Step 1: Prepare the fillet.

Chicken fillet must be thawed and thoroughly rinsed in water. Next, the pieces are covered with cling film and beaten with a kitchen hammer. It is worth noting that the fillet is very soft and tender, so there is no need to beat it too hard - holes may appear. It is necessary to control the force and frequency of blows. After this, the meat must be salted and peppered and left as is for 5 minutes.

Step 2: Prepare the filling.

The onion must be cut into small cubes, and the garlic must be passed through a press. Champignon mushrooms need to be peeled, washed thoroughly and cut into thin slices or small cubes. Pour a little vegetable oil into a frying pan and fry the onion until golden brown. Next, add the chopped mushrooms and fry them until all the liquid has evaporated and the champignons themselves have noticeably lost in volume and size. Transfer the mixture from the frying pan to a plate, add garlic and a little 50 grams of grated cheese. Mix everything thoroughly.

Step 3: Stuff the fillet.

Spoon a little mushroom filling onto the edge of the chicken chop and distribute it evenly along the entire length of the piece. Next, roll the fillet like a roll. If it does not hold, then it can be held together by piercing it on both sides with toothpicks or wrapping it with thread. In a frying pan with a small amount of vegetable oil, fry the stuffed meat on all sides until light golden brown.

Step 4: Serve chicken fillet baked with mushrooms.

Place the fillet with mushroom filling on a baking sheet or baking dish, greased with oil. The oven must be preheated to 180 degrees. Spread a small amount of mayonnaise on top of each piece of chicken and spread grated cheese on it. Place the baking sheet in the oven and bake at a temperature of about 200 degrees for 20 minutes. Decorate the finished dish with herbs. Serve hot with any vegetable side dish or chilled as a snack. Bon appetit!

There is another quick way to prepare such a dish. The fillet pieces are laid out close to each other on a baking sheet. The filling is laid out on top of the entire surface, after which everything is covered again with chicken chops. It should be taken into account that in this form the dish is baked in the oven for 40 minutes.

When preparing the fillet, you can use any spices and herbs to your taste, as they will only add piquancy to the taste of the dish.

Champignons are the most harmonious with the taste of chicken meat, although you can use other types of mushrooms if desired. The dish can also be prepared with pickled mushrooms.

Baking chicken fillet with mushrooms in the oven is not entirely easy; there is a risk that it will become dry and tasteless. And this option cannot be spoiled, the main thing is not to overcook it in the oven. The fillet turns out soft and juicy on the inside and with a crispy crust on the outside, and thanks to the cheese and mushrooms, it’s very tasty. It tastes perfect with any traditional side dish, especially with fresh herbs or salad.

To prepare chicken fillet with mushrooms in the oven, take the necessary ingredients. Rinse the breast and dry it.

Mix kefir, soft mustard, chopped herbs, salt and pepper. This sauce will lightly marinate fresh chicken fillet and make it softer and juicier.

Clean the mushrooms with a kitchen brush. Finely chop the mushrooms and onions, fry until tender in 1 tbsp. vegetable oil.

Remove the fillet from the skin, divide into two parts - fillet and skin. Wash the skin under running water, dry with a paper towel. Cut the fillet with a book, cover with cling film, and beat very thinly.

Brush the fillet with kefir sauce. Place 1-2 tbsp. fried mushrooms.

Sprinkle with grated cheese.

Roll into a roll, wrap in a piece of chicken skin, salt and pepper.

Heat a frying pan, pour in a little vegetable oil. Fry on both sides until golden brown. To prevent the rolls from falling apart, they can be secured with a toothpick.

Place the rolls in a baking dish and cook in an oven preheated to 180 degrees without convection for 45-50 minutes.

You can serve oven-baked chicken fillet with mushrooms with any side dish or green salad.

Chicken fillet baked with mushrooms and sour cream is a real feast for the stomach! Fragrant, rosy and incredibly juicy chicken goes perfectly with champignons. Due to the fact that the chicken fillet is baked whole, and not cut into plates or other, smaller pieces, it completely retains all the meat juices within itself.

