I remember the first time I made baked chicken with peppers and mushrooms.
The kitchen was filled with the comforting aroma of roasted veggies and savory chicken, and it instantly brought me back to family dinners at home.
There’s something about the way the flavors blend together that’s just pure magic.
This dish is like a warm hug on a plate. It’s perfect for those nights when you want something hearty but don’t want to spend hours cooking. Plus, it’s a great way to sneak in some veggies without anyone noticing.
Ingredients
Here’s what you’ll need. It’s super simple!
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 8 ounces mushrooms, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
Tools and Equipment
I love how simple this dish is to make with just a few tools. All you need is a cutting board and a sharp knife to prep the veggies. Use a large baking dish to hold everything together nicely.
A skillet comes in handy for sautéing. And don’t forget a wooden spoon for stirring. Lastly, you’ll want measuring spoons to get those spices just right.
Prep
Let’s get everything ready to make our baked chicken with peppers and mushrooms. This part’s super easy and goes by quick.
Preparing the Ingredients
First, I grabbed my cutting board and a sharp knife. I sliced the red and yellow bell peppers into strips. Then I diced the onion and minced the garlic. For the mushrooms, I cleaned and sliced them thin. It’s important to keep everything the same size so it cooks evenly.
Marinating the Chicken
Next, I placed the chicken breasts in a bowl. I drizzled olive oil over them and sprinkled salt, pepper, dried oregano, and thyme. I made sure each piece was nicely coated with the marinade. Then, I let them chill out in the fridge for at least 30 minutes to soak up all those flavors.
Directions
Let’s get cooking! Follow these steps to whip up a delicious baked chicken dish.
Preheat the Oven
First things first, get that oven going at 375°F. This gives you time to prep while the oven heats up. A warm kitchen makes me happy!
Assemble the Dish
Grab your large baking dish. Place the marinated chicken breasts in it nice and snug. Scatter those colorful pepper strips and mushrooms all around.
Sprinkle in the diced onion and garlic. Everything should look like a lovely mess.
Pour the chicken broth over it all. The broth keeps things juicy while they bake.
Slide the dish into your preheated oven and let it bake for 25-30 minutes. Check the chicken’s doneness with a thermometer or a small cut. It should be juicy and cooked through!
Cooking Instructions
Let’s dive into actually cooking this delicious dish. We’ll get those flavors mingling just right.
Bake the Chicken
Carefully slide the baking dish into a preheated oven. The oven should be nice and hot at 375°F. This is where the magic happens as everything starts to sizzle and the kitchen fills with wonderful smells.
Check for Doneness
After about 25 minutes, check the chicken. I like to gently poke it with a fork or use a thermometer. It should be juicy and reach 165°F inside. If you’re more old-school, make a small cut. Just check that it’s cooked through without too much pink.
Serving Suggestions
I love serving this baked chicken with a side of fluffy mashed potatoes. They soak up the juices perfectly.
Sometimes I switch things up with a quinoa salad. It adds a nice crunch and a fresh touch.
You could also go for some crusty bread. Use it to mop up that tasty broth—it’s so good.
Make-Ahead Instructions
I love prepping this dish ahead of time. It’s a lifesaver for busy nights.
First, you can marinate the chicken breasts the night before. Just pop them in the fridge in an airtight container.
You can also slice the peppers, dice the onion, and mince the garlic. Store them in ziplock bags or containers.
When you’re ready to cook, just arrange everything in the baking dish. It’s as simple as that!
You can keep the dish assembled in the fridge for up to 24 hours before baking. This way, dinner is basically ready to go in the oven when you are.
Conclusion
Baked chicken with peppers and mushrooms has become one of my go-to meals for those hectic evenings when I crave something both comforting and nutritious.
The aroma alone is enough to transport me back to cherished family dinners, making it a dish that’s close to my heart. I love how easy it is to prepare, allowing me to enjoy more time with family and less time fussing in the kitchen.
Plus, the flexibility of making it ahead of time is a real game changer. I hope you find the same joy and convenience in this recipe as I have, and that it brings a little warmth and nostalgia to your dinner table too.
