Cheesy Baked Mushroom Chicken Recipe | Easy & Delicious
I just made this Cheesy Baked Mushroom Chicken Recipe and oh wow, it turned out even better than I expected. I started off browning the chicken in butter, and right away the kitchen smelled amazing—like pure comfort food. Then I sautéed mushrooms, onions, and garlic to make a rich, savory sauce that goes perfectly over the chicken.
Once it was all baked in the oven under a blanket of Parmesan and mozzarella, I couldn’t help but sneak a piece before it cooled. This is a cozy, cheesy dish that feels like a hug in food form. You can also enjoy similar flavors with Chocolate Espresso Banana Bread Recipe.
Ingredients
Here’s everything you’ll need for this recipe, along with why each is important:
- 4 skinless, boneless chicken breasts — the star of the dish; lean, tender, and easy to brown.
- Salt and ground black pepper, to taste — to season the chicken and bring out flavor.
- 2 tablespoons unsalted butter — for browning the chicken and adding richness to the sauce.
- 1 ½ cups sliced fresh mushrooms — mushrooms give umami and a meaty texture; fresh ones work better than canned.
- ½ cup diced onion — onions add sweetness and depth to the sauce.
- 2 cloves garlic, chopped — garlic enhances aroma and flavor in that savory sauté.
- 1 tablespoon all-purpose flour — helps thicken the sauce so it’s not runny.
- ½ cup chicken broth — adds liquid and savory base to build the sauce.
- 1 cup grated Parmesan cheese — sharp, salty cheese that melts beautifully and gives a golden crust.
- ½ cup shredded mozzarella cheese (or to taste) — creamy, gooey melt for that cheesy finish.
- ½ cup diced scallions — for a fresh, mild onion flavor and a pop of color when serving.
Note: Serves 4.
Variations
If you like, here are some ways to tweak this recipe:
- Dairy‑free: Use a plant‑based butter and substitute Parmesan and mozzarella with vegan cheeses.
- Low sodium: Use low-sodium or homemade chicken broth and reduce added salt.
- Flavor-enhancing add-ins: Try adding fresh thyme or rosemary for a herbal twist, or a splash of white wine with the broth for extra depth.
- Spicy version: Stir in a pinch of red pepper flakes or a dash of smoked paprika when sautéing the mushrooms.
You may also love trying Teriyaki Chicken Skewers Recipe for a savory twist after enjoying these bars.
Cooking Time
- Prep Time: ~10 minutes
- Cooking Time: ~55 minutes
- Total Time: ~1 hour 5 minutes
Equipment You Need
Here’s what I used when I made this—and why:
- A deep skillet (or frying pan): to brown the chicken and sauté the veggies.
- A baking dish: to transfer the chicken and sauce for baking.
- A spatula or wooden spoon: to stir mushrooms, onions, and sauce.
- A measuring cup and spoons: to make sure ingredients are just right.
- An instant-read thermometer (optional but helpful): to check that chicken reaches 165°F (74°C) for safety.
How to Make Cheesy Baked Mushroom Chicken Recipe
Preheat and Brown the Chicken
First, I preheated my oven to 375°F (190°C). Then I lightly greased a baking dish. Meanwhile, I seasoned the chicken breasts with salt and pepper, and heated the butter in a skillet. Once it melted, I added chicken and browned it on all sides—about 5 to 7 minutes—then transferred the chicken to my baking dish.
Make the Mushroom-Onion Sauce
In the same skillet with remaining butter, I stirred in mushrooms, diced onion, garlic, and flour. I cooked that over medium‑high heat until everything softened, about 5 minutes. Then I poured in the chicken broth, brought it to a boil while scraping up the tasty bits from the bottom, and let it simmer until it thickened a bit.
Bake with Cheese and Scallions
Next, I drizzled the rich mushroom-onion sauce over the chicken in the baking dish. I baked it uncovered for about 30 minutes. Then I sprinkled the top evenly with the Parmesan, mozzarella, and diced scallions, and put it back in the oven for another ~10 minutes or until the cheese melted and the chicken was cooked through (I used a thermometer to check it reached 165°F / 74°C).
