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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
   (85)
RATING DISTRIBUTION
5 Star
 (80)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jun. 23, 2015

"Just made this tonight, and my husband and I both thought it was so good! I added some garlic powder and ground pepper to the chicken while sauteing for some extra flavor, and left off the green onions. Very tender and flavorful - great for a week night meal but would also be nice for guests. Definitely a keeper!"

MY REVIEW
Reviewed Jun. 22, 2015

"Delicious and very easy to make. I served it with instant brown rice (takes only 10 minutes to make) and fresh mini bell peppers. I liked it so much that I had it for dinner last night, and then for lunch and dinner today!"

MY REVIEW
Reviewed Jun. 17, 2015

"This is unbelievable. I used sliced baby portabella mushrooms I added some leftover white wine it was really elegant."

MY REVIEW
Reviewed Jun. 17, 2015

"Great go to recipe, quick and east and very easy with a good blending of mushroom sauce and cheeses. I simply use thin chicken breasts and that makes it even quicker."

MY REVIEW
Reviewed Jun. 16, 2015

"I would like to serve this with fresh pasta. Would I need sauce for the pasta or just olive oil and pepper. Any suggestions?"

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