Description
A comforting and straightforward creamy chicken bake recipe. This one-dish meal features tender chicken, savory vegetables, and a rich, cheesy sauce, perfect for a weeknight dinner or family gathering.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button work well)
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- 4 cups broccoli florets (fresh or frozen)
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- Optional: A sprinkle of paprika
Instructions
- 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- 2. Season chicken with salt and pepper. Sear chicken in olive oil in a skillet until lightly browned. Remove and set aside.
- 3. Add onion to skillet, cook until softened (5-7 mins). Add garlic and mushrooms, cook until mushrooms release moisture and brown (5-8 mins). Stir in Italian seasoning, salt, and pepper.
- 4. If using fresh broccoli, add to baking dish. If frozen, add to skillet or baking dish. Arrange seared chicken over vegetables.
- 5. Whisk soup and milk until smooth. Pour evenly over chicken and vegetables.
- 6. Sprinkle cheese over the top. Add paprika if desired.
- 7. Bake for 30-40 minutes, or until chicken is cooked through and cheese is bubbly.
- 8. Let rest for 5-10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven. Add a splash of milk or broth when reheating if the sauce is too thick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g