1. Prepare the Chicken Fillets:
Take the chicken fillets and cut them lengthwise into two even halves.
Using a meat mallet, gently pound the chicken fillets until they are of even thickness. This ensures the chicken cooks evenly and stays tender.
Season both sides of the fillets with salt and freshly ground black pepper.
Place the seasoned chicken on a plate and allow it to rest for 15-20 minutes to absorb the flavors.
2. Sauté the Onions and Mushrooms:
Peel the onions and chop them into small cubes.
Clean the mushrooms and chop them into small cubes as well.
Heat 3 tablespoons of vegetable oil in a skillet over medium heat.
Add the onions to the skillet and sauté until they become translucent, about 4-5 minutes.
Once the onions are soft, add the chopped mushrooms and sauté until the liquid from the mushrooms evaporates, about 2-3 minutes. Season with salt and pepper.
Be careful not to overcook the mushrooms, as they should remain soft and moist, not dry.
3. Prepare the Tomatoes and Cheese:
Slice the tomatoes into thin rounds.
Grate the mozzarella cheese on a medium grater and set it aside for the final topping.
4. Assemble the Dish:
Preheat your oven to 200°C (390°F).
Line a baking dish with aluminum foil and lightly grease it with vegetable oil.
Slice an additional onion into rings and lay them on the bottom of the baking dish. This onion base will add extra flavor to the chicken as it bakes.
Place the seasoned chicken fillets on top of the onion rings.
Spread the sautéed mushrooms and onions evenly over the chicken.
Top each fillet with the sliced tomatoes, arranging them in an even layer.
Optionally, drizzle or pipe a small amount of mayonnaise over the tomatoes to add creaminess.
5. Bake:
Place the baking dish into the preheated oven and bake at 200°C (390°F) for 25 minutes.
After 25 minutes, remove the dish from the oven and sprinkle the grated mozzarella cheese over the top of the tomatoes and chicken.
Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
6. Serve:
Once the cheese is bubbly and slightly browned, remove the dish from the oven and let it rest for a few minutes before serving.
Serve hot, garnished with fresh herbs if desired, and enjoy the delicious combination of flavors.
Cooking Tips:
Tenderizing the Chicken: Pounding the chicken fillets helps to tenderize the meat and ensures they cook evenly. Be sure to pound them gently, just enough to achieve an even thickness.
Cheese Options: While mozzarella gives a mild, creamy flavor, you can experiment with other cheeses like cheddar or gouda for a richer taste.
Sautéing Mushrooms: Don’t overcook the mushrooms during sautéing. You want them to release their moisture, but still retain a soft and juicy texture, as they’ll cook further in the oven.
Mayonnaise Alternative: If you’re not a fan of mayonnaise, you can skip it or replace it with sour cream or Greek yogurt for a healthier option.
Add Herbs: For additional flavor, you can add herbs like thyme, rosemary, or parsley either while cooking the mushrooms or as a garnish.
Storage:
Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven at 180°C (350°F) until warmed through, or in the microwave for a quicker option.
Freezing: You can freeze the assembled but unbaked chicken for up to 1 month. When ready to bake, thaw the dish in the refrigerator overnight and bake as instructed. However, the texture of the tomatoes may slightly change upon thawing.
Nutritional Facts (per serving):
Calories: 420 kcal
Fat: 26 g
Carbohydrates: 8 g
Protein: 38 g
Fiber: 1 g
Sodium: 620 mg
Please note that these values are approximate and depend on the specific brands of ingredients used.
FAQs:
1. Can I use chicken breasts instead of fillets?
Yes, you can use whole chicken breasts instead of fillets. Just make sure to pound them evenly to ensure even cooking. If the breasts are particularly thick, you can cut them in half horizontally to create thinner fillets.
2. Can I add other vegetables to this dish?
Absolutely! You can add other vegetables like bell peppers, zucchini, or spinach. Simply layer them on top of the chicken before adding the mushrooms and tomatoes.
3. Can I make this dish ahead of time?
Yes, you can assemble the dish and refrigerate it (uncooked) for up to 24 hours. When ready to bake, remove it from the refrigerator, let it come to room temperature for 20-30 minutes, and bake as instructed.
4. Can I use other types of cheese?
Yes, you can experiment with different types of cheese like cheddar, gouda, or even a mix of cheeses. However, mozzarella provides a nice, mild creaminess that works well with the dish.
5. How do I prevent the chicken from drying out?
Make sure not to overcook the chicken. Cooking it at 200°C (390°F) for the specified time should ensure juicy and tender meat. Also, covering the chicken with mushrooms, tomatoes, and cheese helps to retain moisture.
Conclusion:
Baked Chicken with Mushrooms, Tomatoes, and Mozzarella is a perfect example of how simple ingredients can come together to create a flavorful, satisfying dish. The juicy chicken fillets absorb the flavors of the sautéed mushrooms and onions, while the tomatoes add a fresh, tangy note. Topped with creamy melted mozzarella, this dish is the ultimate comfort food that is both rich and light at the same time.
This dish’s versatility allows you to modify it based on your preferences. You can switch up the vegetables, experiment with different cheeses, or even add herbs and spices to make it your own. It’s also a great make-ahead option for busy weeknights, as you can assemble the dish in advance and bake it when needed.
With its balanced flavors and easy preparation, this baked chicken recipe will quickly become a family favorite. Serve it with a side of rice, mashed potatoes, or a fresh salad for a complete and wholesome meal. Enjoy!