Red Pepper Mushroom Baked Chicken Breasts Recipe

Name: Red Pepper Mushroom Baked Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Chicken Breasts, Bone In Or Boneless; 1/4 teaspoons Cayenne Pepper; 1/4 teaspoons Mild Curry Powder; 1/4 teaspoons Cumin, Ground; 1/2 teaspoons Fresh Cracked Black Pepper; 2 Tablespoons Butter; 1 Tablespoon Olive Oil; 1 whole Small Onion, Cut In Half And Sliced; 1 whole Small Red Pepper, Diced; 7 whole Assorted Mushrooms; 1 can (10 3/4 Oz.) Condensed Mushroom Soup; 1/2 Tablespoons Dry Sherry; 1/2 teaspoons Celery Seed

Servings: persons

2 whole Chicken Breasts, Bone In Or Boneless
1/4 teaspoons Cayenne Pepper
1/4 teaspoons Mild Curry Powder
1/4 teaspoons Cumin, Ground
1/2 teaspoons Fresh Cracked Black Pepper
2 Tablespoons Butter
1 Tablespoon Olive Oil
1 whole Small Onion, Cut In Half And Sliced
1 whole Small Red Pepper, Diced
7 whole Assorted Mushrooms
1 can (10 3/4 Oz.) Condensed Mushroom Soup
1/2 Tablespoons Dry Sherry
1/2 teaspoons Celery Seed

1
Preheat oven to 350 degrees F.
2
Pat chicken breasts dry with paper towel, then coat both sides (or one side if bone-in) in cayenne pepper, curry powder, cumin and black pepper.
3
Reduce cayenne if you dont have a taste for a hint of spice.
4
Heat a nonstick pan on medium-high, then melt butter with olive oil until butter starts foaming.
5
Sear chicken breasts on both sides until evenly browned, then put into a baking dish just large enough to hold them.
6
Add onions to the pan and cook until carmelized and tender, stirring frequently and making sure to get brown chicken bits off the bottom of the pan, about 5 minutes.
7
Add in red peppers and mushrooms, and cook for a minute or two.
8
Add in mushroom soup, sherry and celery seed.
9
Stir until combined, then pour over chicken.
10
Bake until done, about 45 minutes and serve over rice with a nice salad.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole Chicken Breasts, Bone In Or Boneless, 1/4 teaspoons Cayenne Pepper, 1/4 teaspoons Mild Curry Powder, 1/4 teaspoons Cumin, Ground, and more.

Yes, Red Pepper Mushroom Baked Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Pepper Mushroom Baked Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions