Cheesy Baked Chicken and Mushrooms

It’s opposite week! Those of you with kids might be familiar with the “opposite day” game (which always degenerates into the most.annoying.thing.ever), but let’s see if we can play like grownups.

So, you know how I just shared a vegetarian cauliflower tacos recipe on Sunday? Well, since I usually post those kind of Meatless Monday recipes on Tuesday (and since mushrooms and mozzarella were on sale at ALDI), let’s pull an opposite week switcheroo and do a meaty Cheesy Baked Chicken and Mushrooms recipe today.

Talk about your savory comfort food! You can’t go wrong with this combination of ingredients — and that fresh mozzarella from ALDI is really good, guys, so give it a try sometime. This baked chicken & mushrooms recipe comes together easily; you just need to pre-brown the chicken and saute the mushrooms and onion before baking to add extra depth of flavor.

Cheesy Baked Chicken and Mushrooms

Ingredients

2 Tbsp olive oil
2 lbs boneless skinless chicken breast
Seasoned salt, to taste
Black pepper, to taste
2 Tbsp butter
1 medium onion, sliced
16 oz mushrooms, sliced
6 cloves garlic, chopped
sea salt, to taste
1 tsp thyme
1 tsp oregano
1 tsp parsley
1 cup chicken or vegetable broth
8 oz sliced or shredded mozzarella

Directions

Grease a 9×13 baking dish and preheat oven to 375 degrees, then heat olive oil in a large skillet over medium-high heat until shimmering and swirl to coat pan. Slice chicken breasts in half lengthwise to create thinner pieces, then season chicken generously on both sides with seasoned salt and pepper. Brown chicken in olive oil over medium-high heat for about three minutes a side, then remove and place in prepared baking dish.

Reduce heat to medium and add butter to the same skillet. When butter is melted, swirl to coat, then saute onion in butter over medium heat for four minutes until slightly browned and  softened. Add mushrooms, garlic, sea salt, thyme, parsley, and oregano to pan and saute about another eight minutes until mushrooms are browned and softened, stirring occasionally. Stir in broth, scraping up any browned bits from the bottom of the pan, and saute another minute.

Pour mushroom mixture over chicken and bake at 375 degrees for 20-25 minutes, or until chicken is cooked through to 160 degrees. Top evenly with mozzarella, return to oven, and broil on high for another 5 minutes until cheese is browned. Serve chicken and mushrooms over pasta or rice (or eat alone or over veggie “noodles” to keep it low carb).

Note: If your chicken is on the thinner side, reduce cooking time accordingly. I topped mine with some fresh chopped parsley from my garden for extra flavor + contrast, but this is optional.

Do you love mushrooms and garlic?

If you love mushrooms & garlic, then you’ll looove this flavorful & cheesy baked chicken and mushrooms comfort food recipe! This dish is very juicy, so if you’d like to create a thicker sauce just remove the chicken, mushrooms, and onions from the baking dish when done and whisk a little flour or cornstarch in with the pan juices to thicken them up.

Cheesy Baked Chicken and Mushrooms, printable recipe

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5 from 3 votes

Cheesy Baked Chicken and Mushrooms

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Talk about your savory comfort food! Naturally gluten free & low carb, too.

Total Time 45 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

• 2 Tbsp olive oil
• 2 lbs boneless skinless chicken breast
• Seasoned salt
• Black pepper
• 2 Tbsp butter
• 1 medium onion, sliced
• 16 oz mushrooms, sliced
• 6 cloves garlic, chopped
• sea salt, to taste
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp parsley
• 1 cup chicken or vegetable broth
• 8 oz sliced or shredded mozzarella

Instructions

• Grease a 9x13 baking dish and preheat oven to 375 degrees, then heat olive oil in a large skillet over medium-high heat until shimmering and swirl to coat pan. Slice chicken breasts in half lengthwise to create thinner pieces, then season chicken generously on both sides with seasoned salt and pepper. Brown chicken in olive oil over medium-high heat for about three minutes a side, then remove and place in prepared baking dish.
• Reduce heat to medium and add butter to the same skillet. When butter is melted, swirl to coat, then saute onion in butter over medium heat for four minutes until slightly browned and  softened. Add mushrooms, garlic, sea salt, thyme, parsley, and oregano to pan and saute about another eight minutes until mushrooms are browned and softened, stirring occasionally. Stir in broth, scraping up any browned bits from the bottom of the pan, and saute another minute.
• Pour mushroom mixture over chicken and bake at 375 degrees for 20-25 minutes, or until chicken is cooked through to 160 degrees. Top evenly with mozzarella, return to oven, and broil on high for another 5 minutes until cheese is browned. Serve chicken and mushrooms over pasta or rice (or eat alone or over veggie "noodles" to keep it low carb).

Notes

If your chicken is on the thinner side, reduce cooking time accordingly. This dish is also very juicy, so if you'd like to create a thicker sauce just remove the chicken, mushrooms, and onions from the baking dish when done and whisk a little flour or cornstarch in with the pan juices to thicken them up. I topped mine with some fresh chopped parsley from my garden for extra flavor + contrast, but this is optional.

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