This vibrant and hearty dish combines tender chicken fillets seasoned with aromatic herbs and spices, gently sautéed with mushrooms, garlic, onions, and prunes, then baked with melted mozzarella and crispy bacon for a perfect balance of savory richness and subtle sweetness. Paired with a refreshing garden salad of tomatoes, cucumbers, radishes, avocado, and arugula, and drizzled with a lemony soy-mustard vinaigrette, this meal is a delightful marriage of textures and flavors. The creamy dill-yogurt garlic dressing brings everything together, adding a cooling, tangy finish that complements the warm baked main.

Whether you’re preparing a cozy family dinner or hosting a gathering, this recipe delivers indulgent comfort and freshness in every bite.

Let’s dive into this deliciously layered dish that brings together baked chicken, fresh vegetables, and herbaceous sauces—all baked to perfection and served with flair.

Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 4
Cuisine: European Fusion / Home-Style Comfort

Ingredients

For the Chicken and Vegetable Bake

• 2 chicken fillets (approximately 300–350 g total)

• Salt, to taste

• Black pepper, to taste

• 1 tsp Provençal herbs (or Italian herb mix)

• 2 garlic cloves, minced

• 2 tbsp olive oil

• 20 g butter

• 1 onion, chopped

• 1 carrot, grated or finely chopped

• 200 g mushrooms, sliced

• 1 tsp sweet paprika

• 1 tsp turmeric

• 2 garlic cloves (additional, for sautéing)

• 20 g prunes, chopped (about 4–5 pitted prunes)

• 150 g mozzarella, shredded or sliced

• 1 bunch of fresh dill, finely chopped

• Olive oil for greasing

• 200 g bacon, thinly sliced

For the Fresh Garden Salad

• 150 g cherry tomatoes or vine tomatoes, diced

• 2 cucumbers, sliced

• 5 radishes, thinly sliced

• 1 avocado, diced

• 1 bunch of arugula (rocket)

For the Mustard-Lemon Vinaigrette

• Salt, to taste

• Black pepper, to taste

• 3 tbsp olive oil

• 1 tbsp soy sauce

• Juice of ½ lemon

• 1 tbsp mustard seeds

For the Creamy Dill Garlic Dressing

• 2 tbsp Greek yogurt or sour cream

• 2 tbsp mayonnaise

• 1 clove of garlic, finely grated

• A bunch of fresh dill, finely chopped

Step-by-Step Directions

1. Prepare the Chicken

1. Slice the chicken fillets lengthwise to form even cutlets.

2. Season with salt, black pepper, and Provençal herbs.

3. Rub minced garlic into the fillets for deeper flavor.

4. Set aside to marinate while preparing the vegetables.

2. Sauté the Vegetables

1. In a large skillet, heat 2 tablespoons of olive oil with 20 g of butter.

2. Add chopped onion and cook until translucent.

3. Stir in grated carrot and cook for about 3 minutes.

4. Add sliced mushrooms and sauté until they begin to soften.

5. Season with additional salt, pepper, sweet paprika, and turmeric.

6. Add the second portion of minced garlic and stir well.

7. Toss in the chopped prunes and cook everything together for another 2–3 minutes. The prunes will melt slightly into the mix, adding natural sweetness.

3. Layer the Casserole

1. Preheat your oven to 180°C (350°F).

2. Lightly oil a baking dish.

3. Layer the seasoned chicken fillets on the bottom.

4. Spread the sautéed mushroom-prune-vegetable mixture evenly over the chicken.

5. Sprinkle or layer the mozzarella on top.

6. Add chopped dill across the surface for a fresh herbal punch.

7. Lay the bacon slices over the top in a crisscross pattern or in strips for crispiness and depth of flavor.

4. Bake

1. Place the dish in the preheated oven.

2. Bake for 45 minutes at 180°C (350°F) until the bacon is crisp, the cheese is bubbly and golden, and the chicken is fully cooked and juicy.

5. Prepare the Salad

While the chicken bake is in the oven:

1. Dice tomatoes, slice cucumbers, and thinly slice radishes.

2. Cut the avocado into cubes.

3. Gently toss all vegetables with the arugula in a large bowl.

6. Make the Vinaigrette

1. In a small bowl or jar, combine:

   • 3 tbsp olive oil

   • 1 tbsp soy sauce

   • Juice of ½ a lemon

   • 1 tbsp mustard seeds

   • Salt and pepper to taste

2. Whisk well or shake in a jar until emulsified.

3. Drizzle over the salad just before serving.

7. Mix the Creamy Garlic Dill Dressing

1. Combine:

   • 2 tbsp Greek yogurt or sour cream

   • 2 tbsp mayonnaise

   • 1 grated garlic clove

   • Finely chopped fresh dill

2. Stir together into a smooth, creamy dressing.

3. Chill in the fridge until ready to serve.

8. Serve and Enjoy

1. Remove the chicken bake from the oven and let it rest for 5 minutes.

2. Slice into portions and serve hot with a generous spoonful of the creamy garlic dill sauce.

3. Serve alongside the crisp, refreshing salad drizzled with vinaigrette.

Nutritional Information (Approximate per Serving)

