Cheesy Baked Mushroom Chicken Recipe

Ben Carraoli

Cheesy Baked Mushroom Chicken Recipe

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.

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Prep Time 10

Cook Time 55

Servings: 4

Ingredients Method Notes

Ingredients

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.

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.