A delicious and creamy chicken bake topped with a savory mushroom sauce, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1 can (10.5 ounces) condensed cream of mushroom soup
¾ cup chicken broth
½ cup sour cream
8 ounces fresh mushrooms, sliced
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon butter
1 teaspoon Worcestershire sauce
½ teaspoon dried parsley
½ cup shredded mozzarella cheese, optional
2 tablespoons grated Parmesan cheese, optional
2 tablespoons chopped fresh parsley, for garnish
Extra grated Parmesan cheese, optional
Instructions
Preheat your oven to 375°F. Lightly grease a 9-by-13-inch baking dish with cooking spray or a little olive oil.
Pat the chicken dry with paper towels. Place it in a bowl and drizzle with olive oil. Season with garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. Rub the seasonings evenly over both sides of the chicken. Arrange the chicken in a single layer in the prepared baking dish.
Melt the butter in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the sliced mushrooms and cook for 5–7 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for another 30 seconds until fragrant.
In a medium bowl, whisk together the condensed cream of mushroom soup, chicken broth, sour cream, Worcestershire sauce, and dried parsley until smooth. Stir in the sautéed mushroom and onion mixture. Taste the sauce before adding extra salt.
Pour the creamy mushroom mixture evenly over the seasoned chicken, making sure the chicken is well coated. If desired, sprinkle the mozzarella and Parmesan cheese over the top.
Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 15–25 minutes, until the sauce is bubbling and the chicken is fully cooked.
Remove the dish from the oven and allow the chicken to rest for about 5 minutes. Spoon the creamy mushroom sauce over each piece of chicken and garnish with chopped fresh parsley and extra Parmesan, if desired.
Serve the chicken hot with steamed rice, mashed potatoes, egg noodles, or your favorite roasted vegetables.
Notes
Cooking the mushrooms first helps develop a deeper, richer flavor in the finished sauce.
The thickest part of each chicken breast or thigh should reach an internal temperature of 165°F.
If you want a more golden, cheesy top, broil for 1–2 minutes at the end, watching carefully to prevent burning.