This baked chicken is a weeknight winner: tender, pounded-flat chicken breasts under a bubbling blanket of mushrooms, cherry tomatoes, and melted cheese. It comes together quickly, bakes mostly hands-off, and tastes like something you spent all evening on. Serve it with rice, potatoes, or a simple green salad for a dinner everyone will ask for again.
Ingredients
- 800 g (1.75 lb) chicken breast
- 7-10 mushrooms, sliced
- 7-10 cherry tomatoes, halved
- 150 g (1 1/2 cups) grated cheese (mozzarella + parmesan)
- 5 tbsp sour cream
- Salt, ground pepper, and dried garlic to taste
- Olive or vegetable oil
Instructions
- For the topping, mix the sliced mushrooms, tomatoes, grated cheese, sour cream, salt, pepper, and dried garlic. Butterfly the chicken breasts and pound flat.
- Arrange on an oiled baking sheet, drizzle lightly with oil, and season. Spoon the topping over each piece.
- Cover with foil and bake at 180°C (350°F) for 20 minutes. Uncover and bake 5-10 more minutes until golden.
Tips
- Pounding the chicken to an even thickness helps it cook evenly and stay juicy.
- Let the chicken rest for a few minutes before serving so the cheesy topping sets nicely.
- For more easy chicken dinners, try our Bacon-Wrapped Chicken and Potato Bake or the comforting Classic Homemade Chicken Noodle Soup. Find more baked chicken ideas at Allrecipes and cooking tips at Serious Eats.
Nutrition: per 100 g: 155.4 kcal, protein 11.6 g, fat 9.2 g, carbs 6.1 g.