These chicken patties stay especially juicy: tender chicken inside, topped with fragrant vegetables and button mushrooms in a creamy sauce, finished with a beautifully browned cheese crust. Simple to make, yet elegant in aroma and presentation — ideal for a family dinner.
Ingredients
- Chicken breast — 1.1–1.3 lb | 500–600 g
- Bread crumbs — 3–4 tbsp | 3–4 ст. л.
- Chicken egg — 1 | 1 шт.
- Yellow onion — 1–2 | 1–2 шт.
- Carrot — 1 | 1 шт.
- Bell pepper — 1–2 | 1–2 шт.
- Button mushrooms — 7 oz | 200 g
- Heavy cream — 5–7 fl oz | 150–200 ml
- Hard cheese, grated — 5.3 oz | 150 g
- Salt, black pepper, paprika — to taste
- Parsley — for serving
Step-by-Step Recipe
- Prepare the mixture: finely blend the chicken breast in a food processor or grind it through a meat grinder. Add the bread crumbs, egg, salt, black pepper, and paprika. Mix until smooth, then shape into round patties.
- Pan-fry the patties in a well-heated skillet with a little oil for 2–3 minutes per side, until golden. Transfer them to a baking dish.
- Vegetable and mushroom sauté: in a separate skillet, sauté the finely chopped onion until soft. Add the grated carrot, then the bell pepper cut into strips and the sliced mushrooms. Cook until the vegetables are tender and the excess moisture has evaporated.
- Cream sauce: pour the cream over the vegetables and mushrooms, bring just to a gentle simmer, and cook for 2–3 minutes until slightly thickened. Adjust the salt and pepper if needed.
- Assemble the dish: spoon the vegetables with cream over the browned patties in the dish and spread evenly. Sprinkle with the grated cheese.
- Bake in a 392°F | 200°C oven for 8–12 minutes, until the cheese has melted and turned lightly golden.
- Serve hot, finished with chopped parsley.
Nutritional Value
| Calories (per serving) | ≈ 490 kcal |
| Protein | ≈ 45 g |
| Fat | ≈ 25 g |
| Carbohydrates | ≈ 18 g |
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Tips and Variations
- Cream: 20–30% works best. If you use 10%, simmer a little longer over low heat so the sauce thickens slightly.
- Cheese: choose a good melting cheese — Gouda, mozzarella, Russian cheese, cheddar, or a blend.
- Without an oven: after adding the sauce, return the patties to the skillet, cover with cheese, cover with a lid, and warm over very low heat for 3–5 minutes until melted.
- Juiciness: do not overcook the patties at the first stage — brown them just enough; they will finish cooking in the cream sauce.
- Seasoning: add a pinch of dried garlic or Italian herbs to the meat mixture for a more pronounced aroma.
FAQ
Can I replace the cream with milk?
Yes, but the sauce will be lighter. For thickness, add 1 tsp | 1 ч. л. flour or cornstarch, whisked into a small amount of milk, and heat until thickened.
Which mushrooms can I use instead of button mushrooms?
Oyster mushrooms or wild mushrooms (pre-boiled) will work well. The flavor becomes more pronounced and the aroma deeper.
How do I keep chicken patties from drying out?
Do not over-brown them at the first stage: a quick golden crust on both sides is enough. Also, do not add too many breadcrumbs and do not overwork the mixture, so the patties stay juicy.