Creamy Dijon Chicken Bake Recipe
American cuisine · 1040 calories
About this recipe
This high-protein dinner features tender baked chicken in a creamy Dijon sauce, paired with rotini pasta for a satisfying meal. Perfect for solution seekers looking for a quick and delicious dinner option.
Ingredients
- 400 g Laa Frozen Chicken Curry Cut Skinless
- 500 ml Amul Slim 'N' Trim Double Toned Milk
- 200 g Cremeitalia Sour Cream
- 400 g Wickedgud 2X Fiber Penne Pasta | No Maida | Durum Wheat Semolina | Brown Rice | Healthy Diet Pasta
- 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
- 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
- 500 ml American Garden Apple Cider Vinegar
Instructions
- 1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with 1 tablespoon of oil.
- 2. In a mixing bowl, combine 1 cup of sour cream, 1/2 cup of milk, and 1 tablespoon of apple cider vinegar. Mix until smooth.
- 3. Arrange 2 pounds of chicken pieces in the prepared baking dish and season with 1/2 teaspoon of salt.
- 4. Pour the creamy mixture over the chicken, ensuring it is evenly coated.
- 5. Bake the chicken in the preheated oven for 30 to 40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- 6. While the chicken bakes, cook 2 cups of penne pasta according to package instructions. Drain and set aside.
- 7. Once the chicken is done, serve it over the cooked penne pasta and garnish with crispy onion rings from 1 can for added texture and flavor.