Sunday, May 6, 2018

Baked Chicken with Mushrooms and Peppers

Have you ever gone to Applebee’s and have their Smothered Chicken? This recipe is very similar....baked chicken with mushrooms and peppers smothered in melted cheese. Sound yummy, right?

Unfortunately, it looks like Applebee’s took theirs off the menu, but lucky for us because we can make it at home. (And probably for a lot less money) In fact, I’m going to make it tonight. Serves 4 Total Time: 40 minutes


2 large skinless boneless chicken breasts, cut in half lengthwise
1 clove of garlic, minced
Salt and pepper, to taste
1/2 medium onion, finely chopped
6 oz package of sliced white mushrooms
2 medium size red or orange bell peppers, chopped
1 tablespoon olive oil or oil of your choice
1 cup grated/shredded cheese of your choosing, I’m using mozzarella and fontina (an Italian cow’s milk cheese)


Preheat your oven to 425F. Rinse off your chicken breasts, cut them in half lengthwise and season them with the garlic, salt and pepper. Place them in a baking dish that’s been sprayed lightly with a nonstick cooking spray, that’s large enough to spread them out evenly and in a single layer. Cover with foil and bake for 20-25 minutes. Chicken should have an internal temperature of 165 degrees and should look pale with clear juices.

While the chicken is baking, use a large nonstick skillet on med/low heat and add your oil. When the oil is hot add the onions. When the onions soften add the mushrooms, sauté for a few minutes stirring constantly. Then add the bell peppers and sauté for an additional 5 minutes.

Remove the chicken from the oven and turn on the broiler. Separate the chicken from each other and top each piece with the vegetables and sprinkle on the cheese. Broil for 5 minutes or until cheese has melted. Serve hot with your favorite side; such as rice, potatoes or noodles. Yum Yum!

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