Do Share Recipe

I still remember the first time I made Baked Chicken with Mushrooms Recipe—it was one of those evenings when I wanted something comforting but didn’t want to stand over the stove for too long. I popped everything into the oven, cleaned up the kitchen while it baked, and the smell alone told me this recipe was a keeper.

When I finally took a bite, the chicken was juicy, the mushrooms were rich and savory, and the sauce tied everything together beautifully. I’ve made this dish many times since, tweaking little things along the way.

Now, it’s one of those recipes I trust when I want an easy, satisfying dinner that feels a bit special. You can also enjoy similar flavors with a steak marinade for kabobs recipe that brings out savory richness in every bite.

Ingredients

Here’s a closer look at what goes into this baked chicken with mushrooms recipe and why each ingredient matters.

Chicken breasts – 4 medium, boneless and skinless: I prefer chicken breasts for this recipe because they bake evenly and soak up the mushroom sauce well. Try to choose similar-sized pieces so they cook at the same rate. You can also pair this with a Gordon Ramsay steak marinade recipe if you’re looking for complementary savory meals.
Mushrooms – 12 ounces, sliced: Fresh mushrooms work best here. I usually go for button or cremini mushrooms because they have a deep, earthy flavor that intensifies in the oven.
Olive oil – 2 tablespoons: This helps brown the chicken slightly and keeps everything moist while baking. A good-quality olive oil adds subtle flavor.
Butter – 2 tablespoons: Butter adds richness to the mushroom sauce. It melts into the mushrooms and gives the dish that comforting, homemade taste.
Garlic – 3 cloves, minced: Fresh garlic is a must. Minced garlic releases more aroma and flavor compared to pre-minced versions.
Chicken broth – ¾ cup: This creates the base of the sauce and keeps the chicken juicy. Low-sodium broth is a smart choice so you can control the salt level.
Heavy cream – ½ cup: Cream makes the sauce silky and smooth. It balances the savory mushrooms perfectly.
Dried thyme – 1 teaspoon: Thyme pairs beautifully with mushrooms and chicken, adding an herby depth without overpowering the dish.
Salt – ¾ teaspoon, or to taste: Season gradually. The broth already has some salt, so taste before adding more.
Black pepper – ½ teaspoon: Freshly ground pepper gives a warmer, more robust flavor.
Fresh parsley – 2 tablespoons, chopped: This is added at the end for freshness and a pop of color.

Note: This recipe serves 4 people as a main dish.

Variations

One of the reasons I love baked chicken with mushrooms is how easy it is to adapt.

For a dairy-free version, replace the butter with extra olive oil and use coconut cream instead of heavy cream. The flavor will be slightly different but still delicious.
If you want a lighter sauce, swap the heavy cream for half-and-half or evaporated milk. The sauce will be thinner but still creamy.
To boost flavor, add a splash of white wine to the mushrooms before the broth. It adds a subtle tang and depth.
For a low-carb twist, serve the chicken with cauliflower mash or zucchini noodles instead of rice or potatoes.

Cooking Time

This recipe is simple and mostly hands-off, which makes it perfect for busy days.

Prep Time: 10 minutes
Cooking Time: 30–35 minutes
Total Time: About 45 minutes

Equipment You Need

Oven-safe baking dish – to bake the chicken and mushrooms evenly
Large skillet – for sautéing mushrooms and building the sauce
Cutting board – for prepping chicken and vegetables
Sharp knife – to slice mushrooms and mince garlic
Measuring cups and spoons – for accurate ingredient portions

How to Make Baked Chicken with Mushrooms Recipe?

This recipe comes together in a few easy stages and doesn’t require complicated techniques.

Preparing the Chicken

Lightly grease your baking dish and arrange the chicken breasts in a single layer. I season both sides with salt and pepper so the flavor goes all the way through. This step ensures the chicken doesn’t taste bland once baked.

Cooking the Mushrooms

I heat olive oil and butter in a skillet, then add the sliced mushrooms. They release moisture at first, but after a few minutes, they turn golden and flavorful. This step builds the base of the sauce.

Building the Sauce

Once the mushrooms are browned, I add garlic and thyme, letting them cook briefly until fragrant. Then I pour in the chicken broth and cream, stirring gently. The sauce thickens slightly as it simmers.

Baking the Dish

I pour the mushroom sauce over the seasoned chicken in the baking dish. Everything goes into the oven until the chicken is cooked through and tender. The sauce bubbles gently, soaking into the chicken.

Finishing Touch

After baking, I sprinkle fresh parsley on top. It brightens the dish and makes it look just as good as it tastes before serving.

Additional Tips for Making This Recipe Better

After making this recipe many times, I’ve picked up a few tricks that really improve the final result.

I always let the chicken rest for 5 minutes after baking so it stays juicy.
I slice mushrooms evenly so they cook at the same pace and don’t turn soggy.
I taste the sauce before baking and adjust seasoning early—it makes a big difference.
I use fresh herbs when I have them; they add extra aroma and freshness.

How to Serve Baked Chicken with Mushrooms Recipe?

This dish is incredibly versatile when it comes to serving.

I love serving it over fluffy rice or creamy mashed potatoes so they soak up the sauce. It’s also great with pasta or buttered egg noodles. For a lighter meal, I pair it with steamed green beans or a crisp side salad. A sprinkle of extra parsley or a few mushroom slices on top makes the plate look restaurant-worthy.

Nutritional Information

Here’s a general idea of the nutritional value per serving.

Calories: Approximately 420 kcal
Protein: Around 35 grams, thanks to the chicken
Carbohydrates: About 8 grams, mainly from mushrooms and sauce
Fat: Roughly 28 grams, coming from cream, butter, and olive oil

Make Ahead and Storage

Make Ahead

You can prepare the mushroom sauce a day in advance and store it in the refrigerator. When ready to cook, simply pour it over fresh chicken and bake.

Storage

Leftovers should be stored in an airtight container in the refrigerator. The dish stays fresh for up to 3 days without losing flavor.

Reheating

I reheat leftovers in the oven at a low temperature or gently on the stovetop. Adding a splash of broth helps bring the sauce back to life.

Why You’ll Love This Recipe?

There are so many reasons this baked chicken with mushrooms recipe has become a favorite in my kitchen.

It’s easy to make with simple, everyday ingredients.
The oven-baked method keeps the chicken juicy and tender.
It’s versatile and works with many side dishes and diets.
The creamy mushroom sauce is rich, comforting, and full of flavor.
It feels special enough for guests but easy enough for weeknights.

This recipe is one of those dependable dishes that never disappoints. Once you try it, I’m confident it’ll earn a regular spot on your dinner table too.

Ben Carraoli