If you’re looking for a comforting, flavorful, and easy-to-make dinner, this oven-baked chicken fillet dish is the perfect solution. It combines tender chicken fillets, savory mushrooms, and potatoes, all baked to perfection with a topping of melted cheese. Paired with a fresh mixed salad and a tangy mustard-honey dressing, this meal is a balanced and satisfying option that’s sure to impress your family or guests. Let’s dive into this simple and delicious recipe!
Ingredients:
For the Main Dish:
- 2 chicken fillets
- Potatoes (as needed, depending on servings)
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- Mushrooms (as needed, sliced)
- Cheese (as needed, shredded)
- Green onion, chopped (for garnish)
- Parchment paper (for baking)
For the Salad:
- Mixed salad greens
- 2 tomatoes, sliced
- Olive oil (for dressing)
- 1 teaspoon mustard
- 1 teaspoon honey
- Balsamic sauce (for drizzling)
Instructions:
- Prepare the Potatoes
- Preheat the oven to 200°C (390°F).
- Peel and slice the potatoes into rounds or wedges. Season them with a bit of salt and pepper, then spread them in a single layer on a baking tray lined with parchment paper. Drizzle with olive oil and bake for about 20 minutes, or until they start to turn golden and tender.
- Prepare the Chicken Fillets
- While the potatoes are baking, season the chicken fillets with salt and pepper. Heat a little oil in a skillet over medium heat and sear the fillets for about 2-3 minutes on each side until they are golden brown but not fully cooked through. Remove from heat and set aside.
- Assemble the Main Dish
- In the same skillet, sauté the sliced onion and minced garlic until softened and fragrant, about 3-4 minutes. Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and become tender.
- Once the potatoes are partially baked, remove the tray from the oven. Place the seared chicken fillets on top of the potatoes and spoon the mushroom and onion mixture over the chicken.
- Sprinkle the shredded cheese generously over the chicken and potatoes.
- Bake the Dish
- Return the baking tray to the oven and bake for another 15-20 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
- Once baked, remove from the oven and let it rest for a couple of minutes before serving. Garnish with chopped green onion for a fresh finish.
- Prepare the Salad
- In a large bowl, toss the mixed salad greens and sliced tomatoes.
- In a small bowl, whisk together olive oil, mustard, honey, and a pinch of salt and pepper to make the dressing. Drizzle the dressing over the salad and toss to coat evenly.
- Add a drizzle of balsamic sauce over the salad for extra flavor before serving.
- Serve and Enjoy
- Serve the oven-baked chicken fillets alongside the roasted potatoes and a portion of the fresh salad. This meal offers a delicious balance of savory, cheesy, and fresh flavors that will leave everyone satisfied.
Conclusion:
This oven-baked chicken fillet dish, paired with roasted potatoes and mushrooms, is a hearty, wholesome meal that’s both easy to prepare and full of flavor. Topped with melted cheese and garnished with fresh green onions, the chicken fillets are tender and delicious, while the tangy mustard-honey salad adds a refreshing contrast. Whether it’s for a family dinner or a special occasion, this dish is sure to impress and satisfy!