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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, served with a side of creamy tortellini soup and a shaved brussel sprout salad.
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 with a side of mushroom rice, 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.
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.
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!
- 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.
- 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.
- 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.
- Add mushrooms and cheese. Top the chicken with the rest of the mushrooms mixture, add cheese, and pour in the prepared liquid.
- 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.
- Enjoy. Garnish the baked chicken with fresh parsley and serve it with a creamy vegetable casserole or a healthy side of sweet potato noodles.
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 a bowl of creamy mushroom soup and my green goddess salad or this avocado lime ranch dressing salad. You could also serve it over a bed of Mediterranean rice, with a side of zucchini lasagna rolls, or over pasta. It is a total crowd-pleaser and a great choice for a satisfying meal.
More Chicken Recipes
- Easy Baked Chicken Breasts
- Stovetop Chicken Thighs
- Chicken Saltimbocca
- Caprese Balsamic Baked Chicken Breasts
- Garlic Brown Sugar Baked Chicken
- Baked Pesto Chicken
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Baked Chicken with Mushrooms
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 the chicken is cooked through.
- Remove from oven, garnish the mushroom chicken with fresh parsley, and 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.
- Storing Leftovers: Store in an airtight container and keep in the fridge for up to 3 days.
Nutrition
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.
Made this last night with Gruyere cheese per her note to use whatever cheese you like and it was so good! This is going to be a staple at my house! Served over some garlic mashed potatoes.
I made this and it was absolutely delicious!! I used chicken breasts without pounding them thin but it was still good, I also used crimini mushrooms. I will be making this again for sure, my picky husband loved it!
Thank you Katerina. The dish was perfect! This recipe will be added to family favorites.
Delicious and tasty. I used Munster cheese since thatโs what I had and cauliflower rice from Costco was our side. Enough for another meal.
Of course I added my own flair with what I had. I had some mushrooms and zucchini slices, I cooked it in my airfryer 350 added havarti cheese. Tasty, yummy easy.
Made his tonight and my husband and I both loved it. It was perfect as written. Definitely will be repeated. Thanks for it.
We love this recipe! Has become a regular! Thank you!!
Sounds like a good recipe but I just have a question. On your nutrition section is that for the entire recipe or 1 serving? If it’s for 1 serving, could you please let me know the measurement? Thanks!
The nutritional analysis is for one serving. This entire recipe is 4 servings. A serving of chicken breast is about 4 ounces uncooked, and then add an ounce (1 serving) for the cheese, and another .5 to 1 ounce (2 ounces uncooked) for the mushrooms.
Loved, loved, loved! I added spinach to the chicken broth in the last two minutes of cook. The person who said it wasn’t enough must’ve been feeding more than four people. I feed four and had some left.
This recipe was great – I doubled the mushrooms and onions. I caramelized the onions with the butter, oil then added mushrooms and cooked down till everything was caramelized I added Italian seasoning and some fresh black pepper and onion salt. I seasoned the chicken as noted and added to pan with the oil and butter- cooked two at a time- once I had the chicken done and placed on the bed of onionโs and mushrooms- I added a tablespoon of ranch dressing on to each breast then covered with remaining mushrooms and onions and then topped with feta cheese- then deglazed the pan added a little white wine – used a spoonful of chicken soup base in warm water and added it all – cooked the mixture down then poured over chicken. Cooked for 20 mins at 350. Went to the garden got fresh thyme, oregano, cilantro and chopped it up fine, once I removed the chicken from the oven I scattered the herbs around the chicken and stirred them into the sauce and let everyone steep for 10 minutes before serving- it was absolutely restaurant worthy- the flavours were amazing.
Sooooo you made a COMPLETELY different dish?? ๐๐ glad you enjoyed but dang.