Cheesy Baked Mushroom Chicken is the kind of dinner that feels like a warm hug—comforting, creamy, and packed with flavor. Juicy chicken breasts are seared to perfection, topped with a rich mushroom and cheese sauce, and then baked until bubbling and golden. It’s a restaurant-quality meal made easily at home, perfect for weeknights or special occasions.

What Makes This Dish Special?

This recipe combines the earthiness of sautéed mushrooms with the creaminess of cheese and tender baked chicken. It’s a low-effort, high-reward dinner that brings together bold flavors and a silky sauce. Plus, it’s all made in one skillet and finished in the oven—easy cleanup and big flavor.

Cooking Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon olive oil
8 oz mushrooms, sliced (cremini or button work well)
2 cloves garlic, minced
1 tablespoon butter
½ cup chicken broth
½ cup heavy cream
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1 teaspoon Italian seasoning
Optional: chopped parsley for garnish

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C).

2. Season and Sear the Chicken

Season the chicken breasts with salt and pepper. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken for 3–4 minutes per side until golden. Remove and set aside.

3. Cook the Mushrooms

In the same skillet, melt the butter and sauté the mushrooms until soft and browned, about 5–6 minutes. Add garlic and cook for 1 minute until fragrant.

4. Add the Sauce

Pour in the chicken broth and heavy cream. Stir in Italian seasoning, bring to a simmer, and let it cook for 2–3 minutes. Stir in half of the mozzarella and all of the parmesan cheese until melted into the sauce.

5. Assemble and Bake

Return the seared chicken breasts to the skillet. Spoon the sauce and mushrooms over the chicken, then top with remaining mozzarella cheese. Transfer the skillet to the oven and bake for 20–25 minutes, until the chicken is cooked through and the cheese is golden and bubbly.

6. Serve

Let cool slightly. Garnish with chopped parsley and serve hot with mashed potatoes, rice, or crusty bread.

Variations

Spinach Add-In: Add fresh spinach to the mushroom sauce for extra greens.
Cheese Options: Swap mozzarella with provolone or gouda for a smoky twist.
Low-Carb: Serve over cauliflower mash or roasted vegetables.
Herb Upgrade: Add fresh thyme or rosemary for deeper flavor.

Equipment You’ll Need

Oven-safe skillet or sauté pan
Knife and cutting board
Measuring cups and spoons
Wooden spoon or spatula

Nutritional Information (Approx. Per Serving)

Calories: 420
Protein: 38g
Carbohydrates: 6g
Fat: 26g
Fiber: 1g
Sugar: 2g

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F or microwave gently until heated through.
Freezing: Freeze cooked chicken with sauce for up to 2 months. Thaw and reheat thoroughly.

My Cooking Experience

Cheesy Baked Mushroom Chicken is one of those dishes I come back to again and again. The mushroom sauce alone is so good I could eat it with a spoon. It’s a favorite when I want something cozy and satisfying but don’t want to stand at the stove for hours. Plus, it pairs beautifully with just about any side dish.

Conclusion

Cheesy Baked Mushroom Chicken delivers creamy, rich comfort in every bite. With minimal prep and bold flavor, it’s a fantastic choice for home cooks who want an impressive dish without the fuss. Whether it’s a weeknight or dinner party, this chicken dish is always a winner.

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