Chicken with mushrooms in cream sauce

Chicken with mushrooms in creamy sauce is a very tasty and easy to prepare dish. Depending on the additional ingredients, the dish can be of an everyday nature or at the head of a festive table. Today we have selected several options for preparing chicken with mushrooms and cream sauce.

Chicken with mushrooms in creamy sauce in a frying pan

The fastest way to prepare a delicious family dinner is to use the stove. In a frying pan, meat cooks much faster, and the taste is not inferior to a baked dish in the oven. This recipe will help out when you don’t have a lot of time and energy to cook.

1. 
   Chicken with mushrooms in creamy sauce is easy to prepare. For the sauce, peel the garlic and chop it as finely as possible. You can put it through garlic press.Peel the onion and cut into any shape - cubes, rings, half rings. Three cheese on a fine grater.
2. 
   Mushrooms are also needed for the sauce. You can use both champignons and any wild mushrooms. You just need to take into account that the latter will have to be cleaned and boiled for at least 40 minutes. After preliminary preparation, cut them into medium pieces.
3. 
   Let's move on to the chicken. We wash it under running water and cut it into several parts. Salt and pepper on each side.
4. 
   Heat the vegetable oil in a frying pan and put the garlic in it. Fry, stirring constantly, until golden brown and transfer to a separate plate. Instead of garlic, add chicken meat and fry on both sides until crust forms. Place the fillet on a cutting board, wait until it cools a little and cut into medium-sized pieces.
5. 
   As soon as we take the chicken out of the pan, we immediately put the onions in it. Stirring occasionally, fry for about 3 minutes.
6. 
   Then add the mushrooms to the onion and fry for another 5 minutes.
7. 
   Sprinkle the roasted vegetables with thyme and return the garlic to the pan.
8. 
   Fry for another 3-4 minutes, pour cream over everything, stir and wait for the sauce to boil.
9. 
   When the sauce boils, add the chopped chicken, mix well and cook for 3 minutes.
10. 
    All that's left is to add the cheese. We also mix it into the sauce, turn off the heat and cover with a lid so that the cheese melts.
11. 
    Can be served with a side dish of pasta or mashed potatoes.

How to bake chicken with mushrooms in a creamy sauce in the oven?

The chicken turns out juicy and tender if you cook it in the right sauce. Here the juiciness comes from the cream sauce, which softens and completely saturates the poultry meat. And the baking process will also preserve all the beneficial properties of chicken meat.

Cooking time: 80 min.

Cooking time: 15 min.

Number of servings – 4.

Ingredients:

• Chicken meat – 800 gr.
• Onion – 1-2 pcs.
• Carrots – 1 pc.
• Mushrooms – 350 gr.
• Vegetable oil – 2-3 tbsp. l.
• Cream – 100 ml.
• Mayonnaise – 100 ml.
• Cheese – 50 gr.
• Salt - to taste.
• Pepper - to taste.

Cooking process:

1. The chicken must be cut into portions. You can take any parts, but we prefer the thighs. Lubricate them with vegetable oil.

2. Peel the onion, cut into rings and place half of the resulting amount on a baking sheet covered with baking paper. Place chicken on top.

3. Preheat the oven to 180 degrees and set the chicken for 30 minutes. There is no need to bake until the crust is strong; we are aiming for a light browning.

4. Let's move on to preparing the sauce. Mix the cream with mayonnaise, add salt and pepper and heat over low heat, without bringing to a boil. Stir grated cheese into the warm sauce.

5. Cut the mushrooms into pieces and fry in vegetable oil. Cut the carrots into thin slices and place them together with the mushrooms on a baking sheet with the chicken. We also send the remaining half of the onion here.

6. Pour the sauce over the chicken and put it back in the oven for another 35 minutes.

7. Tender chicken is ready to eat. This chicken does not require a side dish, as the sauce contains a sufficient amount of vegetables. Bon appetit!

Chicken breast with mushrooms in creamy garlic sauce

This recipe allows you to use a variety of parts of the chicken, but the fillet is most likely to soak up the sauce. We will prepare it with cream and add garlic for added piquancy. The sauce won't be too spicy; a couple of cloves will only add a special flavor to the finished chicken.

Cooking time: 20 min.

Cooking time: 15 min.

Number of servings – 2.

Ingredients:

• Chicken breast – 500 gr.
• Champignons – 250 gr.
• Dry white wine – 70 g.
• Black pepper - to taste.
• Cream 20-25% – 250 gr.
• Garlic – 2 teeth.
• Salt - to taste.
• Nutmeg – 0.5 tsp.
• Thyme – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Milk – 50 gr.

Cooking process:

1. The chicken needs to be washed and dried. Cut into small pieces, salt and pepper them and fry over high heat in hot vegetable oil for a couple of minutes, stirring constantly. There is no need to reduce the heat throughout cooking. Remove the still half-raw chicken and leave to rest for now.

2. The champignons should also be washed to remove dirt and cut into medium-sized pieces. Place in the pan where the chicken was cooked and fry in the same way for 2 minutes.

