Succulent mushrooms and tender chicken cooked to perfection in creamy sauce and topped with melted cheese. This Chicken Mushroom Julienne is to die for!
Even though this Chicken Mushroom Julienne sounds like a French dish, the truth is that we make it in Ukraine more than they do in France. Every family in Ukraine knows this wonderful dish and makes it very often. In fact, it is one of the most popular dishes and you can often order it in Ukrainian restaurants. 🙂
I am not going to tell you who invented this Chicken and Mushroom Julienne, because I don’t know. Instead, I will tell you how tasty this dish is, because I DO KNOW that. It is SCRUMPTIOUS! I love the combination of flavorful mushrooms, chicken, creamy sauce and melted cheese. All the flavors work really well and it is impossible to stop eating.
My mom makes this Chicken and Mushroom Julienne with cream, but I am using 2% milk instead in order to save a few calories. Of course, the dish tastes creamier if you use Half-and-Half, but the difference in taste is subtle. I am going to leave this decision up to you, friends.
Traditionally, this dish is served as an appetizer, although I found it can serve as a filling dinner on its own or it could be served with a side dish like mashed potatoes, boiled rice or fresh salad.
I have recently started creating quick video-recipes, so you can also check out how to make this Julienne in video form below. If you wish to see my future recipe videos, subscribe to my YouTube Channel. I cannot wait for you to try this tasty Chicken and Mushroom Julienne!
Chicken and Mushroom Julienne
Print Pin RateIngredients
For the Julienne
- 2 tbsp butter
- 1 medium chopped onion
- 1 lb chopped mushrooms
- 1 lb cooked and chopped chicken breast
- 1 cup cheese (mozzarella, cheddar or your favorite kind)
- salt and pepper
For the sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk or cream
- salt and pepper
Instructions
- In a large skillet, saute the onions in butter for a few minutes.
- Add the mushrooms to the onions and cook for about 5 minutes, until they start to brown and the liquid starts to evaporate.
- Add the chicken, salt and pepper to the pan and stir everything together.
- Transfer the chicken-mushroom mixture into an oven-safe dish.
- Preheat the oven to 450F.
- To prepare the sauce, melt the butter on medium heat and add the flour.
- Cook the flour in butter for 1 minute and add milk (or cream).
- Keep cooking the sauce for 2-3 minutes, stirring continuously and trying to break up the lumps.
- Pour the sauce onto the chicken-mushroom mixture and stir everything together. Sprinkle generous amount of cheese on top and bake for about 15 minutes.
- Garnish with chopped fresh basil or parsley.
Notes
Nutrition
Before you go…
Check out these recipes
POTATO GNOCCHI WITH MUSHROOMS AND FETA
STUFFED PORTOBELLO MUSHROOMS
POTATOES WITH MUSHROOMS
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Hi Tania, or should I say привет, Таня! (I used to live in Ukraine!)
I live julienne – was wondering if the chicken has any baring on the flavor? I prefer it vegetarian style. Think I can just omit the chicken? I’m going to make it as a Thanksgiving side dish for my family – bring a touch of ukraine to New York!
Спасибо большое 😋
Hi Allie and privet! Yes, you can skip the chicken entirely and use an extra pound of mushrooms instead. I actually made it many times this way. Thank you so much for stopping by, and Happy Thanksgiving! 🙂
Omg that cheese…. Lol it doesn’t even matter to me what is under it – I am a cheese addict! Although mushrooms and chicken are always delicious.
I love how you did the GIF! Very fun.
Thank you, Kate! I am a cheese addict too!
This makes my mouth water every time the video pops up in my FB feed haha. So good.
Thanks, Natasha! 🙂