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Baked Mushroom Chicken

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A comforting weeknight dinner featuring tender chicken, earthy mushrooms, and a creamy sauce, all baked in one pan.

Ingredients

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  • 4 boneless, skin-on or skinless chicken breasts (about 1.5–2 lb)
  • 8 oz mushrooms, sliced (cremini or button)
  • 1 medium onion, thinly sliced
  • 2–3 garlic cloves, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream or plain Greek yogurt for a lighter finish
  • 2 tbsp olive oil or butter
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • Salt and pepper to taste
  • Optional: 1/2 cup shredded mozzarella or Parmesan

Instructions

  1. Preheat oven to 375°F (190°C). Pat chicken dry and season with salt and pepper.
  2. Heat oil in an ovenproof skillet over medium-high heat. Brown chicken 3–4 minutes per side until golden. Transfer to a plate.
  3. Add onion and mushrooms to the skillet. Cook 4–5 minutes until softened. Stir in garlic and thyme for 30 seconds.
  4. Pour in chicken broth and scrape any browned bits from the pan. Stir in cream (or yogurt) and bring to a gentle simmer.
  5. Return chicken to the skillet, spoon some sauce over each piece. Optional: sprinkle cheese on top.
  6. Transfer skillet to oven and bake 18–22 minutes, or until an instant-read thermometer reads 165°F (74°C) in the thickest part of the chicken.
  7. Let rest 5 minutes before serving. Spoon sauce and mushrooms over the chicken.

Notes

Use an ovenproof skillet to minimize dishes. Don’t overcrowd the pan when browning, and an instant-read thermometer is recommended for doneness.

Nutrition

Find it online: https://recipesunfolded.com/baked-mushroom-chicken/

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