Creamy Pea and Potato Chicken Bake
Indulge in a flavorful blend of tender chicken, creamy sauce, and hearty vegetables. This comforting one-pan dinner features peas, potatoes, mushrooms, onions, and chicken, all smothered in a luscious cheese sauce and baked to perfection.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup peas (frozen or fresh)
- 2 cups baby potatoes, quartered
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 1 cup grated cheese (such as cheddar or Gouda)
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Heat a large skillet over medium-high heat. Add butter and sauté onions, mushrooms, and garlic until softened.
- 3.
Add chicken breasts to the skillet and cook until golden brown on both sides. Remove from skillet and set aside.
- 4.
In the same skillet, add flour and cook for a minute. Gradually whisk in milk and continue cooking until the sauce thickens.
- 5.
Stir in grated cheese, thyme, salt, and pepper until the cheese melts and the sauce is smooth.
- 6.
Add peas and potatoes to the skillet, stirring to coat them in the sauce.
- 7.
Place chicken breasts on top of the vegetable mixture in the skillet.
- 8.
Transfer the skillet to the oven and bake for 25-30 minutes or until the chicken is cooked through and potatoes are tender.
- 9.
Serve hot, ensuring each plate has a chicken breast surrounded by the creamy vegetables.
