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Main Dishes

Chicken and Mushroom Egg Bake: Raw Chicken, Sour Cream Custard and Cheese Baked in One Dish

Diced chicken breast, onion and mushrooms baked under a garlicky egg and sour cream custard with cheese.

Prep15 min

Cook45 min

Total1 h

Servings4 servings

Calories450 kcal

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).

Tips:

1. 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).
2. Juiciness: Do not skip the onion and mushrooms. They release liquid and keep the chicken tender under the custard.
Variations:
1. Vegetable version: Add other vegetables to the chicken (for example frozen corn, broccoli florets or chopped bell pepper).
2. Potato version: Put a layer of thinly sliced raw potatoes on the bottom of the dish (extend the baking time to 50–60 minutes).