Baked Chicken with Mushrooms and Cheese

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Of course! This is a classic, comforting dish that’s easy to make and always a crowd-pleaser. Here’s a detailed recipe for a delicious and creamy Baked Chicken with Mushrooms and Cheese.

This recipe uses a simple, from-scratch creamy mushroom sauce, but I’ll also include a shortcut version.

Creamy Baked Chicken with Mushrooms and Cheese

This recipe yields tender, juicy chicken breasts smothered in a rich, garlicky mushroom sauce and topped with bubbly, golden cheese.

Yields: 4 servings
Prep time: 15 minutes
Cook time: 30-35 minutes

Ingredients

For the Chicken:

· 4 boneless, skinless chicken breasts (about 1.5 lbs / 700g)
· 1 tablespoon olive oil
· 1 teaspoon garlic powder
· 1 teaspoon Italian seasoning (or dried thyme)
· Salt and black pepper, to taste

For the Creamy Mushroom Sauce:

· 2 tablespoons butter
· 8 oz (225g) cremini or white mushrooms, sliced
· 3-4 cloves garlic, minced
· 1 small onion, finely chopped
· 2 tablespoons all-purpose flour
· 1 cup chicken broth
· ½ cup heavy cream (or half-and-half for a lighter version)
· ½ teaspoon Dijon mustard (optional, adds great flavor)
· Salt and black pepper, to taste

For the Topping:

· 1 ½ cups shredded cheese (a blend works best: Mozzarella, Cheddar, Gruyère, or Monterey Jack)
· 2 tablespoons freshly grated Parmesan cheese
· 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and Italian seasoning.
  2. Sear the Chicken: In a large, oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until a golden-brown crust forms. They do not need to be cooked through. Remove the chicken from the skillet and set aside on a plate.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped onion and sliced mushrooms. Sauté for 5-7 minutes, until the mushrooms have browned and the onions are soft. Add the minced garlic and cook for another minute until fragrant.
  4. Make the Sauce: Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook off the raw flour taste. Slowly pour in the chicken broth while scraping the bottom of the pan with a wooden spoon to release all the browned bits (this is flavor!). Whisk until smooth. Let it simmer for 2-3 minutes until slightly thickened.
  5. Finish the Sauce: Stir in the heavy cream and Dijon mustard (if using). Season with salt and pepper to taste. Let the sauce simmer for another 2 minutes until it’s creamy and coats the back of a spoon.
  6. Assemble the Dish: Return the seared chicken breasts to the skillet, nestling them into the mushroom sauce. Spoon some of the sauce over the top of each chicken breast.
  7. Add Cheese and Bake: Evenly sprinkle the shredded cheese blend over the chicken and sauce, followed by the Parmesan cheese.
  8. Bake to Perfection: Transfer the oven-safe skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the cheese is melted, bubbly, and starting to brown.
  9. Rest and Serve: Carefully remove the skillet from the oven (the handle will be hot!). Let it rest for 5 minutes. Garnish with fresh chopped parsley before serving.

Serving Suggestions

· Over Pasta: This is fantastic served over a bed of fettuccine, egg noodles, or penne.
· With Mashed Potatoes: The creamy sauce is perfect with creamy mashed potatoes.
· With Rice: White or brown rice soaks up the sauce beautifully.
· With Crusty Bread: Don’t let a drop of that delicious sauce go to waste! Serve with a warm, crusty baguette.

Tips & Variations

· Shortcut Version: Instead of making the sauce from scratch, you can use two 10.5 oz cans of condensed cream of mushroom soup. Mix it with ½ cup of milk or chicken broth instead of the butter, flour, and cream steps. Sauté the mushrooms and onions first, then stir in the soup and milk.
· Use Chicken Thighs: For even more flavor and juiciness, use boneless, skinless chicken thighs. Adjust the cooking time as needed (they may cook a little faster).
· Add Spinach: Stir in a couple of handfuls of fresh spinach into the sauce just before adding the chicken. It will wilt perfectly in the oven.
· Different Mushrooms: Feel free to use a mix of your favorite mushrooms like shiitake, oyster, or porcini for a more complex flavor.
· Crispy Topping: For a bit of crunch, mix ¼ cup of panko breadcrumbs with the Parmesan cheese before sprinkling it on top.

Enjoy your delicious, homemade baked chicken with mushrooms and cheese

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