Baked Chicken with Mushrooms

4.82 from 176 votes
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This is an easy recipe for baked chicken with mushrooms prepared with 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. 

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


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.

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!  I can count on it 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.

Ingredients You’ll Need

To make this delicious baked mushroom chicken, you’ll need a handful of simple ingredients, most of which are probably in your pantry and fridge. For detailed instructions, scroll down to the recipe card.

  • Butter: Adds richness and flavor to the mushrooms.
  • Olive Oil: Helps in cooking the mushrooms and chicken. Vegetable oil or avocado oil will also work.
  • Button Mushrooms: You can use cremini or portobello mushrooms, too.
  • Yellow Onion: White onions can be used as alternatives.
  • Salt and Black Pepper: Enhances the overall flavor of the dish.
  • Garlic: Fresh garlic adds a robust flavor.
  • Boneless, Skinless Chicken Breasts: Boneless chicken thighs can be used instead, but you may need to add a few minutes to the cooking time.
  • Garlic Powder: Adds extra garlic flavor to the chicken.
  • Smoked or Sweet Paprika: Contributes a smoky flavor to the chicken. Regular paprika or cayenne pepper will also work.
  • Italian Seasoning: A blend of herbs for added flavor. If needed, you can use a mix of dried basil, oregano, and thyme.
  • Mozzarella Cheese: Melts beautifully over the chicken. Any mild, melty cheese like provolone or Monterey Jack can be used.
  • Chicken Broth: Chicken stock or vegetable broth can be used as an alternative.
  • Fresh Parsley: For garnish, adding a fresh, bright flavor.
cooking sliced onions and sliced mushrooms in a dark skillet.

How To Make Baked Chicken with Mushrooms

If you’re ready to make this chicken and mushroom baked recipe, just follow these simple, step-by-step instructions to create a delicious and super easy dinner!

  1. Prep and saute the mushrooms. Cook the onions and mushrooms in a skillet for 5 minutes. Transfer half of the cooked mushrooms mixture to a baking dish; set aside the rest because we will use those to top the chicken.
  2. Prep and brown the chicken. In the meantime, grab a meat mallet and pound the chicken down to about 1/4-inch thickness. Season the 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 the chicken breasts from the skillet and arrange them over the mushrooms in the baking dish.
  3. Reduce the liquid. Return the skillet to the stovetop; add chicken broth and scrape up the browned bits. Bring the mixture to a boil and cook for 5 minutes or until the liquid is reduced.
  4. Add mushrooms and cheese. Top the chicken with the rest of the mushrooms mixture, add cheese, and pour in the prepared liquid.
  5. Bake. Pop the dish in a 375˚F oven and bake for 15 minutes, or until the chicken is cooked through and the cheese is melted.
  6. Enjoy. Garnish with fresh parsley and serve. 
three chicken breasts topped with sauteed mushrooms and onions.

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?

According to Healthline, 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.

Serving Suggestions

Serve this Mushroom Chicken with my green goddess salad or this avocado lime ranch dressing salad. You could also serve it over a bed of Mediterranean rice, or pasta. It is a total crowd-pleaser and a great choice for a satisfying meal.

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

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4.82 from 176 votes

Baked Chicken with Mushrooms

This cheesy baked chicken with mushrooms is an easy recipe featuring baked chicken breasts covered in melty mozzarella cheese and layered with deliciously caramelized mushrooms.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4


  • 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
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  • 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. 
  • Storing Leftovers: Store in an airtight container and keep in the fridge for up to 3 days.


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

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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Recipe Rating:


  1. Linda says:

    Great flavor. Nice change of pace

    1. Katerina says:

      I’m very glad you enjoyed it! Thank YOU! 🙂

  2. EMILATE says:

    Yummy and delicious! I’m glad it might be leftovers – although my family is eating it all up!!

    1. Katerina says:

      That’s great to hear! I am very glad you and your family enjoyed it! Thank YOU! 🙂

  3. Judy says:

    Can you use chicken thighs instead of chicken breast?

    1. Katerina says:

      Absolutely, you can substitute chicken thighs for chicken breasts. Just keep in mind to use a meat thermometer to ensure they’re fully cooked, as thighs may require more cooking time, especially if you opt for bone-in pieces.

  4. Carol Schmidt says:

    Love, love, love this!

    1. Katerina says:

      Thank YOU! I am very glad you enjoyed it! 🙂

  5. Judy says:

    This is to die for! Very tender and savory. Perfect!

    1. Katerina says:

      I’m thrilled to hear you enjoyed the dish! Thanks!

  6. lina says:

    just made it and sooo delicioussss… thank you for the recipe!

  7. Kristin says:

    In the recipe above during the instructions it never says when to put on cheese. Only mention as an ingredient.

    1. Katerina says:

      It does – it’s under step #12: “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.”

  8. Maureen says:

    I made this over the weekend and it was a big hit. I did double the mushrooms and used button and shiitake. I also used 6 thin cut breast. I did add a little bit of red wine to the sauce which came out delicious. It made a lot especially since we had 2 unexpected dinner guest. All was good 😋.

  9. Cindy K says:

    Originally planned to make chicken Marsala, but last minute decision to try something different. This is now my new favorite. Since I wasn’t planning to do this recipe I used what I had on hand. Red onions, shallot and white mushrooms. I will usually add a touch of wine, but held back and so glad I did, the flavors from the onions, mushrooms, shallot, garlic, butter and dry seasonings all melded so nicely together. look forward to making this recipe for friends.

  10. Brandy says:

    I have picky eaters and this recipe was a HIT!!!! We will absolutely be making this again and again!