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.
Ingredients
- boneless skinless chicken breasts
- butter
- olive oil
- mushrooms
- onion
- salt and pepper
- garlic
- Mozzarella cheese
- Seasonings
- chicken broth
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.
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.
More Chicken Recipes
- Easy Baked Chicken Breasts
- Caprese Balsamic Baked Chicken Breasts
- Garlic Brown Sugar Baked Chicken
- Baked Pesto Chicken
ENJOY!
Cheesy Baked Chicken with Mushrooms
Cheesy Baked Chicken with Mushrooms – An easy recipe for baked chicken breasts covered in melty mozzarella cheese and layered with deliciously caramelized mushrooms.
Servings : 4
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
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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.
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