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Easy Cheesy Baked Chicken Breasts with Mushrooms

This is an easy recipe for baked chicken breasts covered in melty mozzarella cheese and layered with deliciously caramelized mushrooms. This effortless chicken dish is a great dinner for any night of the week. 

Chicken and Mushrooms Recipe

Oven Baked Chicken with cheese and mushrooms mixed through is a fabulous way to step up your dinner. Packed with flavor with just a handful of ingredients, you are about to have one of the BEST and easiest chicken recipes. It’s also low in carbs, Keto-friendly, with enough protein to keep you going and going.

This meal is simple to make in about 40 minutes, from start to finish and will hit the spot even with picky eaters. My 9-year-old requests it once a week, and she is PICKY! 

It’s a recipe I can count on to yield tender and flavorful mushroom chicken every time. Besides, my family is crazy about mushrooms, so we make this recipe quite often.

close up shot of chicken breasts in an oval baking dish topped with mushrooms, onions, and melted cheese.


  • boneless skinless chicken breasts
  • butter
  • olive oil
  • mushrooms
  • onion
  • salt and pepper
  • garlic
  • Mozzarella cheese
  • Seasonings
  • chicken broth
cooking sliced onions and sliced mushrooms in a dark skillet.

How To Make Mushroom Chicken

  • We start with cooking onions and mushrooms in a skillet for 5 minutes. 
  • In the meantime, grab a meat mallet and pound the chicken down to about 1/4-inch thickness. 
  • Transfer half of the cooked mushrooms mixture to a baking dish; set aside the rest because we will use those to top the chicken.
  • Season chicken breasts and add to the skillet where you cooked the mushrooms; cook each chicken breast for 2 minutes per side, or until golden brown.
  • Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
  • Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 5 minutes, until liquid is reduced.
  • Top chicken breasts with the rest of the mushrooms mixture, add cheese, and pour in the prepared liquid.
  • Pop in a 375˚F preheated oven and bake for 15 minutes, or until chicken is cooked through and cheese is melted.
  • Garnish with fresh parsley and serve. 
three chicken breasts topped with sauteed mushrooms and onions.

Serve this Mushroom Baked Chicken with a big green salad, or over a bed of rice, pasta, or Zucchini Noodles. It is a total crowd pleaser, and a great choice for a satisfying meal.

How Long Does it Take To Bake Chicken Breasts

  • Chicken breasts need 20 to 22 minutes of baking time in a 375˚F degree oven. However, cooking time also depends on the thickness of the chicken breasts – thicker breasts will need more time to cook. It would be best if you always used a meat thermometer to check that the internal temperature of the cooked chicken registers at 165˚F.
  • If you follow my brined oven baked chicken recipe, you can bake thicker chicken breasts in a 425˚F-degree oven for 20 to 25 minutes. 

Is Baked Chicken Healthy?

  • A 3-ounce boneless, skinless chicken breast has around 140 calories, 3 grams of fat, and only 1 gram of saturated fat.
  • The healthiest way to eat chicken breasts is to bake them in the oven or have them grilled. Calories do increase when you add fats and other ingredients to the chicken.
overhead shot of three chicken breasts in an oval baking dish topped with mushrooms, onions, and melted cheese.

More Chicken Recipes


overhead shot of three chicken breasts in an oval baking dish topped with mushrooms, onions, and melted cheese.

Cheesy Baked Chicken with Mushrooms

Katerina | Diethood
Cheesy Baked Chicken with Mushrooms – An easy recipe for baked chicken breasts covered in melty mozzarella cheese and layered with deliciously caramelized mushrooms.
4.91 from 64 votes
Servings : 4
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 tablespoon butter, divided
  • 2 tablespoons olive oil, divided
  • 8 ounces sliced button mushrooms
  • 1 large yellow onion, thinly sliced
  • salt and fresh ground black pepper, to taste
  • 3 cloves garlic, minced
  • 4 (1-pound total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
  • salt and fresh ground black pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked or sweet paprika
  • 1 teaspoon Italian Seasoning
  • 4 ounces shredded part-skim mozzarella cheese
  • ½ cup low sodium chicken broth
  • chopped fresh parsley, for garnish


  • Preheat oven to 375˚F.
  • Lightly grease a 9×13 baking dish with cooking spray and set aside.
  • In a large skillet set over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
  • Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes, stirring occasionally.
  • Stir in the garlic and cook for 20 seconds or until fragrant.
  • Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside.
  • Return skillet to heat and add the rest of the butter and olive oil.
  • Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
  • Add chicken breasts to the hot oil – you may have to do this in batches if skillet isn’t big enough – and cook chicken breasts 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 the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
  • Meanwhile, top the chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and finally, 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.



