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.

Ingredients

Scale

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)

Instructions

Preheat Oven: Preheat your oven to 375˚F to prepare for baking the chicken later.
Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray and set it aside for assembling the dish.
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.
Add Garlic: Stir in the minced garlic and cook for another 20 seconds until fragrant, being careful not to burn the garlic.
Set Aside Half Mushroom Mixture: Transfer half of the mushroom and onion mixture to the prepared baking dish, leaving the rest in the skillet.
Add Remaining Butter and Oil: Return the skillet to the heat and add the remaining butter and olive oil.
Season Chicken: Season the pounded chicken breasts on both sides with salt, pepper, garlic powder, paprika, and Italian Seasoning.
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.
Arrange Chicken in Baking Dish: Remove the chicken from the skillet and place the breasts over the mushroom layer in the baking dish.
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.
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.
Bake: Bake uncovered in the preheated oven for 15 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
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