The chicken turns out very tasty and tender, imbued with the aroma of fried champignons with onions and sour cream. Fillet with mushrooms in the oven can be prepared for a lunch or holiday table - the success of the dish is guaranteed!

Ingredients

• chicken fillet - 700 g
• champignons - 300 g
• onions - 2 pcs.
• sour cream - 3 tbsp. l.
• salt - 3-4 chips.
• mixture of ground peppers - 2 chips.
• vegetable oil - 0.5 tbsp. l.
• dill - 10 g

Preparation

1. Cut the peeled onion into half rings and fry until soft in hot vegetable oil.

2. Slice the mushrooms into thin slices and add them to the sautéed onions and fry until the liquid has completely evaporated - about 10-15 minutes over medium heat without a lid. At the end of cooking, salt and pepper the champignons to taste.

3. Wash the chicken fillet in cold water (if the fillet has skin, carefully remove it so as not to damage it), pat dry with a paper towel, rub with coarse salt and a mixture of ground peppers.

4. Place chicken skin on a baking sheet or simply grease the parchment with a small amount of vegetable oil.

5. Place the chicken fillet on a baking sheet.

6. Place a layer of fried mushrooms and onions on the meat.

7. Generously coat everything on top with sour cream (you can use heavy cream).

8. Place the chicken fillet with mushrooms and sour cream in the oven, preheated to 200 degrees, and bake for 40 minutes. If the fillet is smaller in weight and size, the baking time can be reduced to 30 minutes.

Sprinkle hot chicken fillet with champignons on top with finely chopped dill. Serve to the table, adding fresh herbs, adjika or other spicy sauce to the dish.

Note to the hostess

1. Champignons and oyster mushrooms cannot in any way be called interchangeable products, taking into account their organoleptic characteristics. However, in the list of ingredients of this recipe, a replacement is quite acceptable: any type of artificially grown mushrooms, as well as wild mushrooms (fresh, frozen), goes well with chicken.

2. There is not always sour cream in the refrigerator. Then you probably have homemade yogurt, fatty fermented baked milk, thick yogurt without sweet fruits, berries and aromatic additives. Each of these types of fermented milk products is suitable for lubricating fillets, and mayonnaise is a good option.

3. All professional chefs have a culinary brush in their arsenal - silicone or plastic. What if this kitchen appliance is missing? Borrowing a paint brush from a child is unwise, ruining a new makeup brush is wasteful, and using bird feathers is unhygienic. The way out is thick paper folded in four and cut into strips. Spotlessly clean, of course.

4. Not every woman has a pepper mill either. This means you'll have to crush the peas on a cutting board using a rolling pin, puree tool, or fork. It is advisable to cover the fragrant balls with a cloth to prevent them from rolling away.

How many dishes can you come up with based on poultry meat? Professionals believe that this parameter cannot be calculated. Even chicken baked with mushrooms can have more than a hundred variations, including julienne and roast, tender stuffed thighs, and a festive whole carcass. What nuances do you need to know to make this dish perfect?

How to cook chicken with mushrooms

According to professionals, this bird is the easiest meat to manipulate. It does not need to be marinated for a long time, and can be baked in half an hour to an hour. It’s easy to cook delicious chicken with mushrooms in the oven if you follow these tips:

• The classic gravy for this dish is sour cream with ground pepper and salt.
• Remember that chicken takes longer to cook than mushrooms, so it needs to be fried, boiled or stewed first.
• If you use wild mushrooms, additional heat treatment will be required.
• Don't want any extra moves? Take the champignons! They do not need to be fried before baking.

Recipes with chicken and mushrooms

Professional culinary photos inspire and stimulate your appetite, stimulating you to urgently try to replicate these dishes yourself. The simple recipes for chicken with mushrooms in the oven, offered below, will fit equally perfectly into a holiday or everyday menu. Most of them can be used even by inexperienced housewives, so don’t be afraid to try your own culinary experiments.

