Microwave Sunday Chicken Bake
A comforting microwave chicken bake featuring tender chicken breasts in a creamy mushroom sauce, served over rice. Perfect for quick weeknight dinners with rich flavors.
Ingredients
Instructions
- Arrange the chicken breasts in an 8 x 8-inch microwave dish.
- Combine cream of mushroom soup, sliced mushrooms, sour cream, and chicken broth; pour the mixture over the chicken.
- Cover the dish with vented plastic wrap.
- Microwave at 50% (medium power) for 15 minutes.
- Turn the chicken over, recover, and microwave for an additional 10 to 20 minutes until the chicken is tender.
- Arrange the cooked chicken over the rice on a serving platter.
- Spoon some sauce over the chicken, garnish with paprika and chopped olives.
- Serve the remaining sauce in a gravy boat.
Tips & Substitutions
For a quick variation, you can substitute the chicken breasts with thighs for added flavor. If you prefer a lighter sauce, consider using Greek yogurt instead of sour cream. Adding a splash of white wine to the sauce can also enhance the dish. Be mindful to adjust microwave times based on your appliance's wattage, as cooking times may vary.
Serving Suggestions
This dish is best served over the cooked rice, which helps soak up the flavorful sauce. Pair it with a side of steamed vegetables or a fresh salad for a balanced meal. It also pairs beautifully with Baked Yellow Crookneck Squash for a nutritious addition to your table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover with a damp paper towel to maintain moisture and microwave in short intervals, checking to ensure the chicken is heated through without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Sunday Chicken Bake contains roughly 422 calories, with 30g protein, 45g carbohydrates, and 14g fat. It is an excellent source of protein (61% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 715mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking for even results. If using frozen, extend the initial cooking time by a few minutes, checking for doneness to ensure they are fully cooked through.
What can I substitute for cream of mushroom soup?
You can make a homemade version using sautéed mushrooms, butter, flour, and vegetable broth. Alternatively, use cream of chicken soup or a dairy-free alternative like coconut cream to keep the dish creamy while catering to dietary preferences.
How do I know when the chicken is done cooking?
The chicken is done when its internal temperature reaches 165°F (75°C). You can use a meat thermometer for accuracy. Additionally, the chicken should be tender and easy to shred with a fork when properly cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).