Chicken, Mushrooms, and Peppers. Oh My!

Heather says:

I love this simple chicken cooked with herbs mushroom, onions, and bell pepper. Use the baking time to prepare a salad or grab a book, hide in the kitchen, and rattle some dishes every now and then for some peace. No one will know you weren’t busy the whole time.

Print the grocery list.

Chicken, Mushrooms, and Peppers

Chicken Mushrooms and Peppers

  • 1 3-5lb chicken – cut up
  • 1/4 cup oil (olive is best)
  • 2 TBSP butter
  • 1 cup flour
  • 2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp rubbed sage
  • 1 med onion – thinly sliced
  • 12oz button mushrooms – cut in half
  • 2 bell peppers – sliced – mixed colors makes a prettier plate

Preheat the oven to 350F.

In a heavy skillet, heat the oil and butter over medium low heat.

In a shallow bowl mix the flour, salt, pepper, paprika, thyme, and sage. Reserve 2 – 3 TBSP of the seasoned flour.

Dredge the chicken in the flour mixture, place in the skillet, and cook until golden. Just a couple of minutes on each side.

Place the browned chicken pieces in a large casserole dish.

Add the onions to the pan and cook for 2 – 3 minutes, add the bell peppers, and mushrooms. Cook until the onions are soft.

If the vegetables begin to stick, you can add a few tablespoons of water or chicken broth to loosen things up.

Dust the onions, mushrooms, and pepper with the reserved flour mixture and stir to thoroughly combine. Pour this evenly over the chicken in the casserole dish. Bake at 350F for one hour.
Chicken, Mushrooms, and Peppers



9 Comments

  1. Outdoor Amy on February 9, 2010 at 4:10 am

    This was great with pork as well :). I used more veggies with the suggestion of the reply above & brown rice to accompany it. I will be making this again yum – this was a hit with the fam & my 2 year old loved it – what a bonus. I found your site by googleing (googling?) "chicken peppers onions mushrooms". Lucky Me!!! Looks like I'll be adding your blog to my favorites — I can't wait to look around some more.



    • Susan on July 29, 2010 at 11:13 pm

      I just made it. I messed up the recipe. I thought the chicken was suppose to be browned in the oil and butter which I did. Opps not right. oh well I carried on put the chicken in a baking dish after it browned. Now I cooked peppers, mushrooms zucchini, onions sprinkled flour on it stirred added 2 cups of water (I made lots of chicken) nice gravy and poured veggies and gravy over chicken and baked one hour. served with brown rice.
      I have to say it was excellent.



  2. maya on December 5, 2009 at 7:56 pm

    Made it and it was delicious! I used boneless skinless breats and it came out great. I would, however, use way more veggies in the dish. Great recipe- thanks!



    • Heather on December 5, 2009 at 6:22 pm

      I’m glad you like it. I typically make a second vegetable with this dish. 🙂



  3. alisha on October 18, 2009 at 11:36 pm

    Make sure you remember to use the reserve flour on the veggies and not whats left from the chicken.. i did not use as much chicken as the recipe calls for!! TOO much on the veggies…husband was not thrilled lol 🙂



  4. *what’s for supper?* at *o, pish posh!* on March 22, 2008 at 12:48 am

    […] I am constantly bookmarking recipes at Ivy and Heather’s Home Ec 101, but never trying them. I… Filed under and another thing | […]



  5. Amy on March 10, 2008 at 12:39 pm

    Oh, that looks delicious! YUM!



  6. Heather on March 9, 2008 at 12:47 pm

    Add another pepper or two. Obviously it’ll change the dish a little, but it will still be good.



  7. Carol on March 8, 2008 at 5:41 pm

    That looks so yummy. My family isn’t big on mushrooms though (yet we love chicken marsala). Will the dish lose a lot of the flavor without them?