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Baked Mushroom Chicken Recipe

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4.4 from 1 review

This Baked Mushroom Chicken recipe features tender boneless chicken breasts coated in a light flour mixture, then baked with sautéed mushrooms and a savory blend of chicken broth, herbs, and cheeses. The combination of mozzarella and Parmesan cheese creates a deliciously creamy and cheesy topping, while green onions add a fresh, mild onion flavor. Perfectly portioned for four servings, this easy-to-make dish is a comforting and satisfying main course ideal for weeknight dinners.

Ingredients

Chicken and Coating

  • 4 boneless skinless chicken breast halves (about 1 pound)
  • 1/4 cup all-purpose flour

Sauté and Sauce

  • 3 tablespoons butter, divided
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Topping

  • 1/3 cup shredded part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup sliced green onions

Instructions

  1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Lightly coat each chicken breast with the all-purpose flour, shaking off any excess to ensure a thin, even layer.
  2. Sauté Mushrooms: In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the sliced mushrooms and cook until they are tender and golden, about 5 minutes.
  3. Add Broth and Season: Pour in the chicken broth, then stir in salt and pepper. Let the mixture simmer for a couple of minutes to blend the flavors and reduce slightly.
  4. Assemble in Baking Dish: Transfer the floured chicken breasts to a baking dish. Spoon the mushroom and broth mixture evenly over the chicken.
  5. Add Butter: Dot the remaining 1 tablespoon butter over the chicken and mushrooms for added richness and moisture.
  6. Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the chicken is cooked through and no longer pink in the center.
  7. Add Cheese and Onions: Remove the chicken from the oven and sprinkle the shredded mozzarella, grated Parmesan, and sliced green onions evenly over each breast.
  8. Final Bake: Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  9. Serve: Remove from oven and let rest for a few minutes before serving to allow the flavors to meld and juices to redistribute.

Notes

  • For extra flavor, try adding a teaspoon of minced garlic when sautéing the mushrooms.
  • If you prefer a crustier cheese topping, broil the chicken for 1-2 minutes at the end of cooking instead of baking.
  • Using part-skim mozzarella helps keep the dish lighter, but whole milk mozzarella can be used for richer taste.
  • This recipe pairs well with steamed vegetables, mashed potatoes, or a simple green salad.
  • To make this dish gluten-free, use a gluten-free flour substitute for coating the chicken.

Find it online: http://recipesbyliza.com/baked-mushroom-chicken-recipe/