If you’re craving a comforting yet elegant dish that’s packed with flavor and easy enough for any weeknight, this Baked Chicken with Mushrooms and Mozzarella Recipe is absolutely a must-try. Tender chicken breasts mingle with earthy sautéed mushrooms and sweet onions, all crowned with a golden, melty mozzarella topping that makes every bite irresistible. It’s a fantastic way to elevate simple ingredients into a satisfying meal that feels both homestyle and special.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that work together beautifully to create layers of flavor, texture, and color. Each component plays a key role in transforming this dish from good to unforgettable.
- Butter (1 tablespoon, divided): Adds richness and helps develop a beautiful golden color on the mushrooms and chicken.
- Olive oil (2 tablespoons, divided): Provides a subtle fruity note and perfect frying medium for both mushrooms and chicken.
- Sliced button mushrooms (8 ounces): Brings earthiness and a wonderful meaty texture that pairs perfectly with the chicken.
- Yellow onion (1 large, thinly sliced): Adds sweetness and depth as it softens alongside the mushrooms.
- Salt and fresh ground black pepper (to taste): Essential for seasoning and enhancing every other flavor.
- Garlic (3 cloves, minced): Imparts a fragrant, savory punch that makes the dish irresistible.
- Boneless skinless chicken breasts (4, pounded thin): Cooks evenly and stays tender under the toppings.
- Garlic powder (½ teaspoon): Amplifies the garlic flavor for deeper seasoning.
- Smoked or sweet paprika (½ teaspoon): Adds a subtle smoky warmth and lovely color.
- Italian seasoning (1 teaspoon): Brings a blend of herbs that brightens the whole dish.
- Shredded part-skim mozzarella cheese (4 ounces): Melts gorgeously, giving each bite a creamy, gooey finish.
- Low sodium chicken broth (½ cup): Deglazes the pan, capturing all those browned bits and creating a rich base for baking.
- Chopped fresh parsley (for garnish): Adds freshness and a pop of vibrant green color at the end.
How to Make Baked Chicken with Mushrooms and Mozzarella Recipe
Step 1: Preparing the Mushrooms and Onions
Start by heating half of your butter and olive oil in a large skillet over medium-high heat. Toss in the sliced mushrooms and onions, seasoning with salt and pepper. Let them cook for about five minutes, stirring occasionally until they soften and their natural sweetness comes alive.
Step 2: Adding Garlic for Aroma
Next, stir in minced garlic and cook just 20 seconds until fragrant—this quick step turns up the savory notes without letting the garlic burn, ensuring it complements the mushrooms perfectly.
Step 3: Separating Mushroom Mixture
Once cooked, transfer half the mushroom and onion mixture into a greased 9×13 baking dish, then set the rest aside for layering later. This layering helps infuse the chicken with that earthy mushroom goodness from bottom to top.
Step 4: Browning the Chicken
In the same skillet, melt the remaining butter and olive oil. Season your pounded chicken breasts with salt, pepper, garlic powder, paprika, and Italian seasoning. Working in batches if needed, sear the chicken breasts for 2 minutes on each side until they develop a beautiful golden color that locks in juiciness.
Step 5: Arranging Chicken in Baking Dish
Remove the chicken breasts from the skillet and nestle them atop the mushroom layer in your baking dish, setting the stage for that final baked perfection.
Step 6: Making the Sauce
Return the skillet to the stove and pour in chicken broth. Scrape the browned bits from the bottom—this is where the magic flavor concentrates. Bring the broth to a boil and let it reduce for a few minutes to intensify its richness.
Step 7: Building Layers and Baking
Spread the remaining mushrooms over the chicken breasts, sprinkle the shredded mozzarella evenly on top, and pour in the reduced chicken broth. Bake the dish uncovered at 375˚F for 15 minutes until the cheese melts into a golden, bubbly blanket and the chicken is cooked through.
Step 8: Garnishing and Serving
Once out of the oven, sprinkle fresh chopped parsley over the entire dish. It adds a fresh, herbaceous touch that’s as beautiful as it is delicious.
How to Serve Baked Chicken with Mushrooms and Mozzarella Recipe
Garnishes
Fresh parsley is a classic choice that brightens the dish visually and adds a slight peppery nuance. For an extra kick, a sprinkle of red pepper flakes or a drizzle of balsamic glaze can also elevate the flavors and presentation.
Side Dishes
This baked chicken pairs amazingly well with garlic mashed potatoes, buttery pasta, or a vibrant green salad. Roasted vegetables, like asparagus or Brussels sprouts, also complement the earthy mushrooms beautifully, rounding out the meal without overpowering it.
Creative Ways to Present
Try plating the chicken breasts individually, topping each with a little extra fresh herb or even a lemon wedge for a zesty contrast. For a casual gathering, serve it family-style in the baking dish right at the table—there’s something so warm and inviting about digging in together!
