Baked Chicken With Mushrooms

Creamy chicken is a dish that’s very popular both on its own and as a pasta sauce. To be honest, it has never been one of my favorite dishes, as I always found it a bit too rich. That was until I started using coconut milk instead of cream. Since standard cream has a high fat content, combined with the fat used to sauté the chicken, it always felt a bit heavy to me. Coconut milk, which has a lower fat content and turns into a wonderful flavor enhancer when combined with other ingredients, is what made me start enjoying this type of creamy dish.

Of course, if you don’t have such a sensitivity or preference, you can also make it with regular cream. I mentioned this option in the recipe as well.

Coconut milk creates an absolutely irresistible flavor combination, especially when paired with red pepper paste. I had shown an example of this before in a creamy chicken recipe. This time, I added some mushrooms, some peppers, and plenty of cheese to the creamy chicken and baked it in the oven. The result was a truly delicious dish. I served it with rice, but in this form—especially if you don’t brown the cheese too much—it’s also very suitable as a pasta sauce. And if you use fresh pasta, it becomes absolutely irresistible.

Since I wanted it to be mildly spicy, I used hot red pepper paste and noted it as optional in the recipe. In other words, the paste doesn’t have to be spicy. If you don’t tolerate spicy food well, there’s no need to torture yourself—sweet red pepper paste works just fine.

To prevent the chicken from becoming tough, make sure to cook it quickly over high heat. This will help keep the chicken from drying out. You can also use green peppers instead of red peppers.

Enjoy your meal…

Enjoy…