Best Creamy Olive Chicken Bake With Red Peppers And Mushrooms Recipes

BAKED CHICKEN AND PEPPERS

Steps:

• Preheat oven to 425 degrees F. If using breasts cut in half lengthwise.
• In a large baking dish, add chicken, garlic, salt and pepper. Mix well to coat evenly and spread in a single layer. Cover and bake for 20-25 minutes. Chicken is cooked when pale and surrounded by clear juices.
• In the meanwhile, preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add onion and saute for a few minutes, stirring occasionally. Add mushrooms and saute for a few more minutes, stirring occasionally. Add bell peppers and saute for 5 more minutes, stirring.
• Remove chicken from the oven and turn broiler on High. Separate chicken a bit from each other and top each piece with vegetables (sprinkle around too) and top with cheese. Broil for 5 minutes or until cheese is melted.
• Serve chicken hot with its juices over rice, quinoa or zucchini noodles. This chicken and peppers dish tastes cold amazing too!

BAKED CHICKEN WITH MEZZETTA OLIVES AND ROASTED RED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Season the chicken thighs generously with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
• Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Watch carefully so they don't burn.
• Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
• Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
• Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
• Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
• Transfer to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
• Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
• Enjoy!

BAKED CREAMY MUSHROOM CHICKEN

Steps:

• In a large bowl, combine the cream cheese, sour cream, garlic powder, salt, onino powder, black pepper, paprika, and mozzarella cheese and stir to combine. Mix in the mushrooms and sliced onion and continue to stir until everything is evenly coated.
• Lay the chicken breast flat in a baking dish. Cover with mushroom mixture.
• Bake at 375˚F for 35-45 minutes or until the chicken is cooked through (165˚F internal temperature.)
• Remove from the oven, garnish with fresh parsley. Serve warm. Enjoy!

CREAMY BAKED CHICKEN AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
• Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

CREAMY OLIVE CHICKEN BAKE WITH RED PEPPERS AND MUSHROOMS

Steps:

• Chicken -- Lets make the chicken. In a large pan add some olive oil 1 tablespoon should be good, salt and pepper and just saute the chicken just a couple of minutes till cooked 1/2 way and golden brown on high heat, but don't over cook. It will continue to bake in the oven. Once the chicken is nice and brown, should take 5-8 minutes remove, set to the side and cover.
• Vegetables -- To that same pan, add a little more olive oil if needed and add the garlic, onion and crimini mushrooms and cook until golden brown and soft but still not all the way cooked. Add some salt and pepper and cook 1 minute. Transfer to a large bowl with the chicken and keep covered.
• Bechemel sauce -- Add the butter in a large pot and melt on medium heat. Add the flour and mix well and cook another minute. Add the cream and milk and cook until thick. Add the olives, parmesan and some ground black pepper to taste and set to the side as the pasta finishes cooking.
• Pasta -- According to directions Drain and toss with the bowl that has the chicken and the grilled vegetables. Pour the olive sauce over the top, add the grated cheese and fresh basil and toss well.
• Baking -- Pour in a 13x9 casserole dish sprayed with pam or greased lightly, topped with the 1 cup parm for a garnish, and cook at 375 for 30 minutes uncovered until nice and brown on top and the cheese is melted and bubbly.

ROASTED RED PEPPER CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees.
• Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
• Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
• In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
• Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.