Description
This creamy chicken and mushroom bake is a comforting and flavorful dish featuring tender chicken breasts simmered in a rich, cheesy mushroom sauce, then baked to golden perfection. Perfect for a satisfying weeknight dinner, this recipe combines sautéed mushrooms, garlic, and onions with a creamy blend of chicken broth, heavy cream, Parmesan, and mozzarella cheeses, infused with fragrant thyme and rosemary.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 2 cups fresh mushrooms, sliced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
Sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Topping
- 1/2 cup shredded mozzarella cheese
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts evenly with salt and black pepper. Place the chicken in the hot skillet and cook for 4-5 minutes on each side, or until golden brown on the outside but not fully cooked through. Remove from skillet and set aside.
- Sauté the Mushrooms and Onion: In the same skillet, add the finely chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and sliced mushrooms, stirring frequently, and cook for an additional 4-5 minutes until the mushrooms are browned and tender.
- Make the Creamy Sauce: Pour the chicken broth into the skillet with the vegetables and stir to combine. Allow it to simmer gently for about 2 minutes. Then add the heavy cream, grated Parmesan cheese, dried thyme, and dried rosemary. Stir thoroughly and cook for 3-4 more minutes until the sauce thickens slightly and the cheese fully melts, creating a smooth, creamy sauce.
- Assemble the Bake: Grease a 9×13-inch baking dish. Arrange the partially cooked chicken breasts evenly in the dish. Pour the creamy mushroom sauce over the chicken, ensuring each piece is well covered. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce is bubbly and starting to brown. If the cheese topping needs more color, broil for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Serve: Remove from oven and let it rest for a few minutes. Garnish with freshly chopped parsley if desired. Serve this creamy chicken and mushroom bake alongside rice, mashed potatoes, or a fresh side salad for a complete, hearty meal.
Notes
- To ensure juicy chicken, don’t overcook it during the initial skillet step; it should only be browned and partially cooked.
- You can substitute mozzarella cheese with provolone or fontina for a different flavor profile.
- Fresh herbs can be used instead of dried thyme and rosemary for a fresher taste—use about 1 tablespoon each.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce won’t be as rich.
- This recipe can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
