Baked Mushroom Chicken
Straight from My Kitchen Table
I still remember the first time I threw together this Baked Mushroom Chicken on a drizzly Tuesday (those are the days you crave oven warmth, aren’t they?). Honestly, I only made it because I didn’t have the energy to go fancy and, well, mushrooms were hanging out in the fridge looking kind of bored. It turned into this gently bubbling, savory pan of deliciousness that my family now requests far more than is reasonable. Oh, and my cat once tried to swipe a mushroom off the counter during prep. Cheeky thing never does that with carrots.
Why You’ll Totally Love This (and Maybe Even Brag)
I reach for this recipe when I just want something fuss-free, filling, and—dare I say it—a bit impressive looking. My family goes nuts for it, mostly because the chicken tastes like you worked for hours (spoiler: you didn’t). Plus, it’s a legit one-dish wonder when I don’t want to wash up. I used to worry about mushrooms turning soggy, but the oven just sorts that right out. And hey, if you’re mopping up the sauce with crusty bread, you’re officially living my dream.
What You’ll Need (Plus a Few Swaps)
- 4 chicken breasts (sometimes I go with thighs… juicier, less posh, more delish)
- 200g fresh mushrooms, sliced (button, cremini, portobello, whatever’s on sale—once used shiitake, wasn’t wild)
- 2 cloves garlic, finely chopped (my gran used to double this, but not everyone loves breathing dragon fire)
- 1 cup chicken broth (if I’m out, honestly, water plus a cube works just fine)
- 1/2 cup heavy cream (lighter cream works; did soured cream one time, interesting but a bit weirdly tangy)
- 1 tbsp olive oil (that generic bottle lurking in the back is perfect, not judging)
- 1 tsp dried thyme (or a handful of chopped parsley if you’re feeling springy)
- Salt & pepper, a good pinch of each
- Optional: 1/2 cup grated parmesan on top (my brother’s favorite part, go nuts or skip it)
How To Sling It All Together
- Preheat your oven to 200C (about 400F). I always forget to do this first and end up impatiently waiting!
- Get your trusty baking dish (9×13 works, but honestly, I sometimes jam it in whatever’s clean), and rub a little olive oil around.
- Layer your chicken breasts in the dish. Doesn’t matter about overlaps, they’ll shrink a bit anyway.
- Scatter the mushrooms and garlic overtop. If you’re in a rush, just dump ‘em—all ends up in the same place, right?
- In a jug, mix together the broth, cream, thyme, salt and pepper. Pour it gently over the chicken and friends. Here’s where I sneak one last look—if it looks messy that’s honestly perfect.
- Bake uncovered for 25-30 minutes. At 20, I poke and prod the chicken to check (don’t stress if the cheese browns unevenly—it’s not a beauty contest).
- Optional: Bung the parmesan on top in the last 5-10 minutes for a melty, golden finish. Or don’t; your call.
Notes I Wish Someone Had Told Me
- Chicken thighs seem to keep better flavor, but chicken breasts are what my supermarket delivers most weeks, so I roll with it.
- Don’t panic if the sauce seems thinnish when it comes out—it’ll thicken up as it sits. Or just spoon it up; no one minds.
- Mushrooms shrink (like, mysteriously) so pile ‘em on if you love ‘em.
Mixing Things Up – Tried These?
Okay, so once I swapped half the mushrooms for leeks… kinda good, but the sauce went weirdly greenish? Tabs out as a pleasant experiment, but not my top pick. Another time, I added chopped spinach; turns out, it wilts in all nice and sneaky. Bacon bits? Yes. Cheese underneath instead of on top? Actually… not as good (too gluey).
What If I Don’t Have the Right Tools?
No baking dish? Use a deep roasting tray or even a sturdy big frying pan if it’s ovenproof. In a pinch, I’ve used a tin foil tray bought at the corner shop (not fancy, works brillantly).
Storing and Keeping It (If You Can Resist)
Leftovers (ha!) go in a lidded tub in the fridge, good for 2-3 days. Actually, I think it tastes even better the next day, though honestly, in my house it rarely lasts more than an evening. Cold is surprisingly tasty too—don’t knock it till you’ve tried.
What To Serve With? (Old Habits)
I love it with plain rice so the sauce gets soaked up, but my mum insists it needs mashed potatoes (I let her win at Christmas). A hunk of bread is also pretty much non-negotiable in our house. Friends have served it over pasta—guess what? That’s great too.
If I Could Go Back In Time: My Pro Tips
- Don’t skip the preheating. Once, I rushed the step and the sauce split; never again.
- If you use lower-fat cream, the sauce might look a bit wonky (I tried skim, regret was real), but it still tastes fine.
- Always taste for salt at the end—sometimes the broth is mad salty or, well, bland as tap water.
Real Questions I Get—And My Two Pennies
- Can I use canned mushrooms? Erm, you can, though they’re a bit, um, rubbery. If that’s all you’ve got, chuck them in—but use extra garlic to liven things up.
- Will this work with turkey? Yes, and actually comes out lovely, but cut the cooking time a bit so it doesn’t dry out (I’ve learned form crispy disasters).
- How do you know when chicken’s done? I stab it with a knife to check—juices should run clear. Or just use a thermometer if you have one, but my eyes are fairly reliable.
- Can I prep it ahead? Sure, assemble earlier in the day and bake later. Sometimes, before guests arrive, I toss it in right as they settle in with drinks.
- Is it kid-friendly? Well, mine gnaw it down but they do pick out the mushrooms. Maybe chop them smaller next time?
And that’s the long and short of it. Happy eating—and if you accidentally drop a mushroom while cooking, just call it “chef’s treat.” That’s my official rule (and the cat agrees).
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups sliced fresh mushrooms
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
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2Season chicken breasts with salt, pepper, and dried thyme. Place them in the prepared baking dish.
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3Heat olive oil in a skillet over medium heat. Add mushrooms and garlic, cooking until mushrooms are soft, about 5 minutes.
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4Pour the sautéed mushrooms and garlic over the chicken. Drizzle with heavy cream and sprinkle Parmesan cheese evenly.
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5Bake uncovered for 30-35 minutes, until the chicken is cooked through and the sauce is bubbling.
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6Garnish with chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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