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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

Ingredients

  • 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

Directions

  • 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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MY REVIEW
MaggieWB
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."

MY REVIEW
Lthrelkeld
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!"

MY REVIEW
Chris1414
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."

MY REVIEW
MTfood
Reviewed Sep. 26, 2013

"Simple and delicious!"

MY REVIEW
glh729
Reviewed Jun. 5, 2013

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

MY REVIEW
Snowpear
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."

MY REVIEW
hiho541
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."

MY REVIEW
hiho541
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."

MY REVIEW
huntnmama
Reviewed Apr. 25, 2012

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

MY REVIEW
kalisditz
Reviewed Oct. 3, 2011

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

MY REVIEW
Kendrah1979
Reviewed Mar. 26, 2011

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

MY REVIEW
jodiw
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."

MY REVIEW
Taste0Buds
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."

MY REVIEW
ucfchik1
Reviewed Oct. 10, 2010

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

MY REVIEW
heidi186
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!"

MY REVIEW
kdc-perez07
Reviewed Jun. 15, 2010

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

MY REVIEW
mbella
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."

MY REVIEW
linden93
Reviewed Feb. 10, 2010

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

MY REVIEW
swenson.jessica
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!! :)"

MY REVIEW
LoriAnnSeethaler
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.