Creamy Baked Chicken with Mushrooms and Peppers – Comfort in a Casserole

Instructions

Step 1: Sear the Chicken

1. Preheat oven to 375°F (190°C).
2. Season chicken with salt and pepper.
3. In an oven-safe skillet or casserole dish, heat oil over medium-high heat.
4. Sear chicken for 3–4 minutes per side until golden (it won’t be cooked through). Remove and set aside.

Step 2: Cook the Veggies

1. In the same pan, sauté onions and garlic for 1–2 minutes.
2. Add bell peppers and mushrooms. Cook 4–5 minutes until just tender.

Step 3: Make it Creamy

1. Pour in cream and broth. Add thyme or Italian seasoning.
2. Stir and simmer 2–3 minutes. Add Parmesan if using.

Step 4: Bake it Up

1. Return chicken to pan, nestling into the sauce.
2. Transfer to oven and bake uncovered for 20–25 minutes, until chicken is cooked through.

Step 5: Garnish and Serve

1. Let rest for 5 minutes.
2. Sprinkle with parsley and serve hot.

Tips for Success

• Use thighs for extra juicy results.
• Don’t skip searing—it adds flavor and texture.
• Add spinach or kale during the last 5 minutes for more greens.

What to Serve With It

• Mashed potatoes or rice
• Roasted veggies or garlic green beans
• A slice of crusty baguette

Storage & Reheating

Store leftovers in the fridge up to 4 days. Reheat gently in the oven or microwave with a splash of cream to keep it moist.

FAQs

Can I make this ahead?
Yes—prep everything and bake when ready to eat.

Can I freeze it?
Not recommended due to the cream sauce, which can separate after thawing.

Conclusion

This Creamy Baked Chicken with Mushrooms and Peppers is a delicious, comforting meal that’ll make any dinner feel like a cozy gathering.

Make it once, and it’s sure to become a regular rotation favorite.