Baked Chicken with Mushrooms and Mozzarella Recipe

Introduction

This baked chicken with mushrooms combines tender chicken breasts with savory mushrooms and onions, topped with melted mozzarella cheese. It’s an easy, comforting dish perfect for a weeknight dinner that feels just a little special.

Ingredients

• 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)
• 4 (1-pound total) boneless skinless chicken breasts (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

1. Step 1: Preheat oven to 375˚F. Lightly grease a 9×13 baking dish with cooking spray and set aside.
2. Step 2: In a large skillet over medium-high heat, melt ½ tablespoon butter and add ½ tablespoon olive oil.
3. Step 3: Add sliced mushrooms and onions to the skillet; season with salt and pepper. Cook for 5 minutes, stirring occasionally.
4. Step 4: Stir in minced garlic and cook for 20 seconds, until fragrant.
5. Step 5: Transfer half of the mushroom mixture to the prepared baking dish; set the other half aside.
6. Step 6: Return skillet to heat and add the remaining butter and olive oil.
7. Step 7: Season chicken breasts with salt, pepper, garlic powder, paprika, and Italian seasoning.
8. Step 8: Add chicken breasts to the hot skillet, cooking in batches if needed. Cook 2 minutes per side until lightly browned.
9. Step 9: Remove chicken from skillet and arrange over the mushrooms in the baking dish.
10. Step 10: Return skillet to the stove; add chicken broth and scrape up browned bits. Bring to a boil and cook 4–5 minutes until liquid reduces.
11. Step 11: Top chicken breasts with remaining mushroom mixture, sprinkle with mozzarella cheese, then pour the reduced chicken broth over the top.
12. Step 12: Bake uncovered for 15 minutes or until the chicken is cooked through.
13. Step 13: Remove from oven, garnish with chopped fresh parsley, and serve.

Tips & Variations

• For extra flavor, use a mix of mushrooms like cremini or shiitake instead of just button mushrooms.
• If you prefer a creamier dish, add a splash of heavy cream to the chicken broth before pouring it over the chicken.
• Pounding the chicken to an even thickness helps it cook evenly and stay tender.
• Serve with steamed vegetables or a fresh green salad for a balanced meal.

Storage

Store leftover baked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Bone-in breasts will need a longer baking time to ensure they are cooked through. It’s best to adjust baking time accordingly or use boneless breasts for even cooking.

What can I substitute for mozzarella cheese?

You can use provolone, fontina, or even a mild cheddar for a different but equally delicious topping.

Baked Chicken with Mushrooms and Mozzarella Recipe

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★★★★★

5 from 83 reviews

• Author: Lila
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Salt

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Description

This Baked Chicken with Mushrooms recipe features tender, thinly pounded chicken breasts topped with a flavorful sautéed mushroom and onion mixture, finished with melted mozzarella cheese and a savory chicken broth reduction. Perfectly seasoned and baked to juicy perfection, this dish is a comforting and satisfying meal that highlights classic Italian-inspired flavors.

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Ingredients

Scale 1x2x3x

For the Mushroom-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)

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Instructions

1. Preheat Oven: Preheat your oven to 375˚F to prepare for baking the chicken later.
2. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray and set it aside for assembling the dish.
3. Sauté Mushrooms and Onions: In a large skillet over medium-high heat, melt half the butter along with half the olive oil. Add the sliced mushrooms and onions, season with salt and pepper, and cook for about 5 minutes, stirring occasionally until tender.
4. Add Garlic: Stir in the minced garlic and cook for another 20 seconds until fragrant, being careful not to burn the garlic.
5. Set Aside Half Mushroom Mixture: Transfer half of the mushroom and onion mixture to the prepared baking dish, leaving the rest in the skillet.
6. Add Remaining Butter and Oil: Return the skillet to the heat and add the remaining butter and olive oil.
7. Season Chicken: Season the pounded chicken breasts on both sides with salt, pepper, garlic powder, paprika, and Italian Seasoning.
8. Sear Chicken: Add the chicken breasts to the hot skillet (in batches if necessary) and cook for 2 minutes on each side until lightly browned but not fully cooked through.
9. Arrange Chicken in Baking Dish: Remove the chicken from the skillet and place the breasts over the mushroom layer in the baking dish.
10. Make Broth Reduction: Return the skillet to medium heat, add the chicken broth, and scrape the skillet bottom to loosen browned bits. Bring to a boil and cook for 4 to 5 minutes, allowing the liquid to reduce and concentrate flavors.
11. Assemble for Baking: Top the chicken in the baking dish with the remaining mushroom mixture, sprinkle the shredded mozzarella cheese evenly over the top, and pour the broth reduction over everything.
12. Bake: Bake uncovered in the preheated oven for 15 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
13. Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve immediately for a delicious, warming meal.

Notes

• For even cooking, pound the chicken breasts to a uniform thickness of about 1/4 inch.
• If you prefer a spicier dish, add crushed red pepper flakes to the seasoning mix.
• Use part-skim mozzarella for a lower-fat option, or substitute with a dairy-free cheese for lactose sensitivity.
• The mushroom and onion mixture can be sautéed ahead of time to save preparation time.
• Serve with a side of steamed vegetables, rice, or mashed potatoes for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Keywords: baked chicken, mushrooms, mozzarella, Italian seasoning, healthy chicken recipe, easy chicken dinner, chicken breasts, low sodium