recipe 5: Chicken breasts with mushrooms in creamy sauce

Chicken meat has always been held in high esteem by housewives, as it cooks quickly and always turns out tasty. But when it comes to chicken fillet, it’s important to know how to cook it properly so that it doesn’t end up dry and tough. But don't worry, I have such a recipe. To make the chicken fillet juicy, you need to add cream. Thanks to this sauce, chicken meat turns out incredibly juicy and tasty. To complete the composition, we will add champignons to the chicken. Mushrooms and chicken have always been combined in the most perfect way, so you can’t go wrong if you cook chicken breast with champignons in a creamy sauce in a frying pan with me.

350 grams of chicken breast,
250 grams of champignons,
180-200 grams of cream,
1 large onion,
1 tbsp. flour,
a little vegetable oil for frying,
salt and black pepper to taste.

Rinse the chicken breast and place it on a paper napkin to drain all the water. Then cut the breast into longitudinal fibers to make thin strips.

Wash the mushrooms and chop them into slices.

Chop the onion: cut it into thin half rings. Onions will add juiciness to the dish.

Fry mushrooms with onions in oil, add salt and sprinkle with black pepper to taste.

When the mushrooms begin to brown, add chicken breast strips to the pan. The breast will begin to fry and will be ready in just 5-10 minutes.

Once both the mushrooms and chicken fillet are cooked, add the cream and reduce the heat. Simmer everything together for 5-7 minutes.

Then add flour to thicken the dish. Simmer the dish with flour for a couple of minutes. Taste for salt and add salt if necessary.

Serve the prepared dish to the table. Chicken breast with champignons in creamy sauce is ready! Boiled spaghetti goes perfectly with this dish.

Recipe 6: Chicken breast with mushrooms in sour cream sauce

Chicken fillet is often dry, so few people like this part. Try cooking meat using this recipe. Sour cream will give the fillet juiciness, and dry garlic will give it an unusual piquant taste.

Chicken fillet 2 pcs.
Champignons 200 g
Onion 1 pc.
Sour cream 300 g
Salt to taste
Black pepper to taste
Garlic powder to taste

Wash the fillet, cut into small cubes.

Peel the champignons, wash and finely chop.

Fry the fillet over high heat until lightly golden brown.

Add mushrooms to the meat, salt and pepper. Fry until the liquid has completely evaporated.

Peel the onion, wash it, cut into half rings. Add onions to meat and mushrooms. Fry for a few more minutes until the onion is soft.

Pour sour cream over the meat, add dry garlic. Simmer covered for 20 minutes.

Decorate the finished dish with herbs. Serve with any side dish. Bon appetit!

Recipe 7: chicken breast with champignons and PP cream

Meat, mushrooms and cream are always a good combination. There are excellent recipes based on it in the pp kitchen. I really like chicken breasts with mushrooms in creamy sauce prepared according to this recipe.

The easiest way to prepare chicken fillet in cream with mushrooms is in a slow cooker.

chicken breast - 500 g
champignons - 500 g
cream - 100 ml
olive oil - 1 tbsp.
any greens - a small bunch
salt, spices - to taste

Pour oil into the multicooker bowl and turn on the “Stew” mode.

Chop the chicken breast into small pieces, after trimming off excess fat.

Place the meat in the mixture, cover with a lid, and simmer for 7-10 minutes.

Wash the champignons and cut into slices. By the way, decide for yourself whether to peel these mushrooms or not, I just wash them, I don’t remove any film. I can only cut off the cut point.

Add the mushrooms to the meat, mix and simmer for another 10 minutes.

Pour cream over everything, salt, add spices and simmer for another 15 minutes.

Serve chicken breasts with champignons in cream sauce, sprinkled with herbs.

Recipe 8: chicken fillet in a frying pan with mushrooms

The dryish chicken fillet turns out juicy, tender, imbued with a subtle aroma of mushrooms, and tastes amazing. Recipe in notepad! Probably, this recipe will not be a revelation for many, but it will definitely come in handy for housewives just exploring the world of cooking!

breast without skin and bones – about 400 g
large onion – 1 pc.
fresh mushrooms (champignons) – 200 g
butter – 3 tbsp. l.
vegetable oil – 3 tbsp. l.
cream 10% – 200 ml
premium wheat flour – 1 tbsp.
salt - to taste
black pepper - to taste.

