Stewed Chicken with Canned Champignons
Appetizing and delicious, perfect for a family dinner. Stewed chicken with canned champignons is a simple dish that does not take much time to prepare. Thanks to the addition of sour cream, the chicken and mushrooms get a very tasty and aromatic gravy.
Updated : 29 May, 2026
Easy
About 30 min.
Ingredients
600 grams
Chicken breasts
300 grams
Canned champignons
1
Onion
1
Carrot
150 grams
Sour cream
20 grams
Butter
1 tablespoon
Vegetable oil
1
Laurel leaf
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
How do you stew chicken with canned champignons? Prepare the ingredients. Use chicken breast fillet, preferably chilled and not previously frozen. If the fillet is frozen, do not thaw it completely, as it will be easier to slice. You can use whole canned mushrooms or sliced ones. Peel the onion and carrot and cut them into large pieces. My sour cream was 20% fat, but a lower fat percentage will also work.
Step 2
Rinse the chicken fillet under cold running water and pat it dry with paper towels. Cut the chicken into small pieces. Heat the butter in a skillet and add the chicken. Fry it over medium heat without a lid until the color changes. Do not forget to stir.
Step 3
In another dish, a heavy-bottomed pot or a sauté pan with high sides, heat the vegetable oil and fry the chopped onion until translucent. Then add the canned champignons without their liquid and warm them together for a few minutes over medium heat. It is best to drain the mushrooms in a sieve first.
Step 4
Add the chopped carrot to the chicken, salt lightly, and stir. Simmer the chicken with the carrot over medium heat under a lid for 10-15 minutes. If the chicken does not release enough juices for simmering, you can add hot water, about 1/4 cup.
Step 5
Add the sour cream, salt, ground black pepper to taste, and the bay leaf to the sauté pan with the mushrooms. Cover the pan with a lid and simmer the mushrooms over low heat for about 10 minutes. If the sauce becomes too thick, add a little of the mushroom liquid or some water.
Step 6
Add the chicken fillet with the carrot to the sauté pan with the mushrooms and stir. Continue simmering everything together for another 10 minutes under a lid over low heat. Taste the dish for salt and add more if needed.
Step 7
Serve the stewed chicken with mushrooms hot. As a side dish, you can offer boiled pasta, mashed potatoes, buckwheat, or rice. This dish also goes well with vegetable salads. Enjoy your meal!
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