Baked Mushroom Chicken Recipe

5 95 117
Baked Mushroom Chicken Recipe
Baked Mushroom Chicken Recipe photo by Taste of Home
Publisher Photo

Baked Mushroom Chicken Recipe

Read Reviews
5 95 117
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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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."

MY REVIEW
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."

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