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Creamy Chicken and Mushroom Bake

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This creamy chicken and mushroom bake features golden-browned chicken cutlets, seared mushrooms, and a rich cream sauce with a hint of sherry, topped with melty Muenster cheese. It’s an easy yet elegant comfort meal perfect for weeknights or special occasions.

Ingredients

  • 3 large chicken breasts, cut lengthwise into 6 cutlets
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • Flour (for dredging chicken) + 2 tablespoons for sauce
  • 1/2 cup dry sherry
  • 1 1/2 cups heavy cream
  • 6 slices Muenster cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Season chicken cutlets with salt and pepper, then dredge in flour, shaking off excess.
  3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Brown chicken 3–4 minutes per side. Transfer to a 9×13 casserole dish.
  4. In the same skillet, melt 1 tablespoon butter and sauté mushrooms for 5 minutes until golden. Transfer to casserole dish.
  5. Melt remaining 2 tablespoons butter, sauté garlic for 1 minute, then stir in 2 tablespoons flour to make a roux.
  6. Whisk in sherry, then slowly add cream, whisking until smooth and slightly thickened. Season with salt and pepper.
  7. Pour sauce over chicken and mushrooms. Top with Muenster cheese slices.
  8. Cover with foil and bake 20 minutes. Remove foil and broil 2–3 minutes until cheese is golden and bubbly.
  9. Rest a few minutes before serving.

Notes

  • Add fresh thyme or rosemary to sauce for extra aroma.
  • Swap half the cream for sour cream for tanginess.
  • Gruyère or Fontina can be used instead of Muenster.
  • Store leftovers in fridge up to 3 days; reheat covered at 350°F until warm.

Nutrition

Find it online: https://recipesbyliza.com/creamy-chicken-and-mushroom-bake/