Main Page
Fast and tasty
Julienne with chicken and mushrooms in a pan

Skillet Chicken and Mushroom Julienne

Almost like the classic, but made in a skillet. Julienne is usually started in a pan, then transferred to cocotte dishes, topped with cheese, and finished in the oven. Here's a quick version where you don't have to make a separate sauce — everything comes together fast, right in one pan.

Maria

Recipe author

Julienne with chicken and mushrooms in a pan

Watch the video

Composition / ingredients

Servings:

Chicken breast

300

White mushrooms

250

Heavy cream

200

Hard cheese

120

Butter

Vegetable oil

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 41 % 12 g

Fats 55 % 16 g

Carbohydrates 3 % 1 g

215 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. To make skillet chicken and mushroom julienne, you'll need: chicken breast (or boneless thigh meat), white mushrooms, heavy cream (20% fat), cheese, butter, vegetable oil, ground black pepper, and salt.
Step 2:

Wash the mushrooms, pat them dry, and slice them thin.
Step 3:

Rinse the chicken, pat it dry, and cut it into medium pieces.
Step 4:

Grate the cheese on the coarse side of a box grater.
Step 5:

Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a skillet.
Step 6:

Add the chicken and fry until about halfway done, roughly 7 minutes. The meat will release liquid at first; once it cooks off, the chicken will pick up a golden crust. Transfer the chicken to a plate.
Step 7:

In the same skillet, heat another 1 tablespoon each of vegetable oil and butter. Add the mushrooms and fry until golden.
Step 8:

Return the chicken to the skillet with the mushrooms.
Step 9:

Fry together over medium heat until the mushrooms and chicken are cooked through, about 10 minutes. Season with salt and pepper at the end.
Step 10:

Pour in the cream and stir. Heat everything together for 2 minutes.
Step 11:

Sprinkle the julienne with the grated cheese.
Step 12:

Cover the skillet and simmer over low heat until the cheese melts, about 1–2 minutes.
Step 13:

Spoon the julienne onto plates, sprinkle with fresh herbs, and serve. Enjoy!

"Julienne" (from the French) originally refers to a way of cutting young vegetables into thin matchsticks, typically in summer for soups and salads — a technique from French cuisine. It gives the most delicate texture and speeds up cooking. In Russian cooking, though, "julienne" refers to a dish of mushrooms baked in sour cream or cream under a cheese crust (usually in a small cocotte dish). Versions with chicken and seafood are popular too.