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
Scale
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.
