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Baked Chicken and Mushrooms Recipe

Baked Chicken and Mushrooms Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Baked Chicken and Mushrooms

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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."

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!"

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."

Reviewed Sep. 26, 2013

"Simple and delicious!"

Reviewed Jun. 5, 2013

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

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."

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."

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."

Reviewed Apr. 25, 2012

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

Reviewed Oct. 3, 2011

"my boyfriend loved it ... i just though it was ok..but i don't like chicken :)"

Reviewed Mar. 26, 2011

"My family loves this recipes. They ask me to make it every few weeks."

Reviewed Mar. 1, 2011

"I halved the recipe since it's just Hubby and I. Was very easy to make, and the chicken turned out deliciously moist. Was a bit lacking in flavor for us...I may add more mushrooms and garlic next time. I also used white wine instead of sherry (maybe that changed the flavor?). Overall, we liked it and will make again."

Reviewed Jan. 15, 2011

"Easy, Quick & Healthy. I did not have sherry on hand so to substitute for 1/2 cup sherry I used 1/4 cup red wine vinegar, 1 tbsp sugar & 1/4 cup water, which turned out perfectly. Added some BAM! seasoning to the chicken as well to kick it up a couple notches."

Reviewed Oct. 10, 2010

"It was quick and easy. We enjoyed it :-)"

Reviewed Sep. 30, 2010

"Loved the flavor of the sherry and the mushrooms. Easy to make and quick. Was easy to adapt to picky children - just don't put mushrooms on top of the breasts for the non-mushroom eaters. Thanks!"

Reviewed Jun. 15, 2010

"I thought this was just ok, but maybe that's because I had to use a few substitutions."

Reviewed May. 15, 2010

"SO DELICIOUS! I used baby portabello mushrooms, and the cooking sherry. Best served with herb vegetables or long grain wild rice. I have made this for family members, and they all rave about it."

Reviewed Feb. 10, 2010

"This was so easy and the chicken was super moist and absolutely delicious!"

Reviewed Jan. 31, 2010

"This was one of the best chicken recipes I have tried! It was so easy to make, my husband(who doesn't cook) made it for us because I am on bed rest do to preterm labor. We just used a red wine we had lying around the house, added a little more butter to the mushrooms, and didn't half the chicken we just used 4 thick chicken breast. YUMMY!!!!! I will be making this time and time again thanks!! :)"

Reviewed Jan. 2, 2010

"This is super fast and really good - I will definitely make again."

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Wine Pairings

Full-Bodied White Wine

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