Description

This Perfect Oven-Baked Chicken Fillet with Mushrooms, Potatoes, and Cheese is a one-tray wonder that delivers bold flavors and comfort in every bite. Tender chicken, golden potatoes, earthy mushrooms, and gooey cheese combine to make a meal that’s delicious, wholesome, and incredibly easy to prepare. Paired with a fresh salad, it’s a complete dinner that’s perfect for any occasion.

Ingredients

For the Main Dish:

2 chicken fillets
Potatoes (as needed, sliced thinly)
1 onion, thinly sliced
2 cloves of garlic, minced
Mushrooms (as needed, sliced)
Cheese (as needed, shredded)
Green onion, chopped (for garnish)
Olive oil (for drizzling)
Parchment paper (for baking)
Salt and pepper, to taste
Favorite herbs (e.g., thyme, rosemary, or Italian seasoning), to taste

For the Salad:

Mixed salad greens
2 tomatoes, sliced
2 tablespoons olive oil
1 teaspoon mustard
1 teaspoon honey
Balsamic sauce (optional, for drizzling)

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Instructions

1. Prepare the Chicken Fillets

Preheat your oven to 200°C (390°F).
Line a baking tray with parchment paper.
Place the chicken fillets on the parchment paper and season them generously with salt, pepper, and your choice of herbs.
Drizzle the fillets with olive oil and set them aside.

2. Prepare the Vegetables

Peel the potatoes and slice them thinly to ensure even cooking.
Arrange the potato slices around the chicken fillets on the baking tray.
Scatter the sliced onions, minced garlic, and mushrooms over the chicken and potatoes.
Drizzle everything with olive oil and season with salt and pepper to taste.

3. Bake the Chicken and Vegetables

Cover the tray with another sheet of parchment paper, folding the edges to seal it. This creates steam, keeping the chicken moist and the vegetables tender.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

4. Add the Cheese

Remove the top parchment paper and sprinkle shredded cheese generously over the chicken and vegetables.
Return the tray to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onion before serving.

5. Prepare the Salad

In a large salad bowl, combine the mixed salad greens and sliced tomatoes.
In a small bowl, whisk together olive oil, mustard, honey, and a drizzle of balsamic sauce to create the dressing.
Toss the salad with the dressing just before serving to ensure freshness.

6. Serve the Meal

Plate the chicken fillets with the cheesy potatoes and mushrooms.
Add a portion of the fresh salad to each plate.
Drizzle additional balsamic sauce over the salad, if desired, for an extra burst of flavor.

Notes

Cheese Options: Mozzarella, cheddar, or Parmesan work perfectly if you don’t have shredded cheese.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to preserve the texture.
Add Vegetables: Feel free to include sliced zucchini or bell peppers for more flavor and nutrients.
Make Ahead: Prep the entire tray, cover with plastic wrap, and refrigerate for up to 24 hours. Bake fresh when ready to serve.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: International