Description

When it comes to a comforting, nutritious meal that feels like a treat, this Baked Chicken Breast with Mushrooms, Potatoes, and Cheese hits all the right notes. Juicy chicken, tender potatoes, earthy mushrooms, and a gooey cheese topping come together in a single dish that’s both easy to prepare and utterly satisfying. Pair it with a fresh, tangy salad for a meal that’s perfect for busy weeknights or special family dinners.

Ingredients

For the Chicken Bake:

2 chicken fillets
4–5 potatoes, peeled and sliced
1 onion, sliced
2 cloves of garlic, minced
200 grams mushrooms, sliced
150 grams shredded cheese (use your favorite melting cheese)
2 green onions, chopped
Olive oil for coating
Salt and pepper, to taste
Parchment paper

For the Salad:

Mixed salad greens (1 large handful or a bowl)
2 tomatoes, sliced
2–3 tablespoons balsamic sauce (store-bought or homemade)
1 teaspoon mustard
2 tablespoons olive oil
1 teaspoon honey

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Oven and Tray

Preheat the oven to 200°C (390°F).
Line a baking tray with parchment paper for easy cleanup and to prevent sticking.

Step 2: Bake the Potatoes and Onions

Spread the sliced potatoes and onions evenly on the prepared baking tray.
Drizzle olive oil over the top, then sprinkle with salt and pepper to taste.
Toss the mixture gently to coat all the pieces.
Bake for 15-20 minutes, or until the potatoes begin to soften.

Step 3: Sear the Chicken

While the potatoes are baking, season the chicken fillets with salt and pepper.
Heat a skillet over medium-high heat with a small drizzle of olive oil.
Add the minced garlic and sauté for about 1 minute, until fragrant.
Sear the chicken fillets for 3-4 minutes on each side, just until golden brown. They don’t need to cook through. Set aside.

Step 4: Cook the Mushrooms

In the same skillet, add the sliced mushrooms.
Sauté over medium heat until they are tender and release their moisture, about 5-7 minutes. Remove from heat.

Step 5: Assemble and Bake

Remove the baking tray with the potatoes and onions from the oven.
Place the seared chicken fillets directly on top of the potatoes.
Spread the sautéed mushrooms evenly over the chicken and potatoes.
Sprinkle the shredded cheese generously over the top of the dish.
Return the tray to the oven and bake for another 20 minutes, or until the chicken is fully cooked (internal temperature of 75°C or 165°F) and the cheese is melted and bubbly.

Step 6: Make the Salad

Combine the salad greens and sliced tomatoes in a large bowl.
In a small jar, mix the balsamic sauce, mustard, olive oil, and honey. Shake until smooth and well-combined.
Drizzle the dressing over the salad and toss lightly to coat.

Step 7: Serve

Remove the baked chicken dish from the oven and let it rest for 5 minutes.
Plate the chicken fillets alongside the cheesy potatoes and mushrooms.
Serve with a portion of the fresh salad on the side. Garnish the chicken with chopped green onions for a final touch.

Notes

Cheese Options: Mozzarella, cheddar, or Gruyère are excellent choices, but feel free to use any cheese that melts well.
Vegetable Additions: You can include sliced zucchini, bell peppers, or asparagus for extra flavor and nutrients.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Dietary Adjustments: To make this dish dairy-free, use a vegan cheese alternative or omit the cheese altogether.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean