Chicken and Mushroom Bake
Indulge in the comforting flavors of this savory Chicken and Mushroom Bake, a one-skillet wonder perfect for weeknight dinners or special occasions. Tender chicken breasts are seared to golden perfection, nestled in a velvety garlic-infused cream sauce loaded with earthy button mushrooms and crowned with a bubbly, cheesy topping of mozzarella and Parmesan. This easy-to-make recipe combines the richness of heavy cream and a touch of paprika for subtle warmth, creating a restaurant-quality dish you can make in under an hour. Baked to bubbling, golden perfection in the oven, it’s perfect when paired with fluffy rice, buttery mashed potatoes, or crisp steamed vegetables. Packed with flavor and made with simple yet indulgent ingredients, this dish is a guaranteed family favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 250 grams Button mushrooms
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves (minced)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add unsalted butter and allow it to melt. Add the minced garlic and sauté for 1 minute until fragrant.
Add the button mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and any liquid they release has evaporated.
Sprinkle the all-purpose flour over the mushrooms and stir constantly for 1-2 minutes to create a roux.
Gradually pour in the chicken broth while whisking continuously to avoid lumps. Cook for 2-3 minutes until the sauce thickens slightly.
Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for 2 minutes.
Remove the skillet from heat and stir in half of the shredded mozzarella cheese and half of the grated Parmesan cheese until melted and combined.
Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom sauce.
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the dish.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is golden and bubbling.
Carefully remove the skillet from the oven and let the dish rest for 5 minutes.
Garnish with freshly chopped parsley and serve hot with your choice of sides, such as rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
3876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 7852 mg | 341% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 341.9 g | 684% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3314 mg | 255% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1457 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
