Poland · Poultry
Cheesy Baked Chicken with Mushrooms
Cheesy baked chicken with mushrooms and onions, under a thick layer of melted Gouda — 25 minutes in the oven, all on one tray. The slow part is unattended: the chicken sits salted in the fridge for two hours. And the mushrooms only go on once every drop of their water has cooked off — skip that and the cheese sits on a puddle.
- Prep
- 2 h 30 min, with chilling
- Bake
- 25 min
- Hands-on
- 30 min
- Serves
- 4–6
Method
- Cut each chicken breast in half horizontally and smash it thin. Salt and pepper both sides, then leave it in the fridge for 2 hours — overnight is better.
- Butter and oil into the pan. In go the sliced mushrooms and the chopped onion, over medium-low heat.
- Salt and pepper them. The salt is what pulls the water out — keep cooking until every drop of it has evaporated.
- Chicken onto a lined tray. Mushrooms over the top, a teaspoon of mayonnaise on each piece, jalapeños to taste, then the cheese.
- 200 °C for 25 minutes.
We had it with roast potatoes and coleslaw.
Watch it made
The full method, step by step, on the channel.