Oven-Baked Chicken Breasts with Saucy Mushrooms and Bell Peppers Topped with Golden Cheddar Cheese


For the Chicken:

  • 2 chicken breasts
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Red pepper powder, to taste

For the Vegetable Mixture:

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


  1. Slice 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, then transfer to a baking dish.
  3. Sauté onions and red bell peppers in oil for 1 minute. Add mushrooms and continue to cook until they change color.
  4. Stir in tomato paste, cook for a moment, then add tomatoes and seasonings, sautéing briefly.
  5. Sprinkle flour over the vegetables, cook for half a minute, then pour in the milk. Stirring constantly, let the mixture bubble for 1-2 minutes until thickened, then remove from heat.
  6. Spoon the mushroom and pepper mixture over the chicken. Top generously with grated cheddar cheese.
  7. Bake in a preheated oven at 175°C (347°F) until the cheese is bubbly and golden.

To Serve:

  • Enjoy this savory and cheesy chicken bake 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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