  • Mushrooms: For this recipe, I almost always use small button mushrooms or baby bella mushrooms. As long as they are smaller and thinly sliced, you can use any mushrooms you have on hand, including canned ones. 
  • Chicken Breasts: Use boneless, skinless chicken breasts and pound them to an even thickness so they will cook evenly. 
  • Cheese: I love mozzarella cheese over baked chicken breasts, but if you want, you can use any shredded melting cheese that you like. 
  • Store in an airtight container and keep in the fridge for up to 3 days.


Calories: 327 kcal | Carbohydrates: 8 g | Protein: 34 g | Fat: 18 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.1 g | Cholesterol: 98 mg | Sodium: 344 mg | Potassium: 730 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 390 IU | Vitamin C: 6 mg | Calcium: 253 mg | Iron: 1 mg | Net Carbs: 6 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, Italian, Mediterranean
Keyword: baked chicken, baked chicken breasts, cheese, easy chicken dinner recipe, keto dinner idea, low carb recipe, mushrooms
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129 comments on “Easy Cheesy Baked Chicken Breasts with Mushrooms”

  1. I expected the 9×13 pan you told us to use, to be full like the picture you posted. There is barely enough vegetables, (and I added a bell pepper) to cover the bottom of the pan.
    Just once, I wish someone would use a photo that accurately shows what we are making.
    I hope it’s good, because I feel like it was a waste of my time. Now I have to make something else to go with it. It will look like a pathetic serving on the plate.

  2. This is the best chicken recipe I have ever made. The chicken was so tender and the herbs were the perfect mix for this recipe! Will definitely be making this dish again, and again according to my husband, lol.

  3. the boyfriend and i liked this recipe. I did cook 6 chicken breasts so used more garlic, oil and butter. served with Caesar salad and asparagus :).

    used combination of baby bella (5oz) and shiitake (5oz) mushrooms vs regular button.
    used chicken mushroom bone broth (1cup) vs regular chicken broth (1/2 cup)
    used Italian blend shredded cheese vs just moz

  4. This is a wonderful dish…lots of flavor. Very easy and quick to fix. I added broccoli 🥦 to mine to make a complete meal when it came out of the oven… yummy 😋

  5. Avatar photo
    Connie matthews

    I fixed this tonight. The family said I could fix this one again! About a half hour prep time and half hour cooking. I also baked green beans drizzled in olive oil with sea salt and pepper.

  6. This recipe is amazing, I have a picky husband and it’s hard to find recipes he will eat, I tried this and he absolutely loved it, so for me it’s a win win!

  7. This was a very tasty recipe, my husband & I enjoyed it. Pretty simple to make as well. The chicken breast were cooked perfectly & not dried out. I usually prefer dark meat, but the chicken turned out good. Just as good the next day when I covered it & reheated it using the bake option in my air fryer, it was still juicy. I also subbed the chicken stock for white wine! Added a nice flavor to it.

  8. Made it tonight for my husband and daughter. My husband couldn’t wait to try it due to the wonderful aromas this meal created. Very easy and quick to make. Will definitely make it again.

  9. I guess I’m a slow poke because this took me well over an hour, but it was SO good! Served it with roasted honey carrots, spinach and angel hair pasta! A side of garlic bread and wine and it’s a definite “make again “!

  10. We tried this chicken dish tonight. Easy enough to prepare but mine did not have that glorious dark flavorful looking juice. It was of lighter color than the photo. Perhaps I didn’t reduce it quiet enough. It almost looks like beef broth was used in the photo. I had to double check the receipt. It was flavorful and chicken was tender so I guess we did ok. I will try it again maybe with more mushrooms!! New year I want to do more cooking.Thanks

  11. Avatar photo
    Rhonda Millican

    Very tasty & easy recipe. Will be adding it to our regular meal plan. After scrapping up the browned bits & adding the broth, I added fresh baby spinach to the pan until it wilted & distributed it over the chicken to add a little more nutrition. Since I didn’t have mozzarella cheese on hand, I covered it in a layer of freshly shredded parmesan cheese before baking. It was a hit with the family & reheats beautifully the next day.

  12. This recipe is seriously so good! I made it tonight for the first time and it will definitely be going into the regular rotation! I used my cast iron skillet for the entire recipe!

  13. Excellent dish! My husband, who isn’t a chicken lover, even went back for more! Definitely easy, but tasty enough for company! Thank you!

