Description

This Baked Chicken with Mushrooms recipe features tender boneless, skinless chicken breasts smothered in a flavorful mixture of sautéed mushrooms, onions, and garlic, topped with melted mozzarella cheese. The dish is finished with a savory chicken broth reduction and baked to perfection, making for a hearty and comforting meal that’s perfect for weeknights or special dinners.

Ingredients

Scale

For the Mushroom and Onion Mixture

1 tablespoon butter (divided)
2 tablespoons olive oil (divided)
8 ounces sliced button mushrooms
1 large yellow onion (thinly sliced)
Salt and fresh 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 fresh ground black pepper (to taste)
½ teaspoon garlic powder
½ teaspoon smoked or sweet paprika
1 teaspoon Italian Seasoning
4 ounces shredded part-skim mozzarella cheese
½ cup low sodium chicken broth
Chopped fresh parsley (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 375˚F and lightly grease a 9×13 inch baking dish with cooking spray, setting it aside for later.
Sauté Mushrooms and Onions: In a large skillet over medium-high heat, melt ½ tablespoon butter and add ½ tablespoon olive oil. Add the sliced mushrooms and onions, season with salt and pepper, and cook for about 5 minutes, stirring occasionally until softened.
Add Garlic: Stir in the minced garlic and cook for 20 seconds until fragrant, being careful not to burn it.
Divide Mushroom Mixture: Transfer half of the mushroom and onion mixture to the prepared baking dish and set the remainder aside.
Prepare Chicken Sear: Return the skillet to heat and add the remaining butter and olive oil. Season the pounded chicken breasts with salt, pepper, garlic powder, paprika, and Italian seasoning.
Sear Chicken: Add the chicken breasts to the hot skillet, working in batches if necessary to avoid overcrowding, and cook for 2 minutes per side until lightly browned.
Arrange Chicken: Remove the chicken from the skillet and place it on top of the mushroom layer in the baking dish.
Make Sauce: Return the skillet to the stove and pour in the chicken broth, scraping up any browned bits from the pan. Bring to a boil and reduce the liquid by cooking for 4 to 5 minutes until slightly thickened.
Assemble Dish: Top the chicken breasts with the reserved mushroom mixture, sprinkle the shredded mozzarella cheese evenly over the top, and pour the reduced chicken broth over everything in the baking dish.
Bake: Bake the assembled dish uncovered in the preheated oven for 15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve hot.

Notes

To ensure even cooking, pound the chicken breasts to a uniform thickness (about ¼ inch).
If you prefer a stronger smoky flavor, use smoked paprika over sweet paprika.
Low sodium chicken broth helps control the salt level but you can adjust seasoning to taste.
This dish pairs well with steamed vegetables, rice, or crusty bread to soak up the sauce.
Leftovers can be refrigerated and reheated within 2 days for best quality.