Cheesy Baked Mushroom Chicken
This Cheesy Baked Mushroom Chicken is creamy, flavorful, and comforting — the perfect weeknight dinner that feels fancy without the fuss. With tender chicken, savory mushrooms, and plenty of melted cheese, it’s a family favorite that will quickly become a staple at your table.
Equipment
- Large skillet
- 11x7-inch baking dish
- Resealable bag
- Wooden spoon or spatula
Ingredients
- Nonstick cooking spray
- 4 Boneless, skinless chicken breasts
- 1/2 cup Flour We use King Arthur Measure for Measure Gluten Free Flour
- 4 tbsp Butter
- 8 ounces Mushrooms, sliced
- 1/2 cup Chicken broth
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 cups Shredded mozzarella cheese
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Green onions, sliced
Instructions
- Preheat oven: Heat oven to 375°F. Prepare an 11x7-inch baking dish with nonstick cooking spray.
- Prepare chicken: Cut each chicken breast in half. Place flour in a resealable bag, add chicken, and toss to coat evenly.
- Brown chicken: In a large skillet, melt butter. Add chicken and brown on all sides. Transfer chicken to prepared baking dish.
- Cook mushrooms: In the same skillet, sauté sliced mushrooms in the remaining butter until softened. Add chicken broth, salt, and pepper. Bring to a boil, then cook for 5 minutes. Spoon mixture over chicken in baking dish.
- Bake: Place dish in oven and bake for 15 minutes.
- Add cheese: Sprinkle chicken with mozzarella, Parmesan, and green onions. Bake for an additional 5 minutes, or until cheese is melted and bubbly.
- Serve: Remove from oven, let rest for a few minutes, and serve warm.
Notes
- Serving ideas: Pair with roasted vegetables, a fresh green salad, or garlic bread for a complete meal.
- Cheese swap: Try swapping in provolone or Gruyère for a different flavor profile.
- Meal prep tip: This dish reheats beautifully, making it a great option for next-day lunches.