This chicken and mushroom egg bake is an easy “pour and bake” dinner. Instead of standing at the stove, you put everything raw in a baking dish, pour an egg mixture over it and bake.
The chicken cooks right in the egg custard, which sets into a tender, casserole-like bake. It is ready in about an hour with very little hands-on work.
How do you make this chicken and mushroom egg bake?
Place diced raw chicken breast in a baking dish with onion and mushrooms. Separately whisk together eggs, milk, sour cream and garlic. Pour the mixture over the chicken, sprinkle with cheese and bake for 40–45 minutes.
At a Glance
- Prep time: 15 minutes
- Baking time: 40–45 minutes
- Servings: 4
- Difficulty: Easy
- Calories: about 450 kcal per serving
- Trend: Quick recipe / time saver
Ingredients
- 2 (about 1 lb / 400–500 g total) boneless, skinless chicken breasts
- 1 onion
- 7 oz (200 g) mushrooms
- 7 oz (200 g) hard cheese, shredded, about 2 cups; cheddar or Gruyère-style
For the custard
- 4 eggs
- 7 tablespoons (100 ml) milk
- 1 tablespoon sour cream
- 1 scallion, green tops, chopped
- 2 cloves garlic
- salt and ground black pepper
To season the chicken
- salt and ground black pepper
- 1 teaspoon paprika
- 1 teaspoon Herbes de Provence
- olive oil
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a small, deep baking dish (about 8×12 inches / 20×30 cm) with oil.
- Cut the chicken breasts into medium-size cubes. Finely chop the onion.
- In a bowl, combine the chicken, onion, salt, pepper, paprika and Herbes de Provence. Drizzle with olive oil and toss well.
- Spread the chicken mixture evenly over the bottom of the baking dish.
- Clean the mushrooms, slice them and arrange them over the chicken.
- Now make the custard: in a separate bowl, whisk the 4 eggs with a whisk.
- Add the sour cream, milk, pressed garlic and chopped scallion. Season with salt and pepper.
- Pour the egg mixture evenly over the chicken and mushrooms.
- Sprinkle the top generously with the shredded cheese.
- Bake in the preheated oven for 40–45 minutes at 350°F (180°C). The custard should be set in the center, the cheese golden, and the chicken should reach an internal temperature of 165°F (74°C).
Video Recipe
Tips
- Cook it through: Do not shorten the baking time. Raw chicken and the egg mixture need at least 40 minutes to cook safely and for the custard to set. Check that the chicken reaches 165°F (74°C).
- Juiciness: Do not skip the onion and mushrooms. They release liquid and keep the chicken tender under the custard.
Easy Variations
- Vegetable version: Add other vegetables to the chicken (for example frozen corn, broccoli florets or chopped bell pepper).
- Potato version: Put a layer of thinly sliced raw potatoes on the bottom of the dish (extend the baking time to 50–60 minutes).
Frequently Asked Questions (FAQ)
What side dish goes with it? The dish is filling on its own. A fresh vegetable salad (for example cucumber, cherry tomatoes, olives and olive oil) or boiled potatoes go well with it.
Do I have to brown the chicken first? No, that is the beauty of this recipe. The raw chicken bakes right in the custard, stays tender and releases its juices into the bake.
Can I use cream instead of milk? Yes, the custard will be even creamier and richer. The sour cream adds a pleasant tang.
The result is a juicy bake that tastes great with boiled potatoes or just a salad. Leftovers keep in the refrigerator for 2 days.
The recipe is based on a version by Kulinarische Geheimnisse, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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