Description
Baked Chicken with Mushrooms is a quick 35-minute dinner made with tender chicken breasts, caramelized mushrooms, onions, melted mozzarella, and a savory pan sauce. It is an easy and comforting meal for busy weeknights or family dinners.
Ingredients
1 tablespoon butter, divided
2 tablespoons olive oil, divided
8 ounces sliced button mushrooms
1 large yellow onion, thinly sliced
Salt, to taste
Black pepper, to taste
3 garlic cloves, minced
4 boneless, skinless chicken breasts, about 1 pound total, pounded to 1/4-inch thickness
1/2 teaspoon garlic powder
1/2 teaspoon smoked or sweet paprika
1 teaspoon Italian seasoning
4 ounces shredded part-skim mozzarella cheese
1/2 cup low-sodium chicken broth
Chopped fresh parsley, for garnish
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat half of the butter and half of the olive oil in a large skillet over medium heat.
3. Add the sliced mushrooms and onion. Cook for about 5 minutes, stirring often, until softened.
4. Season the mushroom mixture with salt and black pepper.
5. Stir in the minced garlic and cook for about 30 seconds.
6. Spread half of the mushroom mixture into the prepared baking dish. Reserve the remaining mixture.
7. Heat the remaining butter and olive oil in the same skillet.
8. Season both sides of the chicken with salt, black pepper, garlic powder, paprika, and Italian seasoning.
9. Sear the chicken for about 2 minutes per side until lightly browned.
10. Arrange the seared chicken over the mushrooms in the baking dish.
11. Pour the chicken broth into the skillet and scrape up the browned bits from the bottom.
12. Simmer the broth briefly until slightly reduced.
13. Spoon the reserved mushroom mixture over the chicken.
14. Sprinkle the shredded mozzarella evenly over the top.
15. Pour the reduced broth into the baking dish around the chicken.
16. Bake uncovered for about 15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese melts.
17. Let the chicken rest for about 5 minutes.
18. Garnish with chopped fresh parsley and serve.
Notes
Small button mushrooms or baby bella mushrooms work best.
Cremini, portobello, or sliced canned mushrooms may also be used.
Pound the chicken breasts to an even 1/4-inch thickness for consistent cooking.
Browning the chicken before baking adds flavor and color.
Thicker chicken breasts may require additional baking time.
Chicken is fully cooked when the thickest part reaches 165°F.
Mozzarella may be replaced with provolone, Monterey Jack, Swiss, or another good melting cheese.
White onion may replace yellow onion.
Avocado oil or vegetable oil may replace olive oil.
Chicken thighs may replace chicken breasts, although they may need a longer cooking time.
Chicken stock or vegetable stock may replace chicken broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooled leftovers in a freezer-safe container for up to 2 months.
Thaw frozen chicken overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Sugar: 3g
- Sodium: 344mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 98mg