Baked Chicken and Mushrooms Recipe
Baked Chicken and Mushrooms Recipe photo by Taste of Home
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Baked Chicken and Mushrooms Recipe

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I made up this dish years ago, and it still remains a family favorite. It's a fast and healthy weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. -Lise Prestine of South Bend, Indiana
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon paprika
  • 1/2 pound fresh mushrooms, sliced
  • 1 tablespoon butter
  • 1/2 cup sherry or chicken broth
  • 3 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 each: 198 calories, 6g fat (3g saturated fat), 79mg cholesterol, 361mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat.


  1. Arrange chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes.
  2. Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken.
  3. Bake 10-15 minutes longer or until a meat thermometer reads 170°. Top with cheese. Bake for 3-5 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Baked Chicken and Mushrooms in Light & Tasty April/May 2004, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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TeresaWitt User ID: 4117537 254875
Reviewed Oct. 1, 2016

"This was easy to make. But even with some additional spices and some bacon, it was still quite bland."

MaggieWB User ID: 4951050 224096
Reviewed Apr. 4, 2015

"I love the ease of prep, the low carb aspect, but it needed some seasoning. Not sure what to add, but just read the thoughts about bacon etc. This is definitely one I'll make again, but need to think about how I can jazz it up. Thank you so much, Lise, for sharing your creativity."

Lthrelkeld User ID: 8232610 218998
Reviewed Jan. 27, 2015

"Recipe was great after I followed the advise of Chris1414 and added bacon. I fried 3 peices of bacon and kept the drippings in the pan. Put the bacaon aside. Followed recipe for the sauce but used Marsala wine and chicken broth...I used almost a cup of broth. I added the crumbled bacon back in the sauce. Using extra sauce allows you to cook the ingredients and sauce before pouring over the chicken. The chicken was perfectly cooked. We served this with fresh angel hair pasta. A definite do over. I would probably add some salt, peper and garlic powder to the chicken during the first cook and before putting on the sauce. Also topped with fresh Parmasan and Mozzarella. Yummy...Oh, I also puounded out my chicken breasts to about 1/3 inch thick. Very good...make it your own!"

Chris1414 User ID: 5738024 78457
Reviewed Jan. 10, 2014

"This recipe tastes average. Although it is a creative recipe that is very easy to make, it needs more flavor. Bacon? Additional spices? It needs something added to it."

MTfood User ID: 6917907 91809
Reviewed Sep. 26, 2013

"Simple and delicious!"

glh729 User ID: 7287047 131489
Reviewed Jun. 5, 2013

"Fantastic! This dish was so tasty that we went back for seconds! I will definitely make again very soon!"

Snowpear User ID: 7208774 138768
Reviewed Apr. 1, 2013

"I loved it! The chicken was very moist and amazing flavors. My husband said any restaurant could.serve it with a great success."

hiho541 User ID: 6053754 52250
Reviewed May. 3, 2012

"Absolutely delicious. My children loved it. I've passed down to other friends and they agreed - "it's the best dish" even for dieter too."

hiho541 User ID: 6053754 57013
Reviewed May. 3, 2012

"Absolutely delicious. My children loved it. I've passed down to other friends and they agreed - "it is the best dish" even for dieter too."

huntnmama User ID: 1067464 57006
Reviewed Apr. 25, 2012

"This was really good! Didn't have any sherry so I used white wine and it turned out great."

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