Baked Mushroom Chicken Recipe

5 92 114
Baked Mushroom Chicken Recipe
Baked Mushroom Chicken Recipe photo by Taste of Home
Publisher Photo

Baked Mushroom Chicken Recipe

Read Reviews
5 92 114
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 11x7-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 11x7-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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irenemalone User ID: 8299600 271532
Reviewed Aug. 8, 2017

"I've made this many times.. it's the best.

easy and delicious."

MY REVIEW
alisonwolber User ID: 7880999 270234
Reviewed Aug. 1, 2017

"Delicious !!! - just follow the recipe"

MY REVIEW
sport58 User ID: 8460458 270122
Reviewed Jul. 30, 2017

"Great recipe! Have made this a few times. Added garlic per reviews and a whole package of mushrooms as they make a great side dish."

MY REVIEW
whlaub User ID: 7969586 269063
Reviewed Jul. 6, 2017

"'Could not make it as your Kraft Add covered the directions"

MY REVIEW
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!"

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