If you are looking for a comforting, flavorful dinner that feels both special and simple, the Baked Chicken with Mushrooms and Mozzarella Recipe is your new best friend. This dish combines tender chicken breasts with savory mushrooms sautéed in butter and olive oil, all baked under a golden blanket of melted mozzarella. The blend of Italian seasoning, garlic, and paprika adds layers of warmth and depth, turning a modest dinner into a memorable meal that will have everyone reaching for seconds. Trust me, once you try this recipe, it will become a staple in your kitchen for cozy weeknights or casual gatherings.
Ingredients You’ll Need
Each ingredient in this Baked Chicken with Mushrooms and Mozzarella Recipe plays an important role, creating a perfect balance of textures and flavors. From the juicy chicken breasts to the creamy mozzarella and aromatic spices, these essentials transform simple components into a satisfying, hearty dish.
- Butter (1 tablespoon, divided): Adds a rich, silky flavor that enhances the mushrooms and chicken.
- Olive oil (2 tablespoons, divided): Provides a fruity base for sautéing and keeps the chicken moist.
- Button mushrooms (8 ounces, sliced): Bring earthiness and a meaty texture that contrasts beautifully with the cheese.
- Yellow onion (1 large, thinly sliced): Adds sweetness and depth when caramelized with the mushrooms.
- Salt and freshly ground black pepper: Essential for seasoning each component perfectly.
- Garlic (3 cloves, minced): Infuses the dish with aromatic warmth and a subtle bite.
- Boneless, skinless chicken breasts (4, about 1 pound total, pounded thin): The tender protein base that soaks up all the savory flavors.
- Garlic powder (1/2 teaspoon): Enhances the garlicky layer without overpowering the dish.
- Smoked or sweet paprika (1/2 teaspoon): Adds a gentle smokiness and beautiful color to the chicken.
- Italian seasoning (1 teaspoon): A fragrant herb blend that lifts the entire recipe.
- Shredded part-skim mozzarella cheese (4 ounces): Melts to creamy perfection, creating a luscious topping.
- Low-sodium chicken broth (1/2 cup): Used to deglaze the pan and keep the chicken juicy as it bakes.
- Chopped fresh parsley (for garnish): Adds a fresh pop of color and flavor at the finish.
How to Make Baked Chicken with Mushrooms and Mozzarella Recipe
Step 1: Preheat and Prepare Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray to ensure your chicken and mushrooms don’t stick. This step sets the stage for even cooking and easy cleanup.
Step 2: Cook the Mushrooms and Onions
In a large skillet over medium-high heat, melt half a tablespoon of butter with half a tablespoon of olive oil. Add the sliced mushrooms and onions, seasoning with salt and pepper. Cook for about 5 minutes, stirring occasionally until everything softens and the onions become translucent. Then, stir in the minced garlic and cook just 20 seconds longer until fragrant—this layering of flavors is what makes this dish so irresistible.
Step 3: Transfer Half the Mushroom Mixture
Once cooked, divide the mushroom and onion mixture in half. Spread one half evenly in the bottom of the prepared baking dish, reserving the other half for topping later. This way, the mushrooms form a flavorful base and a golden, bubbly crown on the chicken.
Step 4: Season and Sear the Chicken
Return your skillet to medium-high heat and add the remaining butter and olive oil. Season your pounded chicken breasts generously with salt, pepper, garlic powder, paprika, and Italian seasoning. Sear them for around 2 minutes on each side, just until they develop a light golden crust – this locks in moisture and creates a beautiful texture.
Step 5: Place Chicken Over Mushrooms and Deglaze Skillet
Transfer the seared chicken breasts on top of the mushroom layer in the baking dish. Then, pour the chicken broth into the hot skillet, scraping up any delicious browned bits from the bottom—this step concentrates all that amazing flavor into your sauce. Let the broth simmer for 4 to 5 minutes until it reduces slightly.
Step 6: Assemble and Bake
Top the chicken breasts with the remaining mushroom mixture and then generously sprinkle shredded mozzarella cheese over everything. Pour the reduced chicken broth evenly into the baking dish. Bake uncovered for about 15 minutes, just long enough for the chicken to cook through and the cheese to melt into a golden, bubbly topping.
Step 7: Garnish and Serve
Once out of the oven, sprinkle fresh chopped parsley over the casserole for a vibrant finish. Serve this beautiful Baked Chicken with Mushrooms and Mozzarella Recipe warm for maximum comfort and flavor impact.
How to Serve Baked Chicken with Mushrooms and Mozzarella Recipe
Garnishes
Fresh parsley is our go-to garnish here because it adds a lively burst of green and a subtle herbaceous note that cuts through the richness. For an extra touch, grated Parmesan or a drizzle of good-quality olive oil can elevate the presentation and add layers of flavor.
Side Dishes
This dish pairs wonderfully with light, fresh sides. Think a crisp green salad tossed with lemon vinaigrette, buttery roasted potatoes for some comforting carbs, or steamed green beans to add color and crunch. Each side complements the creamy chicken and mushroom flavors without overpowering them.
Creative Ways to Present
For dinner parties or gatherings, try plating individual chicken breasts on a bed of sautéed spinach or creamy polenta, spooning extra mushroom sauce on top. You can also serve the Baked Chicken with Mushrooms and Mozzarella Recipe in shallow bowls with crusty bread alongside, perfect for soaking up every last bit of cheesy, savory goodness.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even further overnight, making for a delicious next-day meal that you can quickly reheat.
