Cheesy Baked Chicken With Mushrooms (Printable)

Tender chicken topped with melted cheese and savory mushrooms for an easy, satisfying dinner.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 8 oz cremini or white mushrooms, sliced
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 2 tbsp unsalted butter

→ Liquids

07 - ⅓ cup chicken broth

→ Spices & Herbs

08 - 1 tsp dried thyme (or 1 tbsp fresh)
09 - 1 tsp paprika
10 - Salt and black pepper, to taste

→ Oils

11 - 1 tbsp olive oil

# Directions:

01 - Preheat oven to 400°F. Grease a 9×13-inch baking dish with olive oil or nonstick cooking spray.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, paprika, and dried thyme, pressing the spices into the meat to adhere.
03 - In a large skillet over medium heat, melt the butter with olive oil. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until softened and lightly browned. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Remove skillet from heat. Arrange seasoned chicken breasts in a single layer in the prepared baking dish. Spread sautéed mushrooms evenly over the chicken pieces. Carefully pour chicken broth around the base of the chicken, not directly over the top.
05 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the chicken and mushrooms, covering completely.
06 - Bake uncovered for 25-30 minutes, or until chicken reaches an internal temperature of 165°F and cheese is bubbly and golden brown on top.
07 - Let the dish rest for 5 minutes before serving to allow juices to redistribute. Garnish with fresh thyme or parsley if desired. Serve hot alongside rice, mashed potatoes, or pasta.

# Expert Tips:

01 -
  • The mushrooms practically caramelize in the butter before baking, creating these little pockets of umami that make every bite interesting
  • Cleanup is surprisingly minimal since everything happens in one pan after the quick mushroom sauté
  • You can easily swap the cheese for whatever you have in your fridge and it still turns out beautifully
02 -
  • Pour the broth around the chicken instead of over it, or you'll wash away those carefully applied seasonings before they have a chance to work
  • The cheese will continue to melt and brown for a minute or two after you pull it from the oven, so remove it when it's lightly golden rather than waiting for deep color
03 -
  • Pat the chicken completely dry before seasoning so the spices adhere properly and form a nice crust under the cheese
  • Let the dish rest on the counter for 10 minutes while the oven preheats, which helps the chicken cook more evenly from room temperature

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