Baked Mushroom Chicken Recipe

5 102 125
Baked Mushroom Chicken Recipe
Baked Mushroom Chicken Recipe photo by Taste of Home
Publisher Photo

Baked Mushroom Chicken Recipe

Read Reviews
5 102 125
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.

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  • 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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MY REVIEW
pklemz User ID: 5154779 283699
Reviewed Feb. 14, 2018

"Omit the salt and use low or no sodium broth. Plenty of salt in the cheese. Your ankles will thank you."

MY REVIEW
[email protected] User ID: 7127917 283569
Reviewed Feb. 11, 2018

"Original recipe was with Sherry not broth. Amazing!! Everyone loved made lots! Did add extra mushrooms"

MY REVIEW
Michelle User ID: 9421979 283418
Reviewed Feb. 8, 2018

"Last night was the first time making this dinner' It was fast due to the light browning on both sides of the chicken which comes out juicy after it's baked. It's easy since I prepared this before hand letting it sit in the broth until my family all arrived. Then 20 mins later at 350 degrees I removed it to add the 2 toppings along with spinach for iron then cooked it 5 more minutes and it was absolutely delicious! Even the kids loved this!

Thank you Barbara for sharing ur great tasting recipe!"

MY REVIEW
WonkyGirl User ID: 8252934 280388
Reviewed Jan. 2, 2018

"Makes a beautiful presentation over noodles."

MY REVIEW
HappyGrammy2 User ID: 8601442 279529
Reviewed Dec. 18, 2017

"quick, easy and delicious just as recipe is written. Fresh mushrooms and scallions are a must!"

MY REVIEW
Robby1 User ID: 1478802 279243
Reviewed Dec. 13, 2017

"I have been making this recipe for many years making no changes, just adding more mushrooms. Always excellent!!"

MY REVIEW
603linda User ID: 819056 276508
Reviewed Oct. 19, 2017

"We really loved this recipe. easy and delicious."

MY REVIEW
ttorvend User ID: 954591 272471
Reviewed Aug. 31, 2017

"Super Delicious, the whole family loves this. I tripled the recipe and still no leftovers. Definitely a keeper"

MY REVIEW
Mom Glen User ID: 4314899 272378
Reviewed Aug. 29, 2017

"everyone really liked this one it is a keeper."

MY REVIEW
BonnieBlueBonnet User ID: 5630901 272142
Reviewed Aug. 23, 2017

"Loved it! I included the green onions when reducing the broth."

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