Chicken with Cream and Mushrooms in a Skillet
Delicious, tender, and aromatic - a great dinner for the whole family! Chicken with cream and mushrooms in a skillet turns out juicy and never dry, thanks to quick sautéing. It pairs well with any side dish and is easy to prepare for both everyday meals and festive occasions.
Updated : 04 August, 2025
Easy
About 30 min.
Ingredients
250 grams
Chicken breasts
250 grams
Champignon
150 milliliters
Cream
4 tablespoon
Vegetable oil
to taste
Dill
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use chicken fillet or any parts of the bird, with or without bones. Any mushrooms can be used instead of champignons. For the sauce, 20% cream is best; 10% is too thin, and 33% is too rich. Any herbs will work.
Step 2
Gently rinse the mushrooms and place them on a paper towel to absorb excess moisture. Cut them in halves or quarters depending on size. Keep in mind mushrooms shrink when cooked, so don't cut too small.
Step 3
Rinse and pat dry the chicken. Cut it into small pieces.
Step 4
Heat a skillet over medium heat, add some cooking oil. Add the mushrooms. Sauté them until lightly browned, stirring occasionally, about 5 minutes.
Step 5
Add the chicken pieces to the skillet. Increase the heat. Stir constantly until the meat is white on all sides. This quick searing locks in juices, making the meat juicier. Cook 5-10 minutes depending on piece size (bone-in pieces take longer). Season with salt and pepper.
Step 6
Pour in the cream, reduce heat to low. Simmer gently for about 5 minutes. Adjust sauce thickness with more or less cream as needed. Add finely chopped herbs at the end.
Step 7
Serve the chicken and mushrooms hot with any side dish. I boiled spaghetti. Enjoy!