    1. Hi!
      You can definitely make the recipe up to step #12, or right before it needs to go in the oven. I would also wait to add the cheese until you are ready to cook the dish.

  14. Wow, this was so so tasty and not hard to make! I was looking for a chicken breast recipe and there it was. I’m so glad I tried it. Whole family liked it a lot.

  15. Made this for tea 22/10/2022 and it was really nice I Served it with sautéed potatoes, onions and garlic done in garlic butter absolutely delicious would definitely make again thank you for sharing your recipe.

  16. I absolutely love this recipe!! I plan to make it again for some friends and would like to prepare it as much as possible in advance. Any suggestions on how to go about this? Thanks!!!!

  17. This was fantastic! But, I couldn’t decide between this recipe or the Chicken Lombardy. So I looked at both of them for a long time, and decided to go with this recipe, but double the liquid ingredients for the sauce, and I added 1 1/2 cups Marsala wine, when cooking down the chicken broth. I ended up putting in 2 cups chicken broth by accident, but it was extremely flavorful. I put in a squeeze of lemon juice at the end to make the flavors pop. The flavor was like French Onion soup. 😛
    I had it in a 375° oven, for around 20-25 mins., checking the chicken with a food thermometer. I did not cover the dish with foil paper. I served it over rice.

    I apologize for giving a review with “this recipe is great, after I changed this, this, and that.” I hate people that post reviews like that. But the only change is to add Marsala wine, and it was so good. The only thing I would change to this recipe is to put the broth/wine mixture around the chicken, not over the top of the cheese. The cheese ends up sliding off, and isn’t as pretty. I ended up putting more cheese on top.

    1. Hi!
      Best way to reheat leftovers is to skip the microwave and reheat in the oven at 400˚F for about 10 to 12 minutes, or until heated through.

  18. This recipe turned out just as pretty as your pictures and is sooo delicious! My husband and I both loved it! I will definitely be making again and look forward to trying more of your recipes. Thank you!

  19. Delicious dish but I cooked it for 35 minutes & used a meat thermometer. Fifteen 15 minutes @ 375 degrees just wasn’t enough time for the chicken. I added spinach as well. I had organic chicken thin sliced & glad I used the thermometer . Thanks for a great meal!

  20. This dish was delicious and easy to prepare. I didn’t have chicken breast, so I used boneless skinless chicken thighs. It turned out great.
    Thank you!

  21. Delicious!!! Chicken is moist and very flavourful. Easy weeknight recipe, kid approved from a 3&2 year old and my husband gobbled this up and he usually hates mushrooms!! Did take 25 minutes to cook the chicken through so give yourself time just in case. Served with wild rice! Would add a spritz of some white wine next time!

  22. Very tasty and easy to make. I added fresh spinach to the mushrooms and onions, and served it over gluten-free pasta with marinara sauce. I will definitely make this one again.

  23. Wow great dish !!! My husband said as he was eating it Restaurant quality .
    I want to make it again tomorrow night that’s how good this dish is !!!!
    Thank you !!!

  24. Delicious! I made this and can’t wait to make again! I don’t really care for chicken but took a bite NOT bad! 😂. The mushrooms, onions, garlic and cheese…. WOW! The mister loved the whole dinner, but said he would of liked to have more of the vegetables.

  25. Avatar photo
    Maureen Schroeder

    Hi! I made this tonight and it was amazing!! My husband, who doesn’t really care for chicken, said it was restaurant quality!😆
    Thats a huge compliment. The only thing I would change would be to add extra broth to cook down with a little butter and cream for a delicious sauce. I served it with steamed broccoli! Thankss so much!

  26. Avatar photo
    Seasoned cook

    Made this tonight, came out okay. A 9×13 baking dish is far too big for 4 pieces of chicken (8×8 would be better) and the prep and cooking time was far more than 35 minutes – be warned.

  27. Avatar photo

    I made this for the first time, on a week night. It was super easy and so good. My husband loved it. We will make this again soon!

      1. Delicious and easy to make. So flavorful and the broth makes it so moist. I will definitely make this again

  28. This is delicious!! I served it over Banza rice. I had some extra mushrooms to use up, so I sautéed them with onions & we ate them with the rice & chicken. You can never have too many mushrooms! The chicken was so tender & flavorful.

  29. Wow what a easy quick recipe. I served with roasted potatoes and splashed it with some balsamic glaze to brighten it up. This is a weeknight keeper!

  30. I was scrolling through recipes looking to do something different than my usual baked chicken. Stumbled upon this one. We absolutely loved it! My 5 year old actually licked his plate he liked it so much. Definitely a keeper of a recipe!