Chicken fillet

Nourishing and light, this dish fits well even into a weight loss program (with the exception of systems for separating mushrooms and meat), without having a negative impact on the figure. Baked chicken breast with mushrooms in the oven is always simple, always perfect in taste and appearance. Cooking photos of the hostesses prove that even without special decoration the dish looks wonderful.

Ingredients:

• chicken fillet – 800 g;
• oyster mushrooms – 350 g;
• bulb;
• carrots – 2 pcs.;
• mayonnaise – 4 tbsp. l.;
• semi-hard cheese – 50 g;
• dill.

Cooking method:

1. Cut each piece of fillet in half lengthwise. Season with salt and pepper.
2. Cut the oyster mushrooms into slices, grate the carrots. Chop the onion into rings.
3. Place each piece of fillet separately on a baking sheet and cover with mayonnaise. Place some mushrooms, carrots, and onion rings on top. Sprinkle with cheese and chopped dill.
4. Bake for 35-40 minutes, oven temperature – 170 degrees for the first half hour and 190 degrees for the rest of the time.

With potatoes

This dish is one of the simplest, valued for its satiety and availability of each ingredient. How to cook potatoes with chicken and mushrooms to preserve the juiciness of the products? Create a sauna effect, when the air is very humid at high oven temperatures and prevents the meat from drying out. Such conditions make it possible to do without fatty sauces, which reduces the calorie content of the dish.

Ingredients:

• chicken (separate parts) – 1 kg;
• potatoes – 5-6 pcs.;
• mushrooms – 400 g;
• carrots – 3 pcs.;
• any spices;
• olive oil;
• garlic cloves – 3 pcs.;
• salt.

Cooking method:

1. Cut the peeled potatoes into quarters. Grease with olive oil. Add salt.
2. Chop the mushrooms finely and the carrots into slices.
3. Wash the chicken, dry it, and treat it with spices.
4. Place the mushroom mixture on foil and distribute the chicken on top. Add potatoes and carrots. Scatter chopped garlic on top.
5. Close the foil. Bake for 45 minutes, preheating the oven to 190 degrees.

Under the cheese

Housewives like the ideal casserole, which can be both an appetizer and a main dish, for its versatility. For juicy chicken with mushrooms and cheese in the oven, professionals advise using 20-25% fat sour cream for the sauce and using several types of cheese. If you need to lighten the “weight” of the dish, use Greek or low-fat yogurt and Adyghe cheese.

Ingredients:

• chicken breast – 2 pcs.;
• champignons – 300 g;
• short pasta (Penne, Fusilli) – 150 g;
• bulb;
• cheese – 130 g;
• sour cream/yogurt – half a glass;
• ground black pepper;
• salt;
• oil for frying.

Cooking method:

1. Fry the chopped onion until transparent. Add thin slices of champignons. After a quarter of an hour, remove from the burner.
2. Remove skin from chicken and remove bones. Rinse, cut into 2 layers.
3. Beat each of them lightly so that the meat becomes even in thickness.
4. Boil the pasta until half cooked - it should remain firm.
5. Line the bottom of a glass dish with chicken and season with salt. Send to warm up at 170 degrees for 20 minutes.
6. Remove the meat, cover with an even row of pasta, fried champignons and onions, and sprinkle with sour cream. Sprinkle with pepper and grated cheese.
7. Cook for another 17-20 minutes, oven temperature – 200 degrees.

In creamy sauce

This wonderful dish is perfect in the oven, in a frying pan, or in a slow cooker. The recipe for chicken in cream with mushrooms in French does not change, no matter what cooking method you choose - only the baking/stewing time and the power of the device that does it vary. It is recommended to serve this tender chicken with long thin pasta or golden rice.

Ingredients:

• chicken thighs – 4 pcs.;
• cream 15% - 2/3 cup;
• garlic cloves – 2 pcs.;
• green onion;
• mushrooms – 320 g;
• dried rosemary – 1/2 tsp;
• salt;
• olive oil.

