Cheesy Baked Chicken With Mushrooms (Printable)
Tender baked chicken topped with sautéed mushrooms and melted mozzarella and Parmesan for an easy, comforting main.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 8 ounces cremini or white mushrooms, sliced
03 - 2 cloves garlic, minced
→ Dairy
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons unsalted butter
→ Liquids
07 - 1/3 cup chicken broth
→ Spices & Herbs
08 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme
09 - 1 teaspoon paprika
10 - Salt and black pepper, to taste
→ Oils
11 - 1 tablespoon olive oil
# Steps:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - Pat chicken breasts dry. Season both sides with salt, black pepper, paprika, and thyme.
03 - In a large skillet over medium heat, melt butter with olive oil. Add sliced mushrooms and sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
04 - Remove mushroom mixture from heat. Place seasoned chicken breasts in the prepared baking dish. Distribute sautéed mushrooms evenly over the chicken. Pour chicken broth around, not directly over, the chicken.
05 - Sprinkle mozzarella and Parmesan cheeses evenly across the top.
06 - Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbling.
07 - Allow to rest for 5 minutes before serving. Garnish with fresh herbs if desired.
# Expert Tips:
01 -
- You only need one baking dish and one skillet to make this, so cleanup feels refreshingly painless.
- The layers of gooey cheese and savory mushrooms elevate simple chicken into something genuinely memorable.
02 -
- If you overcook the chicken, it quickly turns dry—pull it out once it hits temperature for juicy results.
- Switching out mozzarella for a handful of Gruyère made the topping extra rich and slightly nutty—don't be afraid to play with cheese blends.
03 -
- Dry your chicken breasts well and always pre-season them for the best flavor and browning.
- Bake uncovered to get that gorgeous cheesy crust—covering will make it soggy.