Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts

Salt

Black pepper

2 tablespoons sour cream

50 ml soy sauce

3 cloves garlic, minced

For the Vegetables:

3 potatoes, chopped

5 mushrooms, chopped

Salt

Olive oil

For the Sauce:

100 g mozzarella cheese, finely chopped

100 g Parmesan cheese, grated

1 egg

Instructions:

Preheat your oven to 180°C (350°F).

Marinate the Chicken:

In a bowl, whisk together the sour cream, soy sauce, garlic, salt, and pepper.

Add the chicken breasts to the marinade and toss to coat.

Let the chicken breasts marinate for at least 20 minutes, or up to overnight for extra flavor.

Prepare the Vegetables:

Chop the potatoes and mushrooms.

In a separate bowl, toss the chopped potatoes and mushrooms with olive oil and salt.

Assemble the Baking Dish:

Spread the chopped vegetables in an even layer over the bottom of a greased baking dish.

Remove the chicken breasts from the marinade and arrange them on top of the vegetables.

Bake:

Bake the chicken and vegetables in the preheated oven for 30 minutes.

Make the Sauce:

In a small bowl, whisk together the finely chopped mozzarella cheese, grated Parmesan cheese, and egg.

Finish Baking the Chicken:

After 30 minutes, remove the baking dish from the oven and pour the sauce over the chicken breasts.

Bake for an additional 15 minutes, or until the chicken is cooked through and the sauce is bubbly.

An instant-read thermometer inserted into the thickest part of the chicken should read 165°F (74°C).

Serve:

Let the chicken rest for a few minutes before serving. Serve the chicken with the vegetables and creamy sauce spooned over them.

Tips:

You can use any type of potatoes for this recipe, such as russet potatoes, red potatoes, or Yukon Gold potatoes.

If you don’t have sour cream, you can substitute plain yogurt or mayonnaise.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.