Looking for a dish that will wow your taste buds? This oven-baked chicken with vegetables and mushroom sauté is exactly what you need. It’s a recipe that I shared years ago and received rave reviews. Now, it’s time to bring it back into the spotlight. If you’re ready to indulge in a meal that’s bursting with flavor and is incredibly satisfying, then you’re in the right place. Trust me, once you try this, it will become one of your go-to recipes!
Ingredients:
- For the Chicken:
- 2 chicken breasts
- 2 tablespoons olive oil
- Salt, black pepper, and ground red pepper
- For the Vegetable and Mushroom Sauté:
- 10-11 mushrooms
- 1 large onion
- 1 red bell pepper (or any red sweet pepper)
- 2 garlic cloves
- 1 tomato
- 1 teaspoon tomato paste
- 1 tablespoon flour (not heaping)
- 1 small glass (125 ml) of milk
- 1 teaspoon ground red pepper
- 1 teaspoon black pepper
- 1 teaspoon oregano
- Salt, to taste
- Grated cheese (enough to cover the dish)
Instructions:
- Prepare the Chicken: Begin by slicing the chicken breasts lengthwise in half, yielding four pieces. If your chicken breasts are small, there’s no need to thin them further. Rub the chicken pieces with olive oil, salt, black pepper, and ground red pepper, making sure they’re evenly coated. Heat a non-stick pan until it’s very hot, then sear the chicken on both sides for about 5 minutes each, until they have a nice golden-brown crust. Transfer the seared chicken to a suitable oven dish or baking tray.
- Make the Vegetable and Mushroom Sauté: In a separate pan, add a bit of vegetable oil and sauté the chopped onion and red pepper for about a minute. Then, add the sliced mushrooms and continue sautéing until they change color, about 2-3 minutes. Stir in the tomato paste and cook for a short while. Next, add the chopped tomato and season the mixture with ground red pepper, black pepper, oregano, and salt. Let it cook briefly to blend the flavors.
- Thicken the Sauce: Sprinkle the flour over the sautéed vegetables and cook for another 30 seconds. Gradually pour in the milk while continuously stirring to prevent lumps. Bring the mixture to a gentle boil until it thickens into a creamy sauce, then remove from heat.
- Assemble the Dish: Spoon the vegetable and mushroom sauté over the seared chicken in the baking dish, spreading it out evenly. Sprinkle a generous amount of grated cheese on top.
- Bake: Preheat your oven to 175°C (347°F). Place the dish in the oven and bake until the cheese is melted and golden brown on top, about 15-20 minutes.
Nutrition Information (per serving):
- Calories: 450-500 kcal
- Protein: 35g
- Fat: 25g
- Carbohydrates: 15-20g
- Fiber: 3g
- Sodium: 700mg
These nutritional values can vary depending on the ingredients and portions you use.
Tips for Success:
- Sear for Flavor: Searing the chicken before baking locks in the juices and adds a delicious caramelized flavor. Don’t skip this step!
- Customizable Veggies: Feel free to add other vegetables like zucchini or eggplant to the sauté for a more diverse dish.
- Cheese Choice: For a more robust flavor, you can use a combination of cheeses like cheddar and mozzarella, instead of just one type.
- Lighter Option: If you’re looking for a lighter version, you can reduce the amount of cheese or use a low-fat cheese alternative.
This oven-baked chicken with vegetables and mushroom sauté is a dish that combines the best of both worlds: it’s healthy and packed with flavor. With its tender chicken, savory vegetable mixture, and gooey melted cheese, this recipe is perfect for both weeknight dinners and special occasions. Plus, it’s a one-dish wonder, which means minimal cleanup! Give this recipe a try, and watch it become a regular in your cooking rotation. Enjoy every bite!
