Delicious recipes for chicken with mushrooms with creamy sauce in a frying pan

by Chief Milkman

Categories:

• Second courses

Anyone want to learn how to cook melt-in-your-mouth chicken with mushrooms in a frying pan? The secret to these recipes is the creamy sauce! The enveloping gravy permeates every piece of chicken meat, making it infinitely juicy. Even the “capricious” breast fillet turns out soft.

You can use any mushrooms - from the forest or from the store. From simple champignons to delicious boletus mushrooms. Vegetables are also appropriate in this dish. Onions, carrots, broccoli or zucchini will make the creamy chicken and mushrooms taste richer. Experiment!

Recipe for chicken with mushrooms and garlic in a frying pan in creamy sauce

A very tasty, filling dish. Chicken and mushrooms are successively fried in a frying pan and poured with cream and garlic. Even after a short stew in this sauce, pieces of chicken breast and champignons come out surprisingly juicy.

Products:

• chicken fillet – 4 pcs.;
• fresh champignons – 400 g;
• cream (22%) – 300 ml;
• butter (82.5%) – 40-50 g;
• salt, pepper, garlic, dill - to taste.

How to cook:

1. Remove the dark plates under the caps from the mushrooms with a teaspoon. We cut the champignons into slices. In a dry frying pan, evaporate the juice, then add oil. Brown the mushrooms and remove them to an empty dish.

2. Fry the chopped chicken breast until white and lightly golden.

3. Return the mushrooms to the chicken. Add cream to the pan. Season with spices and salt.

4. Simmer for 5 minutes, stirring the creamy sauce so that it does not curdle. Very soon the cream will thicken.

The dish is ready. To accompany the chicken, we serve steamed vegetables and a light salad.

Simple salad for every day

Don’t lie – the salad is both tasty and simple. Prepare it at least every day.

Ingredients:

• Pickled cucumbers – 4 pcs.
• Green onions – 3 stalks
• Mushrooms – 300 g
• Chicken – 300 g
• Tomato

Preparation:

Boil the chicken and cool, then cut into cubes. Finely chop the onion. Cut the mushrooms into slices. Cut the cucumbers into small pieces. Fry the mushrooms. Mix all ingredients and season with mayonnaise.

Bon appetit.

Stewed chicken with porcini mushrooms, cheese and cream sauce

Chicken in a creamy sauce cooked in a frying pan with porcini mushrooms is especially aromatic. Dried, frozen or fresh boletus are suitable. I offer a cool recipe with an interesting marinade based on soy sauce.

Required:

• boneless chicken thigh – 6 pcs.;
• soy sauce – 3-4 tbsp. spoons;
• suneli hops, paprika, ground pepper - 1 tsp each;
• porcini mushrooms – 400 g;
• onion – 1 head;
• cream 10-20% fat – 0.5 l;
• processed cheese or curd cheese – 100 g;
• hard or semi-hard cheese – 100 g;
• fine salt - a pinch;
• ghee – 2-4 tbsp. l.

Cooking method:

1. Pour soy sauce into a bowl, add and stir dry spices. Immerse the chicken in the marinade. Press on top with a saucer. Leave to marinate for half an hour at room temperature.
2. Clean and wash the mushrooms and onions. Chop the onion into half rings.
   

   Boil fresh porcini mushrooms in salted water. Frozen - just defrost, no cooking.

3. Remove chicken thighs from marinade. Fry the chicken in a frying pan. Turn the heat to medium high and fry the thighs for 4-5 minutes on each side. Remove to a plate.

4. Pour the onion into the same pan and fry it. Add the mushrooms and continue to fry for 5 minutes, stirring. Then we return the chicken. Fry over high heat, constantly using a spatula.
5. Three hard cheeses, and mash the melted cheese with a fork. Mix and grind. Gradually add cream, salt and remaining soy sauce.

6. Mix the creamy sauce with chicken and mushrooms. Simmer for about 10 minutes.

Turn off the heat and let the dish sit in the pan.

Salad for the holiday

To diversify your holiday menu, prepare this salad - tasty, simple and affordable.

Ingredients:

• Mushrooms – 500 g
• Onion – 1 pc.
• Pickled cucumbers – 2 pcs.
• Eggs – 3 pcs.
• Chicken fillet – 300 g
• Walnut – 200 g

Preparation:

Place the chicken fillet in salted water and cook until fully cooked. Cut the mushrooms into slices and fry them with finely chopped onion. Beat the eggs and fry the pancakes.

Cut the cucumbers into small pieces. We will separate the chicken meat into fibers. Cut the pancakes into strips.