Clean the breast from possible films, wash and dry with a kitchen towel. Cut the chicken meat into small pieces.

Pour the required amount of vegetable oil into the frying pan, add 2 tablespoons of butter and heat. When the oil mixture begins to sizzle, add the brisket. Stirring, fry the meat over medium heat until browned, about 5-7 minutes. Then cover the pan with a lid and continue frying for 5 minutes, reducing the heat.

Place the fried chicken in a cup and cover with a lid.

Wash the champignons, dry and cut into slices about 3 mm thick. Wash the onions, rinse with cold water and cut into half rings.

If you don't have fresh mushrooms, you can use fresh frozen ones.

In a frying pan with the remaining oil in which the chicken was fried, add the remaining butter, melt it and add mushrooms cut into slices and onions in half rings, stir and fry for about 5 minutes, they should become soft.

Add flour to a glass with cold cream, stir well so that there are no lumps, and pour in portions into the frying pan where the champignons and onions are fried, simmer the contents for about 5 minutes. The mushroom sauce is ready.

If you cannot avoid lumps, then you need to pour the cream and flour into the pan through a small strainer.

Add the previously fried fillet pieces together with the resulting juice to the frying pan with the mushroom sauce, add salt and pepper to taste, stir and simmer under the lid for 3-4 minutes.

Today I suggest you cook chicken fillet with mushrooms in cream cheese sauce. This dish is quite simple and quick to prepare, and can be either an everyday dish in your kitchen or a festive one.

The specified amount of ingredients makes 5-6 servings.

Ingredients

chicken fillet 600 g
fresh champignons 300 g
cheese (any that melts well) 150 g
cream 20% 500 ml
vegetable oil for frying
salt
black pepper

Preparation

Wash the mushrooms thoroughly.

Cut them into small slices.

Wash the chicken fillet and cut into small pieces.

Grate the cheese on a coarse grater.

Heat a little vegetable oil in a deep frying pan. Over high heat, fry the mushrooms in small parts, do not fry all the mushrooms at once, otherwise they will give juice and turn into porridge when stirred. Place the mushrooms in the pan in one layer; you should also not salt them at this stage.

Fry the mushrooms until golden brown, remove them from the pan and fry the next batch of mushrooms on it. We fried all the mushrooms in 2 stages.

Place all the mushrooms in a bowl and set aside for now.

In the same frying pan where the mushrooms were fried, heat up a little vegetable oil again and add the chopped chicken fillet. The chicken should also not be salted yet, otherwise it will produce juice. Fry the fillet over high heat for 5-7 minutes, the chicken should become golden brown.

Add fried mushrooms to the chicken, add salt and mix well.

Pour in the cream, stir again and reduce the heat to medium.

When the sauce thickens a little, you can add a little more salt and pepper, add spices to taste and bring the sauce to a boil.

When the sauce has boiled, add grated cheese to the pan and mix everything thoroughly again.

The cheese will melt and the sauce will become smooth. Remove the pan from the heat.

Chicken with mushrooms in cream cheese sauce When ready, serve it hot with any side dish of your choice, for example, any pasta will go perfectly with this dish. Bon appetit!

Chicken fillet baked with mushrooms and sour cream is a real feast for the stomach! Fragrant, rosy and incredibly juicy chicken goes perfectly with champignons. Due to the fact that the chicken fillet is baked whole, and not cut into plates or other, smaller pieces, it completely retains all the meat juices within itself.

The chicken turns out very tasty and tender, imbued with the aroma of fried champignons with onions and sour cream. Fillet with mushrooms in the oven can be prepared for a lunch or holiday table - the success of the dish is guaranteed!

