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Chicken breast goes well with champignons, which allows you to prepare a lot of delicious, hearty, aromatic dishes that the hostess can serve on the table on a regular day or for a solemn event and not go wrong. It is difficult to make a mistake, calling these components one of the most successful in the preparation of the first and second courses, salads and pastries.

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

Chicken breast with mushrooms, onions 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 into strips
• 200 fresh champignons, sliced
• 250 g sour cream
• 5 cloves of garlic
• 100 ml 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.

Marinate the breasts in sour cream with garlic and parsley.

Sauté onion and bell peppers at the same time for 3-5 minutes, then add mushrooms and sauté for another 3 minutes.

Add chicken breast fillet with marinade, cream and spices, cook until tender.

Chicken breast with cauliflower and mushrooms

Ingredients

• 700 g chicken breast fillet,
• 400 g cauliflower
• 3 onions
• 1 large carrot
• 100 g fresh champignons
• 100 g green beans
• 1 tbsp. a spoonful of chopped celery root
• 2 tbsp. 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 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 portion pots, add 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 it into separate pieces and cut each into several pieces.
3. Peel, wash and cut the mushrooms.
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 the prepared vegetables and mushrooms in the pots, adding salt to each layer, level the surface, pour the contents of the remaining broth, put them back in the oven and simmer for another 25-30 minutes.
6. Chicken breast with mushrooms and other ingredients, cooked in the oven, served hot with pickles.

Chicken breast pie with fresh or pickled mushrooms

Ingredients

For the test

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

For filling

• 400 g chicken breasts
• 2 onions
• 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 champignons, those related to baking are in special demand. Both children and adults are very fond of hearty, aromatic pies with meat and mushrooms.

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

For the filling, chicken breasts, cut into pieces 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 pickled mushrooms, which gives the filling a special spicy flavor.

Grease the edges of the baking dish with butter and put a layer of rolled dough on it (leave part of it to cover the cake), moisten the entire surface with water, put the prepared filling (it should fill the baking dish about two-thirds) and pour over the juice obtained during frying. Cover the pan with a layer of the remaining dough, pinch the edges, brush 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 a little more juice from the frying into the hole.

This recipe for a pie with chicken breast and champignons is recommended when family and friends get together for a cup of tea. It is in such cases that mouth-watering pastries are most desirable.

Roast chicken breast with rice and mushrooms in a pan

Ingredients

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

The roast chicken breast with mushrooms, the recipe for which is presented below, is a complete hearty lunch or dinner for those who love aromatic, hearty and delicious dishes from meat and mushrooms, 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. Chicken breast is also good to wash and cut into long thin strips, salt and leave to soak for a while.
5. Rinse the rice 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 chicken breast with mushrooms, 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 the mixture with chicken broth, then close the lid and simmer for another 3 to 4 minutes.
10. Add soy sauce to the finished dish and salt. Leave to soak for a while and serve.

Pickle with chicken, tomatoes and mushrooms

Ingredients

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

Pickle with chicken breast, mushrooms, tomatoes and cucumbers will become an excellent first dish on the kitchen table, which will quickly gather all households at lunch with its aroma.

Wash the champignons, cut into slices. Wash the tomatoes, cut into cubes, after removing the skin. Cut the chicken breast into cubes. Wash and chop the parsley. Cut the cucumbers into strips. Bring the broth to a boil in a pot, add the mushrooms and cucumbers, pepper, cook for 5 minutes. Then add the tomatoes and chicken and cook in a preheated oven. When serving, add parsley to the pickle.

