Cheesy Chicken Mushroom Bake (Printable)
Oven-baked chicken in a creamy mushroom and cheese sauce, topped golden and garnished with parsley.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 8 oz mushrooms, sliced
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
→ Sauce & Dairy
05 - 3/4 cup heavy cream
06 - 1/2 cup chicken broth
07 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1 tablespoon all-purpose flour (or gluten-free alternative)
10 - 2 tablespoons unsalted butter
→ Spices & Herbs
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt
14 - 2 tablespoons fresh parsley, chopped (for garnish)
# Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish with butter or cooking spray.
02 - Season chicken breasts evenly on both sides with salt, pepper, and dried thyme.
03 - In a large skillet over medium heat, melt the butter. Add the chopped onion and minced garlic; sauté for 2 to 3 minutes until softened and fragrant.
04 - Add the sliced mushrooms to the skillet and cook for 5 to 6 minutes, stirring occasionally, until golden brown and all released liquid has evaporated.
05 - Sprinkle flour evenly over the mushroom mixture. Stir continuously and cook for 1 minute to form a light roux.
06 - Gradually pour in the chicken broth and heavy cream, stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 2 to 3 minutes until the sauce thickens slightly.
07 - Remove the skillet from heat. Stir in half of the mozzarella and all of the Parmesan cheese until fully melted and smooth.
08 - Arrange the seasoned chicken breasts in the prepared baking dish. Pour the mushroom-cheese sauce evenly over each piece of chicken.
09 - Sprinkle the remaining mozzarella cheese over the top of the dish in an even layer.
10 - Bake in the preheated oven for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and the top is bubbly and golden brown.
11 - Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.
# Expert Tips:
01 -
- The sauce practically builds itself while the mushrooms do all the heavy lifting for flavor.
- It reheats beautifully the next day which means lunch is already handled.
02 -
- Do not skip the flour step because the sauce will be runny and pool at the bottom of the dish without it.
- Adding a splash of dry white wine with the cream transforms the flavor into something surprisingly elegant for almost no extra effort.
03 -
- Crowding the pan with mushrooms will steam them instead of browning them so use the largest skillet you own.
- Shred your own cheese from a block because pre shredded varieties contain anti caking agents that make the sauce grainy.