Chicken Breast with Mushrooms in Cream Sauce
Delicious, aromatic, and hearty! Chicken Breast with Mushrooms in Cream Sauce turns out incredibly soft and tender. The meat absorbs the creamy flavor and spices, becoming juicy and fragrant. You can cook the breasts whole or cut them into pieces!
Updated : 07 November, 2025
Easy
About 20 min.
Ingredients
3
Chicken breasts
200 grams
Champignon
1
Onion
200 milliliters
Heavy cream
3
Garlic
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any type of mushrooms. I use fresh champignons. It’s best to choose rich, high-fat cream - the fattier it is, the thicker and creamier your sauce will be.
Step 2
Rinse the chicken breasts under running water and pat dry with paper towels to remove excess moisture. Heat some vegetable oil in a skillet and fry the chicken breasts on both sides until golden brown. Then reduce the heat, cover with a lid, and let them cook over low heat for about 15 minutes. Some liquid will appear from the meat, but you can add a bit of water if needed.
Step 3
In another pan, sauté finely chopped onion for about 1 minute until soft.
Step 4
Rinse the mushrooms and slice them. Add them to the pan with the onion and cook together for 3-5 minutes, until the mushrooms reduce in size.
Step 5
Pour heavy cream into the pan. Add garlic pressed through a garlic press. Season with salt and spices to taste.
Step 6
Add the browned chicken breasts to the pan. Mix everything and simmer for another 5 minutes. The chicken breasts with mushrooms in cream sauce are ready! Transfer to a plate and serve.
Step 7
Serve with fresh vegetables. Enjoy your meal!