Cheesy Baked Chicken With Mushrooms (Printable Version)

Tender chicken topped with melted cheese and sautéed mushrooms, baked to golden perfection.

# What You’ll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 8 oz cremini or white mushrooms, sliced
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 2 tbsp unsalted butter

→ Liquids

07 - ⅓ cup chicken broth

→ Spices & Herbs

08 - 1 tsp dried thyme (or 1 tbsp fresh)
09 - 1 tsp paprika
10 - Salt and black pepper, to taste

→ Oils

11 - 1 tbsp olive oil

# Directions:

01 - Preheat oven to 400°F. Grease a baking dish with olive oil or nonstick spray.
02 - Season chicken breasts with salt, pepper, paprika, and thyme on both sides.
03 - In a large skillet over medium heat, melt butter with olive oil. Add mushrooms and sauté for 4-5 minutes until softened. Stir in garlic; cook for 1 more minute.
04 - Remove mushrooms from heat. Arrange chicken breasts in the prepared baking dish. Spread sautéed mushrooms evenly over the chicken. Pour chicken broth around (not over) the chicken.
05 - Sprinkle mozzarella and Parmesan evenly over the top.
06 - Bake uncovered for 25-30 minutes, or until chicken is cooked through (internal temp 165°F) and cheese is bubbly and golden.
07 - Rest for 5 minutes before serving. Garnish with fresh herbs, if desired.

# Quick Tips:

01 -
  • One pan means almost zero cleanup, which is basically my love language on weeknights
  • The mushrooms release their juices into the broth creating this incredible savory sauce that forms all on its own
02 -
  • Pounding the chicken to even thickness is the single thing that prevents dry breasts, invest five minutes here and you will never go back
  • Do not skip the step of pouring broth around not over the chicken or you will wash away all those spices you just applied
03 -
  • Use freshly grated Parmesan from a wedge instead of the shelf stable shaker kind, the flavor difference is massive
  • Let the mushrooms get some brown color in the pan, that brown bits are where all the umami lives

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