Looking for a hearty, healthy, and flavor-packed dinner that brings together protein, vegetables, and a refreshing salad? This baked chicken fillet recipe smothered in a savory vegetable sauce and paired with a crisp cucumber-tomato salad is the perfect solution. Juicy chicken breasts are seared then baked in a rich, homemade sauce featuring mushrooms, carrots, peppers, tomatoes, and a blend of herbs and spices. Finished with a simple creamy salad, this dish is balanced, satisfying, and sure to please both home cooks and guests alike.
Cooking Time
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Ingredients
For the Chicken and Sauce:
2 tablespoons vegetable oil (divided)
2 tablespoons butter (divided)
1 red onion, chopped
3 cloves garlic, minced
1 small red chili pepper, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon soy sauce
2 chicken fillets (boneless, skinless)
Salt and black pepper to taste
1/2 cup chicken or vegetable broth
1 sprig rosemary
1 carrot, peeled and grated
1 onion, sliced
2 bell peppers (any color), sliced
2 tomatoes, chopped
100 ml water
150 g champignon mushrooms, sliced
2 tablespoons ketchup
1 teaspoon Italian herbs
2 green onions, chopped
For the Fresh Salad:
1 cucumber, sliced
10–12 cherry tomatoes, halved
1/2 red onion, thinly sliced
Salt and pepper to taste
2 teaspoons mayonnaise
1 teaspoon dill, chopped
1 tablespoon green onions, chopped
Step-by-Step Cooking Directions
1. Start the Sauce Base
In a skillet over medium heat, add 1 tablespoon vegetable oil and 1 tablespoon butter. Sauté chopped red onion until soft, then add minced garlic and chili pepper. Cook for 1–2 minutes until fragrant.
2. Add Tomato Flavor
Stir in the tomato paste, sugar, and soy sauce. Mix well and cook for another 2 minutes until the paste caramelizes slightly. Remove from heat and set aside.
3. Prepare the Chicken Fillets
In another pan, heat the remaining oil and butter. Season chicken fillets with salt and black pepper, then sear on both sides until golden brown but not fully cooked through. Remove and place in a baking dish.
4. Build the Sauce Layers
In the same skillet, sauté garlic and rosemary for 1 minute. Add grated carrot, sliced onion, and bell peppers. Cook until slightly softened.
5. Add Tomatoes and Mushrooms
Stir in the chopped tomatoes, water, and a pinch of salt. Add sliced champignons and ketchup. Season with more salt, pepper, and Italian herbs. Simmer until the vegetables are tender and sauce thickens slightly.
6. Combine and Bake
Pour the sauce over the chicken fillets in the baking dish. Sprinkle chopped green onions on top. Cover with foil and bake in a preheated oven at 180°C (360°F) for 25–30 minutes, until the chicken is fully cooked and tender.
7. Make the Side Salad
In a bowl, combine cucumber slices, cherry tomato halves, and thinly sliced red onion. Season with salt and pepper. Stir in mayonnaise, dill, and chopped green onion. Mix gently and chill until ready to serve.
8. Serve and Enjoy
Plate the chicken fillet with a generous spoonful of sauce and a side of the creamy salad. Garnish with extra herbs or lemon zest if desired.
Nutritional Information (Per serving – serves 2–3)
Calories: 450–500 kcal
Protein: 35 g
Carbohydrates: 20 g
Fats: 28 g
Fiber: 4 g
Sodium: Moderate to high
The Origins and Popularity of the Recipe
This baked chicken dish is inspired by European and Mediterranean cooking, where fresh vegetables, herbs, and balanced sauces are emphasized. The fusion of tomato paste, garlic, and soy sauce brings in both Western and Eastern influences. The side salad, reminiscent of Russian or Eastern European cuisine, balances the richness of the sauce with freshness and creaminess. It’s a style of cooking that’s both traditional and adaptable, gaining popularity worldwide for its wholesomeness and simplicity.