Mix all ingredients and season with mayonnaise.

Bon appetit.

Chicken legs in a frying pan with mushrooms in creamy sour cream sauce

Chicken with sour cream is a delicious pairing. The pleasant creamy note of the thick sour sauce emphasizes the taste of chicken meat. And for flavor, we’ll definitely add mushrooms to the pan!

Required:

• chicken (legs or fillet) – 400 g;
• champignons (oyster mushrooms, honey mushrooms, chanterelles, etc.) – 150 g;
• salt – 5-10 g;
• dried greens – 5 g;
• garlic – 2-3 cloves;
• cream of any fat content – ​​80 ml;
• sour cream (15-20%) – 100 g;
• drinking water – 150 ml;
• vegetable oil – 1 tbsp. l.;
• thyme, ground black pepper, paprika.

Step-by-step cooking instructions:

1. We cut the chicken, roll it in a mixture of spices and salt. Grease the frying pan with oil and heat it up. Place the chicken, fry until golden brown, and place in a separate bowl. Instead of chicken, add finely chopped garlic. Fry it lightly browned over low heat.

2. Add sliced ​​mushrooms to the pan. Sprinkle with herbs. Fry for 4-5 minutes at medium heat.

3. Pour cream into the prepared mushroom mixture and add sour cream. Bring to a boil, simmer for 3-4 minutes. Pour water into the sauce and add the fried chicken. Cook over low heat, covered, for half an hour.

Serve with a neutral side dish of rice or potatoes.

Salad Old Town

A very nutritious and tasty salad for any occasion.

Ingredients:

• Chicken breast – 300 g
• Cheese – 150 g
• Tomatoes – 3 pcs.
• Mushrooms – 200 g
• Greenery

Preparation:

Boil the breast and separate it into fibers. Finely chop the cheese. Cut the tomatoes into cubes. Finely chop the onion. Cut the mushrooms into slices. Fry onions and mushrooms in a frying pan. Cut the olives in half. Finely chop the greens. Lay out the salad in layers.

Place the chicken in the first layer. Coat all layers with mayonnaise. Next are the mushrooms. Then mushrooms. After cheese. Now add the tomatoes. Decorate the salad with olives.

Bon appetit.

Italian pasta (pasta) with chicken, frozen mushrooms and cream

An independent dish that does not need edible “accompaniment”. While the chicken with mushrooms is cooking in the frying pan, you will have time to boil a fresh portion of pasta in the pan. You can also use leftovers from yesterday's half-eaten pasta sparingly.

Required components:

• pasta (spaghetti, farfalle or other pasta) – 400 g;
• chicken breast - 2 pcs.;
• frozen mushrooms – 300 g;
• 1 medium onion;
• olive oil – 2 tbsp. l.;
• hard grated cheese -100 g;
• salt, pepper, basil, chicken seasoning - to taste;
• cream 20% - 200 ml.

Cooking process:

1. Cut the chicken so that it is easy to eat. Thaw the mushrooms, wash them, and place in a colander. Chop the peeled onion into half rings.
2. Fry mushrooms in a hot frying pan for 5-6 minutes. Add onion to them and cook for another 3-4 minutes.

3. Place the chicken in the pan with the onion-mushroom mixture. Salt, add spices. Fry a little more, cover with cream. Simmer over low heat for 15-20 minutes.

4. Cook pasta in salted water. The pasta should remain slightly undercooked.
   

   The formula for cooking pasta, invented by the Italians, is easy to remember - 1000/100/10. Explanation: for 100 g of pasta you will need 1000 ml of water and 10 g of salt.

5. We transfer the boiled pasta into a frying pan, where the mushrooms and chicken have already reached condition. Sprinkle generously with grated cheese.

Now we just monitor the progress of cooking, without active participation. As soon as the cheese melts, turn off the burner and set the table.

Salad Caprice

You can prepare this salad for any celebration, including New Year.

Ingredients:

• Eggs – 3 pcs.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Mushrooms – 300g
• Ham – 1 pc.

Preparation:

Boil the leg in salted water. Boil the eggs hard. Grate the carrots on a coarse grater. Cut the onion into half rings. Chop the mushrooms coarsely; they will shrink significantly during frying.

Fry carrots and half an onion. Then fry the mushrooms with the remaining half of the onion in the same frying pan.

Grate the potatoes on a coarse grater. Cut the meat into cubes. Separate the yolks from the whites. Grate the whites and yolks on a coarse grater.

Now mix each product with one tablespoon of mayonnaise, so the salad will turn out juicier. Now let's start laying out the salad.

