This creamy chicken and mushroom julienne is weeknight comfort food at its best — tender chicken, earthy mushrooms and a golden, bubbling cheese top, all baked in individual cocottes. It looks restaurant-worthy yet comes together in one pan before a short bake, making it perfect for a cozy family dinner. If you love this pairing, try our Chicken and Mushroom Puff Pastry Pie next time.
Ingredients
- 300 g (10.5 oz) chicken or turkey fillet, diced
- 200 g (7 oz) button mushrooms, sliced
- 1/2 onion, halved and sliced
- 250 g (about 1 cup) sour cream
- 50 g (1.75 oz) hard cheese, grated
- 50 g (1.75 oz) soft cheese, grated
- Fresh dill and salt to taste
Instructions
- Saute the onion until soft; add the diced chicken and cook for 5 to 7 minutes.
- Add the mushrooms, cook for 5 more minutes, and season with salt.
- Stir in the sour cream, hard cheese, and dill; simmer for 1 minute.
- Divide among cocottes or ramekins and top with the grated soft cheese.
- Bake at 180 C (350 F) for 15 to 20 minutes until the cheese is golden.
Tips
- Do not overcrowd the pan when browning the chicken, so it sears rather than steams; cook in batches if needed.
- For food safety, cook poultry thoroughly — see the guidance from the USDA on safe cooking temperatures.
- For a lighter version, try the High-Protein Chicken and Mushroom Salad, and for more sauteing inspiration, browse Serious Eats.
Nutrition: per 100 g: 110 kcal, protein 14 g, fat 4 g, carbs 4 g