Reasons Why You’ll Love the Recipe
Combines protein, vegetables, and salad in one complete meal
Easy to make with everyday ingredients
Balanced flavors—sweet, savory, tangy, and fresh
Comforting and nourishing, yet light
Versatile enough to serve for lunch or dinner
Health Benefits
Lean protein from chicken supports muscle health
Rich in vitamins A and C from peppers, carrots, and tomatoes
Garlic and onions help support heart health and immunity
Cucumber salad adds hydration and fiber
Rosemary and dill provide antioxidants and anti-inflammatory benefits
Serving Suggestions
Serve with mashed potatoes, rice, or couscous for a heartier meal
Garnish with lemon wedges or a drizzle of olive oil
Add crusty bread to soak up the sauce
Serve salad in individual bowls or on the same plate for a colorful presentation
Perfect for weeknight dinners or light entertaining
Common Mistakes to Avoid
Overcooking the chicken: It should be tender, not dry
Not simmering the sauce enough: Gives you a watery consistency
Skipping the seasoning: This dish depends on layers of flavor
Using raw vegetables in the bake: Sautéing them first develops taste
Overloading the salad with mayonnaise: Keep it light and creamy
Pairing Recommendations
Drinks:
A glass of chilled white wine like Sauvignon Blanc
Sparkling water with lemon
Cucumber-mint lemonade
Light beer or apple cider
Sides:
Garlic bread or herbed flatbread
Steamed rice or quinoa
Roasted baby potatoes
Creamy polenta
Desserts:
Yogurt with honey and walnuts
Light fruit tart or apple crumble
Vanilla panna cotta
Cooking Tips
Use boneless chicken thighs if you prefer a juicier cut
Fresh herbs can be substituted with dried—just reduce the quantity
You can add zucchini or spinach for even more vegetables
Let the sauce cool slightly before pouring over chicken for even distribution
Make the salad up to 2 hours ahead and chill—it improves the flavor
Similar Recipes to Try
Chicken Provençal with tomatoes and olives
Baked Chicken with Mushroom Cream Sauce
Mediterranean Chicken with Lemon and Capers
Stuffed Bell Peppers with Chicken and Rice
Creamy Dill Chicken Salad with Cucumbers
Variations to Try
Add a dash of cream or yogurt to the sauce for a richer texture
Swap chicken for turkey breast or firm tofu for a vegetarian option
Replace tomato paste with canned crushed tomatoes
Add chili flakes for a spicier version
Mix fresh basil into the salad for an herby twist
Ingredient Spotlight: Champignon Mushrooms
Champignon (white button) mushrooms are mild, tender, and soak up flavor beautifully. In this recipe, they enhance the umami depth of the sauce while offering a slight chew that contrasts with the chicken. They’re also low in calories and rich in selenium, potassium, and B vitamins—great for boosting immune function and metabolism.
Conclusion
This Baked Chicken Fillets with Rich Vegetable Sauce and Fresh Salad is a wholesome, easy-to-make meal that satisfies every craving—savory, creamy, and refreshing all at once. It’s a dish built on simplicity but layered with flavor, making it ideal for anyone who loves homestyle cooking without fuss. Whether you’re cooking for the family or just want to treat yourself to a cozy night in, this recipe is bound to become a regular in your kitchen.
10 Comprehensive Frequently Asked Questions
1. Can I use chicken thighs instead of fillets?
Yes, chicken thighs are juicier and more flavorful. Just adjust cooking time as needed.
2. Can I make this dish ahead of time?
Yes. You can prepare and assemble the dish earlier in the day and bake when ready to serve.
3. What can I use instead of ketchup?
Use tomato puree with a pinch of sugar or chili sauce for a twist.
4. Is the dish spicy?
The chili pepper adds mild heat, which can be increased or omitted as preferred.
5. Can I make it dairy-free?
Yes, skip the butter and mayonnaise. Use plant-based options for a similar result.
6. How do I store leftovers?
Store in airtight containers in the fridge for up to 3 days. Reheat gently in the oven or microwave.
7. Can I freeze the chicken with sauce?
Yes. Let it cool completely, then freeze for up to 2 months. Thaw in fridge before reheating.
8. Can I add cheese on top?
Absolutely. Mozzarella or Parmesan can be sprinkled before baking for a cheesy finish.
9. Is the salad necessary?
While optional, it balances the richness of the chicken beautifully. A fresh green salad works too.
10. What other vegetables work well in the sauce?
Zucchini, eggplant, or spinach make great additions if you want to bulk up the veggie content.