We lay out the potatoes as the first layer, then the chicken leg, then the carrots, mushrooms, whites and sprinkle the salad with yolks.

Fricassee of chicken and wild mushrooms with cream sauce in a frying pan

Fricassee is a stew of white meat in white sauce. Real French cuisine! Translated from the language of Paul Bocuse, the name of the dish means “all sorts of things.” Write down an easy recipe for fricassee of chicken breast and mushroom slices, drowning in cream sauce.

Ingredients:

• chicken fillet – 500 g;
• mushrooms (forest) – 200 g;
• milk cream – 150 ml;
• table salt – 1/2 tsp;
• pepper, h.m., nutmeg;
• refined oil - 2 tbsp. l.;
• fresh garlic – 3 cloves;
• parmesan (other hard cheese) – 100 g;
• premium flour – 1 tbsp. l.

Recipe step by step:

1. Cut the chicken into strips and bread in flour. Fry until golden brown and reduce heat.
2. We cut the mushrooms, pass the garlic through a press. Add to chicken. Fry for 5-7 minutes over medium heat. Pepper, salt, add a pinch of your favorite spices.
3. When the liquid from the mushrooms has evaporated, pour the cream into the pan. Simmer the dish for 5 minutes. Lastly, add the finely grated cheese.

Leave the chicken covered to soak in the creamy sauce for 10-15 minutes. Serve directly in the pan or arrange on plates.

Roast chicken wings

The chicken roast recipe allows the use of chicken wings as a base component. They can be left whole or cut at the joint, removing the outer phalanx. The dish will be more aromatic and richer if you add bell pepper along with the potatoes, which ideally should be red.

Ingredients:

• chicken wings – 700 g;
• potatoes – 1.5 kg;
• bell pepper – 1 pc.;
• broth - 1.5 cups;
• onions and carrots - 1 pc.;
• garlic – 2 cloves;
• vegetable oil – 40 ml;
• salt, pepper, spices.

Preparation:

1. Fry wings and carrots with onions and garlic.
2. Lightly brown the chopped potatoes.
3. Combine the ingredients in one bowl, add pepper and all seasonings, and add broth.
4. After 40 minutes of simmering under the lid, the roast chicken with vegetables will be ready.

Cooking chicken in creamy sauce with mushrooms and rice in a frying pan

Both chicken and mushrooms go great with rice. So let's prepare this delicious trio and pour creamy sauce over everything? A great recipe for a substantial lunch or dinner.

Ingredients for 3 servings:

• chicken – 500 g (weight excluding bones);
• champignons – 150 g;
• long grain rice, steamed – 1 cup (about 10 tbsp.);
• garlic – 3-4 cloves;
• 20% fat cream – 150 ml;
• greens - half a bunch;
• spices to taste, salt;
• water – 2 cups;
• oil.

Preparation progress:

1. Pour the washed rice with cold water. Add some salt and boil for 7-10 minutes after boiling. The rice should be half cooked.

2. Peel the garlic. We cut half into slices, and set aside the rest. Add chopped garlic to hot oil and fry until golden. Take it out and throw it away.
3. Place the chicken in the vacated frying pan. Turn up the heat. Turn the chicken over as the crust appears.

4. Chop the mushrooms into 2-8 pieces, depending on the size of the caps. Add to the fried chicken, turn off the heat. Heating level is below average. Simmer the dish for 10 minutes.

5. Next, add the cream to the frying pan. It is better not to use low-fat ones - the sauce will not thicken. Crush the previously set aside garlic or finely chop it. Add after the cream. Mix everything and heat until a barely noticeable boil begins.

6. Add rice to the chicken and mushrooms. Season with thyme or Provençal herbs. Let's pepper it a little and be sure to add salt. After 2 minutes, turn off the heat.

Before serving, sprinkle the dish with chopped herbs and generously pour cream sauce from the bottom of the pan.

Cooking features

Despite the simplicity of preparation, this dish can also be ruined. For inexperienced cooks, it may come out dry or, on the contrary, resemble a shapeless, unappetizing mass. Knowing a few things will save you from mistakes and allow you to get the expected result even in the absence of culinary experience.