3. While the mushrooms are being cooked, the garlic needs to be peeled and chopped. Add it to the mushrooms and after half a minute pour in the wine. The alcohol should be evaporated, leaving only the taste. This will take about a minute. Then add the chicken and stir.

4. Pour cream and milk into the pan. Add nutmeg, salt, pepper and thyme. The latter can be either fresh or dried.

5. To thicken the sauce a little, you need to evaporate the cream. To do this, reduce the heat and do not close the lid completely. After 5 minutes the dish is ready. Serve with mashed potatoes.

Chicken with mushrooms in cream cheese sauce

The already classic combination of chicken and mushrooms can be varied with an interesting presentation. We will wrap the dish in envelopes made from ready-made puff pastry. You don’t have to worry about the juiciness of the dish – the sauce will prevent the finished dish from becoming dry.

Cooking time: 205 min.

Cooking time: 15 min.

Number of servings – 3-4.

Ingredients:

• Chicken fillet – 1 pc.
• Sour cream 20% - 200 gr.
• Onions - 3 pcs.
• Cheese – 150g.
• Pickled mushrooms - 1 jar.
• Salt - to taste.
• Ground black pepper - to taste.
• Curry - to taste.
• Ready-made puff yeast dough – 500 gr.
• Vegetable oil – 2 tbsp.
• Yolk – 1 pc.

Cooking process:

1. Prepare all the products needed to prepare the dish.

2. Immediately take out the dough so that it defrost, and at this time we begin to prepare the filling.

3. Peel the onion and chop it finely.

4. Heat a frying pan on the stove, add vegetable oil and add onions. To prevent the onion from becoming bitter, we do not fry it, but sauté it until transparent.

5. Cut the chicken fillet into small pieces and add to the already transparent onion.

6. Bring the chicken to readiness, stirring constantly over medium heat.

7. Grate the cheese on a coarse grater and sprinkle it over the fillets.

8. Next, lay out the mushrooms. Mix everything well. We used pickled mushrooms. Fresh ones are also suitable for this recipe, but they need to be fried separately in a small amount of oil and ready to add to the chicken.

9. You don't have to use cream to achieve a creamy taste. You can replace them with full-fat sour cream, as we did. Stir the sour cream into the resulting chicken mixture and leave to simmer for 10-15 minutes.

10. It's time for spices. Salt, pepper and season with curry.

11. After 5 minutes, turn off the stove and leave the finished filling to cool. Do not use a hot mixture or the puff pastry will spread. Under natural conditions, complete cooling will occur after 2-3 hours. If it is winter time, you can open the window, then the filling will cool faster.

12. Roll out the dough and divide into 4 parts.Our quantity should make 8 squares.

13. Place 2-3 tablespoons of filling on each square and pinch the edges. Due to the fact that the filling is cold, it does not spread and allows you to make the dough envelope neat.

14. Cover a baking sheet with parchment paper and place envelopes on it. Brush them with lightly beaten yolk.

15. Preheat the oven to 180 degrees and cook for 40 minutes. Then turn on the top grill mode and bake for another 10 minutes until the envelopes are browned. Let it dry slightly and you can try!

Pasta with chicken and mushrooms in creamy sauce

We often cook chicken and serve pasta as a side dish. Today, on the contrary, pasta will be the main dish, and a creamy chicken and mushroom sauce will be a good addition to it. Do not use heavy cream, 10% will be enough. If there are no others, you can dilute them with water or milk.

Cooking time: 30 min.

Cooking time: 10 min.

Number of servings – 4.

Ingredients:

• Spaghetti – 250 gr.
• Chicken fillet – 400 gr.
• Champignons – 400 gr.
• Onion – 1 pc.
• Cheese – 50 gr.
• Cream 10% - 500 ml.
• Garlic – 4 teeth.
• Salt – 1 tsp.
• Ground black pepper – 0.5 tsp.
• Dried oregano – 1 tsp.
• Olive oil – 2 tbsp.

Cooking process:

1. Immediately put water on the stove to boil the pasta. When the water boils, you will need to salt it and boil the pasta until done, as indicated on the package. While the water is boiling, peel the onion, cut it into cubes and fry it until golden brown in olive oil. We also finely chop the chicken and add it to the onion. Fry for 2 minutes.

2. During this time, cut the mushrooms into thin slices.

3. We send them to the chicken for 5-7 minutes.

4. Peel and chop the garlic. Add to browned chicken and mushrooms.Sprinkle with salt, pepper and oregano. Mix thoroughly and fry for 1 minute.

5. It's time for cream. Pour them into the pan and wait until they boil.

6. Next, add the cooked pasta and mix everything until the sauce is evenly distributed. Leave on the stove for 30 seconds.

7. Place on plates and sprinkle with grated cheese. It's better to use Parmesan. Bon appetit!

Chicken with potatoes and mushrooms in cream sauce

When you're tired of baked chicken, a recipe for meat in creamy sauce will come to the rescue. The dish is suitable for both a dinner party and a family lunch. The ingredients are all available and can be found in every housewife’s kitchen. And it will take no more than 40 minutes to prepare, which will increase your rest time.

