Cheesy Baked Chicken with Mushrooms is an easy recipe for baked chicken breasts covered in melty mozzarella cheese and layered with deliciously caramelized mushrooms.
INGREDIENTS
- 1 tablespoon butter, divided
- ▢2 tablespoons olive oil, divided
FOR THE MUSHROOMS
- ▢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 BREASTS
- ▢4 (1-pound total) boneless, skinless chicken breasts, 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 to 375˚F.
- Lightly grease a 9×13 baking dish with cooking spray and set aside.
- In a large skillet set over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
- Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes, stirring occasionally.
- Stir in the garlic and cook for 20 seconds or until fragrant.
- Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside.
- Return skillet to heat and add the rest of the butter and olive oil.
- Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
- Add chicken breasts to the hot oil – you may have to do this in batches if skillet isn’t big enough – and cook chicken breasts for 2 minutes per side, or until lightly browned.
- Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
- Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
- Meanwhile, top the chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and finally, pour in the prepared chicken broth.
- Bake uncovered for 15 minutes, or until chicken is cooked through.
- Remove from oven.
- Garnish with fresh parsley.
- Serve.
NOTES
- Mushrooms: For this recipe, I almost always use small button mushrooms or baby bella mushrooms. As long as they are smaller and thinly sliced, you can use any mushrooms you have on hand, including canned ones.
- Chicken Breasts: Use boneless, skinless chicken breasts and pound them to an even thickness so they will cook evenly.
- Cheese: I love mozzarella cheese over baked chicken breasts, but if you want, you can use any shredded melting cheese that you like.
- Storing Leftovers: Store in an airtight container and keep in the fridge for up to 3 days.
NUTRITION
Calories: 327 kcal | Carbohydrates: 8 g | Protein: 34 g | Fat: 18 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.1 g | Cholesterol: 98 mg | Sodium: 344 mg | Potassium: 730 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 390 IU | Vitamin C: 6 mg | Calcium: 253 mg | Iron: 1 mg
