Baked Mushroom Chicken Recipe

5 88 111
Baked Mushroom Chicken Recipe
Baked Mushroom Chicken Recipe photo by Taste of Home
Publisher Photo

Baked Mushroom Chicken Recipe

Read Reviews
5 88 111
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Nutritional Facts

1 each: 311 calories, 16g fat (9g saturated fat), 109mg cholesterol, 575mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 33g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Baked Mushroom Chicken in Taste of Home June/July 2004, p33

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Reviews forBaked Mushroom Chicken

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Summersh User ID: 6640270 265772
Reviewed May. 9, 2017

"Loved it. I will definitely try some of the suggestions in the below comments for doubling the sauce and adding a little garlic or lemon juice."

MY REVIEW
Jothebaker User ID: 8856091 265307
Reviewed Apr. 29, 2017

"This one's a keeper! I doubled everything, well ok, I probably tripled the cheese, didn't flatten the chicken, just baked it an extra 6 minutes. Lots of flavour, tender and juicy."

MY REVIEW
faithhowell User ID: 7732422 264640
Reviewed Apr. 13, 2017

"easy peasy and delicious! Used boneless skinless thighs."

MY REVIEW
_nlfPA User ID: 1879224 263333
Reviewed Mar. 11, 2017

"This is very good. The fresh mushrooms really ad to the flavor.

My family loves chicken and this is great because it is baked."

MY REVIEW
dawn.mcrae User ID: 2709369 263221
Reviewed Mar. 8, 2017

"Great flavour, you need to double or triple the sauce. I've made it twice once with chicken breasts and then with boneless skinless chicken thighs. I added granulated garlic to the flour and doubled the amount of mushrooms. Everyone loved it."

MY REVIEW
robbiejackson User ID: 4907377 259683
Reviewed Jan. 15, 2017

"Really enjoyed this dish! I didn't pound the breasts, just cooked them as is, but the sauce definitely needs to be increased, there was not enough. Next time I'll at least double it. But the flavor of this dish was so good, yum!"

MY REVIEW
Susie77 User ID: 98373 255260
Reviewed Oct. 10, 2016

"Very good! I added two tablespoons of lemon juice to the sauce."

MY REVIEW
jupowers User ID: 151514 254507
Reviewed Sep. 23, 2016

"Made this for dinner very good. Took to work the next day for lunch. still just as good as the first night."

MY REVIEW
flipperpie User ID: 7104866 254387
Reviewed Sep. 20, 2016

"This is very easy to make and very tasty. I added a bit of garlic powder and fresh chives instead of green onions because I did not have the onions on hand. This would be nice for a dinner party. Think I will try it on some friends."

MY REVIEW
Barbandrusty User ID: 8918238 252943
Reviewed Aug. 20, 2016

"This was super easy and really delicious. I didn't have fresh mushrooms so I used two small cans. I wasn't sure about that because we love fresh mushrooms, but when they were sauteed in butter and added to the recipe, they were great. My husband asked me to add more cheese and more green onion the next time. When we heated it for leftovers I would add a handful of shredded cheese on the chicken. I'll also try chicken tenderloins, as I almost always have them on hand. Just have to watch the cooking time. Fabulous! Good enough for a company dinner."

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