Why are my mushrooms watery?

You likely fried too many at once or over low heat. They release moisture when crowded. Fry in small batches over high heat until browned.

Can I use chicken thighs instead of breast?

Yes, thighs are fattier and more flavorful. Increase the searing time to 10–12 minutes to ensure they cook through.

How to thicken the sauce?

Add more cheese or mix 1 teaspoon of flour with cold water and stir into the sauce until it thickens.

What can replace cream for a dairy-free version?

Use full-fat coconut milk or soy cream — they still give a creamy texture, though the flavor will change slightly.

Chicken fillet with mushrooms in a creamy cheese sauce

Name: Chicken fillet with mushrooms in a creamy cheese sauce
Total time: 65 min
Yield: 3 порции
Cuisine: International
Ingredients: Chicken fillet — 600 g; Button mushrooms — 300 g; Hard cheese — 150 g; 35% Cream (Fatty) — 500 g; Salt — 2 g; Black pepper powder — 2 g

80min

1554g

Nutrition per 100g

235

This dish is the epitome of comfort and flavor. Tender chicken breast, golden-fried, paired with aromatic mushrooms and a velvety creamy cheese sauce — a true gourmet delight. Simple ingredients transform into an elegant dinner that will please the whole family. Try it — you'll fall in love with this sauce!

HealthyanddeliciousLunchMeatCheeseMushrooms

WHAT YOU WILL NEED

From ingredients

6 products

Base

Chicken fillet600 g

Mushrooms

Button mushrooms300 g

Cheese

Hard cheese150 g

Sauce

35% Cream (Fatty)500 g

Spices

Salt2 g

Black pepper powder2 g

SIMPLE PROCESS

Step by step recipe

The secret to perfection is properly sautéed mushrooms and chicken. Fry mushrooms in batches over high heat until they're browned, not stewed. Chicken should also be seared over high heat without salt to keep it juicy. The creamy cheese sauce comes together quickly — just avoid overheating the cream and let the cheese melt completely.

Step 1

Prep the Ingredients

Clean and slice 300 g (10.5 oz) of champignons. Dice 600 g (1.3 lb) of chicken breast into bite-sized pieces. Grate 150 g (5.3 oz) of hard cheese on a coarse grater.

Step 2

Sauté Mushrooms Until Golden

Heat a little vegetable oil in a deep skillet over high heat. Add mushrooms in a single layer in batches. Fry without stirring until they're browned, then flip and brown the other side. Transfer to a bowl.

Step 3

Sear the Chicken

In the same skillet, add a bit more oil. Place the chicken pieces without salt. Sear over high heat for 5–7 minutes until golden. Season with salt and pepper to taste.

Step 4

Make the Creamy Cheese Sauce

Pour 500 g (about 2 cups) of heavy cream (35%) into the skillet. Bring to a boil over medium heat, stirring constantly. Reduce heat, add salt, pepper, and spices of your choice. When the sauce thickens slightly, add the grated cheese and stir until fully melted.

Step 5

Combine and Serve

Return the sautéed mushrooms and chicken to the skillet. Stir and heat through for 1–2 minutes. Remove from heat. Serve hot with rice, potatoes, or pasta.

CHEF'S TIP

Fry Mushrooms in Batches

Don't overcrowd the pan — mushrooms will release water and steam instead of browning. Cook them in a single layer for a golden, crispy finish.

Don't Salt Chicken Before Searing

Salt draws out moisture. Season the chicken only after it's browned to keep it juicy and tender.

Use Full-Fat Cream

For a thick, stable sauce, choose cream with at least 33% fat. It won't curdle and gives a silky texture.

Adjust the Sauce Consistency

If the sauce is too thin, add more cheese or stir in a teaspoon of flour mixed with cold water before adding the cheese.

SUBSTITUTIONS

Add your taste

Replace Champignons with Wild Mushrooms Oyster, chanterelle, or porcini mushrooms add a deeper, earthier flavor. Parboil them first, then sauté.
Use Sour Cream Instead of Cream For a lighter sauce, use 500 g (about 2 cups) of 20% sour cream — slightly tangy but less caloric.
Add Vegetables for Extra Color Sauté diced bell pepper or zucchini with the chicken to add nutrition and vibrancy.
Swap Hard Cheese for Mozzarella Mozzarella gives a stretchy texture and a milder taste. Grate it finely.

HOW TO STORE

How to Store Chicken with Mushrooms in Creamy Sauce

Cool the dish, transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream to restore the sauce. Freezing is possible, but the sauce may separate; reheat in a saucepan after thawing.

GOOD TO KNOW