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Baked Mushroom Chicken Recipe
Baked Mushroom Chicken Recipe photo by Taste of Home
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Baked Mushroom Chicken Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  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


Reviews for Baked Mushroom Chicken

AVERAGE RATING
(100)
RATING DISTRIBUTION
5 Star
 (94)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
talon49
Reviewed May. 15, 2016

"Followed recipe exactly & is delicious."

MY REVIEW
dilbert098
Reviewed Apr. 22, 2016

"I looked at the recipe and thought it would be good. It looked so easy. It was VERY easy and VERY good. I would serve this at a wedding or wedding like event. It was great as leftovers as well. I added onion, parsley, garlic powder, salt and pepper to the chicken in the frying pan. I didn't fry it as long and let it bake in the oven longer."

MY REVIEW
lildebcupcake
Reviewed Apr. 14, 2016

"This was VERY tasty! Loved how easy it was, too! I doubled the ingredients for the sauce; served chicken and sauce over rice. I will definitely make this recipe again and again!"

MY REVIEW
greatwithoutgluten
Reviewed Apr. 1, 2016

"So yummy! My husband loved it and he is not even a fan of mushrooms! Will definitely make again!"

MY REVIEW
No_Time_To_Cook
Reviewed Mar. 14, 2016

"Excellent! Can't wait to make again."

MY REVIEW
Chestarr
Reviewed Mar. 6, 2016

"I've made this a few times now, and it's fabulous. Everyone that's eaten it has wanted the recipe. It's a keeper. I've noted that the size the breasts are flattened to is not as important as simply keeping them uniform so that they cook evenly."

MY REVIEW
Martiematt
Reviewed Mar. 6, 2016

"Wonderful dish, a local restaurant has a similar dish, but this is much better. I tend to always pound the chicken breasts as they cook evenly and are so tender."

MY REVIEW
lisahughes
Reviewed Feb. 22, 2016

"Wow! This is really good! It smells amazing while it is baking and my kids just loved it. Even better as leftovers - I put it in my daughter's thermos and sent it to lunch with her the next day - 100% GONE! This is certainly a keeper. No changes to recipe necessary."

MY REVIEW
cbybee
Reviewed Feb. 10, 2016

"Great dish, very easy and full of flavor. Used thin breast and did not flatten them."

MY REVIEW
wjjmaj
Reviewed Jan. 26, 2016

"I didn't pound the chicken but let the breasts cook until their temperature was about 160 degrees. Very good recipe."

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