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

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

Nutritional Facts

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

Reviews for Baked Mushroom Chicken

AVERAGE RATING
   (62)
RATING DISTRIBUTION
5 Star
 (57)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 10, 2016

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

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 22, 2016

"I must admit that I was very skeptical about the ingredients. It sounded a little bland but I was wrong. This was very tasty. I would only make enough to eat right away because the leftovers didn't taste as good."

MY REVIEW
Reviewed Jan. 16, 2016

"Love this recipe! Serve it with with rice and you've got a great weekend meal and leftovers to look forward to the next night. Definitely in my rotation now!"

MY REVIEW
Reviewed Dec. 8, 2015

"VERY good"

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