This tasty chicken and sun-dried tomato casserole takes little fuss and provides a great low carb dinner option. Serve with a salad.
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2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 small red chilli, seeded and minced
250g mushrooms, sliced
1 (280g) jar sun-dried tomatoes in oil, drained
300ml chicken stock
1 bay leaf
200ml double cream
6 skinless chicken breasts
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Arrange the chicken breasts in the base of a casserole dish.
In a frying pan over a medium heat, melt the butter and add the onion, garlic and chilli. Stir for 3 minutes until soft then add the mushrooms. Add the sun-dried tomatoes, stock, bay leaf and cream and mix well. Pour over the chicken breasts.
Bake in the oven for 20 to 30 minutes until the chicken is no longer pink in the centre. Remove from the oven, discard the bay leaf, slice the chicken and serve hot.