Baked Mushroom Chicken
I’ve lost count of how many times I’ve made this easy and delicious chicken dish since I first found the recipe. Time to share!
I ran across this recipe when I was browsing the Taste of Home site. It sounded simple enough to make, and it turned out simply delicious.
The prep is minor—just slicing some mushrooms and trimming and tenderizing the chicken breasts. After that you just coat the breasts with a little flour and sauté them until light brown. Throw the chicken in a baking pan and then sauté the mushrooms. Finish up by adding the broth and seasonings to the mushrooms and reduce the liquid. Pour the mixture over the chicken and bake. You’ll add the cheese and green onions about five minutes before the chicken has finished baking.
The presentation is worthy of preparing this dish for guests, but I wouldn’t wait for company to make it. 🙂
One year ago: S’Mores Cupcakes
Two years ago: Barb’s Shrimp Salad
Three years ago: Biscoff Cookie Butter Ice Cream
Four years ago: Best Sour Cream Coffee Cake Ever
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Seven years ago: Pumpkin Blondies with Cinnamon Chips
Eight years ago: Halloween Witch Finger Cookies
Baked Mushroom Chicken
Ingredients
- 4 boneless skinless chicken breast halves (1 pound)
- 1/4 cup flour
- 3 tbl. butter, divided
- 1 cup sliced fresh mushrooms
- 1/2 cup chicken broth
- 1/8 tsp. pepper
- 2/3 cup shredded Italian blend cheese
- 1/4 cup sliced green onions or freshly chopped parsley
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Directions
Flatten each chicken breast half to 1/4-inch thickness. This will tenderize the chicken. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11×7-in. baking dish.
In the same skillet, sauté mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken.
Bake, uncovered, at 375° F until chicken is no longer pink and internal temperature using an instant read thermometer registers 165o, about 15 minutes. Sprinkle with cheeses and green onions or parsley. Bake until cheese is melted, about 5 minutes longer.
Source: Adapted from a Taste of Home recipe