Can I make this without mayonnaise?

Yes, replace mayonnaise with extra sour cream or cream – the sauce will be lighter but still tasty.

Why did my chicken turn out dry?

It may have been overbaked. Stick to 20–25 minutes at 180°C and ensure even thickness by pounding.

Can I add other vegetables?

Yes, add sliced bell peppers or zucchini along with the mushrooms for extra flavour and texture.

How to check if the chicken is done?

Pierce the thickest part – the juices should run clear, not pink. Internal temperature should reach 75°C (165°F).

Chicken breasts

Name: Chicken breasts
Total time: 45 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken fillet — 500 g; Semi-hard cheese — 100 g; Sour cream — 70 g; Mayonnaise — 1400 g; Button mushrooms — 200 g; Onion — 30 g; Cream — 100 g; Salt — 3 g; Black pepper powder — 2 g; Butter — 15 g

65min

2420g

Nutrition per 100g

655

This dish is a true celebration of flavour! Tender chicken breast, marinated in cream, juicy champignons with onions, and a gooey cheese crust – every bite is pure bliss. Baked to golden perfection, the aroma of mushrooms and creamy sauce fills your kitchen with warmth. A simple recipe that turns an ordinary dinner into a restaurant experience!

WHAT YOU WILL NEED

From ingredients

10 products

Meat

Chicken fillet500 g

Cheese topping

Semi-hard cheese100 g

Sauce

Sour cream70 g

Mayonnaise1400 g

Filling

Button mushrooms200 g

Onion30 g

Marinade

Cream100 g

Spices

Salt3 g

Black pepper powder2 g

For sautéing

Butter15 g

SIMPLE PROCESS

Step by step recipe

The key to this dish is properly prepared chicken. Slice the breasts lengthwise and pound them to even thickness – this ensures even cooking. Marinating in cream makes the meat incredibly tender and juicy. Sauté the champignons with onion in butter until golden – this brings out their flavour. A blend of sour cream and mayonnaise adds creaminess, while grated cheese creates a golden crust. Bake at 180°C (350°F) for 20–25 minutes until bubbly and browned.

Step 1

Prep the chicken

Slice 500 g (1.1 lb) of chicken fillet lengthwise into two halves, pound to ½ inch (1–1.5 cm) thick. Season with salt and pepper, pour over 100 g (½ cup) of cream, and refrigerate for 30–60 minutes.

Step 2

Sauté mushrooms with onion

Slice 200 g (7 oz) of champignons and finely chop 30 g (1 oz) of onion. Melt 15 g (1 tbsp) of butter in a skillet, sauté onion until translucent, then add mushrooms and fry until golden (about 5–7 minutes).

Step 3

Make the sauce

In a bowl, mix 70 g (⅓ cup) of sour cream and 1400 g (about 6 cups) of mayonnaise (adjust to taste, around 100–150 g works) until smooth.

Step 4

Assemble in a baking dish

Place the marinated chicken in a small baking dish, top with the sautéed mushrooms and onions, and pour the sauce evenly over the top.

Step 5

Add cheese and bake

Sprinkle 100 g (3.5 oz) of grated semi-hard cheese over the dish. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes until golden and bubbly.

Step 6

Serve hot

Transfer to a serving plate, garnish with fresh herbs, and serve with rice, potatoes, or vegetables.

CHEF'S TIP

Pound the chicken evenly

Split the fillets lengthwise and pound to about ½ inch (1–1.5 cm) thickness – this ensures fast, even cooking.

Marinate in cream for at least 30 minutes

Cream tenderises the meat and adds juiciness. For best results, marinate for an hour or overnight.

Don't overcook the mushrooms

Sauté until golden but still soft and juicy – avoid frying them to a crisp.

Spread sauce and cheese evenly

Cover the meat completely with the sauce and top with an even layer of cheese for a uniform, crispy crust.

SUBSTITUTIONS

Add your taste

Champignons → wild mushrooms Use wild mushrooms (porcini, boletus) – pre-boil them for 15–20 minutes before sautéing.
Sour cream + mayo → 20% cream For a lighter sauce, replace sour cream and mayonnaise with 100–120 g of 20% cream – lower calories, still creamy.
Cheese → mozzarella or Gouda Use mozzarella for extra stretchiness or Gouda for a richer taste – both melt beautifully.
Chicken → turkey or pork Swap for turkey breast (same time) or pork tenderloin (increase baking to 30–35 minutes).

HOW TO STORE

How to Store Chicken Breasts with Mushrooms

Cool the dish, transfer to an airtight container, and refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 10–12 minutes or in the microwave. Freeze portions for up to 1 month – thaw in the fridge and reheat in the oven.

GOOD TO KNOW