Chicken Mozzarella with Mushrooms in a Light Chicken Stock
Indulge in the rich, savory flavors of Chicken Mozzarella with Mushrooms in a Light Chicken Stock—a perfect harmony of tender chicken breasts, gooey mozzarella, and earthy mushrooms bathed in a velvety, herb-infused sauce. This one-pan dish combines simple ingredients like garlic, oregano, and fresh parsley with a light, zesty chicken stock base, making it both comforting and elegant. The golden-seared chicken is topped with molten mozzarella and baked to perfection, while the mushroom-infused sauce adds depth and moisture to every bite. Ready in just 45 minutes, this easy yet impressive recipe is ideal for weeknight dinners or special occasions. Serve with crusty bread or over a bed of pasta to soak up every drop of the flavorful sauce! Keywords: chicken mozzarella, mushrooms, light chicken stock, baked chicken breasts, easy one-pan meals.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 8 slices Mozzarella cheese (sliced)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 cloves Garlic cloves (minced)
- 2 cups Fresh mushrooms (sliced, such as cremini or button)
- 1.5 cups Chicken stock (low sodium)
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken in flour, shaking off any excess.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet, season with a pinch of salt, and cook for 5-6 minutes until softened and golden.
Pour in the chicken stock, oregano, and lemon juice. Stir and bring the mixture to a simmer.
Return the chicken breasts to the skillet, spooning some of the mushroom sauce over the top.
Place 2 slices of mozzarella cheese on top of each chicken breast.
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken is cooked through and the cheese has melted.
Remove the skillet from the oven, garnish with fresh parsley, and serve hot. Spoon the mushroom sauce over the chicken when serving.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 433 mg | 33% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 678 mg | 14% | |
*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.