Ingredients

chicken fillet - 700 g
champignons - 300 g
onions - 2 pcs.
sour cream - 3 tbsp. l.
salt - 3-4 chips.
mixture of ground peppers - 2 chips.
vegetable oil - 0.5 tbsp. l.
dill - 10 g

Preparation

1. Cut the peeled onion into half rings and fry until soft in hot vegetable oil.

2. Slice the mushrooms into thin slices and add them to the sautéed onions and fry until the liquid has completely evaporated - about 10-15 minutes over medium heat without a lid. At the end of cooking, salt and pepper the champignons to taste.

3. Wash the chicken fillet in cold water (if the fillet has skin, carefully remove it so as not to damage it), pat dry with a paper towel, rub with coarse salt and a mixture of ground peppers.

4. Place chicken skin on a baking sheet or simply grease the parchment with a small amount of vegetable oil.

5. Place the chicken fillet on a baking sheet.

6. Place a layer of fried mushrooms and onions on the meat.

7. Generously coat everything on top with sour cream (you can use heavy cream).

8. Place the chicken fillet with mushrooms and sour cream in the oven, preheated to 200 degrees, and bake for 40 minutes. If the fillet is smaller in weight and size, the baking time can be reduced to 30 minutes.

Sprinkle hot chicken fillet with champignons on top with finely chopped dill. Serve to the table, adding fresh herbs, adjika or other spicy sauce to the dish.

nakormi.com

Chicken breast with champignons, onions and bell peppers

Ingredients

400g skinless chicken breast fillets, cut into long pieces
2-3 onions, cut into half rings
3 sweet peppers, chopped into strips
200 fresh mushrooms, sliced
250 g sour cream
5 cloves garlic
100 ml low-fat cream
1 bunch of parsley

You can prepare chicken breasts with champignons in different ways, but if you need an unusual dish for a festive table or for an important event, then this recipe is exactly what you need.

Chicken breast with cauliflower and champignons

Ingredients

700 g chicken breast fillet,
400 g cauliflower
3 onions
1 large carrot
100 g fresh champignons
100 g green beans
1 tbsp. tablespoon chopped celery root
2 tbsp. tablespoons chopped parsley
1–2 bay leaves
3–5 peas black or allspice
1/2 teaspoon ground black pepper
salt to taste, water
pickles

The following recipe for chicken breast with champignons in the oven will help diversify your daily menu and please your family with a delicious, aromatic dish.

Place chopped onion on the bottom of the portioned pots, place the meat on it, add hot water so that it just covers the food, place in a preheated oven and cook for about 30 minutes.
While the meat is cooking, rinse the cauliflower, separate it into individual pieces and cut each into several pieces.
Peel, wash and cut the mushrooms into slices.
Cut the green beans, cleared of veins, into small pieces, and the carrots into slices or thin strips.
At the end of cooking, put the prepared vegetables and mushrooms into the pots, adding salt to each layer, level the surface, pour the remaining broth over the contents, put them back in the oven and simmer for another 25–30 minutes.
Chicken breast with champignons and other ingredients, cooked in the oven, served hot with pickles.

Pie with chicken breast and fresh or pickled champignons

Ingredients

For the test

250 g flour, pinch of salt
1 tbsp. l. Sahara
125 g butter
1 beaten egg

For the filling

400 g chicken breasts
2 onions
150 g fresh or pickled champignons
4 hard-boiled eggs
salt and pepper to taste

Among the many recipes for how to cook chicken breast with champignons, those related to baking are in particular demand. Both children and adults love hearty, flavorful pies with meat and mushrooms.

Quickly chop the butter with a knife, add sugar, salt, egg, 2 tbsp. l. cold water and quickly mix the mixture with flour. Form the dough into a ball and place it in the refrigerator for an hour.

For the filling, chicken breasts, cut into pieces and fried until golden brown, onions, chopped and fried in oil, chopped mushrooms, chop hard-boiled eggs and mix everything; salt and pepper to taste.

Chicken breast can be combined with pickled champignons, this will give the filling a special spicy flavor.

