Chicken and mushroom julienne (and julienne in general) is a versatile dish you can adjust to your taste and mood. The chicken is so tender and moist, and the mushrooms add extra texture and flavor - this combo is just perfect!
You can use chicken, shrimp, ham or bacon, champignon mushrooms, or chanterelles, and you'll feel full in no time. And, what's even more important, kids love julienne too.
Julienne Serving Tips
Julienne is a hot appetizer dish of Russian cuisine, however, we find it filling enough to be used as a main dish as well.
Julienne is traditionally served in small julienne dishes as a stand-alone dish (appetizer). A thing to note is that since it's baked in the same dish, it stays hot for quite some time. When serving to kids, it's best to remove the julienne from the dish and transfer it to a flat plate where it'll cool down much quicker.
This chicken julienne is also a great main dish when served with boiled rice or with mashed potatoes.
This chicken and mushroom julienne is only one of the many versions that you can try. Use chicken only (without mushrooms), shrimp, or chanterelles.
You can serve it alone, with homemade wheat bread or rye bread, or some crunchy salad with fresh vegetables. You can also prepare it in advance and keep it in the freezer for those lazy or super busy days. It will also be a tasty and rather quick meal if you adhere to a keto diet.
To make this cheesy and satisfying chicken and mushroom julienne, you'll need:
- Chicken breasts (medium-large or large)
- Champignon mushrooms
- Heavy cream
- Olive oil
- Grated Parmesan cheese - or another hard cheese that typically goes well with Italian-style dishes and pasta
- Cheddar (this is our regular choice, however, you can also use another well-melting cheese)
- Kosher (or regular) salt - replace with a herb salt for extra flavor
- Ground black pepper
- Smoked paprika powder - this ingredient is optional but will add nice flavor to the dish
Julienne is sometimes made with wheat flour added to the sauce. We don't add flour, not only due to our commitment to a low-carb diet, but also because we like to sauce to be rather runny, not too thick. This way it can also be served as a sauce.
When you intend to serve julienne as a sauce with fried or boiled, or mashed potatoes, rice, or pasta, skip the transfer of the sauce to baking bowls and the oven part. Once you finish cooking in the skillet, the sauce is ready to be consumed. Top up the whole dish with grated cheese or add cheese to the sauce while cooking - it will melt and thicken the sauce slightly. The taste will be just as great!
A tip - to add some extra flavor, put a leaf of fresh basil on top once you've taken the julienne out of the oven. It will add subtle flavor and make the dish even more special. Definitely give it a try!
How to Make Chicken & Mushroom Julienne
1. Prepare the ingredients: Finely chop the chicken breasts, onions, and mushrooms. Grate the cheese.
2. Fry the mushrooms: Pour a couple of tablespoons of oil into a pan, and heat over medium-high heat. Add the mushrooms and a little salt, and fry until the mushrooms are golden brown. When finished, transfer them to a separate bowl.
3. Fry the chicken: If necessary, add more oil to the pan. Fry the onions for 2-3 minutes until slightly translucent. Add the chicken, salt, smoked paprika powder, and pepper to taste and fry until the liquid from the chicken has evaporated and the chicken is golden brown.
4. Combine the ingredients: Next, add the cooked mushrooms, heavy cream, Parmesan cheese, and a pinch of grated cheddar cheese. Sauté for a minute or two to allow all the flavors to blend and the cheese to melt slightly.
5. Fill up the julienne bowls: Divide the julienne evenly among the bowls. With this quantity, you can make five full portions or four full portions and a couple of smaller portions for children.
6. Top with cheese and bake: Add the grated cheese on top and bake in the oven at 185°C (365°F) for 5-10 minutes with the grill mode from the top or 15-20 minutes without the grill mode, until a golden brown 'crust' forms on top.
7. Serve and enjoy: Serve in the same bowls by adding a basil leaf on top - it will give extra flavor and will add to the look of the dish - we highly recommend not skipping this step. If not on a keto diet, feel free to add cooked rice as a side dish.
Frequently Asked Questions
Julienne is a dish that allows flexibility.
If you're a pescatarian, you can easily choose shrimp as the main ingredient and skip both meat and mushrooms. If you're a vegetarian, go with the mushrooms only. Chanterelles will be a great choice for mushrooms if you're not a fan of champignons.
Basically, you can choose any ingredients you'd typically use for a heavy cream sauce (we haven't tried it with salmon just yet, but it sounds mouthwatering and is on our to-do list).
If you're trying to avoid heavy cream or dairy products in general, you can replace heavy cream with coconut milk. Add a bit of curry paste to resemble Thai curry sauce. You can also use vegan heavy cream substitutes. Take a creative approach, and don't let this restriction keep you from trying this recipe!
Yes, however, as with any heavy-cream-based sauces, you'll want to defrost it slowly in the refrigerator and stir it continuously when reheating.
You can cut it into squares or small stripes; the choice is yours. Keep in mind, though, that this dish is served in a small bowl and is usually eaten with a small spoon, hence it's much more convenient if the ingredients are cut into smaller pieces.
The easiest way is to serve it in the same bowl that you cooked it in. However, warn your guests that the bowls are hot and they tend to maintain hot for quite some time.
If you intend to add some side dish, like cooked rice, pasta, or mashed potatoes, you can pour the julienne onto the plate like any other sauce.
Yes, you can. It's not a key ingredient in this dish and you can safely skip it if you wish.
You can choose any cheese that is high in fat, and that melts well. Some options to consider are Gouda, Fontina, Colby, and Mozzarella. For extra flavor, try using lightly smoked cheese.
Chicken & Mushroom Julienne
- 1 lbs chicken fillet
- 0.5 lbs champignon mushrooms
- 20 oz heavy cream
- 4 tablespoon olive oil (for cooking)
- 0.5 cup Parmesan cheese
- 0.4 lbs Cheddar cheese
- 1 medium-sized onion
- Kosher salt, pepper, smoked paprika for seasoning
- Finely chop the chicken fillets, onions, and mushrooms.
- Pour a couple of tablespoons of oil into a pan, and heat over medium-high heat.Add the mushrooms and a little salt, and fry until the mushrooms are golden brown. When finished, transfer them to a separate bowl.
- If necessary, add more oil to the pan. Fry the onions for 2-3 minutes until slightly translucent.Add the chicken, salt, smoked paprika powder and pepper to taste and fry until the liquid from the chicken has evaporated and the chicken is golden brown.
- Next, add the cooked mushrooms, heavy cream, Parmesan cheese, and a pinch of grated cheddar cheese.Sauté for a minute or two to allow all the flavors to blend and the cheese to melt slightly.
- Divide evenly among the julienne bowls. With this quantity you can make five full portions or four full portions and a couple of smaller portions for children.
- Add the grated cheese on top.
- Bake in the oven at 185°C (365°F) for 5-10 minutes with the grill mode from the top or 15-20 minutes without the grill mode, until a golden brown 'crust' forms on top.
- Serve in the same bowls with fresh salad, rice (if not on the keto diet) or any other side dish of your choice.
- Feel free to experiment with other main ingredients, replacing chicken and mushrooms with shrimp or salmon.
- For a dairy-free option, replace heavy cream with coconut milk or some vegan heavy cream substitute.
- Add curry for a more intense taste and a Thai-like experience.
- Use cooked rice, fresh vegetables, mashed potatoes, pasta or a slice of bread to complete this dish.
- Add onion and garlic powder for extra flavor.
Disclaimer: This nutrition label has been created using the calculator provided by www.verywellfit.com and it may not be 100% accurate.