Chicken with Mushrooms: Recipe for Delicious Julienne in the Oven

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  • 4Servings
  • 20 mPrep Time
  • 40 mCook Time
  • 60 mReady In
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Chicken with mushrooms are such a harmonious tandem that even the simplest dish of these products takes on festive shades. There are many recipes in which chicken and mushrooms are the main ingredients. These are the first and second hot dishes, salads, appetizers, rolls and much more. It is impossible even to simply list how many delicious things you can cook from mushrooms and chicken.

For example, julienne. It will decorate any solemn feast, and turn an everyday dinner into an unforgettable evening. Julienne with mushrooms and chicken is not as difficult to prepare as it might seem at first glance.


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Step by step method

  • Step 1

    We prepare the necessary products in advance. First of all, pour water into the pan, add salt and boil the chicken until tender.

  • Step 2

    We clean the onion from the husk, cut into small cubes. We also cut the peeled champignons into a cube, but larger in size (it should be borne in mind that they will still fry).

  • Step 3

    Boiled chicken cut into medium-sized cubes. Heat a frying pan with vegetable oil over medium heat, add mushrooms and fry until golden brown and moisture evaporates.

  • Step 4

    Add chopped onion to mushrooms. Immediately salt, pepper, mix well and fry for another 3 minutes so that the onion is a little golden.

  • Step 5

    For the sauce, in a dry, heated frying pan, fry the flour for two minutes. Add sour cream, mix until smooth, salt, pepper.

  • Step 6

    In one bowl, mix mushrooms, chicken and sauce. Lubricate the glass form with vegetable oil, spread the mixture, level the surface and sprinkle with grated hard cheese.

  • Step 7

    We send to bake in the oven at 180 degrees for 30-40 minutes until a golden crust appears on top. Tender and tasty julienne is ready. Can be served at the table.

Tips & variations

  • The most important thing in the preparation of julienne is the correct cutting of products. Meat and mushrooms are cut into cubes or strips, and vegetables into thin strips or rings.

  • Meat products are taken pre-cooked.

  • Mushrooms are fried in advance with onions or boiled. Champignons are most often used for julienne, but other mushrooms are also suitable: oyster mushrooms, chanterelles, etc.

  • Special forms for julienne are small ladles with handles for one person. In their absence, the dish is prepared in ceramic pots, a baking dish or a frying pan.

  • Before the arrival of guests, the julienne can be laid out in dishes and sprinkled with cheese, and sent to the oven before serving.

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