Chicken breast with champignons: delicious recipes

Chicken breast goes well with champignons, which allows you to cook a lot of delicious, satisfying, aromatic dishes that the hostess can serve on the table on a normal day or a special occasion and not miscalculate. It is difficult to make a mistake, calling these components one of the most successful in the preparation of the first, second courses, salads and pastries.

Below is a selection of recipes with photos on how to cook chicken breast with champignons, which offers both simple and complex side dishes with these products for any occasion and occasion.

Chicken breast with champignons, onions and bell pepper

Ingredients

• 400 g skinless chicken breast fillet, cut into long pieces
• 2-3 heads of onions, sliced ​​in half rings
• 3 bell peppers, chopped
• 200 fresh sliced ​​champignons
• 250 g sour cream
• 5 cloves of garlic
• 100 ml low-fat cream
• 1 bunch parsley

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

Chicken Breast with Cauliflower and Mushrooms

Ingredients

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

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

1. Put chopped onion at the bottom of the portioned pots, put meat on it, pour hot water so that it only covers the food, put it in a preheated oven and cook for about 30 minutes.
2. While the meat is being cooked, rinse the cauliflower, disassemble into separate scallops and cut each into several parts.
3. Peel, wash and chop the mushrooms.
4. Cut the peeled beans from the veins into small pieces, and carrots - in circles or thin strips.
5. At the end of cooking, put prepared vegetables and mushrooms in pots, adding salt to each layer, smooth the surface, pour the contents of the remaining broth, put back into the oven and simmer for another 25-30 minutes.
6. Chicken breast with champignons and other ingredients, cooked in the oven, served hot with pickles.

Chicken breast pie with fresh or pickled champignons

Ingredients

For the test

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

For filling

• 400 g chicken breasts
• 2 onion heads
• 150 g fresh or pickled champignons
• 4 hard boiled eggs
• salt and pepper to taste

Among the many recipes on how to cook chicken breast with mushrooms, those related to baking are in special demand. Both children and adults are very fond of hearty, flavorful pies with meat and mushrooms.

Chop butter quickly with a knife, add sugar, salt, egg, 2 tbsp. l cold water and quickly mix the mass with flour. Make a ball of dough and put it in the refrigerator for an hour.

For the filling, chicken breasts, sliced ​​and fried to a golden crust, onions, sliced ​​and fried in oil, chopped mushrooms, hard-boiled eggs, chop and mix everything; salt and pepper to taste.

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

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

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

This chicken pie and champignon pie recipe is recommended when relatives and friends get together for a cup of tea. It is in such cases that delicious pastries are most desired.

Pan-fried chicken breast with rice and mushrooms in a pan

Ingredients

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

Roast chicken breast with mushrooms, the recipe of which is presented below, is a full-fledged hearty lunch or dinner for those who like aromatic, nutritious and delicious dishes of meat and mushrooms, as well as for those who adhere to a healthy diet.

1. Wash carrots and peppers.
2. Remove seeds and stalk from sweet pepper.
3. Cut hot pepper into rings, and sweet pepper and carrots into thin strips.
4. Wash the chicken breast well and cut into long thin strips, salt and leave to soak for a while.
5. Rinse and cook over low heat for 10 minutes. Then drain the water and leave the rice in a separate bowl.
6. Rinse the mushrooms, cut into small cubes.
7. Combine the chicken breast with mushrooms, fry in a pan in a well-heated vegetable oil until golden brown meat.
8. Then add vegetables, rice, simmer for 10-15 minutes, not forgetting to stir.
9. Then pour the mixture with chicken stock, then close the lid and simmer for another 3-4 minutes.
10. To the finished dish add soy sauce and salt. Leave for a while to soak and serve.

Pickle with chicken, tomatoes and champignons

Ingredients

• 1 liter of chicken stock
• 200 g boiled chicken breast
• 100 g champignon
• 2 pickled cucumbers
• 2 tomatoes
• 1 bunch of parsley, pepper

A pickle with chicken breast, mushrooms, tomatoes and cucumbers will be an excellent first course on the kitchen table, which quickly gathers all the household members with its aroma.

Wash the mushrooms, cut into slices.Wash the tomatoes, cut into cubes, after removing the peel. Dice the chicken breast. Wash and chop parsley. Cucumbers cut into strips. Bring the broth to a boil in a pot, add mushrooms and cucumbers, pepper, cook for 5 minutes. Then add the tomatoes and chicken meat, bring to readiness in a preheated oven. When serving, add parsley greens to the pickle.

Chicken breast with mushrooms, 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 branches
• chicken stock - 200 ml
• butter - 80 g
• salt pepper

For green oil

• mix of herbs - 20 g
• garlic - 2 cloves
• butter - 100 g
• grated parmesan - 70 g
• breadcrumbs - 70 g

This recipe for cooking chicken breast with champignons in the oven should be in every housewife who collects original, delicious and very delicious mushroom dishes.

Prepare green oil. Grind greens and garlic, let the butter soften at room temperature. Mix all ingredients and wrap in a film in the form of sausages. Allow the oil to freeze in the refrigerator. Cut the finished oil into medallions and stuff chicken breasts into them (put under the skin). Fry the stuffed breasts on a piece of vegetable oil on both sides with salt and pepper. Bring in the oven until cooked at 180 ° C for 15 minutes. Boil new potatoes, allow to cool and cut in half. Cut the onion into strips, spasser on the remaining vegetable oil. Add champignons, cut along, and potatoes with garlic and thyme to the onion. Pour the chicken stock, bring to a boil and dissolve the butter with constant stirring. Salt, pepper to taste.