Grease the edges of the baking dish with butter and place a layer of rolled dough on it (leave some of it to cover the pie), moisten the entire surface with water, lay out the prepared filling (it should fill the mold by about two-thirds) and pour in the juice obtained during frying. Cover the pan with a layer of the remaining dough, pinch the edges, brush with beaten egg and make a small hole in the center. Place the pie in the oven (190 degrees) for 1.5 hours.

Before serving, pour a little more juice left over from frying into the hole.

This recipe for chicken breast and champignon pie is recommended for those occasions when family and friends get together over a cup of tea. It is in such cases that delicious baked goods are most desired.

Roast chicken breast with rice and champignons in a frying pan

Ingredients

4 chicken breast fillets
400 g carrots
200 g champignons
1 cup rice
4 pods each sweet and hot pepper
2 tbsp. l. vegetable oil
6 tbsp. l. soy sauce
250 ml chicken broth
salt to taste

Roast chicken breast with champignons, the recipe for which is presented below, is a complete hearty lunch or dinner for those who love aromatic, satisfying and tasty dishes made from meat and mushrooms, as well as for those who adhere to a healthy diet.

Wash carrots and peppers.
Remove seeds and stem from sweet pepper.
Cut hot peppers into rings, and sweet peppers and carrots into thin strips.
It is also good to wash the chicken breast and cut it into long thin strips, add salt and leave to soak for a while.
Rinse the rice and cook over low heat for 10 minutes. Then drain the water and leave the rice in a separate bowl.
Wash the mushrooms and cut into small cubes.
Combine chicken breast with champignons, fry in a frying pan in well-heated vegetable oil until the meat is golden brown.
Then add vegetables, rice, simmer for 10-15 minutes, remembering to stir.
Then pour the chicken broth over the mixture, then cover with a lid and simmer for another 3 to 4 minutes.
Add soy sauce and salt to the finished dish. Leave to soak for a while and serve.

Rassolnik with chicken, tomatoes and champignons

Ingredients

1 liter chicken broth
200 g boiled chicken breast
100 g champignons
2 pickled cucumbers
2 tomatoes
1 bunch of parsley, pepper

Rassolnik with chicken breast, champignons, tomatoes and cucumbers will be an excellent first dish on the kitchen table, which with its aroma will quickly gather everyone in the household for lunch.

Wash the champignons and cut into slices. Wash the tomatoes, cut into cubes, after removing the skin. Cut the chicken breast into cubes. Wash and chop the parsley. Cut the cucumbers into strips. Bring the broth to a boil in a pot, add champignons and cucumbers, pepper, cook for 5 minutes. Then add tomatoes and chicken, cook until done in a preheated oven. When serving, add parsley to the pickle.

Chicken breast with champignons, potatoes and onions

Ingredients

chicken breast fillet with skin – 4 pcs.
vegetable oil – 100 ml
new potatoes – 400 g
onions – 200 g
champignons – 550 g
garlic – 1 clove
fresh thyme – 1–2 sprigs
chicken broth – 200 ml
butter – 80 g
salt, pepper

For green oil

mixed greens – 20 g
garlic – 2 cloves
butter – 100 g
grated parmesan – 70 g
breadcrumbs – 70 g

Every housewife who collects original, exquisite and very tasty mushroom dishes should have this recipe for cooking chicken breast with champignons in the oven.

Prepare green oil. Chop the greens and garlic, let the butter soften at room temperature. Mix all ingredients and wrap in film in the form of a sausage. Let the butter harden in the refrigerator. Cut the finished butter into medallions and stuff chicken breasts with it (place under the skin). Fry the stuffed breasts in a little vegetable oil on both sides with salt and pepper. Bring in the oven until cooked at 180°C for 15 minutes. Boil the new potatoes, let cool and cut in half. Cut the onion into strips and sauté in the remaining vegetable oil. Add champignons, cut lengthwise, and potatoes with garlic and thyme to the onion. Pour in the chicken broth, bring to a boil and dissolve the butter while stirring constantly. Salt and pepper to taste.

Place the side dish on plates and top with chicken breasts cut into medallions.

