Baked Chicken with Mushrooms Recipe

Ben Carraoli

Baked Chicken with Mushrooms Recipe

I still remember the first time I made baked chicken with mushrooms—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.

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Prep Time 10

Cook Time 35

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.

Method

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

Notes

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.