Baked Chicken & Mushrooms


  • Two free-range organic chicken breasts, split and cut into three pieces for a total of 12 pieces*
  • Six free-range organic chicken thighs*
  • 32 ounces Portobello mushrooms
  • Fresh carrots, peas, string beans and corn (or frozen out of season)*
  • ½ cup white wine
  • Garlic
  • Salt, pepper, paprika, celery seed, grated cheese, butter olive oil
  • 1 lb. wide egg noodles


  • Place chicken breasts and thighs in a bed of mixed uncooked vegetables (corn, string beans, peas & carrots) in baking pans brushed with olive oil
  • Sprinkle parsley, paprika and celery seed (lightly) on chicken
  • Place tab of butter on top of each piece
  • Bake uncovered at 350 for 15 minutes


  • Sauté portabella mushrooms in olive oil and butter for ten minutes
  • Add garlic, white wine, salt & pepper; bring to a boil
  • Pour mushrooms over chicken and vegetables


  • Bake uncovered 15 minutes or until thermometer reads 170 degrees
  • Lightly sprinkle grated cheese on top
  • Broil for five minutes
  • Remove from oven
  • Prepare egg noodles – have boiling water ready. Put noodles in water right before you take the chicken out of the oven, and cook for seven minutes.

Serve over wide egg noodles with side salad and a crisp prosecco, sauvignon blanc or deep fruity red wine. Serves 6 with leftovers.  Also good over fluffy rice or mashed potatoes.

Choice of chicken pieces and amount really dependent on what you like and and what your guests like. Same of amount and choice of vegetables. Dish can also be made without the vegetables, but one-dish meals are so easy, and the vegetables are flavored by the chicken and the chicken flavored by the steaming vegetables. Whatever you do, make the recipe and the dish yours!

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