Chicken fillet baked in the oven with vegetables
12 servings
90 minutes
Chicken fillet baked with vegetables is a wonderful dish of European cuisine that combines tender meat and aromatic vegetables. Its history is rooted in home cooking traditions where fresh ingredients are baked to preserve flavor and health benefits. A sour cream sauce enriched with spices makes the chicken incredibly juicy, while added vegetables—sweet pepper, zucchini, eggplant, and tomatoes—bring brightness and freshness. Bay leaf and garlic add a spicy depth to the dish. This is a versatile recipe suitable for family lunches and dinners, perfectly paired with rice or potatoes. Baking at 180 degrees reveals the full palette of flavors, creating a harmonious and aromatic dish that warms the soul and delights the taste buds.
1
Wash the chicken fillet well under running water. Cut into large cubes.
- Chicken breast fillet: 1 kg
2
Pour 50 ml of vegetable oil into the baking dish. Transfer the chopped chicken fillet into the dish.
- Vegetable oil: 50 ml
- Chicken breast fillet: 1 kg
3
In a separate container, mix ground paprika and dried ground garlic. Add pepper mix and salt to taste.
- Ground paprika: 1 teaspoon
- Garlic powder: 1 teaspoon
- Ground pepper blend: to taste
- Salt: to taste
4
Mix all the ingredients well with sour cream.
- Sour cream: 150 g
5
Spread sour cream with spices over the sliced chicken fillet.
- Sour cream: 150 g
- Chicken breast fillet: 1 kg
6
Mix the chicken fillet with sour cream. Place 2 bay leaves on top of the chicken fillet.
- Chicken breast fillet: 1 kg
- Sour cream: 150 g
- Bay leaf: 2 pieces
7
Peel the onion, wash it well under running water, cut it into large strips, and place it next to the chicken fillet.
- Onion: 1 head
8
Clean the sweet red pepper from seeds and stems, wash well under running water. Cut into large strips or cubes and place in a dish with chicken fillet and onion.
- Red sweet pepper: 100 g
9
Wash the young zucchini well under running water, cut it into large strips, and place it in the dish with the chicken fillet and vegetables.
- Baby courgettes: 200 g
10
Peel the eggplant, wash it under running water, cut it into large sticks, and place it in a dish with the fillet and chopped vegetables.
- Eggplant: 200 g
11
Wash the tomatoes well, trim off the excess, cut into large strips or slices, and place them in a dish with the chicken fillet and chopped vegetables. Optionally, season the vegetables with salt to taste.
- Tomatoes: 150 g
- Salt: to taste
12
Bake in the oven uncovered for about 40 minutes at 180 degrees until the fillet and vegetables are cooked.
