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French chicken meat from chicken with mushrooms in the oven

French-Style Baked Chicken with Mushrooms

Wonderfully juicy and delicious, with tomatoes and cheese! French-style chicken with mushrooms in the oven is fast, filling, and appetizing. Chicken pairs beautifully with everything in this recipe, and since the fillet bakes faster than heartier meats, it's ideal for feeding guests in a hurry.

Ropotushka

Recipe author

French chicken meat from chicken with mushrooms in the oven

Composition / ingredients

Servings:

Chicken breast

400

Button mushrooms

200

Onion

Garlic

Hard cheese

120

Mayonnaise

100

Salt

Ground black pepper

Vegetable oil

Fresh herbs

Tomatoes

Button mushrooms (small)

Black olives

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 12 g

Fats 46 % 12 g

Carbohydrates 8 % 2 g

163 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make French-style chicken with mushrooms in the oven? Gather your ingredients. Any cut of chicken works — buy fillets ready to go, or cut the meat off the bone yourself. Choose white mushrooms with no spots, bruising, or musty smell; they shouldn't feel slippery. Small mushrooms are best for the garnish. I used a large onion, but a small one is plenty. Any hard or semi-hard cheese will do.
Step 2:

Rinse the chicken under running water. Cut it into pieces about an inch (2–3 cm) thick and pat them dry with a paper towel. Pound the meat lightly on both sides — just gently, so the pieces stay whole. Lightly oil the bottom of a baking dish, lay in the chicken, and season with salt and pepper. I used a 10x8-inch (25x20 cm) dish.
Step 3:

Clean, rinse, and slice the mushrooms about 1/8 inch (2–3 mm) thick. Add a little vegetable oil to a skillet and cook the mushrooms over medium heat.
Step 4:

Peel and mince the garlic however you like — I just chopped it with a knife. Scatter it evenly over the chicken and rub it in a little.
Step 5:

Peel, rinse, and slice the onion into thin half-moons, then spread them over the garlic. To keep your eyes from stinging while you slice, rinse the onion and knife with cold water first.
Step 6:

Cook the mushrooms, stirring now and then, for about 10 minutes, until the excess moisture cooks off. Set a few slices aside for the garnish.
Step 7:

Spread the mushrooms over the onion as the next layer.
Step 8:

Grate the cheese on the large holes of a box grater and mix it with the mayonnaise.
Step 9:

Spread the cheese-and-mayonnaise mixture evenly over the mushrooms. Bake in an oven preheated to 350°F (180°C) with bottom heat only for 30 minutes. Adjust the exact time and temperature to your own oven.
Step 10:

Take the dish out and arrange the reserved mushroom slices and tomato pieces on top. If you like, shape the tomatoes and olives into little flowers as I did. Return the dish to the oven and bake another 15 minutes, then switch to top-and-bottom heat and bake until the cheese topping is golden.

Take the finished French-style chicken out of the oven, let it cool for 10–20 minutes, then cut it into portions and serve.
Keep in mind that ovens vary, so your temperature and timing may differ from the recipe. Getting to know how your own oven behaves helps any baked dish turn out well.
Homemade mayonnaise is worth the effort — tastier and better for you. You can also use sour cream or plain yogurt in place of the mayonnaise, or blend either one with mayonnaise in any ratio you like to lighten the dish.
Use an oil with a high smoke point for frying. Every oil is only good up to its smoke point, past which it starts to burn and form harmful compounds. Unrefined oils mostly have a low smoke point — they're full of unfiltered particles that scorch quickly — while refined oils hold up better to heat. Refined sunflower, olive, and grapeseed oils are among the most common high-smoke-point choices.