Chicken and Mushroom Julienne
Chicken Mushroom Julienne
A creamy chicken and mushroom julienne baked in small dishes with tender onions, sour cream sauce, and a golden melted cheese crust.
Chicken and mushroom julienne is the cozy baked appetizer many Russian and Eastern European home cooks serve in small ramekins or cocottes. The dish is rich but compact: juicy chicken, browned mushrooms, and sweet onion are folded into a creamy sauce, then baked until the cheese turns golden at the edges.
The best flavor comes from cooking the mushrooms long enough for their moisture to evaporate before the cream goes in. That extra few minutes keeps the sauce thick and savory instead of watery, while a spoonful of sour cream gives the filling its familiar gentle tang.
This version uses everyday ingredients and does not require special cocotte dishes. Small oven-safe ramekins, a shallow baking dish, or individual gratin dishes all work well as long as the filling is spread evenly and the cheese has room to bubble.
Serve julienne hot from the oven with a small salad, crusty bread, or toasted baguette slices. It can be a starter for a festive meal or a satisfying small dinner when you want something creamy, fragrant, and deeply comforting.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and lightly butter four small ramekins or one shallow 1 1/2-quart baking dish.
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2
Pat the chicken dry, cut it into small bite-size pieces, and season with half of the salt and the black pepper.
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3
Warm the olive oil in a large skillet over medium-high heat, add the chicken, and cook for 5 to 6 minutes until lightly browned and just cooked through; transfer it to a plate.
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4
Add the butter, onion, and mushrooms to the same skillet and cook for 8 to 10 minutes, stirring often, until the mushrooms release their liquid and begin to brown.
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5
Stir in the garlic for 30 seconds, sprinkle the flour over the mushrooms, and cook for 1 minute so the flour loses its raw smell.
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6
Lower the heat to medium, pour in the heavy cream, and stir until the sauce thickens enough to coat the mushrooms.
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7
Return the chicken to the skillet, fold in the sour cream and remaining salt, and simmer gently for 2 minutes without letting the sauce boil hard.
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8
Divide the filling among the prepared dishes, sprinkle evenly with cheese, and bake for 10 to 12 minutes until bubbling and golden on top.
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9
Let the julienne rest for 3 minutes, then finish with parsley and serve hot.
Ingredients
- Boneless skinless chicken thighs:1 1/4 lb
- Cremini mushrooms, sliced:12 oz
- Yellow onion, finely chopped:1 medium
- Unsalted butter:2 tbsp
- Olive oil:1 tbsp
- All-purpose flour:1 1/2 tbsp
- Heavy cream:3/4 cup
- Sour cream:1/2 cup
- Garlic clove, minced:1
- Shredded mozzarella or Gruyere cheese:1 cup
- Fine salt:1 tsp
- Black pepper:1/4 tsp
- Fresh parsley, chopped:2 tbsp
Tips & Notes
- Cook the mushrooms until the skillet looks almost dry before adding flour; this keeps the final sauce creamy rather than loose.
- Use Gruyere for a nuttier topping or mozzarella for a milder, stretchy cheese crust.
- If using cooked leftover chicken, add it only after the sauce thickens so it stays tender.
