Baked Potatoes with Chicken and Mushrooms
To prevent eye irritation while cutting onions, rinse the onion and knife with cold water. Rub the cutting board with lemon to avoid lingering onion smell.
Updated : 19 August, 2025
Easy
About 45 min.
Ingredients
400 grams
Potato
250 grams
Chicken fillet
200 grams
Canned champignons
150 grams
Hard cheese
100 grams
Sour cream
1
Onion
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I usually use canned mushrooms, but you can substitute with any mushrooms - boiled forest mushrooms or regular mushrooms work. Sour cream can be any fat content. Choose cheese that melts well.
Step 2
Use any oven-safe baking dish. Grease the bottom and sides with vegetable oil. Peel and rinse the onion, then slice into half-rings or slightly smaller. Spread evenly on the bottom of the dish.
Step 3
Slice chicken fillet into flat pieces. Heat a bit of vegetable oil in a skillet and sear chicken on high heat on all sides until it changes color. Salt the meat. Searing prevents the chicken from sticking together during baking.
Step 4
Place the seared chicken over the onion layer in the dish.
Step 5
Sprinkle a small amount of grated cheese to help the layers stick together.
Step 6
Peel and rinse potatoes. Slice into rounds and layer evenly over the chicken.
Step 7
Spread sour cream over the potatoes and season with salt and spices.
Step 8
Arrange the prepared mushrooms on top of the potatoes.
Step 9
Sprinkle with grated cheese and bake in a preheated oven at 375°F (190°C) for 45-60 minutes, depending on your oven.
Step 10
During baking, the cheese will melt and start to brown slightly. Remove from the oven, serve hot on plates, and enjoy!