• Potatoes can be stewed with various mushrooms, including wild mushrooms. The latter will make the food more aromatic, but most wild mushrooms require preliminary preparation: thorough cleaning, prolonged soaking, and boiling. These complex manipulations can be avoided only when using porcini mushrooms, chanterelles, oyster mushrooms and champignons. Therefore, they are most often used to prepare dishes.
• Not only fresh mushrooms are suitable, but also frozen, dried, and canned ones. Before stewing, salted and pickled mushrooms are washed and allowed to dry. Dried mushrooms need to be soaked to their original volume, filled with cool water and left for a couple of hours. Frozen mushrooms can most often be used without even allowing them to thaw, since they are usually frozen in already prepared and cut pieces. If the mushrooms are large, but frozen whole, they should be allowed to thaw in natural conditions, without exposing them to sudden temperature changes, and then chopped according to the instructions in the recipe.
• When stewed with potatoes and mushrooms, chicken meat will be more juicy and tender if it has not been previously frozen. If the poultry meat has been frozen, place it on the bottom shelf of the refrigerator and wait for it to thaw. Then it will not lose its juiciness.
• With potatoes and mushrooms you can stew not only chicken fillet, but also legs, but this will take more time.
• If the chicken is stewed in large pieces, the potatoes should also be cut into large pieces, otherwise by the time the chicken is ready it will turn into mush. When stewing chicken fillet cut into small cubes, the potatoes should be cut into medium-sized pieces, otherwise they will not have time to soften.
• If you fry vegetables, mushrooms and chicken before stewing, the dish will be more tasty, but also more nutritious.
• Often, dishes made from potatoes, chicken and mushrooms include other vegetables: various types of cabbage, eggplants, tomatoes, zucchini. The more juicy vegetables you take, the less water or broth you will need to stew, sometimes you can even do without adding liquid. However, in most cases it is necessary to add either sauce, or broth, or at least purified water.

Potatoes stewed with mushrooms and chicken are suitable not only for the everyday table. If this dish is prepared deliciously, then you won’t be ashamed to offer it to guests.

Potatoes with chicken in creamy mushroom sauce

Look for a bigger pan! Stew fragrant chicken with potato slices in a velvety sauce of mushrooms and cream.

You will need:

• chicken thighs, drumsticks, legs or breast – 600 g;
• potatoes - 4-5 tubers;
• mushrooms – 200-250 g;
• heavy cream (from 25%) – 1 glass;
• white wine (dry) – 1 tbsp. l.;
• butter – 90 g;
• flour – 1 tsp;
• freshly ground pepper, rosemary, chicken seasoning - to taste.

Cooking method:

1. Rub the chicken with spices (no salt yet!) and place it in hot oil, skin side down. Fry the outer surface to seal the juices inside. Transfer the chicken to a cutting board. When it cools down a little, add salt.
2. Peel the potatoes and cut them into slices. Fry in the remaining fat in the pan.

3. Cut the mushrooms into small cubes. In a second frying pan, heat the oil. Add the mushrooms and fry them until done. Pour in a little wine and evaporate the alcohol. Add flour, mix. Gradually add hot cream, stirring continuously. Salt and season the sauce. It will take another 2-3 minutes to thicken.

4. To the potatoes add chicken, disassembled into fibers or cut into smaller pieces. Fill everything with creamy sauce with pieces of mushrooms. Stir and simmer for another 4-6 minutes.

Serve hot.

Delicious dish baked in the oven

A chicken dish cooked in the oven saves time and guarantees excellent results. For it, you can take a whole chicken carcass, as well as fillet, breast or wings.

For the dish that we cook in the oven, you need to take:

• chicken carcass – 1 pc. (600-800 g fillet or wings);
• mushrooms (champignons) – 10-12 pcs.;
• cream 22% fat – 1 cup;
• curry – 1 tsp;
• ground pepper and salt to taste.

Preparation:

1. Turn on the oven. While preparing the ingredients, it will warm up to the required temperature of 180 degrees.
2. Wash the chicken and dry it slightly. If you want to get a dietary dish, you need to remove the skin from the chicken (do not use it).
3. Cut the chicken meat into pieces.
4. Wash the champignons, dry them, cut them.
5. Place meat, mushrooms in a baking dish, pour cream over everything.
6. Season with salt, pepper, add curry. Mix.
7. Place the pan in the preheated oven for an hour.
8. If desired, you can add spices such as rosemary, nutmeg, thyme, and mustard for cooking. The dish will be delicious and aromatic with spicy notes.

Ready chicken can be served with a vegetable side dish or as an independent dish.

Chicken with mushrooms, vegetables and buckwheat, stewed in cream

The dish is varied in appearance and taste, with several serving options. The crumbly and fragrant buckwheat is accompanied by a wonderful creamy sauce with chicken, mushrooms and pieces of familiar vegetables. You won't need a saucepan today, we'll just make do with a large frying pan.

