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Chicken breast with mushrooms and cheese in a frying pan

Skillet Chicken Breast with Mushrooms and Cheese

Fast, simple, aromatic, and delicious! This skillet chicken breast with mushrooms and cheese features one of the most beloved flavor pairings — chicken and mushrooms — brought together by a creamy cheese sauce. The breast comes out juicy and tender, not dry at all.

Maria

Recipe author

Chicken breast with mushrooms and cheese in a frying pan

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Composition / ingredients

Servings:

Chicken breasts

400

Button mushrooms

300

Cream (20%)

200

Hard cheese

100

Garlic

Vegetable oil

Flour

Curry powder

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 13 g

Fats 42 % 11 g

Carbohydrates 8 % 2 g

175 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 50 min

Step 1:

How do you braise chicken breast with mushrooms and cheese in a skillet? Gather your ingredients. Chilled meat is best; if yours is frozen, thaw it first by moving it from the freezer to the bottom shelf of the fridge. Besides button mushrooms, you can use any others: oyster, chanterelle, porcini, or a mix, fresh or frozen.
Step 2:

The cream can be any fat content, but remember: the higher the fat, the higher the calorie count. I used light cream (about 20%). Pour the cream into a cup and add the flour, curry powder, salt, and pepper.
Step 3:

Whisk thoroughly until smooth, working out any flour lumps. If some lumps remain, strain the mixture through a sieve.
Step 4:

Grate the cheese on the medium holes of a box grater. Any cheese works here — hard, semi-hard, or soft like mozzarella. Just make sure it's good, flavorful cheese made with real milk fat that melts well. I'm using pizza mozzarella.
Step 5:

Rinse and pat the chicken breast dry, then slice it crosswise into pieces.
Step 6:

Wash and dry the mushrooms, then slice them.
Step 7:

Heat the vegetable oil in a skillet over medium heat and sauté the mushrooms until golden. Transfer them to a plate.
Step 8:

Add the chicken to the same skillet the mushrooms were cooked in. Cook, stirring, until golden.
Step 9:

Return the mushrooms to the pan. Pour in the cream mixture and stir everything together well. Simmer over low heat for about 10 minutes.
Step 10:

Sprinkle the chicken and mushrooms with the grated cheese. Stir and simmer for another 5 minutes. Serve with any side dish — boiled or mashed potatoes, rice, buckwheat, or pasta all work well. Enjoy!

Salt carefully: if the cheese is already salty, it's easy to overdo it. Taste your cheese first, and add just a little salt to the cream in step 2. After the cheese has melted in, taste again and add more salt only if needed. My mozzarella was nearly unsalted, so it barely affected the seasoning.
To keep cream or sour cream from curdling in a sauce, add it off high heat and don't let it come to a hard boil.
Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and forms harmful compounds. For frying, choose a neutral oil with a high smoke point and keep the heat moderate.
Buy fresh, medium-size mushrooms that are snowy white, with no spots, bruises, or musty smell. They shouldn't feel slimy. Rinse them thoroughly under warm or cold running water and cut away any bad spots. Tiny mushrooms up to about an inch don't need peeling — just rinse well. Larger ones are best peeled of their thin outer skin.