Baked Chicken Breasts with Mushroom and Pepper Sauce topped with Golden Cheddar Cheese

Baked Chicken Breasts with Mushroom and Pepper Sauce topped with Golden Cheddar Cheese



For the chicken:

  • 2 chicken breasts
  • 2 tablespoons of olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Red pepper powder, to taste

For the vegetable mixture:

  • 10-11 mushrooms, sliced
  • 1 large onion, chopped
  • 1 red pepper or capia pepper, chopped
  • 2 cloves of garlic, chopped
  • 1 tomato, diced
  • 1 teaspoon of tomato paste
  • 1 tablespoon all-purpose flour
  • 125 ml of milk
  • 1 teaspoon red chili powder
  • 1 teaspoon of black pepper
  • 1 teaspoon of thyme
  • Salt, to taste
  • Grated cheddar cheese, as much as desired for garnish


  1. Cut the chicken breasts lengthwise to create 4 thin pieces. Season with olive oil, salt, black pepper and red pepper flakes.
  2. In a hot non-stick pan, sear the chicken for 5 minutes on each side until golden brown, then transfer to a baking dish.
  3. Sauté the onions and red peppers in the oil for 1 minute. Add the mushrooms and continue cooking until they change color.
  4. Stir in the tomato paste, cook briefly, then add the tomatoes and seasonings, sautéing briefly.
  5. Sprinkle the vegetables with flour, cook for half a minute, then pour in the milk. Stirring constantly, let the mixture bubble for 1 to 2 minutes until thickened, then remove from heat.
  6. Pour the mushroom and pepper mixture over the chicken. replaces the word nice with emptyp generously with grated cheddar cheese.
  7. Bake in a preheated oven at 175°C (347°F) until the cheese is bubbly and golden.


  • Enjoy this flavorful, cheesy chicken dish straight from the oven, perfect for a comforting dinner. Serve with a side of your favorite pasta or a crisp green salad.

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