Cooking method:

1. Cut the thawed mushrooms into cubes.
2. Fry the garlic cloves in olive oil. Fish it out after a couple of minutes and throw it away.
3. Place the chicken in the pan and wait for the crust to appear. The fire is maximum.
4. Place chicken and mushrooms tightly in oven dish.
5. Make the sauce: beat the cream with chopped onion, salt and rosemary, pour this liquid over the bird.
6. This chicken with mushrooms is baked in the oven for half an hour at 190 degrees.

With tomatoes

This hot option is valued by professionals because it always turns out different, but certainly tasty. Just changing the variety of tomatoes or even spices significantly changes the perception of the finished dish. Chicken with mushrooms and tomatoes prepared according to this recipe risks becoming your favorite hot dish, and the technology will be passed on from generation to generation.

Ingredients:

• chicken breast;
• tomatoes – 2 pcs.;
• mushrooms – 200 g;
• bulb;
• a bunch of parsley;
• ground black pepper;
• basil;
• salt;
• sour cream – 2 tbsp. l.

Cooking method:

1. Wash and clean the breast. Cut the meat into cubes.
2. Chop mushrooms and tomatoes in the same way.
3. Chop the onion into rings. Add chicken, salt, basil, pepper, sour cream. Let stand for half an hour.
4. Fill the baking sleeve with all the ingredients and tie. Shake several times.
5. Preheat the oven to 185 degrees. Cook the chicken with mushrooms for half an hour. Serve with torn parsley.

Whole chicken stuffed with mushrooms

If you are tired of the standard methods of serving poultry, you should try baking it without cutting it and filling it with something. For a festive table, fruits are often added here, but chicken stuffed with mushrooms in the oven can turn out no less wonderful in taste and appearance. You can take any of the recipes, focused on other parts of the bird, simply by changing the operating technology.

Ingredients:

• chicken carcass;
• buckwheat – half a glass;
• mushrooms – 140 g;
• chicken offal – 100 g;
• sour cream - half a glass;
• soy sauce – 3 tbsp. l.;
• curry – 1/2 tsp;
• garlic cloves – 4 pcs.;
• greenery;
• salt.

Cooking method:

1. Rub the chicken with salt and curry. Drizzle with soy sauce. Leave to sit and start filling.
2. Fry the chopped onion, add chopped mushrooms and giblets. Simmer for 8-9 minutes, stirring constantly.
3. Pour in sour cream, add torn herbs. Leave covered for a while.
4. Combine this mushroom mass with buckwheat and mix.
5. You need to stuff the chicken so that there is a little free space left inside, otherwise the filling will remain damp and will be “cut off” from the bird to taste.
6. Sew or pin the place where the filling is introduced, and put a sleeve/baking bag on the carcass.
7. The whole chicken and mushrooms are cooked in the oven for about an hour, baking temperature is 200 degrees.

Pots

A fragrant, delicious roast is an excellent choice for a fall or winter lunch when you want something very nutritious and hot. This tender chicken with mushrooms in pots is served with fresh vegetable salad. Professionals advise adding a gravy of country sour cream with black pepper and chopped herbs. The dish goes well with dry white wine.

Ingredients:

• chicken (any parts) – 900 g;
• pickled mushrooms – 170 g;
• carrot;
• onion;
• garlic cloves – 2 pcs.;
• low-fat sour cream – 5 tbsp. l.;
• pepper mixture – 1 tsp;
• dry herbs – 2 tsp;
• tomatoes – 2 pcs.;
• salt;
• paprika;
• oil for frying.

Cooking method:

1. Wash the chicken and dry with a napkin.
2. Rub with salt, paprika, chopped garlic clove. Leave for an hour and a half.
3. Chop the mushrooms and tomatoes, grate the carrots, chop the onion. Squeeze the remaining garlic through a press.
4. Fry the chicken over high heat and place in ceramic pots.
5. Distribute the remaining ingredients on top, pour sour cream. Sprinkle with herbs and pepper mixture.
6. Stir lightly to better distribute the ingredients of the dish.
7. Bake for half an hour at 200 degrees (time is counted from the moment the oven is fully heated), then the same amount at 160 degrees.