You only have to try chicken breast with potatoes and mushrooms in the oven once for this dish to become one of your favorites forever.

Fried chicken breast with ham and champignons

Ingredients

400 g chicken breasts
125 g cooked ham
200 g rice
150 g champignons
1 sweet green pepper
1 onion
1 pod hot pepper
2 tbsp. spoons of flour
2 tbsp. spoons of dry sherry
250 ml each of chicken broth and milk
vegetable oil, parsley, salt, pepper

Boil the rice without overcooking. Cut the boiled chicken breast and ham into cubes.
Cut sweet peppers into cubes, mushrooms into slices.
Chop the onion.
Cut the hot pepper pod and remove the seeds.
Fry the meat in hot vegetable oil, add onion and sweet pepper.
Next, combine the fried chicken breast and other ingredients with the champignons, lightly fry, salt, pepper, and sprinkle with flour.
Dilute with broth, milk and sherry.
Add ham and hot peppers.
Boil for 5 minutes, then remove the hot pepper.
Garnish the dish with parsley and serve.

Chicken breast with asparagus in creamy sauce with champignons

Ingredients

chicken breast fillet – 400 g
garlic – 5–6 cloves
rosemary – 4–5 sprigs
smoked paprika – 100 g
olive oil – 150 ml
green asparagus – 200 g
salt, pepper

For the sauce

champignons – 250 g
shallots – 70 g
olive oil – 50 ml
cognac – 100 ml
vegetable broth – 150 ml
cream 33% – 200 g
thyme – 1 sprig
salt, pepper

Chicken breast in creamy sauce with champignons is a tender and flavorful dish that can be prepared for a special occasion or served just like that, without any reason, to pamper your loved ones.

Rub the chicken breast with chopped garlic, rosemary, paprika, salt and pepper and leave to marinate for 10 minutes. Fry the breast in olive oil on both sides and bake at 180°C for 10 minutes. Prepare the sauce: cut the champignons into slices, the shallots into small cubes, fry in olive oil. Pour in cognac, broth, cream, add thyme, season with salt and pepper. Reduce the sauce by a third. Peel the asparagus, blanch for a couple of minutes, then grill and season with salt and pepper. Place asparagus on plates and top with chicken breast slices.

Serve the chicken breast with hot creamy champignon sauce, placing the food in wide flat dishes.

Chicken breast with frozen champignons in cream

large skinless chicken breast
frozen champignons – 300-400 g
onions - 2 pcs.
cream - 1 package
salt, pepper, herbs

Chicken breast with champignons in cream is the most delicate dish - both in terms of taste and appearance.

First you need to peel, rinse and cut the onion into large cubes, then put it in the slow cooker, turning on the “pie” for 10 minutes. Add coarsely chopped mushrooms (small mushrooms can be whole) and fry together for another 10 minutes. Next, cut the chicken breast into small pieces, mix everything, pour in enough cream to slightly cover the chicken and mushrooms. Salt, pepper, add a handful of dry herbs (oregano, thyme) and turn on the “fast” mode.

Chicken breast with champignons in cream in a slow cooker is prepared quickly, it turns out very tasty and goes well with rice or pasta.

Chicken breast with champignons, artichokes and cheese

Ingredients

chicken breast (fillet) - 200 g
champignons - 150 g
onions - 0.5 pcs.
canned artichokes - 120 g
cheese – 150 g
chicken broth - 50 ml
vermouth - 20 ml
butter - 10 g
olive oil - 10 ml
flour - 10 g
breadcrumbs - 20 g
parsley - 20 g
ground black pepper, salt to taste

Chicken breast with champignons and cheese is the perfect combination of products, based on which you can prepare a lot of great dishes. One of them is described below.

Cut the chicken breast into halves, roll in flour mixed with breadcrumbs, salt and black pepper, and fry in butter and olive oil. Cut the onion into half rings and fry in the oil left over from the chicken. Then add the artichokes, and after a few minutes add the sliced champignons, add the chicken broth and vermouth and simmer until the mushrooms are cooked.

