Easy Cheesy Baked Chicken Breasts With Mushrooms Recipe

Ben Carraoli

Easy Cheesy Baked Chicken Breasts With Mushrooms Recipe

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

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Prep Time 10

Cook Time 30

Servings: 4

Ingredients Method Notes

Ingredients

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.

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.