Garnish put on plates, on top - chicken breasts, cut into medallions.

In the oven, you should try chicken breast with potatoes and mushrooms only once to make this dish one of the most favorite dishes forever.

Fried chicken breast with ham and mushrooms

Ingredients

• 400 g chicken breasts
• 125 g boiled ham
• 200 g rice
• 150 g champignon
• 1 pod of sweet green pepper
• 1 onion
• 1 hot pepper pod
• 2 tbsp. tablespoons of flour
• 2 tbsp. spoons of dry sherry
• 250 ml of chicken stock and milk
• vegetable oil, parsley, salt, pepper

1. Boil rice without boiling. Dice the boiled chicken breast and ham.
2. Dice sweet peppers, mushrooms into slices.
3. Chop the onion.
4. Chop the hot pepper pod and peel the seeds.
5. Fry meat in hot vegetable oil, add onion, sweet pepper.
6. Next, fried chicken breast and other components combine with mushrooms, lightly fry, salt, pepper, sprinkle with flour.
7. Dilute with broth, milk and sherry.
8. Add ham and hot pepper.
9. Boil for 5 minutes, then remove hot pepper.
10. Garnish the dish with parsley and serve.

Chicken breast with asparagus in a creamy sauce with mushrooms

Ingredients

• chicken breast fillet - 400 g
• garlic - 5-6 cloves
• rosemary - 4–5 branches
• 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 a creamy sauce with mushrooms is a delicate and aromatic dish that can be prepared for a special occasion or served just like that, without any reason to pamper your loved ones.

Grate 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 mushrooms into slices, shallots - into small cubes, fry in olive oil. Pour cognac, broth, cream, add thyme, season with salt and pepper. Boil the sauce a third.Peel the asparagus, blanch for a couple of minutes, then grill, seasoning with salt and pepper. Put asparagus on plates, lay slices of chicken breast on top.

Serve the chicken breast with a hot creamy champignon sauce, spreading the dishes in wide flat dishes.

Creamy chicken breast with frozen champignons

• skinless big chicken breast
• frozen champignons - 300-400 g
• onions - 2 pcs.
• cream - 1 packet
• salt, pepper, greens

Creamy 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 onions in large cubes, and then send them to the slow cooker, turning on the “pie” for 10 minutes. Add chopped mushrooms there (small mushrooms can be whole), fry together for another 10 minutes. Next - cut the chicken breast into small pieces, mix everything, pour in as much cream as to slightly cover the chicken with mushrooms. Salt, pepper, add a handful of dried herbs (oregano, thyme) and turn on the “fast” mode.

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

Chicken breast with mushrooms, artichokes and cheese

Ingredients

• chicken breast (fillet) - 200 g
• champignons - 150 g
• onions - 0.5 pcs.
• canned artichokes - 120 g
• cheese - 150 g
• chicken stock - 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 mushrooms and cheese - the perfect combination of products, on the basis of which you can cook 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 onions into rings and fry in the oil left after the chicken. Then add artichokes, and after a few minutes put sliced ​​champignons, pour chicken stock and vermouth and simmer until mushrooms are cooked.

Put the chicken meat in a mold, pour in the stewed mushrooms with vegetables and bake in a preheated oven to 180 ° C for 30 minutes. A few minutes before the readiness to take out the form from the oven, sprinkle the dish with grated cheese on a coarse grater and remove the bake until fully cooked.

Put chicken breasts with mushrooms, onions, artichokes and cheese on a dish and sprinkle with finely chopped parsley.

Chicken breast with champignons and mustard in a slow cooker

Ingredients

• 4 pieces (approximately 680 g) of chicken breasts
• 400 g champignon
• 4 cloves of 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

1. Rub the chicken breasts with salt and pepper.
2. Cut the mushrooms into 4 pieces.
3. Heat the chicken stock.
4. Select the “BAKERY” program in the menu, set the time to 15 minutes.
5. Preheat the slow cooker with the lid open for 5 minutes.
6. Pour 2 tbsp. l olive oil in a cooking bowl.
7. Sauté chicken breasts on each side until golden brown.
8. Put them on a plate.
9. Select the program “FRY” in the menu, set the time to 40 minutes. Pour 1 tbsp. l olive oil to the bottom of the cooking tank.
10. Put the garlic there and sauté for 3 minutes.
11. Add chopped champignons and ¼ tsp. salt and sauté for another 7 minutes.
12. Add chicken stock and boil for 10 minutes with the lid open.
13. Put the chicken breasts in the bowl and close the lid. Pressure - 0. Cooking time under the lid - 20 min.
14. When the breasts are cooked, add cream and mustard to them and close the lid again.
15. Once again select the program “FRY”, set the time - 30 minutes, pressure - 0.
16. Immediately after serving, decorate the dish with chopped parsley.

Chicken breast with canned mushrooms 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 is juicy, tender and very tasty

Cut the breast into cubes across the fibers, sprinkle with chicken seasoning, salt, lightly sprinkle with lemon juice and put in a refractory dish. Cut onions into rings, fry in a pan with the addition of olive oil, put chopped mushrooms in the same place, fry. Put this mixture on the meat, add the specified amount of sour cream, sprinkle with grated cheese.

Bake chicken breast with champignons and other components in sour cream in a preheated oven for 15-20 minutes under a lid and 10 minutes without a lid until the cheese is browned.