Nourishing and easy


2 chicken breasts or thighs, boneless and skinless

200 grams sliced mushrooms

200 grams shredded cheese

4 eggs

1 onion, chopped

1 tablespoon sour cream

100 ml milk

Chopped green onion

2 cloves garlic, minced

Salt, ground pepper, Provençal herbs, and paprika to taste


1 cucumber, sliced

9 yellow cherry tomatoes

100 grams olives

Olive oil

Salt and ground pepper to taste


Preheat the oven to 350°F (175°C). Grease a baking dish.

Season the chicken breasts or thighs with salt, pepper, Provençal herbs, and paprika.

In a large bowl, whisk together the eggs, sour cream, milk, and a pinch of salt and pepper.

Stir in the chopped onion and green onion.

Spread half of the egg mixture in the prepared baking dish.

Top with the chicken breasts or thighs.

Arrange the sliced mushrooms over the chicken.

Pour the remaining egg mixture over the top.

Bake for 25-30 minutes, or until the chicken is cooked through and the egg mixture is set. The chicken is done when it reaches an internal temperature of 165°F (74°C).

While the chicken is baking, prepare the salad. In a bowl, combine the sliced cucumber, cherry tomatoes, and olives. Drizzle with olive oil and season with salt and pepper to taste.

Serve the baked chicken with the salad.


You can use any type of cheese that you like in this recipe. Mozzarella, cheddar, or Parmesan would all work well.

If you don’t have Provençal herbs, you can substitute them with Italian seasoning or a blend of dried thyme, rosemary, and oregano.

You can also add other vegetables to this dish, such as broccoli florets, sliced bell peppers, or chopped carrots. Just be sure to adjust the cooking time accordingly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and easy chicken and vegetable bake !


Leave a Comment