Creamy Chicken Bake with Mushrooms and Sun-Dried Tomatoes

Creamy Chicken Bake with Mushrooms and Sun-Dried Tomatoes

Creamy Chicken Bake with Mushrooms and Sun-Dried Tomatoes is a comforting and delicious dish that brings warmth to any table. This recipe combines tender chicken thighs with a creamy sauce, flavorful mushrooms, and tangy sun-dried tomatoes. It’s perfect for family dinners or any time you want to impress your guests with minimal effort.

Why Make This Recipe

There are many reasons to make this Creamy Chicken Bake. First, it is simple and quick to prepare, making it a great choice for busy weeknights. The dish is packed with flavor thanks to the spices and ingredients we use. Plus, it’s versatile and pairs wonderfully with sides like mashed potatoes or rice, ensuring that you have a complete meal ready to enjoy.

How to Make Creamy Chicken Bake with Mushrooms and Sun-Dried Tomatoes

Ingredients:

• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon cornflour
• 1 teaspoon salt
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 800g boneless chicken thighs, cut in half
• 200g mushrooms, sliced
• 40g sun-dried tomatoes, chopped
• 1/2 cup chicken stock
• 1 tablespoon fresh thyme
• 1/2 cup cream
• Fresh basil for serving

Directions:

1. Preheat the oven to 170°C fan forced (190°C regular oven).
2. In a large ovenproof baking dish, mix together paprika, cumin, cornflour, salt, crushed garlic, and olive oil until you have a thick paste.
3. Cut chicken thighs in half and add to the baking dish; stir well to coat all pieces in the spice mixture.
4. Scatter mushrooms and sun-dried tomatoes over the chicken. Pour in chicken stock and give everything a gentle stir. Sprinkle fresh thyme on top.
5. Place the dish in the oven, uncovered, for 45 minutes.
6. Remove from the oven, pour in the cream, and stir gently to combine.
7. Return to the oven for 5 more minutes until golden and bubbling.
8. Let rest for 5 minutes before serving, ideally over hot mashed potatoes, and garnish with fresh basil.

How to Serve Creamy Chicken Bake with Mushrooms and Sun-Dried Tomatoes

Serve this dish over a bed of creamy mashed potatoes or alongside rice. The sauce is rich and flavorful, making it perfect for soaking up with your favorite sides. Don’t forget to top it off with fresh basil for a touch of freshness!

How to Store Creamy Chicken Bake with Mushrooms and Sun-Dried Tomatoes

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven or in a skillet until heated through.

Tips to Make Creamy Chicken Bake with Mushrooms and Sun-Dried Tomatoes

• Use bone-in chicken if you prefer; just adjust the cooking time accordingly. Bone-in chicken can make the dish even more flavorful.
• Experiment with herbs: Try adding herbs like rosemary or parsley for different flavors.
• Add vegetables: You can include additional veggies like spinach or bell peppers for added nutrition.

Variation

You can easily make this recipe with turkey or vegetables for a lighter option. If you want a vegetarian version, swap chicken for chickpeas and use vegetable stock instead of chicken stock.

FAQs

1. Can I use chicken breast instead of thighs?
   Yes, you can use chicken breast, but they might dry out more quickly. Cook for a shorter time if using breasts.

2. Can I make this ahead of time?
   Yes, you can prepare it up to the baking stage. Cover it and store it in the fridge, then bake it when you’re ready to eat.

3. What can I substitute for cream?
   You can use sour cream or Greek yogurt mixed with a little milk for a lighter option.

Enjoy your cooking, and savor the deliciously creamy flavors of this Chicken Bake!