Italian Chicken Soup

Baked Chicken with Mushrooms and Cheese

About This Recipe

Baked Chicken with Mushrooms and Cheese is a layered, oven-baked dish that pairs tender seared chicken breasts with a savory mushroom sauce and a bubbly cheese topping. The technique starts by browning the chicken to lock in juices, then building flavor in the same pan with sautéed mushrooms, onion, and garlic. A splash of broth and a touch of cream create a velvety sauce that keeps the chicken moist while the oven melts and browns the cheese layer on top.

 

Ingredients

Yields 4 servings.

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• Salt and freshly ground black pepper
• 1 teaspoon paprika (optional)
• 2–3 tablespoons olive oil or butter, divided
• 12 oz mushrooms, sliced (cremini, white button, or a mix)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream or 1/2 cup sour cream (for a tangier finish)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 1 1/2 cups shredded cheese (mozzarella, Gruyère, Swiss, or a blend)
• 1/4 cup freshly grated Parmesan (optional, for extra depth)
• Fresh parsley, chopped, for garnish

Equipment

• Large skillet (preferably oven-safe) or sauté pan
• Baking dish (if your skillet is not oven-safe)
• Meat thermometer (recommended)

Step-by-Step Instructions

Step 1 — Prepare and season the chicken

Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and paprika if using. Dry chicken sears better and develops more flavor.

Step 2 — Sear the chicken

Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. When hot, add the chicken breasts and cook 3–4 minutes per side until golden-brown. The goal is to brown the surface, not to cook through. Remove the chicken to a plate and tent loosely with foil.

Step 3 — Sauté the mushrooms and aromatics

In the same skillet, add another tablespoon of oil or butter if needed. Add the sliced mushrooms and sauté without crowding the pan so they brown rather than steam — about 6–8 minutes. Add the chopped onion and cook until softened, then stir in the garlic and cook until fragrant, about 1 minute.

Step 4 — Build the sauce

Pour in the chicken broth, scraping up browned bits from the bottom of the skillet. Let the broth reduce slightly for 2–3 minutes. Stir in the cream or sour cream and thyme, and simmer gently until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.

Step 5 — Assemble and top with cheese

If your skillet is oven-safe, nestle the seared chicken breasts back into the mushroom sauce. Spoon sauce over each breast. Sprinkle the shredded cheese evenly over the top, and finish with a dusting of grated Parmesan if desired. If your skillet is not oven-safe, transfer the chicken and mushroom sauce to a baking dish before adding cheese.

Step 6 — Bake

Preheat the oven to 375°F (190°C). Cover loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden. If you like a browned top, finish under the broiler for 1–2 minutes — watch closely to prevent burning.

Step 7 — Rest and serve

Let the dish rest 5 minutes before serving so juices redistribute. Garnish with chopped fresh parsley for color and brightness.

Tips for Success

• Always pat chicken dry — moisture prevents proper browning.
• Don’t overcrowd the pan when cooking mushrooms — give them room to brown.
• Use an instant-read thermometer to avoid overcooking; chicken is safe at 165°F (74°C).
• Freshly shredded cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking agents.
• For extra richness, stir a teaspoon of Dijon mustard into the sauce before baking.

Variations & Flavor Tweaks

This dish adapts well to many regional and dietary preferences:

• Italian-style: Add a splash of dry white wine to the pan before the broth, use mozzarella and Parmesan, and finish with fresh basil.
• French-inspired: Replace cream with crème fraîche or a splash of white wine, and use Gruyère for a nutty finish.
• Low-carb: Skip any starchy sides and pair the chicken with roasted cauliflower or zucchini noodles.
• Garlic-herb: Add extra minced garlic and a tablespoon of chopped fresh thyme, rosemary, or tarragon for aromatic depth.
• Spicy: Add red pepper flakes or a dash of smoked paprika to the sauce for heat and smokiness.

Serving Suggestions

Pair the baked chicken with mushrooms and cheese with one or more of these sides:

• Buttery mashed potatoes to soak up the sauce
• Steamed rice or herbed pilaf
• Al dente buttered egg noodles
• Simple steamed or roasted vegetables (broccoli, green beans, asparagus)
• Crusty bread for mopping up every last bit of sauce

Nutrition (Approximate per serving)

• Calories: 420–520 (depending on cheese and cream choice)
• Protein: 38–45 g
• Fat: 20–30 g
• Carbohydrates: 6–10 g (mainly from mushrooms and any added sides)
• Fiber: 1–2 g
• Sodium: varies widely — adjust added salt to taste

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes — thighs are juicier and forgiving if you worry about drying out white meat. If they are bone-in, increase the baking time slightly and check temperature at the thickest part.

What mushrooms give the best flavor?
Cremini (baby bella) and shiitake offer deeper, earthier flavors than white button mushrooms. Portobello adds meatiness if you want a hearty bite.

Can I make this dairy-free?
Substitute coconut cream or a plant-based cream and use a dairy-free shredded cheese alternative. Flavor will differ slightly but remain delicious.

Final Thoughts

Baked Chicken with Mushrooms and Cheese is a versatile, comforting dish that checks all the boxes: flavorful, family-friendly, and easy to customize. With a few simple techniques—searing for flavor, sautéing for depth, and baking for a melty finish—you can make a meal that feels special without requiring complicated steps. Try one of the variations or keep it classic; either way, it’s sure to become a reliable favorite in your weeknight rotation.

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