Chicken baked with mushrooms and rice
6 servings
90 minutes
Chicken baked with mushrooms and rice is a refined dish of European cuisine that combines tender poultry meat, the aroma of mushrooms, and the soft texture of rice. The origins of this recipe trace back to traditional baked dishes popular in France and Italy, where simple ingredients are paired with rich creamy sauces. The baked chicken is infused with a sauce made from sour cream and milk, complemented by garlic and spices that reveal a rich flavor. Rice serves as the perfect base, absorbing the aromas of the ingredients. Grated cheese creates a golden crust, giving the dish an appetizing appearance and added texture. This dish is ideal for a cozy family dinner or festive gathering, impressing with its harmony of flavors and richness of aroma.
1
We boil the rice.
- Rice: 250 g
2
Finely chop the mushrooms with chicken. Fry with a little oil until half-cooked.
- Chicken breast fillet: 800 g
- Button mushrooms: 250 g
3
Making the sauce: mix sour cream with milk and spices to taste, also add very finely chopped garlic.
- Sour cream 15%: 200 g
- Milk: 1 glass
- Garlic: 2 cloves
- Curry powder: to taste
- Herbes de Provence: to taste
- Basil: to taste
4
In a baking dish, layer rice, then add chicken with mushrooms and pour sauce on top. Sprinkle with grated cheese and place in an oven preheated to 200 degrees.
- Rice: 250 g
- Chicken breast fillet: 800 g
- Button mushrooms: 250 g
- Sour cream 15%: 200 g
- Milk: 1 glass
- Cheese: 150 g
5
After 20 minutes, we take the mold out of the oven.
