Creamy Olive Chicken Bake with Red Peppers and Mushrooms
Indulge in the comforting flavors of this Creamy Olive Chicken Bake with Red Peppers and Mushrooms—a one-pan wonder that combines tender, golden-browned chicken breasts with a rich, velvety sauce. Infused with the briny tang of green olives and the earthy sweetness of sautéed red bell peppers and mushrooms, this dish strikes a perfect balance of savory and creamy. Simmered in a blend of chicken broth, heavy cream, and Parmesan cheese, the sauce elevates every bite to gourmet status, while fresh parsley adds a final touch of brightness. Ready in just one hour and perfect for a family dinner or special occasion, this baked chicken dish pairs beautifully with mashed potatoes, fluffy rice, or crusty bread to soak up every last drop of the luscious sauce. With bold Mediterranean-inspired flavors and simple steps, it's a meal that feels fancy but fits effortlessly into your weeknight rotation!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Red bell peppers, sliced
- 8 ounces Button mushrooms, sliced
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Green olives, sliced
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with salt and black pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the sliced red bell peppers and mushrooms and sauté for 5 minutes, until they start to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the broth to a simmer.
Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Mix until the cheese has melted and the sauce is smooth and creamy.
Add the sliced green olives to the skillet and stir to combine.
Return the seared chicken breasts to the skillet, nestling them into the creamy sauce and vegetables.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle the dish with chopped parsley before serving.
Serve the creamy olive chicken bake with your choice of sides, such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 8692 mg | 378% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 19.6 g | ||
| Protein | 266.0 g | 532% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1214 mg | 93% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3567 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
