Cheesy Mushroom Chicken is a creamy and flavorful dish featuring tender chicken breasts topped with sautéed mushrooms and melted cheese, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts — about 680 g
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) black pepper
1 teaspoon (5 mL) Italian seasoning
½ teaspoon (2.5 mL) garlic powder
2 tablespoons (30 mL) olive oil
1 tablespoon (15 g) unsalted butter
250 g cremini or button mushrooms, sliced
2 tablespoons (30 g) unsalted butter
3 cloves garlic, minced
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) black pepper
1 tablespoon (15 mL) fresh lemon juice
1 cup (240 mL) chicken broth
½ cup (120 mL) heavy cream
½ cup (50 g) grated Parmesan cheese
½ teaspoon (2.5 mL) Italian seasoning
¼ teaspoon (1.25 mL) black pepper
1½ cups (150 g) shredded mozzarella cheese
2 tablespoons (8 g) chopped fresh parsley
Instructions
Prepare the chicken: Slice the chicken breasts horizontally to create thinner pieces, or gently pound them to about 1.5 cm thick. Season both sides with salt, pepper, Italian seasoning, and garlic powder.
Sear the chicken: Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Cook the chicken for 3–4 minutes per side, until nicely browned. Transfer to a plate.
Cook the mushrooms: Add the butter to the same skillet. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and tender.
Add the garlic, salt, and pepper. Cook for another 30–60 seconds. Stir in the lemon juice.
Make the sauce: Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Simmer for 2–3 minutes.
Stir in the heavy cream, Parmesan, Italian seasoning, and black pepper. Simmer gently for 2–3 minutes, until slightly thickened.
Return the chicken: Place the chicken breasts back into the skillet and spoon some of the mushroom sauce over them.
Add cheese: Sprinkle the mozzarella evenly over each chicken breast and top generously with the sautéed mushrooms.
Bake: Transfer the skillet to a 400°F (200°C) oven and bake for 8–12 minutes, until the chicken reaches 165°F (74°C) internally and the cheese is melted and bubbling.
Broil for a golden top: For the browned, bubbly appearance in the photo, broil for 1–2 minutes, watching carefully.
Garnish: Sprinkle with fresh parsley and spoon the creamy mushroom sauce over the chicken.
Serve: Serve hot with mashed potatoes, rice, pasta, roasted vegetables, or crusty bread.
Notes
For a lighter version, you can use low-fat cream or milk instead of heavy cream.
Feel free to add other vegetables like spinach or bell peppers for extra flavor and nutrition.
This dish pairs well with a variety of sides, including grains and vegetables.