Recipe: Perfect Chicken bake with mushrooms and sundried tomatos

Chicken bake with mushrooms and sundried tomatos. Add cooked chicken, sun-dried tomatoes, paprika, and Parmesan cheese. Make any final seasoning adjustments with salt and pepper, then the pasta is ready to be served. I always keep cooked chicken on hand, either in the freezer or in the fridge, so I can add protein quickly to my meals.

Pan fried garlic followed closely by sun dried tomatoes and mushrooms AND melted parmesan cheese through this sauce makes this dinner incredible. Elegant enough for date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite! You can have Chicken bake with mushrooms and sundried tomatos using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken bake with mushrooms and sundried tomatos

1. It's 4 of boneless,skinless chicken breast fillets.
2. It's 400 grams of finely sliced fresh white organic mushrooms.
3. You need 1 of finely cubed onion.
4. You need 4 clove of thinly sliced garlic.
5. It's 2 pinch of dried basil.
6. It's 2 pinch of dried thyme.
7. Prepare 1 of sea salt.
8. It's 8 of sliced sundried tomatoes.
9. It's 3 cup of milk.
10. It's 9 tsp of cornflour.
11. You need 4 tbsp of extra virgin olive oil.

Loved the flavors in this dish, especially the saltiness of the sun-dried tomato and earthiness of the mushrooms combined with the chicken. The white wine was a touch too strong; cook longer to evaporate off a bit of the alcohol. I also wish the sauce had been thicker and creamier - maybe cornstarch or cream stirred in. Keto Chicken with Sun-Dried Tomatoes and Mushrooms in White Wine Cream Sauce is a low-carb healthy, dish that is quick and easy to make.

Chicken bake with mushrooms and sundried tomatos step by step

1. Saute fillets in the oil in a pan. Once they are "shielded", when they actually get some color on both sides, you add the sliced onion and garlic..
2. Then you season with the basil, thyme and sea salt. Following this, you add the sliced mushrooms and add 1 1/2 cup of the milk and simmer until the fillets are almost cooked..
3. Once this point is reached, you dilute the cornflour in the remaining milk and you add this mixture in the pan..
4. When the sauce is almost thickened, you transfet the contents of the pan in a baking tray. Then you add the sliced sundried tomatoes and baked in a preheat oven at 180o C for 25 minutes. Et voilà!.

This recipe is loaded with flavor and is perfect for meal prep or weeknight dinners. This dish has parmesan, thyme, basil and a host of other spices. Chicken is such a staple in our household. Do you cook with chicken a lot, too? I like to mix it up by getting chicken breast tenderloins, chicken breasts, skinless chicken thighs, and my personal favorite: bone-in, skin-on chicken thighs.