Place the chicken meat in a mold, pour over the stewed mushrooms and vegetables and bake in an oven preheated to 180°C for 30 minutes. A few minutes before it’s ready, remove the pan from the oven, sprinkle the dish with grated cheese and bake until fully cooked.

Place chicken breasts with champignons, onions, artichokes and cheese on a plate and sprinkle with finely chopped parsley.

Chicken breasts with champignons and mustard in a slow cooker

Ingredients

4 pieces (approx. 680 g) chicken breasts
400 g champignons
4 cloves garlic
1 tbsp. chicken broth
1 ½ tbsp. cream
2 tbsp. l. whole grain mustard
3 tbsp. l. olive oil, salt and pepper to taste

Season chicken breasts with salt and pepper.
Cut the champignons into 4 parts.
Heat the chicken broth.
Select the “BAKING” program in the menu, set the time to 15 minutes.
Preheat the slow cooker with the lid open for 5 minutes.
Pour 2 tbsp. l. olive oil into a cooking container.
Fry the chicken breasts on each side until golden brown.
Transfer them to a plate.
Select the “FRY” program in the menu, set the time to 40 minutes. Pour 1 tbsp. l. olive oil to the bottom of the cooking container.
Put the garlic there and sauté for 3 minutes.
Add chopped mushrooms and ¼ tsp. salt and sauté for another 7 minutes.
Add chicken broth and simmer for 10 minutes with the lid off.
Place chicken breasts in a container and cover with a lid. Pressure – 0. Cooking time under the lid – 20 minutes.
When the breasts are cooked, add cream and mustard to them and close the lid again.
Select the “FRY” program again, set the time to 30 minutes, pressure to 0.
Immediately after serving, garnish the dish with chopped parsley.

Chicken breast with canned champignons and onions in sour cream

Ingredients

chicken breast
100 g canned champignons
1/2 onion
ready seasoning for chicken
3 teaspoons sour cream
20 g grated cheese
lemon juice
vegetable oil, salt

Chicken breast with canned champignons, with the addition of sour cream and cheese turns out juicy, tender and very appetizing

Cut the breast into cubes across the grain, sprinkle with chicken seasoning, salt, lightly sprinkle with lemon juice and place in a fireproof dish. Cut the onion into half rings, fry in a frying pan with olive oil, add chopped champignons there and fry. Place this mixture on the meat, add the specified amount of sour cream, sprinkle with grated cheese.

Bake chicken breast with champignons and other ingredients in sour cream in a preheated oven for 15–20 minutes covered and 10 minutes without a cover until the cheese is browned.

grib-info.ru

Tips for housewives.

Poultry is in almost perfect harmony with mushrooms in the oven. This is because the baking time for these products is almost the same. Chicken meat does not require much processing time; it does not need to be soaked or marinated for a long time.

With mushrooms the situation is a little more interesting. Wild mushrooms require additional heat treatment - they will have to be boiled or pre-fried.

How to cook chicken with mushrooms in the oven?

To do this, you need to decide on the recipe and purchase high-quality fresh products. ProDuhovku.ru will tell you everything else.

What should a quality bird look like? We answer: the skin is light, without blood stains or unpleasant odors. You should not take weathered chicken, with a yellow tint and feather residues.

Most recipes suggest using champignons. It is very important that they are not lethargic, with light caps and legs.

If you use wilted mushrooms, you will not get the desired taste and consistency of the dish.

Don't discount the other ingredients. Quality products are the key to the success of any dish.

Classic julienne.

This dish is distributed all over the world, it is prepared with a wide variety of ingredients: with squid, ham, seafood, in dough, etc.

We offer you the most classic recipe for julienne with chicken and mushrooms in the oven. For 6 servings you need:

Champignons – 400 gr.;
Onions – 1 pc.;
Chicken fillet – 300 grams;
Butter – 50 gr.;
Milk – 400 ml;
Flour – 2 table. spoons;
Cheese – 150 grams;
Salt.

Rinse the chicken meat under running water and cut into small cubes.

Chop the onion very finely and slice the mushrooms.

