Description
This Creamy Chicken and Mushroom Bake features tender chicken breasts smothered in a rich, savory mushroom and cream sauce, topped with melted mozzarella cheese. Easy to prepare and perfect for a comforting weeknight dinner, this baked dish combines the hearty flavors of sautéed mushrooms and aromatic herbs for an irresistible family meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 2 cups fresh mushrooms, sliced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Topping
- 1/2 cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Sear Chicken: Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook them in the skillet for 4-5 minutes per side until golden brown but not fully cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms are browned and tender.
- Make Sauce: Pour in the chicken broth and stir to combine. Allow the broth to simmer for 2 minutes. Add the heavy cream, Parmesan cheese, thyme, and rosemary, cooking for another 3-4 minutes until the sauce thickens slightly. Stir well to melt the cheese and achieve a smooth sauce.
- Assemble in Baking Dish: In a greased 9×13-inch baking dish, arrange the partially cooked chicken breasts. Pour the creamy mushroom sauce evenly over the chicken, covering them well. Sprinkle the shredded mozzarella cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and the sauce is bubbly and golden. For extra color, broil for 1-2 minutes at the end if desired.
- Garnish and Serve: Garnish with freshly chopped parsley if desired. Serve warm with rice, mashed potatoes, or a side salad to complete the meal.
Notes
- For juicier chicken, let the cooked chicken rest for a few minutes before slicing.
- Use fresh herbs if available for more flavor.
- Leftovers can be refrigerated and reheated within 3 days.
- To make this dish lower in fat, substitute heavy cream with half-and-half.
- Serve with your favorite sides such as steamed vegetables, rice, or potatoes for a well-rounded meal.
