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Baked Mushroom Chicken Recipe

Baked Mushroom Chicken Recipe photo by Taste of Home

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Here's a way to dress up chicken breasts for a family dinner or party, using fresh mushrooms, green onions and two kinds of cheese. It's a recipe I can count on to yield tender and flavorful chicken every time. -Barbara McCalley, Allison Park, Pennsylvania

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Baked Mushroom Chicken Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions

Flatten each chicken breast half to 1/4-in. thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375° for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 311 calories, 16 g fat (9 g saturated fat), 109 mg cholesterol, 575 mg sodium, 8 g carbohydrate, 1 g fiber, 33 g protein.

Originally published as Baked Mushroom Chicken in Taste of Home June/July 2004, p33

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Reviews for Baked Mushroom Chicken

Baked Mushroom Chicken

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Reviewed on Oct. 29, 2010 by jenniemsrich

I can't get over how delicious this dish was!!!!! It is by far, one of my favorites!! Thanks for sharing!

Reviewed on Aug. 05, 2010 by Casey1226

This was SOOO good! Everything was so moist and delicious! I made it for the first time 2 nights ago...and my fiance requested that I make it again the very next night! This is deff. one of the best recipe's I have ever cooked!

Reviewed on Aug. 04, 2010 by daisey5

I loved it and my guest did also! I cut it in half for two people. I pounded then instead of putting flour on it I sprinkled it with McCormicks Perfect Pinch Garlic & Herb salt free. Then put it in an 8 x 8 pan with the mushrooms and onions on it and baked it, covered. Then uncovered it and put the cheese on it.

Reviewed on Jul. 20, 2010 by mmartelle

This was phenomenal and so easy! I used chicken cutlets instead of pounding out chicken breasts (had about 7 cutlets), and I added some diced green bell pepper and minced garlic to the broth and mushrooms. It was totally amazing! I agree, no need for the extra salt, the parmesan gives plenty of flavor. Will be adding this to my faves!

Reviewed on Feb. 12, 2010 by QCL333

Great. My husband loved it and we will be making it again.

Reviewed on Feb. 02, 2010 by alevstar

i loved it!!!!

Reviewed on Jan. 10, 2010 by lorileet

This is the best chicken ever. Sometimes I add green peppers too.

Reviewed on Jan. 01, 2010 by issalyn

Delicious, but definitely does NOT need any added salt!

Reviewed on Nov. 11, 2009 by swagner

Such a delicious recipe!

Reviewed on Sep. 20, 2009 by chsteachermom

As far as I'm concerned, this is the perfect recipe for a working mom. Very quick and easy and it's delicious. Very easy to make on those busy weekdays but also good for a nice relaxing dinner!

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