With buckwheat

Similar to the method discussed above for preparing a whole carcass, you can bake it, filling it with pre-boiled cereal. Hearty, aromatic chicken with buckwheat and mushrooms in the oven is perfect for any table. If desired, this recipe can be adapted only for chicken thighs, in which the bone is removed and the resulting space is filled with filling. This way the dish will be portioned.

Ingredients:

• chicken carcass – 1.7 kg;
• mushrooms – 180 g;
• bulb;
• dry buckwheat – glass;
• coarse salt;
• vegetable oil;
• spices for poultry.

Cooking method:

1. Wash the chicken, carefully rub the skin with coarse salt, cover with honey.
2. Wrap the carcass in film and leave to cool overnight.
3. How to prepare the filling? The general technology is similar to that discussed above, but pre-cooking the buckwheat in the morning is added.
4. It is prepared in the same way as for simply eating porridge: combine with water 1:3, steam under a lid over medium heat. Afterwards you can add a little butter.
5. Combine chopped mushrooms with chopped onions and fry until browned. Salt and sprinkle with pepper. Mix with buckwheat.
6. Rub the carcass with spices and fill through the abdominal incision. Sew up. Tie the legs.
7. Place on a baking sheet, cover with foil. Bake at 185 degrees for 1.5 hours.

Julien

This dish, which comes from French cuisine, is distinguished by a special way of cutting all the ingredients: they should be shaped like straws. It is recommended to prepare a hearty hot julienne in the oven using cocotte makers. If you don’t have them, take small ceramic molds - this chicken with mushrooms in the oven is prepared in portions, as the culinary photos demonstrate.

Ingredients:

• chicken fillet – 350 g;
• bulb;
• champignons – 300 g;
• salt;
• cream 20% - a glass;
• butter – 30 g;
• wheat flour – 1 tbsp. l. with a slide;
• hard cheese – 110 g;
• vegetable oil;
• ground nutmeg - a pinch.

Cooking method:

1. Wash and cut the chicken flat and add salt.
2. Chop the onion into small pieces.
3. Cut the washed champignons into strips - the line is drawn perpendicular to the stem.
4. Fry each piece of fillet in vegetable oil until golden brown, add onion.
5. Separately, fry the mushroom strips - pour them out in portions so that the layer in the pan is thin, otherwise moisture will begin to release. Approximate frying time is 5 minutes per serving.
6. Make the sauce using a small saucepan: fry the dry flour until the color changes, add a knob of butter. When it melts, pour in the cream and add the nutmeg. Simmer until thick.
7. Cut the fried chicken fillet into strips, combine with champignons, onions and sauce. Mix well.
8. Place in pots or cocotte makers, sprinkle with coarsely grated cheese.
9. This chicken with mushrooms can be baked in the oven for 20 minutes at 190 degrees.

Pita

This very simple, delicious dish can be used as a quick mobile lunch idea out of the house or as a cold appetizer option, depending on how you serve it. Thin pita bread with chicken and mushrooms is good even as a relatively dietary product, because its calorie content is only 145 kcal per 100 g. How to prepare such a dish? Find half an hour of free time and buy good Armenian lavash, which is made with yeast-free dough - it is considered more healthy.

Ingredients:

• any mushrooms – 250 g;
• chicken fillet – 200 g;
• lavash – 2 pcs.;
• sweet pepper – 1 pc.;
• sour cream - half a glass;
• fresh greens;
• salt;
• vegetable oil.

Cooking method:

1. Heat a frying pan and add sliced ​​mushrooms onto it. Cook for 8-10 minutes.
2. Boil the chicken, cut into short strips.
3. Add to mushrooms.
4. Wash the pepper, remove the seeds, and chop into the same strips as chicken.
5. Combine these ingredients, sprinkle with torn herbs, pour over sour cream. Mix.
6. Unwrap the pita bread and add the filling. Roll it into a roll.
7. Wrap in film/foil and leave to cool for 1.5-2 hours.
8. If the dish does not need to be low in calories, you can fry or grill the resulting roll.