• Calories: 560 kcal

• Protein: 38 g

• Fat: 34 g

• Carbohydrates: 18 g

• Fiber: 4 g

• Sugar: 5 g

• Sodium: 710 mg

Origin and Popularity

This baked chicken fillet recipe blends classic European home-cooking traditions with a creative twist. The use of mushrooms, garlic, and cream-style sauces is rooted in French and Eastern European cuisines, while the addition of prunes reflects a sweet-savory element commonly used in Slavic dishes. Mozzarella adds an Italian-inspired touch, and the vibrant salad brings modern freshness.

The dish is popular in family-oriented YouTube cooking channels and homestyle recipe blogs, where comfort food is elevated with gourmet techniques. The combination of richness and balance makes it a crowd-pleaser.

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Reasons to Love This Recipe

• Flavor Explosion: Herbs, garlic, and prunes create a savory-sweet umami depth.

• Perfectly Balanced: Rich baked chicken meets a crisp, refreshing salad.

• Make-Ahead Friendly: Can be assembled in advance and baked before serving.

• Complete Meal: Protein, vegetables, and a creamy herb sauce—all in one.

• Visually Appealing: Golden cheese, vibrant salad, and creamy sauce create a restaurant-quality plate.

Health Benefits

• Protein Power: Chicken fillets and Greek yogurt provide lean protein.

• Vitamin Boost: Salad vegetables offer vitamin C, folate, and antioxidants.

• Heart-Healthy Fats: Olive oil and avocado contribute monounsaturated fats.

• Fiber-Rich: Mushrooms, radishes, and cucumbers aid digestion.

• Herbs as Medicine: Dill and garlic are known for antimicrobial and anti-inflammatory properties.

Serving Suggestions

• Serve the chicken bake warm, spooned with its juices and topped with creamy sauce.

• Pair with crusty bread or herbed mashed potatoes for a heartier meal.

• Plate the salad separately for a crisp bite in contrast to the savory bake.

• Garnish with extra chopped dill or parsley for presentation.

Cooking Tips

• Chicken Thickness: Pound the fillets for even cooking if needed.

• Prune Tip: Chop finely to distribute the sweetness evenly.

• Cheese Swap: Use grated cheddar or gouda if mozzarella isn’t available.

• Herb Variations: Try fresh basil or parsley in place of dill.

• Make It Lighter: Use low-fat mayo or omit bacon for a leaner option.

Variations

• Vegetarian Version: Replace chicken with grilled eggplant slices or firm tofu.

• Spicy Kick: Add chili flakes or a pinch of cayenne to the vegetable mix.

• Creamy Add-On: Mix 2 tbsp of cream cheese into the sautéed vegetables.

• Nutty Twist: Sprinkle with crushed walnuts for a crunch contrast.

• Seasonal Salad: Use seasonal greens like spinach or romaine instead of arugula.

Conclusion

This Creamy Chicken Fillet Bake with Mozzarella and Fresh Salad is the kind of comforting, flavor-rich meal you’ll want to make again and again. It’s indulgent without being heavy, loaded with nourishing ingredients, and bursting with taste. The fresh garden salad and creamy sauces elevate it to a restaurant-worthy experience right in your own kitchen. Whether you’re cooking for loved ones or just treating yourself, this recipe is guaranteed to impress.

FAQ

1. Can I prepare the chicken bake in advance?
Yes, you can assemble it up to 24 hours in advance and refrigerate. Bake just before serving.

2. What can I use instead of prunes?
Dried apricots or raisins can substitute, but prunes offer a unique deep sweetness.

3. Is it possible to make this without bacon?
Absolutely. Simply skip the bacon or replace it with turkey bacon or plant-based options.

4. Can I use other types of cheese?
Yes, gouda, provolone, or mild cheddar are great alternatives to mozzarella.

5. How do I make this dish spicier?
Add chili flakes or a diced fresh chili to the vegetable sauté step.

6. Is the creamy dill dressing essential?
It enhances the dish but can be replaced with tzatziki or left out if preferred.

7. What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently.

8. Can I freeze the chicken bake?
Yes, freeze before baking for up to 2 months. Thaw in the fridge before baking.

9. Can I use frozen vegetables?
Fresh is best for texture, but thawed frozen mushrooms and carrots will work in a pinch.

10. How do I keep the chicken from drying out?
Ensure the fillets are not too thin, and bake covered with foil for the first 30 minutes.