Baked Chicken with Mushrooms Recipe

Baking chicken with mushrooms is a delightful way to enjoy a flavorful and comforting meal. This recipe combines tender chicken breasts with a creamy mushroom sauce, creating a dish that’s perfect for both casual dinners and special occasions.

Ingredients Required

For the Chicken:

• Chicken Breasts
• Olive Oil
• Salt and Pepper

For the Mushroom Sauce:

• Mushrooms
• Garlic
• Butter
• Flour
• Chicken Broth
• Heavy Cream

For Garnish:

• Fresh Parsley

Preparation Steps

To start, gather all the ingredients mentioned above. Preheat your oven to 375°F (190°C) and grease a baking dish lightly with olive oil.

1. Seasoning the Chicken: Pat the chicken breasts dry with paper towels and season them generously with salt and pepper on both sides.
2. Sautéing Mushrooms and Garlic: In a skillet, heat some olive oil over medium heat. Add sliced mushrooms and minced garlic, and sauté until the mushrooms are tender and golden brown.
3. Making the Creamy Mushroom Sauce: Push the mushrooms to the side of the skillet and melt butter in the empty space. Whisk in flour to create a roux, then gradually pour in chicken broth while stirring constantly. Let the sauce simmer until it thickens, then stir in heavy cream. Season with salt and pepper to taste.
4. Assembling the Dish: Place the seasoned chicken breasts in the greased baking dish. Pour the creamy mushroom sauce over the chicken, ensuring that each piece is well-coated.

Baking the Chicken

Transfer the baking dish to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Serving Suggestions

Once the chicken is done, remove it from the oven and garnish with freshly chopped parsley. Serve hot with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a simple green salad.

Health Benefits of Baked Chicken with Mushrooms

This dish offers a variety of health benefits. Chicken is a lean source of protein, while mushrooms are rich in essential nutrients like vitamins, minerals, and antioxidants. Additionally, the creamy mushroom sauce provides a satisfying texture without relying on heavy cream or excessive butter.

Variations and Tips

• Feel free to customize this recipe by adding other herbs and spices to the chicken or experimenting with different types of mushrooms.
• For a lighter version, you can substitute part of the heavy cream with low-fat milk or Greek yogurt.
• To ensure even cooking, try to use chicken breasts that are of similar size and thickness.

Frequently Asked Questions (FAQs)

1. How long does it take to bake chicken breasts?

   Typically, chicken breasts take around 25-30 minutes to bake at 375°F (190°C), but the exact time may vary depending on the thickness of the chicken and your oven.

2. Can I use other types of mushrooms for this recipe?

   Yes, you can use any variety of mushrooms you prefer, such as cremini, shiitake, or portobello.

3. Is it necessary to use heavy cream in the mushroom sauce?

   While heavy cream adds richness to the sauce, you can substitute it with a lighter option like half-and-half or milk if desired.

4. Can I substitute chicken broth with vegetable broth?

   Yes, you can substitute chicken broth with vegetable broth for a vegetarian version of this recipe.

5. How can I store leftovers?

   Store any leftover chicken and mushroom sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

In conclusion, baked chicken with mushrooms is a versatile and delicious dish that’s easy to prepare and full of flavor. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe is sure to impress with its savory taste and creamy texture.

Source: diethood.com

Yield: 8

The Best Ever Pastalaya Recipe

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If you're a fan of hearty, flavorful dishes, then Pastalaya is about to become your new favorite meal. Combining the rich, savory notes of jambalaya with the comforting texture of pasta, Pastalaya is a dish that brings people together. Originating from the heart of Louisiana, Pastalaya has grown in popularity due to its versatility and the unique twist it brings to traditional Cajun cuisine.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 2 tablespoons vegetable oil
• 1 pound andouille sausage sliced (or other smoked sausage)
• 1 pound boneless skinless chicken thighs (or breasts) cut into small pieces
• 1 medium onion diced
• 1 large bell pepper diced
• 2 jalapeno peppers diced (optional, for extra spicy)
• 2 stalks celery diced
• 4 cloves garlic minced
• 1 pound fresh tomatoes chopped (canned is OK - 15 ounces)
• 15 ounce can tomato sauce
• 4 cups chicken broth
• 1 pound uncooked pasta cavatappi, penne or similar
• 1 tablespoon Cajun seasoning I use 2 tablespoons – you can use Creole seasonings or blackening seasoning here
• Salt and black pepper to taste
• ½ to 1 cup sour cream optional, for a creamy sauce – heavy cream or cream cheese are nice swaps
• For Garnish. Chopped green onions, parsley, red pepper flakes, hot sauce to taste. Parmesan cheese is great, too!

Instructions

• Heat the vegetable oil in a large Dutch oven or pot over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.

• In the same pot, add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set aside.

• Add the diced onion, bell peppers, and celery. Cook until the vegetables are tender, stirring occasionally, about 5 minutes.

• Add the garlic and cook 1 minute, until you can smell the garlic.

• Add the diced tomatoes, tomato sauce, chicken broth, Cajun seasoning, salt, and black pepper. Stir to combine.

• Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to let the flavors develop.

• Add the uncooked pasta to the pot and stir to combine. Cover the pot and let it simmer for another 10-15 minutes, or until the pasta is cooked through. Stir a few times during simmering to make sure the pasta doesn’t stick to the bottom of the pot.

• Add the browned sausage and chicken back to the pot and stir to combine. Gently heat through then remove from heat.

• Stir in the sour cream, if desired, for a creamier pasta.

• Garnish with chopped green onions, parsley, and red pepper flakes. Serve! Don’t forget the hot sauce!