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This Cheesy Mushroom Chicken Bake is soft, juicy chicken covered in a thick and creamy mushroom sauce with garlic and melted cheese on top. It is simple to make and tastes just like a warm, cozy meal from your favorite restaurant, but you can make it right in your own kitchen!
Juicy baked chicken breasts get topped with a warm, garlicky mushroom sauce and a layer of melted, gooey cheese. This dish uses easy steps and simple ingredients, making it perfect for a busy weeknight. Pair it with rice, mashed potatoes, or veggies for a cozy, filling meal your whole family will enjoy.
Ingredients
- 6 chicken breasts (boneless and skinless)
- 1 tablespoon olive oil
- Add salt and black pepper to your taste.
- 2 tablespoons butter
- 400 g (4 cups) button mushrooms, cut into slices
- 3 cloves garlic, chopped small
- 1 tablespoon plain flour
- 250 ml (1 cup) chicken stock
- 200 ml (¾ cup) heavy cream
- 1 teaspoon dried thyme
- 200 g (2 cups) mozzarella cheese, shredded
- Fresh parsley, chopped, for topping
Creamy Mushroom Smothered Chicken: Directions
- Turn on your oven and set it to 190°C (375°F) so it can heat up. While it warms, rub a little oil or butter inside a large baking dish so nothing sticks.
- Place the chicken breasts on a plate or cutting board. Add a little salt and pepper to both sides so the chicken tastes good.
- Place a large pan that can go in the oven on the stove. Pour in the olive oil and let it heat up on medium-high heat for about a minute.
- Carefully lay the chicken in the hot pan. Cook each side for 3 to 4 minutes until it turns a nice golden-brown color. Then move the chicken pieces into your greased baking dish.
- Using the same pan (don’t clean it — the leftover bits add flavor!), lower the heat to medium and drop in the butter. Let it melt slowly.
- Toss in your sliced mushrooms. Cook them for 5 to 6 minutes. Stir them a few times while they cook. They are ready when they are soft and light golden in color.
- Add the chopped garlic to the pan. Stir it into the mushrooms and cook for about 1 minute, just until your kitchen smells amazing.
- Sprinkle the flour on top of the mushroom mix. Stir it well for about a minute so the flour cooks a little and blends in smoothly.
- Slowly pour the chicken stock into the pan, stirring the whole time. Going slow and stirring helps stop any lumps from forming.
- Pour in the heavy cream. Then add the dried thyme. Keep stirring gently for 3 to 4 minutes until the sauce becomes a bit thicker and creamy.
- Give the sauce a small taste. If it needs more flavor, add a little extra salt and pepper.
- Carefully spoon the warm mushroom sauce over each piece of chicken in the baking dish, making sure it’s covered evenly.
- Scatter the shredded mozzarella cheese generously over the top of everything.
- Place the dish in the hot oven. Bake for 20 to 25 minutes, until the chicken is fully cooked and the cheese on top turns melted, bubbly, and golden.
- Take the dish out of the oven (use oven mitts, it’s hot!). Sprinkle chopped fresh parsley on top to add color and fresh taste.
- Serve the chicken while it’s hot, spooning extra sauce from the dish over each piece. This meal tastes great with mashed potatoes, rice, or steamed vegetables on the side.
This creamy, cheesy chicken dish pairs beautifully with mashed potatoes, rice, or steamed vegetables — a comforting dinner the whole family will ask for again and again.
