Cheesy Chicken Mushroom Bake (Printable Version)
Baked chicken with mushrooms in a creamy, cheesy sauce, topped golden and garnished with parsley.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 8 oz mushrooms, sliced
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
→ Sauce & Dairy
05 - 3/4 cup heavy cream
06 - 1/2 cup chicken broth
07 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 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 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt
14 - 2 tablespoons fresh parsley, chopped (for garnish)
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish with butter or cooking 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; sauté for 2–3 minutes until softened and fragrant.
04 - Add sliced mushrooms to the skillet and cook until golden brown and all released liquid has evaporated, about 5–6 minutes.
05 - Sprinkle flour over the mushroom mixture. Stir continuously and cook for 1 minute to form a roux.
06 - Gradually pour in chicken broth and heavy cream, stirring constantly. Bring to a gentle simmer and cook until slightly thickened, 2–3 minutes.
07 - Stir in half of the mozzarella and all of the Parmesan cheese until fully melted and smooth. Remove skillet from heat.
08 - Arrange seasoned chicken breasts in the prepared baking dish. Pour the mushroom-cheese sauce evenly over the chicken.
09 - Sprinkle the remaining mozzarella cheese over the top of the casserole.
10 - Bake for 30–35 minutes until chicken is cooked through (internal temperature reaches 165°F) and the top is bubbly and golden brown.
11 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.
# Helpful Hints:
01 -
- The sauce basically makes itself while you layer everything into the dish, so cleanup is surprisingly painless.
- That golden bubbling cheese crust on top will have everyone hovering around the oven before the timer even goes off.
02 -
- Do not rush the mushroom cooking step, if there is still liquid in the pan your sauce will be watery and sad instead of rich and velvety.
- Letting the bake rest those 5 minutes before serving is not optional, it holds everything together instead of pooling sauce everywhere when you cut into it.
03 -
- Pound the chicken to an even thickness before seasoning and you will never again face the tragedy of overcooked edges surrounding an undercooked center.
- The real secret is resisting the urge to stir the mushrooms constantly, let them sit undisturbed and they actually brown instead of steaming.