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Juicy mushroom chicken breast served with creamy mushroom sauce on a white plate.
Tender chicken and mushrooms in a silky cream sauce, garnished with parsley.

Creamy mushroom chicken breast

Author: Flavelo
Recipes Main Courses

This dish is a lighter, urban version of the classic Bakony style. The earthy, deep aromas of the mushrooms perfectly complement the more neutral chicken breast, while the sour cream sauce silky embraces the ingredients. The secret lies in properly browning the mushrooms: you must let them lose their water and concentrate their flavour before they go into the sauce.

🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 5 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Wide frying pan (for browning)
  • Chopping board, knife
  • Whisk (for thickening)

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Cut the chicken breast into bite-sized strips, season with salt and pepper.

Tip: Salting in advance helps the meat to be deeply seasoned (osmosis).
2 ✓

Heat a little oil in the frying pan and fry the chicken strips until golden, then remove them to a plate.

Tip: It doesn't need to be cooked through, just seared. This crust provides the base flavour for the sauce (Maillard reaction).
3 ✓

In the same pan, sauté the finely chopped onion until translucent, then add the sliced mushrooms.

Tip: Do not salt the mushrooms immediately! If you wait until they brown, they retain their texture better and won't release juice immediately.
4 ✓

Once the mushrooms have browned and the liquid has evaporated, add the crushed garlic and return the chicken to the pan.

Tip: Garlic essential oils release quickly under heat.
5 ✓

Mix the flour with the sour cream until smooth, then add a ladleful of the mushroom sauce liquid (tempering).

Tip: This step prevents the sour cream proteins from curdling the sauce due to thermal shock.
6 ✓

Pour the sour cream mixture into the pan and simmer on low heat until the sauce thickens.

Tip: Do not boil vigorously anymore, just simmer gently.
7 ✓

Sprinkle with fresh parsley and serve with dumplings (nokedli) or rice.

Tip: The fresh herbs give a fresh contrast to the richer, creamy flavours.

Recipe FAQ

Why did the mushrooms release so much water?
Mushrooms are mostly water. If you put too many mushrooms in the pan at once, the temperature drops, and the mushrooms start to steam instead of frying. Cook in batches!
The sour cream curdled, what did I do wrong?
Cold sour cream should not be put into hot food. This can be avoided by tempering (taking a little of the hot liquid and mixing it with the sour cream first).

Ingredients

  • 500 g Chicken breast fillets
  • 300 g Mushrooms (button mushrooms)
  • 1 pc Onion
  • 2 cloves Garlic
  • 200 g Sour cream (20%)
  • 1 tsp Plain flour (for thickening)
  • 3 tbsp Oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 bunch Parsley