In a frying pan, fry the onion, chicken and mushrooms alternately in sunflower oil. Next, place in cocotte bowls (special dishes for julienne).

Prepare the bechamel sauce: lightly fry the flour in a frying pan, pour in the milk, then the butter. All actions should be done while continuously stirring the mass.

Pour the sauce over the contents of the cocotte bowls and sprinkle with chopped cheese.

Bake in the oven for about 15 minutes at 180-190 degrees.

Baked chicken with cheese topping.

Such chops always come out very juicy, with a rich, spicy taste. Mashed potatoes or pasta in a creamy sauce are ideal as a side dish.

Chicken breast – 1 piece;
Champignons – 300 gr.;
Egg – 1 pc.;
1 onion;
Mayonnaise – 1 tbsp. spoon;
Hard cheese – 100 grams.

Divide the breast into two parts, then cut into 2 plates, beat each one. The chops need to be salted and peppered on both sides. Next, put them in the form.

To prepare the cheese cap, sauté the chopped mushrooms and onions in a frying pan. Transfer to a small container, stir in mayonnaise and half the grated cheese.

Place the cheese mixture on the chicken and bake in the oven for 30-40 minutes at t=180C. At the end, sprinkle with the remaining cheese. Simmer in the oven for another 5 minutes.

Delicious chicken casserole with cheese and cherry tomatoes.

In this recipe, we suggest using chicken fillet, but if you have chicken thighs or drumsticks, you can use them, the taste of the dish will not deteriorate in any way.

For preparation you need the following ingredients:

Chicken breast – 2 pieces;
Sour cream – 50 grams;
Cream – 200 ml;
Tomato paste – 1 tbsp. spoon;
Flour;
Champignons – 400 grams;
Cheese – 200 grams;
Cherry tomatoes – 200 grams;
Salt, spices.

Cut the chicken breasts into pieces and fry in a frying pan until half cooked.

Mix sour cream, cream, tomato paste, a pinch of flour and salt.

Place the chicken pieces in a baking dish and pour the resulting creamy sauce over it.

Remove the skins from the champignons, cut into slices, and place in a mold.

Sprinkle the grated cheese on top of the mushrooms and evenly arrange the cherry tomatoes cut in half.

Sprinkle with spices (in our case it was ground red and white pepper).

Cook in the oven for 30 minutes at t=180 degrees.

Vegetables and chicken with mushrooms in cream in the oven.

A very tasty dish, with a delicate texture that just melts in your mouth! Treat yourself and your loved ones to a delicious treat!

Chicken fillet – 0.5 kg;
Porcini mushrooms – 300 grams;
Zucchini – 1 pc.;
Cream – 200 ml;
Salt, spices.

Sauté the onions and mushrooms in vegetable oil for 10 minutes.

Cut fillet and zucchini into small strips.

We put all the products in a roasting pan, pour in cream, add spices, salt and simmer in the oven for 40 minutes at 160-180 degrees.

We suggest serving this dish with mashed potatoes.

Stuffed chicken breasts with mayonnaise and garlic.

There are times when you urgently need to prepare something for unexpected guests. At the same time, I want to surprise, but there is catastrophically little time. There is a solution - cook chicken stuffed with mushrooms in the oven. Without a doubt, everyone will be very satisfied and full!

Chicken fillet – 1 kg;
Mayonnaise;
Liquid mustard;
Garlic – 2 cloves;
Fresh champignons – 400 grams;
1 onion;
Salt, chicken seasoning mixture.

Make a cut in the chicken fillet so you can stuff it with mushrooms. It is better to pre-marinate the chicken in a sauce of mayonnaise, mustard, and chopped garlic.

Finely chop the onion, fry with the champignons in a frying pan until half cooked, stir in the cream, salt, and spices.

Stuff the breasts with the resulting mushroom mixture.

Line a baking sheet with parchment, place the chicken and cover with foil. Bake in the oven at 200C.

Potatoes with chicken and mushrooms in the oven.

