Herbed Chicken Bake With Creamy Sauce Recipe

About this recipe

This high-protein dinner features tender baked chicken breasts smothered in a creamy, herb-infused sauce with a hint of lemon and paprika. Perfect for solution seekers looking for a satisfying and flavorful meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 1 pc (200 g) Amul Sour Cream
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 150 g Mooz Cream Cheese
• 16 g Orika Oregano
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pc (52 g) On1Y Paprika Powder
• 500 G Star White Pepper Masala Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a blender, combine 1 cup sour cream, 1/2 cup cream cheese, 1 tablespoon lemon juice, 1/2 teaspoon paprika, 1 teaspoon salt, 1/4 teaspoon white pepper, and 1/2 teaspoon oregano. Blend until smooth and creamy.
3. 3. Heat a skillet over medium heat and lightly sear 4 chicken breasts on both sides until golden brown, about 2-3 minutes per side. Remove from heat and place in a baking dish.
4. 4. Dice 1 onion and 1/2 green pepper, then sauté them in the same skillet until softened, about 5 minutes. Spread the sautéed vegetables over the chicken in the baking dish.
5. 5. Pour the blended creamy sauce evenly over the chicken and vegetables. Cover the dish with aluminum foil.
6. 6. Bake in the preheated oven for 30 to 45 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
7. 7. Remove from the oven, let rest for 5 minutes, and serve warm.