chicken + mushroom bake


Photo Cred: Brodie Lane
Easy and delicious, this Chicken and Mushroom Bake is a popular weeknight dinner in our house. The chicken is moist and tender and the sauce is divine. We serve it with either buttery mash and seasonal vegetables or with a simple salad and slices of buttered baguette to mop up the garlicky juices.


  • 4 chicken maryland or breast on bone with skin on
  • 3 cloves of garlic, finely chopped
  • 1 eshallot, finely diced
  • 200g mushrooms, cut into chunks
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 1 tsp dijon mustard
  • 1 tbsp butter
  • 1 tbsp olive oil
  • thyme
  • parsley
  • salt + pepper


  1. Season chicken well on both side with salt & pepper. Heat oil in pan over high head; add chicken and brown on both sides, place into a medium baking tray. Turn heat down to medium, add butter and cook shallots until translucent, add garlic and cook for 1 minute.
  2. Add wine, cook for a couple of minutes then add stock and mustard, stir well. Add mushrooms, season with salt & pepper to taste. Pour over chicken and bake in a 180 degree celsius oven for around 25-30 minutes or until chicken is completely cooked.

Serves 4

Enjoy! x

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