DUMP AND BAKE CHICKEN AND MUSHROOMS

This “chicken-and-peck” recipe with chicken and mushrooms is a light dinner that requires only 4 ingredients and about 5 minutes to cook! Cooked in the oven or in a slow cooker, tender, juicy and aromatic chicken in combination with white wine sauce with Italian seasonings is suitable for healthy dishes on the busiest weekdays.

Ingredients

24 oz boneless, skinless chicken breast *

16 ounces of chopped fresh mushrooms

½ cup white wine or chicken stock

1 (1.37 oz) packet of spaghetti sauce

Optional side dish: chopped fresh parsley or basil

On request, for serving: pasta, rice, crispy French bread, garlic bread

Instructions

Preheat the oven to 425 degrees Fahrenheit. Spray a baking dish with a spray.
Season the chicken with plenty of salt and pepper on both sides. Put the chicken in the cooked dish. Sprinkle mushrooms on top of chicken.
In a small bowl, combine wine (or broth) and spaghetti sauce. Sprinkle mushrooms and chicken.
Cover with foil and bake for about 25 minutes. Remove the foil and put the dishes in the oven for another 10-15 minutes.

FOR SLOW FURNACE:

I like to use boneless chicken thighs or thicker chicken breasts in a slow cooker (they don't dry for a long cooking time, like small chicken breasts).
Season the chicken with plenty of salt and pepper on both sides. Place the chicken in a slow cooker that has been sprayed with a sprayer. Sprinkle mushrooms on top of chicken.
In a small bowl, combine wine (or broth) and spaghetti sauce. Sprinkle mushrooms and chicken.
Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, or until chicken is tender. Slice the chicken with two forks and mix with the sauce and mushrooms.

Recipe Notes

I used 5 small chicken breasts that weighed 24 ounces. These small chicken breasts only require about 30-35 minutes in the oven. If you use thicker chicken breasts, you may need to increase the baking time to 45 minutes. In addition, you can slice large chicken breasts in half to make them thinner, which reduces baking time.

I like to use boneless chicken thighs or thicker chicken breasts in a slow cooker (they don't dry for a long cooking time, like small chicken breasts).

In this recipe, you can use boneless chicken thighs instead of chicken breasts. You just need to adjust the baking time accordingly. You want the chicken to reach an internal temperature of 165 degrees Fahrenheit
Do not be shy with herbs! A side dish with chopped fresh parsley, basil, oregano, thyme or rosemary adds such a bright, fresh taste and color to the rest of the “brown” dish!
Cook for only two? Cut the ingredients in half. Cooking instructions remain the same.

This article is adapted from this site.

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