Chicken breast with mushrooms, potatoes and onions

Ingredients

• chicken breast fillet with skin - 4 pcs.
• vegetable oil - 100 ml
• young potatoes - 400 g
• onions - 200 g
• champignons - 550 g
• garlic - 1 clove
• fresh thyme - 1-2 sprigs
• chicken broth - 200 ml
• butter - 80 g
• salt pepper

For green oil

• mix of greens - 20 g
• garlic - 2 cloves
• butter - 100 g
• grated parmesan - 70 g
• bread crumbs - 70 g

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

Prepare green oil. Chop the herbs and garlic, let the oil soften at room temperature. Mix all ingredients and wrap in sausage-like foil. Let the oil freeze 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 tender at 180 ° C for 15 minutes. Boil young 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 dissolve the butter with constant stirring. Season with salt and pepper to taste.

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

Chicken breast with potatoes and mushrooms in the oven should only be tasted once, so that this dish will forever become one of your favorites.

Fried chicken breast with ham and mushrooms

Ingredients

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

1. Boil the rice without boiling it. Cut the boiled chicken breast and ham into cubes.
2. Cut sweet peppers into cubes, mushrooms into slices.
3. Chop the onion.
4. Chop a pod of hot pepper and peel it from seeds.
5. Fry the meat in hot vegetable oil, add onions and bell peppers.
6. Next, combine fried chicken breast and other ingredients 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. Decorate 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 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 champignons is a delicate and aromatic dish that can be prepared for a special occasion or served just like that, without any reason to pamper 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 champignons into slices, shallots into small cubes, fry in olive oil. Pour in cognac, broth, cream, thyme, season with salt and pepper. Evaporate the sauce by a third. Peel the asparagus, blanch for a couple of minutes, then grill, season with salt and pepper. Place the asparagus on plates, top with the chicken breast slices.

Serve the chicken breast with hot mushroom cream sauce, spreading the dish into wide flat dishes.

Chicken breast with frozen mushrooms in cream

• large chicken breast without skin
• frozen champignons - 300-400 g
• onions - 2 pcs.
• cream - 1 packet
• 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 so much cream to cover the chicken with mushrooms a little. Season with 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 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 broth - 50 ml
• vermouth - 20 ml
• butter - 10 g
• olive oil - 10 ml
• flour - 10 g
• bread crumbs - 20 g
• parsley - 20 g
• ground black pepper, salt to taste

Chicken breast with mushrooms and cheese is the perfect combination of products that can be used to prepare 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 over from the chicken. Then add the artichokes, and after a few minutes put the mushrooms in slices, pour in the chicken broth and vermouth and simmer until the mushrooms are ready.

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

Put the 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 slices (approx. 680 g) chicken breasts
• 400 g champignons
• 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 "BAKING" program in the menu, set the time to 15 minutes.
5. Preheat the multicooker with the lid open for 5 minutes.
6. Pour in 2 tbsp. l. olive oil in a cooking container.
7. Fry the chicken breasts on each side until golden brown.
8. Transfer them to a plate.
9. Select the "FRY" program in the menu, set the time to 40 minutes. Pour in 1 tbsp. l. olive oil to the bottom of the cooking container.
10. Put the garlic in 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 simmer for 10 minutes with the lid open.
13. Place the chicken breasts in a container and close the lid. Pressure - 0. Cooking time under the lid - 20 min.
14. When the breasts are done, add the cream and mustard and close the lid again.
15. Select the "FRY" program again, set the time to 30 minutes, and the pressure to 0.
16. Garnish with chopped parsley immediately after serving.

Chicken breast with canned mushrooms onions in sour cream

Ingredients

• chicken breast
• 100 g canned mushrooms
• 1/2 onion
• ready-made seasoning for chicken
• 3 tsp sour cream
• 20 g grated cheese
• lemon juice
• vegetable oil, salt

Chicken breast with canned mushrooms, with the addition of sour cream and cheese turns out juicy, tender and very appetizing

Cut the breast into cubes across the grain, sprinkle with chicken seasoning, season with salt, lightly sprinkle with lemon juice and place in a fireproof dish. Cut the onions into half rings, fry in a pan with the addition of olive oil, put the 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 mushrooms and other ingredients 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.