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
Scale
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.
