These chicken breasts bake up juicy under a golden blanket of sautéed vegetables, mushrooms and melted cheese. It is the kind of no-fuss dinner that works for busy weeknights yet feels special enough for guests. Serve it straight from the oven with mashed potatoes or a fresh salad — and if you like chicken bakes, our Chicken, Potato and Mushroom Bake is another family favourite.
Ingredients
- 4 chicken fillets
- 1 onion, chopped
- 1 carrot, grated
- 200 g mushrooms, sliced
- 3 tbsp sour cream
- 100 g cheese, grated
- Salt and black pepper
Instructions
- Slice the chicken fillets into steaks and pound lightly.
- For the topping: fry the chopped onion and carrot; fry the mushrooms separately.
- Combine the vegetables and mushrooms with the sour cream, salt, and pepper.
- Spread the topping over the chicken steaks and sprinkle with cheese.
- Bake at 180°C (350°F) for 35 minutes.
Tips
- Pound the chicken to an even thickness so it cooks through without drying out.
- Cook the mushrooms separately until their moisture evaporates — that keeps the topping from turning watery. For safe cooking temperatures, check the USDA guidelines for poultry.
- Use a cheese that melts well, such as mozzarella or Gouda. For another chicken favourite, try our Chicken Schnitzels with Tomato-Cheese Topping.
Nutrition
Per 100 g: 116 kcal, protein 10 g, fat 8 g, carbs 2 g.