Chicken and Mushroom Julienne with Cream (Oven-Baked)
A French classic in your kitchen - fragrant and refined! Chicken and mushroom julienne with cream is a foolproof choice for any occasion. It looks restaurant-worthy but is easy to make from affordable ingredients. Guests and family will love it.
Updated : 25 February, 2026
Easy
About 30 min.
Ingredients
400 grams
Chicken breasts
500 grams
Mushroom
2
Onion
200 grams
Hard cheese
400 milliliters
Cream
2 tablespoon
Wheat flour
50 grams
Butter
2 tablespoon
Vegetable oil
to taste
Nutmeg
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use chicken meat from any part of the bird. The mushrooms can also be any kind. For the sauce, cream is usually 20% fat, but other options work too - only the calorie content will change, keep that in mind. What can you use instead of cream in julienne? You can replace cream with medium-fat sour cream thinned with milk or broth to a cream-like consistency, or use milk with a small piece of butter added for richness.
Step 2
To do this, place the chicken in cold, clean water and set it over low heat. Cook the chicken for 20-30 minutes depending on the cut: breast cooks faster, thighs take longer. Remove the cooked chicken from the broth and let it cool. In some recipes, the chicken is not boiled but fried. I prefer the boiled version.
Step 3
Dice the onion finely. To keep onion fumes from irritating your eyes, rinse the onion and the knife with cold water. A cutting board won’t absorb onion smell as much if you rub it with a piece of lemon before slicing.
Step 4
Clean the mushrooms by wiping off dirt with a damp sponge. Washing mushrooms isn’t recommended because they quickly absorb water and become watery. Slice the mushrooms. In fact, “julienne” originally refers to a cutting style - thin matchsticks - and at first chicken and mushrooms were cut that way. Now it isn’t essential; you can cut them as you like.
Step 5
Cut the cooled chicken meat into small pieces.
Step 6
Heat a frying pan over low heat. Add oil. Add the onion and sauté for about 5 minutes until translucent. Then add the mushrooms. Cook the mushrooms over medium heat, stirring occasionally. They will release a lot of liquid at first, and then fry until nicely browned. At the end, add salt and pepper. Add the chicken to the mushrooms, stir, and after a couple of minutes remove from the heat.
Step 7
Set a thick-bottomed saucepan over low heat. Melt the butter in it. Add flour, salt, pepper, and nutmeg. Stir vigorously and lightly toast the flour for about 1 minute. Pour in the cream in a thin stream, stirring actively until smooth. Keep stirring and cook until the sauce thickens. Add the sauce to the pan with the chicken and mushrooms. Mix.
Step 8
Grate the cheese on a coarse grater. Any cheese works here - hard, semi-hard, or soft like mozzarella. The main thing is that it’s tasty, good-quality, without dairy-fat substitutes, and melts well. I used cheddar. Preheat the oven to 180°C (356°F).
Step 9
Take baking dishes - either several small cocotte dishes or one large dish. Spoon in the chicken and mushrooms. This amount is enough for 6 medium cocottes or 8 small ones. Mine are 10×5 cm. Sprinkle the top with the grated cheese.
Step 10
Bake the julienne for 20-25 minutes at 180°C (356°F) until golden on top. The exact time depends on your oven. Serve immediately - julienne tastes best hot. Enjoy your meal!
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