Additional Tips for Making This Recipe Better
From my experience after making this:
- I always pat the chicken dry before browning—it helps it brown better and prevents steam.
- I like to use a mix of mushrooms (button, cremini) for more texture and flavor.
- Grating the Parmesan fresh (rather than using pre-shredded) gives a nicer melt and better crust.
- I briefly cover the dish with foil for the first part of baking to lock in moisture, then remove for the cheesy finish.
- Let the dish rest for 5–10 minutes after baking—it thickens the sauce and makes serving easier.
How to Serve Cheesy Baked Mushroom Chicken Recipe
When it’s done, I love serving this with fluffy mashed potatoes or buttery egg noodles to soak up that sauce. For a fresher side, steamed green beans or a simple green salad work wonderfully. Garnish with extra scallions or a sprinkle of fresh parsley for a pop of color. If you’re feeling fancy, you can drizzle a little olive oil or a squeeze of lemon juice on top to brighten it.
Nutritional Information
Here’s a quick breakdown of the nutrition per serving:
- Calories: ~ 331 kcal
- Protein: ~ 37 g
- Carbohydrates: ~ 7 g
- Fat: ~ 17 g
Make Ahead and Storage
Storing: You can keep the baked chicken in an airtight container in the fridge for 3–4 days. When I store leftovers, the sauce thickens, which I actually like—it gets creamier.
Freezing: If you want to save for later, freeze in a freezer-safe dish. It’s best to portion it first so you can thaw easily.
Reheating: Reheat in the oven at a moderate temperature (around 160–170°C) until warmed through. If the sauce has thickened too much, stir in a little chicken broth or water to loosen it.
Why You’ll Love This Recipe
Here’s what makes this Cheesy Baked Mushroom Chicken a keeper:
- It’s super comforting: tender chicken, savory mushrooms, and melted cheese — pure cozy food.
- It’s relatively simple to make: nothing too fancy, just good technique and quality ingredients.
- It’s versatile: you can tweak the cheese, mushrooms, or seasoning to suit your taste or dietary needs.
- It’s nutrient-rich: high in protein, moderate in fat, with low carbs, so it fits well into various meal plans.
- It’s great for leftovers: the flavors actually deepen when you reheat, making it ideal for meal prep.
Cheesy Baked Mushroom Chicken Recipe
Ingredients
Method
- First, I preheated my oven to 375°F (190°C). Then I lightly greased a baking dish. Meanwhile, I seasoned the chicken breasts with salt and pepper, and heated the butter in a skillet. Once it melted, I added chicken and browned it on all sides—about 5 to 7 minutes—then transferred the chicken to my baking dish.
- In the same skillet with remaining butter, I stirred in mushrooms, diced onion, garlic, and flour. I cooked that over medium‑high heat until everything softened, about 5 minutes. Then I poured in the chicken broth, brought it to a boil while scraping up the tasty bits from the bottom, and let it simmer until it thickened a bit.
- Next, I drizzled the rich mushroom-onion sauce over the chicken in the baking dish. I baked it uncovered for about 30 minutes. Then I sprinkled the top evenly with the Parmesan, mozzarella, and diced scallions, and put it back in the oven for another ~10 minutes or until the cheese melted and the chicken was cooked through (I used a thermometer to check it reached 165°F / 74°C).
Notes
- I always pat the chicken dry before browning—it helps it brown better and prevents steam.
- I like to use a mix of mushrooms (button, cremini) for more texture and flavor.
- Grating the Parmesan fresh (rather than using pre-shredded) gives a nicer melt and better crust.
- I briefly cover the dish with foil for the first part of baking to lock in moisture, then remove for the cheesy finish.
- Let the dish rest for 5–10 minutes after baking—it thickens the sauce and makes serving easier.