Cheesy Baked Chicken With Mushrooms (Printable)

Tender chicken topped with melted cheese and sautéed mushrooms

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 8 oz cremini or white mushrooms, sliced
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 2 tbsp unsalted butter

→ Liquids

07 - ⅓ cup chicken broth

→ Spices & Herbs

08 - 1 tsp dried thyme (or 1 tbsp fresh)
09 - 1 tsp paprika
10 - Salt and black pepper, to taste

→ Oils

11 - 1 tbsp olive oil

# How to Prepare:

01 - Preheat oven to 400°F. Grease a 9×13-inch baking dish with olive oil or nonstick spray.
02 - Season chicken breasts on both sides with salt, pepper, paprika, and thyme.
03 - In a large skillet over medium heat, melt butter with olive oil. Add mushrooms and sauté for 4-5 minutes until softened. Stir in garlic; cook for 1 more minute.
04 - Remove mushrooms from heat. Arrange seasoned chicken breasts in the prepared baking dish. Spread sautéed mushrooms evenly over the chicken. Pour chicken broth around (not over) the chicken.
05 - Sprinkle mozzarella and Parmesan cheeses evenly over the chicken and mushrooms.
06 - Bake uncovered for 25-30 minutes, or until chicken reaches an internal temperature of 165°F and cheese is bubbly and golden brown.
07 - Let the dish rest for 5 minutes before serving. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • The mushroom mixture creates an instant savory sauce right in the pan
  • Cheese gets golden and bubbly while keeping the chicken incredibly moist
  • Everything happens in one dish with just one skillet to wash
02 -
  • Pour broth around the chicken not directly on top or you will wash away the seasonings
  • Mushrooms shrink dramatically when cooking so start with more than you think you need
  • Let the chicken rest before cutting or all those juices will run out onto the plate
03 -
  • Pound thicker breasts to even thickness so everything finishes cooking together
  • Use freshly grated Parmesan for the best melt and salty punch

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