Chicken Breast with Mushroom Sauce
⏱ 15 min prep · 🍳 25 min · 🍽 4
Chicken breast dries out fast in a hot pan unless it has something to sit in. This mushroom sauce — button mushrooms, sour cream, stock, and a splash of soy sauce — gives the meat somewhere to rest while the rest of dinner comes together, and keeps it juicy even when someone walks in late.
Sear the fillets quickly, then let them finish in the sauce on low heat instead of standing over the pan watching it. Rice on the side only needs a short window on the stove while the sauce quietly simmers.
If anyone in the house wants plain chicken and rice with no sauce, ladle the sauce into a small jug on the side rather than mixing everything in the pan. Put this one on the meal plan for a night someone's coming home late anyway — the sauce holds fine on low heat until everyone's actually at the table.
Ingredients
- 4.000 kyllingbryst
- paprika
- nøytral olje
- 1.000 løk
- 200.000 g sopp
- 200.000 ml kyllingbryst
- 200.000 ml creme fraiche
- 30.000 ml soyasaus
- 200.000 g ris
Instructions
Krydre kyllingfiletene med salt og pepper.
Stek i olje på høy varme til de er gylne på alle sider, reduser deretter til middels varme og stek under lokk i ca. 10 minutter til de er gjennomstekte. Alternativt: brun kyllingen og sett i ovn på 180°C i 15-20 minutter avhengig av størrelse.
Kok ris etter anvisning på pakken.
Finhakk løken og skjær sjampinjongene i skiver.
Sauté løk og sopp i olje.
Tilsett kraft, crème fraîche og soyasaus.
La sausen småkoke i ca. 10 minutter.
Smak til med salt og pepper.
Server soppsausen over kyllingfiletene med kokt ris ved siden.
This is the one to reach for on a Tuesday when practice runs long and dinner keeps sliding later — the sauce keeps the chicken from turning to shoe leather while it waits on low heat, instead of drying out under foil on the counter. Make the sauce the night before during a packed week: it only needs reheating and the chicken folded back in right before serving. Leftovers pack well for the next day's lunch box, since the chicken does not toughen up sitting in the sauce overnight. It is also an easy one to hand off to a partner or an older kid to finish on the stove if you are not home by six.
FAQ
How long does chicken breast with mushroom sauce keep in the fridge?
Two to three days in an airtight container in the fridge. Store the rice separately from the chicken and sauce — mixed together, rice turns mushy within a day. Reheat gently in a pan or the oven until warmed through, and slicing the chicken first helps the heat reach the middle evenly.
Can I freeze chicken breast with mushroom sauce?
The chicken freezes well on its own, but a sour-cream sauce tends to split and turn grainy once thawed. Freeze the chicken separately and make the sauce fresh at dinnertime, or whisk in an extra spoonful of sour cream after thawing to bring it back together. Cook the rice fresh either way — frozen rice turns gluey.
Can I swap the mushrooms or the sour cream in the sauce?
Yes. Cremini or oyster mushrooms bring more flavor than plain button mushrooms and work just as well in this sauce. No sour cream on hand? Heavy cream or plain yogurt both work — yogurt makes the sauce a bit sharper, so taste and adjust the salt as you go.
How do I adapt this for kids who are picky about mushrooms?
Blend the sauce smooth with an immersion blender right before serving, and the visible mushroom pieces disappear into a creamy, even sauce. If a plate needs to be completely mushroom-free, strain the sauce and spoon over the extra-flavorful liquid — everyone else can get the mushroom pieces back in their portion.
Does this work for meal planning, and what can I prep ahead?
Chop the onion and mushrooms the night before and keep them in a separate container in the fridge, so all that is left after work is searing and the sauce. The sauce also holds up fully cooked a day ahead — reheat it gently and fold the chicken back in until warmed through. Either way, total time at the stove on the night itself is shorter than starting from scratch.
What can I serve alongside if someone will not eat rice?
Boiled potatoes or whole-wheat pasta both work well in place of rice. Cauliflower rice is a lighter, lower-carb option that still soaks up the sauce nicely. For something green, steamed peas or broccoli suit this dish better than a raw salad, since the sauce already brings plenty of richness.