Cheesy Chicken Mushroom Bake (Printable)

Creamy mushroom and cheese sauce over seasoned chicken breasts, baked until golden and served with parsley.

# What You’ll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 8 ounces mushrooms, sliced
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced

→ Sauce & Dairy

05 - ¾ cup heavy cream
06 - ½ cup chicken broth
07 - 1½ cups shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
09 - 1 tablespoon all-purpose flour (or gluten-free alternative)
10 - 2 tablespoons unsalted butter

→ Spices & Herbs

11 - 1 teaspoon dried thyme
12 - ½ teaspoon black pepper
13 - ½ teaspoon salt
14 - 2 tablespoons fresh parsley, chopped (for garnish)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with butter or non-stick spray.
02 - Season chicken breasts evenly on both sides with salt, pepper, and dried thyme.
03 - In a large skillet over medium heat, melt the butter. Add onion and garlic, sautéing for 2 to 3 minutes until softened and fragrant.
04 - Add sliced mushrooms to the skillet and cook for 5 to 6 minutes until golden brown and all released liquid has evaporated.
05 - Sprinkle flour over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste.
06 - Gradually pour in chicken broth and heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 to 3 minutes until the sauce slightly thickens.
07 - Stir in half of the mozzarella and all of the Parmesan cheese until fully melted and smooth. Remove the skillet from heat.
08 - Arrange the seasoned chicken breasts in the prepared baking dish. Pour the mushroom-cheese sauce evenly over each piece of chicken.
09 - Sprinkle the remaining mozzarella cheese evenly over the top of the casserole.
10 - Bake for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F and the top is bubbly and golden brown.
11 - Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

# Expert Suggestions:

01 -
  • The sauce comes together in one pan, meaning less cleanup and more time to actually enjoy your evening
  • It transforms simple ingredients into something that tastes like it came from a fancy Italian restaurant
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Do not rush the mushrooms, they need proper time to brown and release all their liquid or the sauce will be watery
  • Letting the dish rest before serving is crucial, otherwise all that beautiful sauce runs right off the chicken
  • The sauce will thicken slightly as it stands, so do not panic if it looks a bit loose coming out of the oven
03 -
  • Pound the chicken to even thickness before cooking to ensure uniform doneness
  • Grate your own cheese from blocks, pre shredded cheese has anti caking agents that prevent smooth melting
  • Use room temperature cream to prevent it from separating when added to the hot pan

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