Video

Calories: Not specified
Cooking time: Not indicated

Chicken fillet helps me out both on weekdays and on holidays. Agree, it is truly universal: you can cook it as a hearty family dinner and serve it to guests without any problems. And there will be little hassle with it in both the first and second cases: it is prepared quickly, is sold in all stores, is moderately expensive... So there are more than enough arguments “for” chicken breast on our table, the most important thing is a good recipe. But here, too, fillet is very favorable to us: it can be boiled, fried, or baked. By the way, most often I bake the breast - this leaves me with more free time for table setting and side dishes. One of my favorite recipes is chicken fillet with mushrooms and cheese in the oven. It turns out very tasty, be sure to try it!

For 2 servings:
- 1 chicken breast;
- salt, black pepper to taste;
- 3-4 pieces of champignons;
- 2-3 cloves of garlic;
- 1 tbsp. l. butter;
- 0.5 tsp. vegetable oil;
- 50 g hard cheese;
- greens for decoration.

How to cook with photos step by step

Wash the chicken fillet and dry it with a paper towel. If you bought frozen breast, be sure to remove it from the refrigerator in advance so that it has time to come to room temperature before cooking. I don’t recommend resorting to a microwave oven when defrosting – it’s still better if the process is natural. I also don’t recommend the option of dipping the fillet in hot water: this will have a terrible effect on the taste of the tender chicken meat.

Very often there are places with blood and pieces of fat on the chicken breast. We carefully cut them off and safely throw them away: it is better to cook fillets without them.

Cut the chicken fillet into two parts so that 2 layers are formed. This is not difficult to do, because chicken meat is easy to cut. The main thing is to arm yourself with a sharp and large knife, and you will succeed.

Salt and pepper the fillet to taste. Don't forget that this needs to be done on each side.

For baking we need mushrooms - champignons. It’s great if you have fresh champignons in the refrigerator, then all you have to do is wash and cut them into neat slices. This time I used pre-cut and frozen mushrooms (I store them in this form, because it is very far and inconvenient to go to the nearest store from my home, and this way I always know that I just need to take the mushrooms out of the freezer and defrost them). Frozen champignon slices taste the same as fresh ones, just a little darker.

Peel the garlic and cut into small cubes. We just cut it - the option with a garlic press will not suit us in this case.

Put the frying pan on the fire, put butter on it. When it is completely melted, add garlic to the malo and, stirring, lightly fry until light golden brown.

Grease a baking dish with vegetable oil and lay out layers of chicken fillet.

Pour melted butter and garlic on top of the fillet so that it covers as much of the fillet's surface as possible. If some of the oil drips into the mold, it's okay.

Place champignon slices on the fillet. We try to do this carefully so that our dish looks appetizing when finished.

Three cheeses on a medium grater. Strictly speaking, the size of the grater does not matter much: whether it is a large grater or a small one, it does not matter - the cheese will still melt in the oven.

Place the cheese on top of the mushrooms, distributing it in an even layer, without gaps.

Cover the baking dish with a lid or foil and place in the oven, preheated to 190-200 degrees, for 25 minutes.

The chicken fillet will definitely be cooked during this time, and the cheese will even melt, forming an appetizing cap.

Delicious chicken fillet with mushrooms and cheese in the oven is ready. Place it on a plate, garnish with herbs and serve immediately, before the dish has cooled.

Bon appetit!

Tips and tricks:
If you like a cheese crust on dishes of this type, then do not cover the pan with foil - the cheese will melt, harden and brown much more. But I prefer it to just melt.




In season, you can add fresh tomatoes to this dish: cut them into slices or cubes and place them on the chicken fillet in front of the mushroom slices. Juicy and aromatic tomatoes will only decorate the fillet and give it a special charm. But I’ll warn you again: in winter, when the tomatoes are “plastic”, you shouldn’t do this: you can simply ruin the dish, not improve it.
A vegetable salad or rice can serve as a side dish for this chicken fillet.
This chicken fillet is not intended for subsequent heating: the cheese, as it cools, wrinkles and becomes less appetizing. So prepare the dish with the expectation that you will serve it on the table immediately.
Author – Natalia Tishchenko