Cooking time: 35 min.

Cooking time: 15 min.

Number of servings – 2.

Ingredients:

• Chicken fillet – 300 gr.
• Champignons – 200 gr.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Butter – 50 gr.
• Cream – 100 gr.
• Flour – 1 tsp.
• Sour cream – 1 tsp.
• Salt - to taste.
• Pepper - to taste.

Cooking process:

1. Cut the fillet into small pieces. You can also use thighs, but they will need to be separated from the bones. At the same time, boil the mushrooms for about 10 minutes.

2. Heat the frying pan and melt the butter in it. Place the chicken in the oil and fry over medium heat until golden brown. During this time we will have time to thinly slice the champignons. We send them to the chicken and mix.

3. If during the cooking process all the liquid from the pan evaporates, then add a little more butter. Peel the onion, chop it as desired and throw it into the pan.

4. Peel the potatoes, wash and cut into strips. We also send it to the chicken.Leave to fry until the potatoes are ready.

5. At this time, prepare the sauce. Pour the cream into a separate bowl and mix with flour and sour cream until smooth. The cream must be cold so that the sauce turns out without lumps. When the potatoes are almost ready, pour the sauce into the frying pan and cook over low heat with the lid closed for 5 minutes. Then turn off the heat, but do not open the lid for another couple of minutes.

6. An independent dish that does not require a side dish is ready to serve!

How to cook chicken with rice and mushrooms in creamy sauce?

Today we will prepare a complete lunch for the whole family. The dish turns out juicy and with a rich creamy taste due to the special sauce, which softens even usually dry rice. Preparing a dish according to this recipe is not difficult, and its taste will delight even the most picky family members.

Cooking time: 25 min.

Cooking time: 10 min.

Number of servings – 4.

Ingredients:

• Chicken fillet – 500 gr.
• Mushrooms – 300 gr.
• Onion – 1 pc.
• Medium fat cream – 250 gr.
• Rice – 350 gr.
• Vegetable oil - for frying.
• Salt - to taste.

Cooking process:

1. Let's prepare all the necessary products in advance. Mushrooms can be used pickled, then no pre-treatment is needed. If the mushrooms are fresh, then they need to be boiled in advance. We will cook the rice at the same time, so immediately put a pan of water on the stove and pour the rice into boiling, salted water. It should be cooked at the same time as our sauce.

2. Wash the chicken fillet and remove unnecessary films. Cut into small pieces.

3. Cut the mushrooms into thin slices.

4. Peel the onion and chop finely.

5. Grease a frying pan with vegetable oil, heat it and fry the fillet pieces. Don't forget to salt the chicken.

6.Place the chicken in a separate bowl and add the mushrooms to the pan. Fry them until lightly browned and add the onion. Salt everything too and cook until the mushrooms turn golden.

7. At this point, return the chicken to the frying pan, pour cream over everything and leave on the fire for another 2 minutes.

8. Place the rice on plates and pour the resulting sauce on top. You can try the dish!

Chicken fillet with potatoes and mushrooms in a slow cooker

An excellent housewife's assistant in the kitchen is a multicooker. The kitchen is clean, the food is healthy - what else is needed for happiness? Of course, a good recipe. We offer a good option for a family dinner, the basis of which is potatoes and chicken, and sour cream will add an original creamy taste to the dish.

Cooking time: 80 min.

Cooking time: 20 min.

Number of servings – 4.

Ingredients:

• Potatoes – 1.5 kg.
• Chicken fillet – 800 gr.
• Carrots – 1 pc.
• Mushrooms – 5 pcs.
• Sour cream – 2 tbsp.
• Water – 1.5 tbsp.
• Vegetable oil – for stewing
• Salt - to taste.
• Pepper - to taste.

Cooking process:

1. First, peel the carrots and onions. In this recipe we use champignons since they do not require pre-cooking. If the mushrooms are not large, then you need to take them in slightly larger quantities.

2. Peel the potatoes and rinse under running water.

3. Turn on the “Frying” mode and pour oil so that the bottom of the multicooker is closed.

4. Set the timer for 18 minutes.

5. While the multicooker is heating up, cut the potatoes. The pieces should be quite large.

6. Grate the carrots on a coarse grater. Cut the onions and mushrooms into medium-sized pieces, no need to chop too much.

7. When the multicooker signals that it is heating up, add the onion and leave it to fry for 2 minutes with the lid open.Then add mushrooms and carrots. Stir everything thoroughly, close the lid and leave it alone for the next 5 minutes of the current timer.

8. Cut the chicken fillet into small pieces and mix with the vegetable mixture. There are 8 minutes left on the timer, that’s how long we’ll cook the chicken.

9. During this time, pour boiled water into a separate bowl and add sour cream, salt and pepper, stirring until completely dissolved. After the timer has expired, place the potatoes in the multicooker container, pour in the sauce and leave in the “Stew” mode for 1 hour.

10. Serve as an independent dish. We can decorate with sliced ​​vegetables.