Freezing
If you want to save this meal for longer, freeze it before baking by assembling everything in a freezer-safe dish, tightly wrapped. When ready to enjoy, thaw overnight in the refrigerator, then bake as instructed. This makes the Baked Chicken with Mushrooms and Mozzarella Recipe a perfect make-ahead dinner option.
Reheating
Reheat leftovers gently in the oven at 325°F (160°C) until warmed through to preserve the juicy texture and melty cheese. Microwaving is fine for quick meals but can sometimes dry out the chicken, so cover it loosely to retain moisture.
FAQs
Can I use a different type of cheese?
Absolutely! While mozzarella melts beautifully with a mild flavor, feel free to experiment with provolone, fontina, or even a sprinkle of Parmesan for a sharper taste that complements the mushrooms and chicken.
Is it necessary to pound the chicken breasts thin?
Pounding the chicken breasts to an even 1/4-inch thickness ensures they cook quickly and evenly, preventing dryness. If your chicken is naturally thin or cutlets, this step can be skipped.
Can I make this recipe dairy-free?
Definitely. You can omit the mozzarella or substitute it with a dairy-free cheese alternative suited for melting. Using dairy-free butter and skipping any cheese garnish will keep the dish flavorful and friendly for those avoiding dairy.
What’s the best mushroom to use?
Button mushrooms are classic and widely available, but cremini or baby bella mushrooms offer a deeper, earthier flavor that works beautifully in this recipe as well.
Can I add other vegetables?
Yes! Feel free to mix in sliced bell peppers, spinach, or zucchini with the mushrooms to boost the veggie content and add more color and nutrients to your Baked Chicken with Mushrooms and Mozzarella Recipe.
Final Thoughts
This Baked Chicken with Mushrooms and Mozzarella Recipe is one of those dishes that feels like a warm hug from the inside out. It’s straightforward enough for a weeknight but impressive enough for guests, delivering layers of flavor and simple ingredients in a cozy package. I cannot wait for you to try it and make it your favorite go-to meal that fills your kitchen with irresistible aromas every time you bake it.
Print
Baked Chicken with Mushrooms and Mozzarella Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Baked Chicken with Mushrooms recipe features tender, seared boneless chicken breasts layered with sautéed mushrooms and onions, topped with melted mozzarella cheese, and baked to perfection. A flavorful and hearty dish that’s perfect for a comforting weeknight dinner.
Ingredients
For the Mushrooms:
- 1 tablespoon butter, divided
- 2 tablespoons olive oil, divided
- 8 ounces button mushrooms, sliced
- 1 large yellow onion, thinly sliced
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
For the Chicken:
- 4 boneless, skinless chicken breasts (1 pound total), pounded to 1/4-inch thickness
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked or sweet paprika
- 1 teaspoon Italian seasoning
- 4 ounces shredded part-skim mozzarella cheese
- 1/2 cup low-sodium chicken broth
- Chopped fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray and set it aside to prepare for the casserole assembly.
- Cook Mushrooms and Onions: In a large skillet over medium-high heat, melt 1/2 tablespoon of butter together with 1/2 tablespoon of olive oil. Add the sliced mushrooms and thinly sliced onion, seasoning them with salt and pepper. Cook for about 5 minutes, stirring occasionally until softened. Then add the minced garlic and cook for an additional 20 seconds until fragrant.
- Transfer Mushroom Mixture: Remove half of the cooked mushroom and onion mixture from the skillet and transfer it to the prepared baking dish. Keep the remaining half in the skillet for later use.
- Season and Sear Chicken: Return the skillet to medium-high heat and add the remaining butter and olive oil. Season the pounded chicken breasts with salt, pepper, garlic powder, smoked or sweet paprika, and Italian seasoning. Place the chicken breasts in the skillet and cook for about 2 minutes per side until they are lightly browned. Remove the chicken from the skillet and layer it over the mushroom mixture in the baking dish.
- Deglaze Skillet with Broth: Place the skillet back on the heat, add the low-sodium chicken broth, and scrape up any browned bits from the bottom of the pan. Bring this mixture to a boil and cook for 4-5 minutes until it reduces slightly, intensifying the flavor.
- Assemble Casserole: Top the chicken breasts in the baking dish with the reserved mushroom mixture. Sprinkle the shredded mozzarella cheese evenly over the top. Pour the reduced chicken broth evenly over the casserole.
- Bake: Place the dish in the preheated oven and bake uncovered for about 15 minutes. Bake until the chicken is cooked through, reaching an internal temperature of 165°F (74°C), and the cheese is melted and bubbly.
- Serve: Remove from the oven, garnish with freshly chopped parsley, and serve the dish warm for a delicious meal.
Notes
- You can substitute button mushrooms with cremini or portobello for a deeper flavor.
- Using part-skim mozzarella reduces the fat content while still providing good meltiness.
- Make sure the chicken breasts are pounded evenly to ensure even cooking.
- For added flavor, you can add a splash of white wine when deglazing the skillet along with the chicken broth.
- This dish pairs well with a side of steamed vegetables or a fresh green salad.