Chicken thighs – 8 pcs.;
French mustard – 2 tbsp. spoons;
Potatoes – 10-12 pcs.;
Zucchini – 1 pc.;
Carrots – 1 pc.;
Salt, spices;
Hard cheese – 150 gr.;
Fresh or dried dill.

Rinse chicken thighs in cold water, trim off excess skin and fat, marinate in mustard (1-2 hours in the cold).

Peel mushrooms and vegetables and cut into slices.

On a pre-greased baking sheet, place layers of chicken thighs, potatoes, mushrooms, carrots and zucchini.

Bake in the oven at 200 degrees for 1 hour.

10 minutes before the end of the time, sprinkle the grated cheese and dill evenly over the vegetables. Bon appetit!

If you are following a diet, then use chicken breast as the meat component.

Mushrooms are quite a heavy food, so you should not eat dishes with mushrooms immediately before bed. It is also not recommended to eat such dishes on an empty stomach, so as not to overstrain the digestive system.

produhovku.ru

This delicious recipe for cooking chicken breast in the oven with cheese, mushrooms and tomatoes was sent to me by reader Irina Sapunova from the city of Amvrosievka, Donetsk region.

“I have a good friend. We have known each other since childhood. We got married a month apart and became pregnant around the same time. The doctors gave us preliminary due dates with a difference of a month and a half. And they ended up in the maternity hospital for preservation during the same period.

All the doctors and nurses knew us as friends. According to the indications, both had to give birth on their own. My friend's due date has long passed. The doctors persuaded her to artificially induce labor. I'm patiently waiting for my turn. Something went wrong with them and they had to do a caesarean section. My goddaughter was born strong and healthy.

My friends and I decided to celebrate this event accordingly. My friend found it very boring in the recovery room and decided to dictate her interesting recipes to me over the phone. I decided to treat my girls to one of them. I prepared chicken breast in French style.

In the evening, when the girls gathered to congratulate their friend on her daughter, and me and my goddaughter, thanks to my “pregnant appetite,” I ate to my heart’s content. We also started talking about my birth. I started playing smart, saying that I’ll give birth in exactly a week, that’s what I need, you see. They say I don’t want to wait for the appointed day, since it falls on a weekend. And the hospital staff “rests” on weekends, so to speak, without being embarrassed by the fact that this weekend is not for them.

But my son did not listen to me or the doctors, who confidently stated that I was due, and straight from the table he took me to the maternity hospital for a caesarean section. It so happened that on the eve of this day I was quite nervous. This influenced the smooth course of my pregnancy. And with placental abruption I ended up on the operating table. The anesthesiologist asked standard questions, such as “what did you eat?”, “What did you drink?”

When I answered that I was only because of the festive table, one might say, I saw sincere surprise on the doctors’ faces. But she didn’t ask anything, there was no time for that at all. And only the next day I learned from the nurses that the anesthesia might not have worked, since before the operation you cannot eat for at least 5-6 hours.

So my beloved friend and I ended up in the same room. We laughed at this story for a long time. My son is already a year old. And while we are on a diet. But for some reason I’m sure that chicken breast in the oven in French will be his favorite dish.”

www.vseblyuda.ru

Chicken breasts baked with mushrooms and cheese

Most likely, this dish is of French origin. It is in this national cuisine that it is customary to bake a variety of products under crispy crusts. This culinary technique is called gratination. It is the crust that will save the chicken breast from drying out.

To prepare chicken breasts baked with mushrooms and cheese in the amount of 4-5 servings, you will need the following products:

Cooking recipe

_____________________________

Cookman to help

Cooking chicken breasts baked with mushrooms and cheese has the following subtleties:

Although breast fillets are available for sale, for this recipe it is better to buy uncut breasts. During storage, fillets lose moisture very quickly;
To prevent the meat from losing its juiciness during beating, it must be beaten by placing it on one side of cling film and covering it with the other half; the film will protect the meat from loss of moisture.

____________________________

When preparing chicken breasts, it is important to follow the following sequence:

Chicken breasts baked with mushrooms and cheese are an excellent dish for every day and for a holiday table.