Baked Chicken with Mushrooms and Havarti Cheese

    1 hour 30 minutes

    This is a baked chicken recipe with a rich assortment of flavours. Serve this as a main with rice and baked vegetables.

    237 people made this

    Serves: 4 

    • 4 boneless, skinless chicken breast halves
    • 1 cup (250ml) Italian dressing
    • 1 tablespoon Greek seasoning
    • 15g butter
    • 1 tablespoon white cooking wine
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon garlic salt
    • 220g sliced fresh mushrooms
    • 1/4 teaspoon salt
    • 2-4 green chillies, sliced
    • 110g sliced Havarti cheese
    • sprinkle of fresh dill

    Preparation:20min  ›  Cook:40min  ›  Extra time:30min marinating  ›  Ready in:1hour30min 

    1. Preheat oven to 200 degrees C.
    2. Marinate chicken in Italian dressing and Greek seasoning for a minimum of 30 minutes.
    3. Place chicken in a 23 x 33cm baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in centre and juices run clear.
    4. Shortly before chicken is done, melt butter in a frypan over medium-high heat until bubbling. Pour in wine, Worcestershire sauce and garlic salt, then bring to a boil. Stir in mushrooms. Reduce to a simmer, cover and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
    5. Remove chicken from the oven. Sprinkle chilli slices on top of each breast, then top with a slice of cheese and a sprinkle of dill. Return to the oven until cheese has melted.
    6. Remove chicken from the oven, top with mushrooms and their pan juices and serve.

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    Reviews in English (186)


    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.  -  02 Dec 2006  (Review from Allrecipes USA and Canada)


    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.  -  14 Apr 2007  (Review from Allrecipes USA and Canada)


    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.  -  22 Mar 2006  (Review from Allrecipes USA and Canada)