Dive into a world of culinary delight with our Cheesy Baked Chicken with Mushrooms—a tantalizing union of succulent chicken breasts, earthy mushrooms, and a gooey layer of part-skim mozzarella. This recipe promises not just a meal but a symphony of flavors, where every bite takes you on a journey of warmth and comfort. Perfectly seasoned, baked to perfection, and garnished with fresh parsley, this dish is a celebration of indulgence that beckons you to savor the extraordinary.
In our cozy home, the Cheesy Baked Chicken with Mushrooms isn’t just a recipe; it’s a tale of culinary romance. Picture a bustling kitchen, the aroma of garlic-infused mushrooms, and the excitement of melting mozzarella. This dish holds a special place in our family’s heart, born from a memorable evening where laughter echoed around the table. It has become a go-to, a favorite requested for birthdays and celebrations, transforming ordinary moments into extraordinary ones. Our little family eagerly gathers, creating cherished memories with each cheesy, mushroom-laden bite.
Why This Cheesy Baked Chicken:
Why This Dish Charms Every Palate
- Mushroom Magic: Sliced button mushrooms, sautéed to perfection with onions and garlic, create a flavorful mushroom base that adds depth and richness to each forkful.
- Perfectly Seasoned Chicken: Boneless, skinless chicken breasts, seasoned with a blend of garlic powder, smoked paprika, and Italian Seasoning, ensure a burst of tantalizing flavors in every bite.
- Cheese Lover’s Dream: A generous layer of part-skim mozzarella crowns the chicken, creating a lusciously melted, gooey texture that amplifies the dish’s savory goodness.
- Infused Elegance: Low-sodium chicken broth, enriched with the essence of browned bits, brings a subtle yet sophisticated broth that elevates the overall dish.
Ingredients:
- 1 tablespoon butter, divided
- 2 tablespoons olive oil, divided
For the Mushrooms:
- 8 ounces sliced button mushrooms
- 1 large yellow onion, thinly sliced
- Salt and fresh 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
- Salt and fresh ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked or sweet paprika
- 1 teaspoon Italian Seasoning
- 4 ounces shredded part-skim mozzarella cheese
- 1/2 cup low sodium chicken broth
- Chopped fresh parsley, for garnish
Instructions:
- Preheat oven to 375˚F.
- Lightly grease a 9×13 baking dish with cooking spray and set aside.
- In a large skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
- Add sliced mushrooms and onions to the skillet; season with salt and pepper. Cook for 5 minutes, stirring occasionally.
- Stir in 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 skillet to heat and add the remaining butter and olive oil.
- Season chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
- Add chicken breasts to the hot oil and cook for 2 minutes per side, or until lightly browned.
- Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
- Return skillet to the stove; add chicken broth and scrape up browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
- Top chicken breasts with the remaining mushroom mixture, add cheese over the chicken, and pour in the prepared chicken broth.
- Bake uncovered for 15 minutes, or until chicken is cooked through.
- Remove from oven.
- Garnish with fresh parsley.
- Serve and relish the symphony of flavors!
Notes:
- For a twist, try adding a sprinkle of grated Parmesan or a touch of red pepper flakes for a hint of heat.
- Ensure even cooking by pounding chicken breasts to a uniform thickness.
- Leftovers can be deliciously repurposed in sandwiches or salads the next day.