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great option for weekday lunches or dinners on the go.
Freezing
If you want to freeze this dish, place cooled portions into freezer-safe containers or bags. It will keep well for up to 2 months. Just be sure to thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat leftovers gently in a 350˚F oven covered with foil to prevent drying out, or warm individual portions in the microwave, adding a splash of broth to keep the chicken moist. Avoid overheating to preserve the wonderful cheesy, tender qualities you love.
FAQs
Can I use other types of mushrooms?
Absolutely! While button mushrooms are classic here, cremini or shiitake mushrooms also work wonderfully, adding different textures and richer flavors to the dish.
Is it necessary to pound the chicken breasts thin?
Pounding ensures even cooking and tender results. Without it, the chicken may cook unevenly and could dry out before the cheese melts perfectly on top.
Can I use a different cheese instead of mozzarella?
Of course! While mozzarella melts beautifully and adds a mild creaminess, provolone or fontina can be excellent substitutes, offering a slightly different flavor profile without losing that gooey appeal.
Can I prepare this dish ahead of time and bake it later?
Yes! Assemble the dish completely, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it directly from the fridge, adding a few extra minutes to the baking time for perfect results.
What if I don’t have chicken broth on hand?
You can substitute with vegetable broth or even water with a pinch of salt, though broth will give the richest flavor. If using water, consider adding a bit more seasoning to compensate.
Final Thoughts
This Baked Chicken with Mushrooms and Mozzarella Recipe is a true crowd-pleaser that turns simple ingredients into something special without any fuss. Whether you’re cooking for family or friends, it’s a comforting, flavorful dish that’s sure to become one of your favorites too. I encourage you to give it a try and enjoy every delicious bite!
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Description
This Baked Chicken with Mushrooms recipe is a flavorful and wholesome dish featuring tender, seasoned chicken breasts topped with a savory blend of sautéed mushrooms, onions, and melted mozzarella cheese. Cooked to perfection in the oven, it’s a comforting and easy-to-make meal perfect for weeknight dinners.
Ingredients
For the Mushroom and Onion Mixture
- 1 tablespoon butter (divided)
- 2 tablespoons olive oil (divided)
- 8 ounces sliced button mushrooms
- 1 large yellow onion, thinly sliced
- Salt and fresh ground black pepper, to taste
- 3 cloves garlic, minced
For the Chicken
- 4 boneless skinless chicken breasts (1-pound total), pounded down to 1/4-inch thickness
- Salt and fresh ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon smoked or sweet paprika
- 1 teaspoon Italian Seasoning
- 4 ounces shredded part-skim mozzarella cheese
- ½ cup low sodium chicken broth
- Chopped fresh parsley, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375˚F. Lightly grease a 9×13 inch baking dish with cooking spray and set it aside for later use.
- Sauté Mushrooms and Onions: In a large skillet over medium-high heat, melt ½ tablespoon of butter and add ½ tablespoon of olive oil. Add the sliced mushrooms and onions, seasoning with salt and pepper. Cook for about 5 minutes, stirring occasionally, until softened.
- Add Garlic: Stir in the minced garlic and sauté for 20 seconds until fragrant, being careful not to burn it.
- Transfer Half Mushroom Mixture: Remove half of the mushroom and onion mixture and spread it evenly in the prepared baking dish; keep the remaining mushrooms in the skillet for later.
- Prepare for Chicken Searing: Return the skillet to the stove and add the remaining butter and olive oil (½ tablespoon each).
- Season the Chicken: Season the chicken breasts on both sides with salt, pepper, garlic powder, paprika, and Italian seasoning.
- Sear the Chicken: Add the chicken breasts to the hot skillet (in batches if necessary) and cook for 2 minutes on each side until they develop a light brown crust.
- Arrange Chicken Over Mushrooms: Remove the chicken breasts from the skillet and place them on top of the mushroom mixture already in the baking dish.
- Prepare Sauce: Add chicken broth to the skillet and scrape the browned bits off the bottom. Bring the broth to a boil and cook for 4 to 5 minutes to reduce the liquid slightly.
- Assemble for Baking: Top the chicken breasts with the reserved mushroom mixture, sprinkle shredded mozzarella cheese over the top, and pour the reduced chicken broth evenly in the baking dish.
- Bake: Bake uncovered in the preheated oven for 15 minutes or until the chicken is fully cooked through (internal temperature reaches 165˚F).
- Garnish and Serve: Remove the dish from the oven, garnish with freshly chopped parsley, and serve hot.
Notes
- For best flavor, pound the chicken breasts evenly to ensure they cook uniformly.
- You can substitute mozzarella cheese with another mild melting cheese like provolone or Monterey Jack if preferred.
- If you don’t have low sodium chicken broth, regular broth or even water with a bit of seasoning can be used.
- Make sure not to overcook the chicken during searing; it will finish cooking in the oven.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
