Baked Havarti Chicken

Baked Havarti Chicken

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"Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables."

Ingredients 1 h 30 m {{adjustedServings}} servings 483 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 2613 mg
  • 105%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Marinate chicken in Italian dressing and Greek seasoning in a bowl, at least 30 minutes.
  3. Place chicken in a 9x13-inch baking dish. Sprinkle top with additional Greek seasoning.
  4. Bake in preheated oven until no longer pink in center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt; bring to a boil. Stir in mushrooms; reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Seasoning mixture with salt.
  6. Arrange green chili peppers lengthwise and Havarti cheese on top of chicken. Return to the oven and bake until cheese has melted, about 5 minutes. Top chicken with mushrooms and pan juices.
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Reviews 182

  1. 237 Ratings

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RACHAEL
12/2/2006

Unreal. This is fantastic. I wasnt too sure about this when I was reading the ingredients, but my husband loves anything with chilies and cheese. Not only is it great, but its so easy. Will make again and again. McCormicks makes a great greek seasoning.

mzleslie1218
4/14/2007

My family loves when I make this for dinner. So easy too. I let the chicken thaw out in the fridge in the italian dressing, and cook the sauce the night before. Than the night I want to make the dinner, throw the chicken in the oven, cook up some egg noddles, heat up the sauce and dinner is on. Leftovers are great the next day. Perfect everytime. I leave out the peppers because of the kids, and the dinner is still delicious.

KIMMYKUP
3/22/2006

This dish was very good, however, it was a bit too salty. The next time I make it I will use unsalted butter and garlic powder instead of garlic salt. You can always add salt to taste, but you can't remove it once it has been added. The Havarti is slightly salty as well, so this could have added to the problem. Once these adjustments have been made, this will be perfect, and it's very easy to make as well.