Chicken breast with champignons: delicious recipes

Chicken breast goes well with champignons, which allows you to cook a lot of delicious, satisfying, fragrant dishes that the hostess can serve on the table on an ordinary day or on a solemn event 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, onion and bell pepper

Ingredients

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

You can cook 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 mushrooms

Ingredients

• 700 g chicken breast fillet,
• Xnumx g cauliflower
• 3 bulbs
• 1 large carrot
• 100 g fresh mushrooms
• 100 g green beans
• 1 st. tablespoon chopped celery root
• 2 art. tablespoons chopped parsley
• 1-2 bay leaves
• 3-5 black or allspice peppercorns
• 1 / 2 h. Spoons of ground black pepper
• salt to taste, water
• salted cucumbers

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

1. Put chopped onion on the bottom of the serving pots, put meat on it, pour hot water so that it only covers the food, put in a preheated oven and cook for about 30 minutes.
2. While the meat is cooking, rinse the cauliflower, disassemble into individual kops and cut each into several pieces.
3. Clean the mushrooms, wash and cut into slices.
4. Cut the string beans, peeled from the veins, into small pieces, and the carrots into slices or thin strips.
5. At the end of cooking, put prepared vegetables and mushrooms in pots, adding salt to each layer, level the surface, pour the contents with the remaining broth, put it back in 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.

Pie with chicken breast and fresh or marinated champignons

Ingredients

For the dough

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

For filling

• 400 g chicken breast
• 2 onion head
• 150 g fresh or pickled champignons
• 4 eggs svarennыh vkrutuyu
• salt and pepper to taste

Among the many recipes on how to cook chicken breast with champignons, those related to baking are in special demand. Both children and adults are very fond of hearty, fragrant 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 out of the dough and put it in the refrigerator for an hour.

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

Chicken breast can be combined with marinated champignons, from which the filling will acquire a special spicy flavor.

Lubricate the edges of the baking dish with butter and put a layer of rolled dough on it (leave some of it to cover the cake), moisten the entire surface with water, put the prepared filling (it should fill the form by about two thirds) and pour the juice obtained during frying. Cover the form 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 from the frying into the hole.

This chicken breast pie recipe with champignons is recommended for those cases when relatives and friends gather together for a cup of tea. It is in such cases that appetizing pastries are most desired.

Roast chicken breast with rice and champignons in a frying pan

Ingredients

• 4 chicken breast fillets
• 400 г моркови
• 200 g mushrooms
• 1 cup rice
• 4 pods of sweet and hot peppers
• 2 Art. l. vegetable oil
• 6 Art. l. soy sauce
• 250 ml chicken broth
• salt to taste

Roast chicken breast with champignons, the recipe of which is presented below, is a full hearty lunch or dinner for those who love fragrant, hearty and delicious meat and mushroom dishes, as well as for those who follow a healthy diet.

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

Pickle with chicken, tomatoes and champignons

Ingredients

• 1 l chicken broth
• 200 g boiled chicken breast
• 100 g mushrooms
• 2 pickled cucumber
• 2 tomatoes
• 1 bunch parsley, pepper

Rassolnik with chicken breast, champignons, tomatoes and cucumbers will be an excellent first course on the kitchen table, which will quickly gather all households at dinner with its aroma.

Wash mushrooms, cut into slices. Wash the tomatoes, cut into cubes, after removing the skin. Cut chicken breast into cubes. Wash parsley and chop. Cucumbers cut into strips. Bring the broth to a boil in a pot, add mushrooms and cucumbers, pepper, cook for 5 minutes. Then add tomatoes and chicken meat, bring to readiness 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
• young potatoes – 400 g
• onion – 200 g
• champignons – 550 g
• garlic – 1 tooth
• fresh thyme – 1-2 sprigs
• chicken broth – 200 ml
• butter – 80 g
• salt and pepper

For green butter

• mixed greens – 20 years
• 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 delicious mushroom dishes.

