This Creamy Baked Chicken with Vegetables and Mushroom Potato Garnish is the ultimate comfort food—savory, creamy, and packed with wholesome flavor. Tender chicken fillets are seasoned with aromatic curry, paired with colorful vegetables like ramiro pepper, zucchini, and onion, then topped with a luscious layer of sour cream, mayonnaise, and melty mozzarella. The dish is completed with a decadent mushroom and potato cream garnish that ties everything together. Whether you’re planning a weeknight dinner or a hearty weekend meal, this recipe will impress with its flavor, presentation, and satisfying finish.
Preparation Time: 25 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 4
Cuisine: European Fusion / Comfort Food
Ingredients
For the Chicken Bake:
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2 chicken fillets
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1 ramiro pepper, chopped
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½ zucchini, sliced
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1 onion, chopped
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3 garlic cloves, minced
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1 tablespoon curry powder
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Green onion, chopped (for garnish)
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Fresh dill, chopped
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2 tablespoons sour cream
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1 tablespoon mayonnaise
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100 g (3.5 oz) mozzarella, shredded
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100 g (3.5 oz) hard cheese, grated
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Salt and black pepper to taste
For the Garnish:
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Mushrooms, sliced (about 200 g)
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3–4 potatoes, peeled and cubed
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200 ml (¾ cup) cooking cream
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1 teaspoon dried oregano
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Salt and black pepper to taste
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Olive oil or butter for sautéing
Prepare the chicken and vegetables
Preheat your oven to 180°C (356°F).
Slice the chicken fillets into thin strips or bite-sized pieces. Season with salt, black pepper, and curry powder.
In a large skillet, heat a small amount of oil and lightly sear the chicken for 3–4 minutes on each side until golden (do not cook through). Set aside.
Layer the vegetables
In a baking dish, create a vegetable base with chopped onion, zucchini slices, and ramiro pepper. Scatter minced garlic on top.
Add the seared chicken over the vegetable mixture. Sprinkle fresh dill and green onion over the chicken.
Make the creamy topping
In a small bowl, mix sour cream and mayonnaise until smooth. Spread this mixture evenly over the chicken and vegetables.
Top with the shredded mozzarella and grated cheese.
Bake the dish
Bake in the preheated oven for 35–40 minutes, or until the cheese is golden and bubbly and the chicken is cooked through. Let rest for 5–10 minutes before serving.
Prepare the mushroom potato garnish
While the chicken bakes, prepare the garnish.
In a skillet, sauté the mushrooms with olive oil until golden. Add salt and pepper to taste.
In a separate pot, boil the cubed potatoes until tender. Drain and return to the pot.
Add the cooked mushrooms to the potatoes. Pour in the cream, season with oregano, and mix gently over low heat for 2–3 minutes until the cream thickens and coats everything. Set aside.
Serve
Plate the baked chicken and vegetables alongside a generous spoonful of the mushroom potato cream garnish. Garnish with extra dill or green onions if desired.
