Chicken with mushrooms in creamy sauce in a frying pan: 10 recipes

Posted on Jul 19th, 2022,

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:

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.
Fry the chopped chicken breast until white and lightly golden.
Return the mushrooms to the chicken. Add cream to the pan. Season with spices and salt.
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.

Cooking tips

You can put different mushrooms in salads with champignons and chicken breast. For example, pickled, salted or fresh;
Very small champignons are used whole, medium-sized caps are chopped in accordance with the other ingredients of the dish;
Large mushrooms are stuffed with a variety of fillings;
You can use raw champignons in salads. They are cut thinly, seasoned with good vinegar or lemon juice, a pinch of pepper and salt;
Traditionally, mushrooms fried in butter are used in salads. The mushroom aroma will be revealed in a special way if you fry the mushrooms in a dry frying pan or grill.

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:

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.
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.
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.
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.
Three hard cheeses, and mash the melted cheese with a fork. Mix and grind. Gradually add cream, salt and remaining soy sauce.
Read also: Chicken julienne with mushrooms, homemade recipes for cooking in a frying pan
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.

With onion

A delicious salad that will take pride of place on any table next. For cooking you need simple and affordable products. If you boil everything in advance, it will take very little time to prepare a full dinner.

Cooking method:

Peel 300 grams of fresh champignons, rinse under running water and cut into thin slices.
Heat a frying pan over low heat and pour in 1 tablespoon of vegetable oil. Add the champignons and fry them until golden.
Peel 1 onion and chop as finely as possible. Peel 1 carrot using a vegetable peeler and 3 on a coarse grater. Fry the vegetables in a separate frying pan until cooked.
Boil 300 grams of chicken fillet in salted water until tender. Let cool completely and cut into small cubes.
Boil 2 chicken eggs hard. Cool, peel and cut into small cubes.
In a convenient deep container, mix all the prepared products. Wash and finely chop 10 grams of dill with a knife and add to the salad. Season with mayonnaise and immediately place on the table.

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:

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

With nuts

A very hearty, flaky salad that will appeal to all guests and household members. It will become a real decoration for your everyday table or add a bright twist to any holiday menu.

Cooking method:

First, boil 2 hard-boiled chicken eggs, cool completely and peel them.
Boil 200 grams of chicken fillet in salted water. Leave to cool in the broth.
Fresh champignons (160 grams) are cleaned and washed in water, cut into thin slices.
Peel 1 onion and cut into thin half rings or small cubes.
Heat a little vegetable oil in a frying pan and add the champignons.
When all the moisture has evaporated, add the onion and fry until tender.
Cut the boiled chicken fillet into cubes and grate the eggs on a coarse grater.
Grate 80 grams of hard cheese, add 2 tablespoons of mayonnaise and pass 2 cloves of garlic through a press. Mix.
We collect the salad in layers. Grease the bottom a little with mayonnaise. The first layer is chicken, grease with mayonnaise. Second – grated chicken eggs, grease. The third is mushrooms fried with onions. The fourth is cheese with garlic and mayonnaise. Sprinkle chopped walnuts (40 g) on top. It is impossible to refuse such beauty!

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:

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.
Fry mushrooms in a hot frying pan for 5-6 minutes. Add onion to them and cook for another 3-4 minutes.
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.
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.
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.

Preparation

Start by preparing the vegetables. Peel and wash the carrots and onions. The carrots will need to be cut into small pieces, and the onion into half rings. If desired, you can replace onions, for example, with leeks; they have a softer, more delicate taste. Place all these ingredients into the frying pan.

Pour in sunflower oil and simmer the carrots and onions over medium heat, stirring, for 7-8 minutes.

Peel, wash and chop the champignons. You can either cut into slices or cut each mushroom into four parts. Add the mushrooms to the onions and carrots. Stir the contents of the pan.

Simmer vegetables and mushrooms for 10 minutes.

Wash the chicken fillet under cold water, dry lightly with a paper towel, cut into oblong strips 1-1.5 centimeters wide. Place in the pan with the carrots, onions and mushrooms. Cover with a lid and simmer everything over medium heat for 10 minutes, stirring occasionally.

Mix sour cream with flour until smooth, so that there are no small lumps in the mixture. Add the resulting mass to the contents of the frying pan. Add salt and pepper to taste, stir.

Simmer the dish for another 5-6 minutes, this time will be enough for all the products to reach readiness. Then you can remove the pan from the stove.

Chicken breast with champignons in sour cream sauce is ready. Serve the dish as a hot appetizer with any side dish. An excellent addition would be pasta, mashed potatoes, as well as a salad of fresh vegetables and pickles.

Cooking tips

To prepare this dish, it is best to use chilled breast meat.
You can replace sour cream with natural medium-fat yogurt; it perfectly balances the taste of the ingredients.
At the final stage of cooking, you can add dried herbs; they will add a wonderful aroma and highlight the taste of other ingredients.

Last time we published a recipe for pasta with mushrooms in sour cream sauce.

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:

Cut the chicken into strips and bread in flour. Fry until golden brown and reduce heat.
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.
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.

With potatoes

Delicious, tender chicken legs with champignons, potatoes and a wonderful aroma of thyme, baked in the oven. This dish will be the most popular on the table. Your family will definitely appreciate and love this option for lunch or dinner.

Cooking method:

Cut 300 g of chicken meat into large pieces (use whole legs). Transfer to a deep bowl.
Wash 300 g of champignons under running water, remove the skin from the caps, cut into 4 parts and add to the chicken.
We thoroughly wash 400 g of potatoes with a sponge to remove all dirt. Cut each potato into 4-6 pieces and place in a bowl.
Add 70 ml soy sauce and 2 tbsp. l. vegetable oil, 3 pinches of salt and ground black pepper.
Mix all ingredients and place on a baking sheet with high sides.
Pour in 50 ml of water and place 4 sprigs of thyme on top. Cover the baking sheet with foil and place in an oven preheated to 200 degrees for 30 minutes.
Remove the foil and send it back for another 10-15 minutes until golden brown. Serve warm.

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:

Pour the washed rice with cold water. Add some salt and boil for 7-10 minutes after boiling. The rice should be half cooked.
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.
Place the chicken in the vacated frying pan. Turn up the heat. Turn the chicken over as the crust appears.
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.
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.
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.

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:

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.
Peel the potatoes and cut them into slices. Fry in the remaining fat in the pan.
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.
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.

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:

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.
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.
Chop the onion into quarters of rings, and the carrots into half circles.
Combine starch with chicken and mix. Fry the chicken until the crust sets and transfer to a separate container.
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.
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 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:

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.
We clean, chop the onion and pour it into the same frying pan. Mix. Reduce heat and fry until the onion is soft.
Cut the mushrooms into strips. Pour into the onions and chicken and fry.
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.
Salt, pepper, reduce heat to low. Cover the pan with a lid and simmer for 5-7 minutes.
Three cheeses and sprinkle the dish with it. Leave on the stove for 2-3 minutes.

Decorate with fresh herbs - chopped or whole branches.