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Baked Chicken and Mushrooms

 Baked Chicken and Mushrooms
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
6 ServingsPrep: 5 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: One serving (1 chicken breast half) equals 198 calories, 6 g fat (3 g saturated fat), 79 mg cholesterol, 361 mg sodium,

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Baked Chicken and Mushrooms (continued)

Nutritional Facts: 3 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.