Easy Cheesy Baked Chicken Breasts With Mushrooms | Delicious & Tasty
I recently made this easy cheesy baked chicken breasts with mushrooms recipe, and wow — it blew me away. When I bit into the juicy chicken topped with melty cheese and savory mushrooms, I couldn’t help but smile. Making it didn’t feel like a chore; in fact, it was such a satisfying and cozy meal to cook on a busy evening.
I found the balance of flavors just perfect: the chicken is tender, the mushrooms earthy, and the cheese irresistibly gooey. Now I want to share exactly how I made it, so you can recreate this comforting dish in your own kitchen. You can also enjoy similar comforting recipes like Easy Baked Potato Soup Recipe or a hearty Stuffed Bell Pepper Casserole Recipe for variety.
Ingredients
Here’s everything you’ll need to make this cheesy baked chicken with mushrooms, along with pro tips on why each ingredient matters:
- 4 boneless, skinless chicken breasts — I used medium-sized ones so they cook evenly and stay juicy.
- 8 oz fresh mushrooms, sliced — fresh mushrooms give a much better texture and flavor than canned or frozen.
- 1 cup shredded mozzarella cheese — grating your own cheese helps it melt more smoothly.
- ½ cup grated Parmesan cheese — adds a salty, nutty punch to the dish.
- 2 tablespoons olive oil — keeps the mushrooms from burning and helps them brown well.
- 2 cloves garlic, minced — freshly minced garlic adds sharper, richer flavor.
- 1 teaspoon dried thyme — brings an earthy aroma that pairs beautifully with chicken and mushrooms.
- Salt and pepper, to taste — essential for seasoning both the mushrooms and the chicken.
Note: Serves about 4.
Variations
If you want to tweak or adapt this recipe, here are some useful variations:
- Dairy-free: Use plant-based mozzarella and a dairy-free Parmesan substitute.
- Gluten-free: Naturally gluten-free, just check packaged cheese labels to be safe.
- Flavor add-ins: Add a splash of white wine or chicken broth when sautéing mushrooms for depth.
- Cheese blend: Mix mozzarella with provolone, Monterey Jack, or Gruyère for complex flavor.
- Low-carb/Keto: Serve with cauliflower rice or steamed greens to keep it low in carbs.
Cooking Time
- Prep Time: ~10 minutes
- Cooking Time: ~25–30 minutes
- Total Time: ~35–40 minutes
Equipment You Need
- Large skillet — for sautéing mushrooms and garlic.
- 9×13-inch baking dish — perfect for laying the chicken flat.
- Measuring cups and spoons — for accurate measurements.
- Cutting board and sharp knife — for slicing mushrooms and mincing garlic.
- Aluminum foil (optional) — helps the cheese melt evenly without burning.
How to Make Easy Cheesy Baked Chicken Breasts with Mushrooms
(Short intro: These simple steps will walk you through the whole cooking process.)
Prep and Season
First, preheat the oven to 375°F (190°C). Dry the chicken breasts with a paper towel so the seasoning sticks better. Season both sides generously with salt, pepper, and dried thyme.
Sauté the Mushrooms and Garlic
Heat olive oil in a skillet and add the sliced mushrooms. Let them cook until they release moisture and turn golden. Add the garlic and stir for about a minute until fragrant. You can also pair this step with other vegetable-based recipes like Stuffed Bell Pepper Casserole Recipe to make a full meal.
Assemble and Bake
Spread half the mushroom mixture in a baking dish. Lay the seasoned chicken breasts on top, then spoon the remaining mushrooms over them. Sprinkle mozzarella and Parmesan evenly. Bake for 25–30 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F (74°C). Rest for 5 minutes before serving.
Additional Tips for Making This Recipe Better
Here are a few things I learned while making it:
- I prepped everything beforehand so the cooking process felt smooth.
- I avoided overcrowding the skillet so the mushrooms browned instead of steaming.
- A meat thermometer helped me cook the chicken perfectly without drying it out.
- Covering the dish with foil at the start kept the cheese soft and melty.
- Adding fresh herbs like parsley on top gave the dish a bright finish.
How to Serve Easy Cheesy Baked Chicken Breasts with Mushrooms
Serve each chicken breast topped with the cheesy mushroom mixture. Garnish with fresh thyme or parsley to add color. Pair it with steamed broccoli, a crisp salad, or roasted vegetables. For a heartier meal, serve with mashed potatoes, rice, or pasta to soak up the cheesy sauce.
Nutritional Information
Per serving (approximate):
- Calories: ~350–400
- Protein: ~35g
- Carbohydrates: ~7–8g
- Fat: ~20–22g
Make Ahead and Storage
Refrigerating
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently in the oven or microwave with a splash of broth to keep it moist.
Freezing
Let the cooked chicken cool, then freeze in airtight bags or containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.
Why You’ll Love This Recipe
Here’s what makes this dish such a favorite:
- Very easy to prepare — simple steps and minimal ingredients.
- Rich and comforting — cheesy, creamy, and full of flavor.
- Endlessly versatile — adjust herbs, cheeses, or add-ins to suit your taste.
- Great for meal prep — reheats and stores extremely well.
- Family-friendly — appealing flavors for both kids and adults.
Easy Cheesy Baked Chicken Breasts With Mushrooms Recipe
Ingredients
Method
- First, preheat the oven to 375°F (190°C). Dry the chicken breasts with a paper towel so the seasoning sticks better. Season both sides generously with salt, pepper, and dried thyme.
- Heat olive oil in a skillet and add the sliced mushrooms. Let them cook until they release moisture and turn golden. Add the garlic and stir for about a minute until fragrant.
- Spread half the mushroom mixture in a baking dish. Lay the seasoned chicken breasts on top, then spoon the remaining mushrooms over them. Sprinkle mozzarella and Parmesan evenly. Bake for 25–30 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F (74°C). Rest for 5 minutes before serving.
Notes
- I prepped everything beforehand so the cooking process felt smooth.
- I avoided overcrowding the skillet so the mushrooms browned instead of steaming.
- A meat thermometer helped me cook the chicken perfectly without drying it out.
- Covering the dish with foil at the start kept the cheese soft and melty.
- Adding fresh herbs like parsley on top gave the dish a bright finish.