For 4-6 servings, take:

• buckwheat (kernels) – 300 g (2 standard glasses);
• boneless chicken breast – 250 g;
• mushrooms – 200 g;
• carrots – 1 pc. (small);
• onion – 1 head;
• cream – 300 ml;
• corn or potato starch - 0.5 tbsp. l.;
• salt, oregano, turmeric, Italian herbs;
• drinking water – 4 glasses;
• sunflower oil – 1 tbsp. l.;
• butter – 70 g.

Let's look at the step-by-step recipe:

1. We wash and sort out the buckwheat. Pour the cereal into a dry frying pan and place on low heat. Stirring constantly, first dry it and then heat it. Add butter. Having melted, it should envelop each nucleolus. Keep it on the fire a little longer and pour a couple of glasses of boiling water. Cook covered over low heat until liquid is absorbed. Don't mix.

2. First cut the chicken into strips, then into small cubes. Place in a bowl and add a tablespoon of oil. Add a few pinches of turmeric, herbs and oregano. Mix. Marinate the chicken for 5-7 minutes. We cut the mushrooms thinly, but not finely.
   Read also:  Mushroom pate from oyster mushrooms - 6 recipes for cooking at home
3. Chop the onion into quarters of rings, and the carrots into half circles.

4. Combine starch with chicken and mix. Fry the chicken until the crust sets and transfer to a separate container.
5. Immediately add the onion to the pan and add a little salt. Fry until translucent. Add carrots. Cook for 6-7 minutes. Pour in the mushrooms and simmer for another 5 minutes. While frying, stir and add salt.

6. Pour in the cream and season with spices. Simmer until the creamy sauce becomes similar in thickness to liquid sour cream.

When ready, mix all the buckwheat with the chicken or serve in portions.

Chicken under a fur coat

The well-known salad “Herring under a fur coat” is already quite boring, in order to diversify the menu, we will prepare a new appetizer – Chicken under a fur coat.

Ingredients:

• Potatoes - 3 pcs.
• Chicken fillet – 300 g
• Onion – 1 pc.
• Carrots – 1 pc.
• Beets – 1 pc.
• Champignons – 300 g

Preparation:

Let's prepare the ingredients. Boil vegetables and meat. Cut the champignons into medium pieces. Finely chop the onion. Fry the mushrooms and onions in a small amount of oil.

Grate potatoes, carrots and beets on a coarse grater.

Layer the salad in layers:

1. Chicken fillet.
2. Mayonnaise
3. Mushrooms + onions
4. Mayonnaise
5. Potatoes – it is better to salt them.
6. Mayonnaise
7. Carrot
8. Mayonnaise
9. Beet.

Bon appetit.

Chicken and mushroom julienne in creamy sauce with milk

Let's cook mushroom and chicken julienne in a very ordinary frying pan, and not in small cocotte makers. Creamy sauce will be an appropriate addition. We don’t turn on the oven; you only need the stove.

Products:

• chicken fillet – 400 g;
• mushrooms – 300 g;
• full-fat milk or cream – 200 ml or a mixture in a ratio of 1 to 1;
• hard cheese – 150 g;
• onion – 100 g;
• ground pepper, salt;
• flour - 1 tbsp. l. (as needed);
• odorless oil.

How to cook:

1. We clean the chicken breast fillet, cut it across the grain into small “steaks”, then into strips. Place in hot oil and brown over high heat. Turn over 1 time.

2. We clean, chop the onion and pour it into the same frying pan. Mix. Reduce heat and fry until the onion is soft.
3. Cut the mushrooms into strips. Pour into the onions and chicken and fry.

4. If milk is used for the sauce, you need to add a spoonful of flour. You don't need to put anything in the heavy cream. To avoid lumps, first mix the flour with a small amount of milk, and then pour in the rest. Pour the future sauce into the julienne.
5. Salt, pepper, reduce heat to low. Cover the pan with a lid and simmer for 5-7 minutes.
6. Three cheeses and sprinkle the dish with it. Leave on the stove for 2-3 minutes.

Decorate with fresh herbs - chopped or whole branches.

Salad with Parmesan cheese

A very tasty salad with simple ingredients.

Ingredients:

• Eggs – 4 pcs.
• Parmesan cheese – 100 g
• Champignons – 200 g
• Chicken fillet – 300 g
• Onion – 2 pcs.
• Carrots – 1 pc.
• Mayonnaise

Preparation:

Boil the chicken fillet until fully cooked. Boil the eggs hard. Cut the boiled fillet into cubes. Finely chop the eggs. Wash the carrots, peel them and grate them on a fine grater. Cut the mushrooms into slices. Finely chop the onion. Fry one onion with mushrooms. Fry the second onion with mushrooms. Mix all the ingredients, season with mayonnaise, and decorate with cheese. Bon appetit.