Cheesy Baked Chicken with Mushrooms – If you’re looking for a comforting and easy-to-make dinner that will impress your family or guests, then look no further than this Cheesy Baked Chicken with Mushrooms recipe! With juicy and tender chicken breasts coated in a savory blend of garlic, paprika, and Italian seasoning, topped with flavorful sautéed mushrooms, and smothered in melty part-skim mozzarella cheese, this dish is sure to satisfy your taste buds and warm your soul. Plus, it’s a perfect meal prep option for busy weeknights or lazy weekends. So, let’s get cooking!
Whenever I’m feeling a bit down or stressed out, I turn to this Cheesy Baked Chicken with Mushrooms recipe to lift my spirits and fill my tummy. It’s become a staple in my household, and my husband absolutely loves it! In fact, he always asks me to make a double batch so that he can have some leftovers for lunch the next day. One time, we had some friends over for dinner, and I served this dish with a side of garlic roasted potatoes and a green salad. Everyone raved about how delicious it was and asked for the recipe. I felt like a true chef! What I love about this recipe is that it’s so simple and versatile. You can switch up the seasonings or add other veggies like bell peppers or zucchini. But no matter how you make it, it always turns out amazing.
Why This Recipe is Worth Trying?
- Perfect for a cozy and comforting dinner or meal prep option
- Juicy and tender chicken breasts with a flavorful blend of spices
- Sautéed mushrooms and melted part-skim mozzarella cheese add a rich and savory flavor
- Easy to make with just one skillet and a baking dish
- Can be customized with different seasonings and veggies
- Low in sodium and high in protein
Ingredients:
- 1 tablespoon (14 grams) butter, divided
- 2 tablespoons (30 ml) olive oil, divided
- 8 ounces (227 grams) sliced button mushrooms
- 1 large yellow onion, thinly sliced
- Salt and fresh ground black pepper, to taste
- 3 cloves garlic, minced
- 4 (1-pound/453 grams total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
- ½ teaspoon garlic powder
- ½ teaspoon smoked or sweet paprika
- 1 teaspoon Italian seasoning
- 4 ounces (113 grams) shredded part-skim mozzarella cheese
- ½ cup (120 ml) low sodium chicken broth
- Chopped fresh parsley, for garnish
Directions:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch (23×33 cm) baking dish with cooking spray.
In a large skillet set over medium-high heat, melt 1/2 tablespoon of butter and add 1/2 tablespoon of olive oil.
Add sliced mushrooms and sliced onions to the skillet and season with salt and pepper. Cook for 5 minutes, stirring occasionally.
Stir in the minced garlic and cook for another 20 seconds, or until fragrant.
Transfer half of the mushroom mixture to the prepared baking dish and set the rest aside.
Return the skillet to the heat and add the remaining butter and olive oil.
Season the chicken breasts with salt, pepper, garlic powder, smoked or sweet paprika, and Italian seasoning.
Add chicken breasts to the hot oil – you may need to do this in batches if the skillet isn’t big enough – and cook for 2 minutes per side, or until lightly browned.
Remove the chicken breasts from the skillet and arrange them over the mushrooms in the baking dish.
Return the skillet to the stove and add chicken broth. Scrape up the browned bits from the bottom of the skillet and bring the mixture to a boil. Cook for 4 to 5 minutes or until the liquid is reduced.
Meanwhile, top the chicken breasts with the remaining mushrooms mixture, add shredded mozzarella cheese over the chicken, and finally, pour in the prepared chicken broth.
Bake uncovered for 15 minutes, or until the chicken is cooked through.
Remove from the oven and garnish with chopped fresh parsley before serving.
Enjoy your delicious and cheesy baked chicken with mushrooms!
Notes:
- To save time, you can use pre-sliced mushrooms.
- Be sure to pound the chicken breasts to 1/4 inch thickness to ensure even cooking.
- If you prefer a crispier cheese topping, broil the dish for an additional 1-2 minutes after baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
In conclusion, this Cheesy Baked Chicken with Mushrooms recipe is a delicious and easy way to elevate a simple chicken dish. The combination of tender chicken breasts, sautéed mushrooms, and gooey melted cheese creates a perfect harmony of flavors and textures. This dish is versatile and can be served with a variety of sides, making it perfect for weeknight dinners or special occasions. Give this recipe a try and enjoy the compliments from your family and guests!
FAQs
How do I know when the chicken is fully cooked?
The chicken is fully cooked when the internal temperature reaches 165°F. You can use a meat thermometer to check the temperature at the thickest part of the chicken breasts.
Can I use a different type of cheese?
Yes, you can substitute the mozzarella cheese with any other type of shredded cheese you like, such as cheddar, Gouda, or Parmesan.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts in this recipe. Keep in mind that the cooking time may be slightly longer.
Can I prepare this dish in advance?
Yes, you can prepare the mushroom and chicken mixture in advance and store it in the fridge until ready to bake. When you’re ready to bake, simply add the cheese and chicken broth and bake as directed.
Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 2 months. To reheat, thaw the dish overnight in the fridge and then bake in the oven at 350°F until heated through.
![](https://8fivefive.com/wp-content/uploads/2023/05/Cheesy-Baked-Chicken-with-Mushrooms-360x361.jpg)
Cheesy Baked Chicken with Mushrooms
Ingredients
- 1 tablespoon 14 grams butter, divided
- 2 tablespoons 30 ml olive oil, divided
- 8 ounces 227 grams sliced button mushrooms
- 1 large yellow onion thinly sliced
- Salt and fresh ground black pepper to taste
- 3 cloves garlic minced
- 4 1-pound/453 grams total boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
- ½ teaspoon garlic powder
- ½ teaspoon smoked or sweet paprika
- 1 teaspoon Italian seasoning
- 4 ounces 113 grams shredded part-skim mozzarella cheese
- ½ cup 120 ml low sodium chicken broth
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch (23x33 cm) baking dish with cooking spray.
- In a large skillet set over medium-high heat, melt 1/2 tablespoon of butter and add 1/2 tablespoon of olive oil.
- Add sliced mushrooms and sliced onions to the skillet and season with salt and pepper. Cook for 5 minutes, stirring occasionally.
- Stir in the minced garlic and cook for another 20 seconds, or until fragrant.
- Transfer half of the mushroom mixture to the prepared baking dish and set the rest aside.
- Return the skillet to the heat and add the remaining butter and olive oil.
- Season the chicken breasts with salt, pepper, garlic powder, smoked or sweet paprika, and Italian seasoning.
- Add chicken breasts to the hot oil – you may need to do this in batches if the skillet isn’t big enough – and cook for 2 minutes per side, or until lightly browned.
- Remove the chicken breasts from the skillet and arrange them over the mushrooms in the baking dish.
- Return the skillet to the stove and add chicken broth. Scrape up the browned bits from the bottom of the skillet and bring the mixture to a boil. Cook for 4 to 5 minutes or until the liquid is reduced.
- Meanwhile, top the chicken breasts with the remaining mushrooms mixture, add shredded mozzarella cheese over the chicken, and finally, pour in the prepared chicken broth.
- Bake uncovered for 15 minutes, or until the chicken is cooked through.
- Remove from the oven and garnish with chopped fresh parsley before serving.
- Enjoy your delicious and cheesy baked chicken with mushrooms!
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