Prepare green butter. Grind the greens and garlic, let the oil soften at room temperature. Mix all the ingredients and wrap in a film in the form of a sausage. Let the oil harden in the refrigerator. Cut the finished butter into medallions and stuff the chicken breasts with 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 done at 180°C for 15 minutes. Boil new potatoes, let cool and cut in half. Cut the onion into strips, sauté in the remaining vegetable oil. Add mushrooms, cut lengthwise, and potatoes with garlic and thyme to the onion. Pour in the chicken broth, bring to a boil and, stirring constantly, melt the butter. Salt, pepper to taste.

Put the garnish on plates, on top – chicken breasts, cut into medallions.

Chicken breast with potatoes and champignons in the oven is worth trying only once, so that this dish will forever become one of the most beloved.

Fried chicken breast with ham and mushrooms

Ingredients

• 400 g chicken breast
• 125 g boiled ham
• 200 grams of rice
• 150 g mushrooms
• 1 pod of sweet green pepper
• 1 bulb
• 1 pod of hot pepper
• 2 Art. tablespoons flour
• 2 Art. spoons of dry sherry
• 250 ml chicken broth and milk
• vegetable oil, parsley, salt, pepper

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

Chicken breast with asparagus in a creamy mushroom sauce

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 and pepper

For sauce

• champignons – 250 g
• garlic shallot – 70 g
• olive oil – 50 ml
• cognac – 100 ml
• vegetable broth – 150 ml
• cream 33% – 200 g
• thyme – 1 sprig
• salt and pepper

Chicken breast in a creamy mushroom sauce is a delicate and fragrant 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 mushrooms into slices, 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, season with salt and pepper. Arrange the asparagus on plates and place the chicken breast slices on top.

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

Chicken breast with frozen champignons in cream

• large skinless chicken breast
• frozen champignons – 300-400 g
• onions – 2 pieces.
• 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 send it to the slow cooker, turning on the “pie” for 10 minutes. Add coarsely 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 enough cream to slightly cover the chicken with 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 cooks 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
• mushrooms – 150 g
• onions – 0,5 pieces.
• canned artichokes – 120 g
• cheese – 150 g
• chicken broth – 50 ml
• vermouth – 20 ml
• butter – 10 g
• olive oil – 10 ml
• flour – 10 g
• bread crumbs – 20 g
• green parsley – 20 g
• black pepper, salt to taste

Chicken breast with champignons and cheese is 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 onion into half rings and fry in the oil left after the chicken. Then add the artichokes, and after a few minutes put the sliced ​​champignons, pour in the chicken broth and vermouth and simmer until the mushrooms are ready.

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

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

Chicken breasts with champignons and mustard in a slow cooker

Ingredients

• 4 pieces (about 680g) chicken breasts
• 400 g mushrooms
• 4 garlic cloves
• 1 st. chicken broth
• 1 ½ st. cream
• 2 tbsp. l. mustard with whole grains
• 3 art. 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. Warm up the chicken broth.
4. Select the “BAKERY” program in the menu, set the time to 15 minutes.
5. Preheat the multicooker with the lid open for 5 minutes.
6. Pour 2 tbsp. l. olive oil in a cooking container.
7. Fry chicken breasts on each side until golden brown.
8. Transfer them to 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 container.
10. Put the garlic in and sauté for 3 minutes.
11. Add chopped mushrooms and ¼ tsp. salt and sauté for another 7 minutes.
12. Add chicken broth and simmer for 10 minutes with the lid open.
13. Place the chicken breasts in a bowl and close the lid. Pressure – 0. Cooking time under the lid – 20 minutes.
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, garnish the dish with chopped parsley.

Chicken breast with canned champignon onions in sour cream

Ingredients

• chicken breast
• 100 g canned champignons
• 1 / 2 bulbs
• seasoning for chicken
• 3 tsp sour cream
• 20 g grated sыra
• 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 fibers, 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 pan with olive oil, put chopped mushrooms in the same place, fry. Put this mixture on the meat, add the indicated 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 under the lid and 10 minutes without a lid until the cheese is browned.