Get ready to elevate your dinner game with our Cheesy Baked Chicken with Mushrooms. Tender chicken breasts, seasoned to perfection, are nestled atop a bed of sautéed mushrooms and onions, then smothered in gooey mozzarella cheese. This comforting dish is bursting with flavor and sure to become a favorite among your family and friends. Whether you’re cooking for a weeknight meal or entertaining guests, this recipe is guaranteed to impress with its simplicity and deliciousness.
In our household, this Cheesy Baked Chicken with Mushrooms holds a special place on our dinner rotation. It all started one chilly evening when I was searching for a hearty yet simple dish to warm us up. As the aroma of sizzling mushrooms and garlic filled the kitchen, my family eagerly gathered around the table, their mouths watering in anticipation. With each forkful of tender chicken and cheesy goodness, their eyes lit up with delight. Since then, this recipe has become a staple in our home, bringing us together over delicious meals and cherished memories.
Why This Savory Cheesy Baked Chicken with Mushrooms Is a Must-Try:
- Rich and Flavorful: From the earthy mushrooms to the aromatic garlic and Italian seasoning, every bite of this dish is bursting with savory goodness.
- Melty Cheese Bliss: Indulge in the irresistible allure of melted mozzarella cheese, adding a creamy and decadent layer to this comforting dish.
- Easy Weeknight Dinner: With simple ingredients and straightforward instructions, this recipe is perfect for busy weeknights when you need a satisfying meal without the fuss.
- Versatile and Crowd-Pleasing: Whether served as a family dinner or shared at a dinner party, this Cheesy Baked Chicken with Mushrooms is sure to earn rave reviews from everyone at the table.
Ingredients:
- 1 tablespoon butter, divided (14 grams)
- 2 tablespoons olive oil, divided (28 grams)
- FOR THE MUSHROOMS
- 8 ounces sliced button mushrooms (225 grams)
- 1 large yellow onion, thinly sliced
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- FOR THE CHICKEN BREASTS
- 4 (1-pound total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness (450 grams)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder (1 gram)
- 1/2 teaspoon smoked or sweet paprika (1 gram)
- 1 teaspoon Italian seasoning (2 grams)
- 4 ounces shredded part-skim mozzarella cheese (113 grams)
- 1/2 cup low sodium chicken broth (120 milliliters)
- Chopped fresh parsley, for garnish
Directions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray and set aside.
- 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 onions to the skillet; season with salt and pepper, and cook for 5 minutes, stirring occasionally. Stir in the minced garlic and cook for 20 seconds, or until fragrant.
- Transfer half of the mushroom mixture to the prepared baking dish; set the rest aside.
- Return the skillet to heat and add the remaining butter and olive oil. Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian seasoning. Add the chicken breasts to the skillet 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; add chicken broth and scrape up the browned bits. Bring the mixture to a boil and cook for 4 to 5 minutes, or until the liquid is reduced.
- Meanwhile, top the chicken breasts with the remaining mushroom mixture, sprinkle shredded mozzarella cheese over the chicken breasts, and pour in the prepared chicken broth.
- Bake uncovered for 15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Remove from the oven, garnish with chopped fresh parsley, and serve hot.
Notes:
- Feel free to customize this dish by adding your favorite herbs or substituting different types of cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Enjoy!
