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Cheesy Mushroom-Bacon Chicken with Potatoes
Recipes
Cheesy Mushroom-Bacon Chicken with Potatoes
4 servings
1 hour total (Active 30 minutes)

Ingredients

  • 8 oz whole fresh white mushrooms
  • 2 boneless, skinless chicken breasts (or fillets; about 1 ½ lb)
  • Plastic wrap
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons kosher salt, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 slices bacon
  • 4 gold potatoes
  • 2 tablespoons fresh chives
  • 2 tablespoons honey Dijon mustard
  • 2 tablespoons mayonnaise
  • 4 oz shredded Mexican-style cheese blend
  • 2 tablespoons unsalted butter
  • 2 tablespoons sour cream

Steps

    1. Preheat oven to 350°F. Quarter mushrooms. Place chicken breasts between 2 pieces plastic wrap; pound thick ends lightly with meat mallet until chicken is even thickness. Coat chicken with garlic powder, 1 teaspoon salt, and 2 tablespoons oil (wash hands).
    2. Cook bacon following package oven instructions. Prick potatoes with a fork, place on microwave-safe plate, and microwave on HIGH 8–10 minutes until just fork-tender.
    3. Remove bacon from baking sheet. Add chicken and mushrooms to baking sheet and stir to coat in bacon drippings. Bake 18–20 minutes until mushrooms are tender and chicken is 165°F.
    4. Meanwhile, slice chives thinly. Combine mustard and mayonnaise until blended.
    5. Remove baking sheet from oven; top chicken evenly with mustard-mayonnaise mixture, bacon, mushrooms, and cheese. Return to oven and bake 4–5 more minutes until cheese is melted.
    6. Cut 2-inch-long slit across top of each potato; season with remaining ½ teaspoon salt. Top potatoes evenly with butter, sour cream, and chives. Serve chicken with potatoes.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 750, Total Fat 46g, Sat Fat 16g, Trans Fat 0g, Chol 160mg, Sodium 1510mg, Total Carb 31g, Fiber 4g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 49g, Vitamin D 0%, Calc 20%, Iron 15%, Potassium 20%