    1. Katerina - Diethood
      Katerina Petrovska

      Sorry, I do not have that information. There are several free macro-calculators online that can help you with that. The one I have used is the Omni Calculator.

  31. I got chicken breasts from Kroger and sliced them thin evenly to achieve the right thickness. However after all the steps that I followed to the hilt the pieces came out pink and some parts chewy. Any suggestions?
    If decided against leaving them in the oven any longer. I had to finally put them on an iron griddle (after the bake).
    The flavors seemed nice and the family enjoyed the meal after the griddle part. I served this with Brussel sprouts and insta pot whole wheat spaghetti

  32. Oh my goodness! This was amazing. I served it with veggie pasta and grilled zucchini sqash. One of the best meals all year. Thankyou so much. Very easy and fast!

    1. I made this tonight, only changed was that I used Swiss cheese since I didn’t have any mozzarella. It was very tasty!

  33. Made it few times with chicken and pork giving the same method it’s just a great recipe so easy and tasty we love it. Thanks for sharing this.

  34. Avatar photo
    Caren M Nealon

    I’ve made this twice…once with boneless skinless chicken thighs and once with chicken breast. I think I liked the thighs better….good dish either way!!

  35. Avatar photo
    Sherry Stone

    This dish is so very good. I have made this many times and it is always excellent. This is one of my favorite meals. Thank you for such a wonderful recipe.

  36. Absolutely amazing! My husband said he felt like he was at a restaurant. I served this dish with garlic/olive oil spaghetti and a fresh salad. It was out of this world!

  37. Made this tonight and it was amazing. Except for using swiss cheese, I followed the recipe as written. Even my “I don’t like chicken” husband loved it!!! Will make again soon

  38. I cook almost every night so it becomes difficult to find new recipes. This was so amazing. I cannot wait to make it again. I loved the onion juice/gravy it made. Make sure to serve over pasta or rice so you can use up all that gravy. Yum!!

  39. Sounds delicious! Making this tonight. Would it work to also add a little sautéed spinach to the dish? If not, I’ll just serve it on the side. I feel like my family is more apt to eat the spinach if it’s part of the dish.

  40. I made this recipe for dinner this week and we loved it. It’s fast easy and delicious! My husband said “this is a keeper”

    1. Avatar photo
      Cathie Gillies

      I made this for supper this evening for my hubby. He said he wanted to lick the plate, lol. It was delicious! I used thawed skinless boneless chicken breasts and followed your recipe to a “T”. Delicious! This one is going into my digital recipe box and will most certainly make it again!!

  41. Avatar photo
    David Coolwater

    OMG!!! This recipe on Pinterest should have a MILLION PINS. This recipe is so DELICIOUS my whole family LOVES it. Now, I make it a point to have all the ingredients just in case we want to make this again. My kids crave this dish and I have already made it 3 times. 🙂 If anyone is doubting, don’t doubt no more… yes, believe me it is really really tasty especially with Chicken Broth…. YUMMY….

  42. Can’t believe I made this I can hardly boil water. But this dish turned out great. So glad I made it and will do it again and again.

    1. I made this dish tonight and it was very simple and delicious……I will make this dish again.

      P.S. Thanks for sharing! 😋😋❤❤

      1. I made this tonight and it’s delicious! I handed some spicy mustard to the mushrooms and to the broth.

  43. I’ve been looking for different chicken dishes and this popped up. I love mushrooms, my husband loves onions, so this was perfect. It was delicious! Quick and easy to make! Thanks for a great recipe.

    1. This recipe was fantastic!!! I served it over sautéed spinach and it was DELICIOUS!! I can’t wait to make it again!

  44. Avatar photo
    Jacque Hooper

    What a great meal for my family! They will gather around the table fast for this dish; looks amazing!

    1. Avatar photo
      Jo-Ann C Chauke

      Great recipe… I love mushrooms and onions and have been searching for different types of chicken recipes. I’m going to try the crack chicken as well later in the week 😁😁

  45. Avatar photo
    Aimee Shugarman

    My dream dinner. I have to make it when my husband (the mushroom hater) isn’t home. I LOVE THIS DISH.

    1. Ah-mazing! I have picky teen eaters, and even they liked it! Sooo much flavor! I even used canned mushrooms, and it was still fantastic. Easy and fairly quick, and the fact that it’s healthy?? Major bonus. (I accidentally used garlic SALT, and I will use the salt again – not powder – as it was so tasty!)

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