French-Style Baked Chicken with Mushrooms (Oven)
Very juicy and tasty, with tomatoes and cheese! French-style chicken with mushrooms baked in the oven is also quick, filling, and аppetizing. Chicken pairs perfectly with all the ingredients here. It bakes faster than other meats, so it’s ideal when you need to feed guests quickly.
Updated : 18 February, 2026
Easy
About 30 min.
Ingredients
Main
400 grams
Chicken fillet
200 grams
Champignon
1
Onions
1
Garlic
120 grams
Hard cheese
100 grams
Mayonnaise
to taste
Salt
to taste
Ground black pepper
Frying
20 milliliters
Vegetable oil
Frying
to taste
Greens
1
Tomato
2
Champignon
1
Olive
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make French-style baked chicken with mushrooms? Prepare all the ingredients. Fillet from any part of the chicken will work - buy ready fillets or cut them off the bone. Choose button mushrooms that are white, without spots and without a rotten smell. They shouldn’t feel slimy. Small mushrooms work best for decoration. I used a large onion, but a small one is enough. The cheese can be any hard or semi-hard cheese.
Step 2
Rinse the fillets under running water. Cut into pieces 2-3 cm thick (about 3/4-1 1/4 in) and pat dry with paper towels. Pound the meat on both sides - don’t pound too hard; the pieces should stay intact. Lightly grease the bottom of a baking dish with vegetable oil, lay in the fillets, salt and pepper them. I used a 25×20 cm (10×8 in) dish.
Step 3
Clean the mushrooms, rinse, and slice into 2-3 mm thick slices (about 1/8 in). Pour a little vegetable oil into a skillet and fry the mushrooms over medium heat.
Step 4
Peel the garlic and mince it any way you like (I just chopped it with a knife). Spread the garlic evenly over the chicken fillets and rub it in slightly.
Step 5
Peel and rinse the onion, cut into thin half-rings, and spread over the garlic. To prevent eye irritation when cutting onion, rinse the onion and the knife with cold water.
Step 6
Fry the mushrooms, stirring occasionally, for about 10 minutes until the excess water evaporates. Set aside a few mushroom slices for decoration.
Step 7
Spread the mushrooms as the next layer over the onion.
Step 8
Grate the cheese on a coarse grater and mix it with mayonnaise.
Step 9
Spread the cheese-mayonnaise mixture over the mushrooms in an even layer. Put into a preheated oven at 180°C (356°F) on the “bottom heat only” setting for 30 minutes. Adjust time and temperature to your oven.
Step 10
Remove the dish from the oven and arrange the reserved mushroom slices and pieces of tomato on top. You can also make “flowers” from tomatoes and olives, like I did. Return the dish to the oven and bake for another 15 minutes, then switch to “top+bottom heat” and bake until the cheese topping is nicely browned.
Author note
Share the recipe
)