Print

Mushroom Cheddar Chicken with Roasted Cauliflower and Leeks Recipe

Mushroom Cheddar Chicken with Roasted Cauliflower and Leeks - this recipe may seem fancy but it's really easy and comes together in under 30 minutes! Cheesy chicken with flavorful mushrooms and a side of roasted cauliflower with leeks - you will love it all!
Course Main Course
Cuisine American
Keyword cheese, chicken, chicken and vegetables
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 491 kcal
Author Anna

Ingredients

  • 4 small chicken breasts (boneless skinless) OR two large, sliced half (you can also use boneless skinless chicken thighs)
  • 2 cups cauliflower florets
  • 6 oz cremini mushrooms washed and sliced
  • 1 leek washed, ends trimmed, sliced
  • 2 cloves of garlic minced
  • 1.5 cups sharp cheddar cheese
  • olive oil
  • 1 Tablespoon of butter
  • salt and pepper
US Customary - Metric

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line a large baking sheet with aluminum foil or silicone baking mat. Place cauliflower florets and leek slices on the sheet. Drizzle olive oil over the veggies, sprinkle with salt and pepper and toss well.
  3. Place sheet in the oven and roast veggies for 20 to 25 minutes.
  4. In the meantime, heat up 1 tablespoon of olive oil and butter in a skillet (I recommend a cast iron skillet as the dish will finish cooking in the oven).
  5. Add mushrooms and minced garlic to skillet and cook until soft and fragrant, about 5 minutes, over medium heat.
  6. Remove mushrooms from skillet onto a plate and set aside.
  7. Season chicken with salt and pepper and add to skillet. Brown on both sides, about 3 minutes per side. Add more olive oil if needed.
  8. When done, top each chicken breast with sauteed mushrooms, dividing equally. Sprinkle cheese on top. Tent the skillet loosely with aluminum foil and place in the oven to finish cooking. Cook for 10 to 12 minutes OR until the thermometer inserted into each chicken piece shows 175 degrees F. You may have to pull out the cauliflower out of the oven before the chicken is done.
  9. When done, let the chicken sit in skillet for 10 minutes before serving.
  10. Serve topped with freshly chopped tomatoes and a sprinkle of chopped parsley or celery leaves.
Nutrition Facts
Mushroom Cheddar Chicken with Roasted Cauliflower and Leeks Recipe
Amount Per Serving
Calories 491 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g75%
Cholesterol 196mg65%
Sodium 572mg25%
Potassium 1257mg36%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 61g122%
Vitamin A 950IU19%
Vitamin C 29.9mg36%
Calcium 351mg35%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.