Cheesy Garlic Butter Mushroom Chicken Bake
A delightful dish enveloping tender chicken breasts in a rich, creamy, and aromatic sauce that is simple and rewarding, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts, about 2 lb (900 g) Juicy and succulent, perfect base for the creamy bake.
- 1 teaspoon kosher salt Enhances flavor and balances richness.
- 1/2 teaspoon black pepper Adds subtle heat.
- 1 teaspoon Italian seasoning Enriches the dish with Mediterranean flair.
- 1/2 teaspoon onion powder Brings sweetness and depth.
- 1 tablespoon olive oil For searing chicken.
- 4 tablespoons unsalted butter Adds richness and smooth texture.
- 12 oz cremini mushrooms, sliced Enhances the dish’s hearty profile.
- 5 cloves garlic, minced Provides robust flavor.
- 2 tablespoons chopped fresh parsley, divided For freshness and color.
- 3/4 cup low-sodium chicken broth Provides moisture.
- 1 cup half-and-half or heavy cream Gives the sauce a luxurious texture.
- 1 teaspoon Dijon mustard Adds a subtle tang.
- 1/2 cup grated parmesan cheese, divided Enhances overall flavor.
- 1 cup shredded low-moisture mozzarella cheese Creates a cheesy topping.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken dry and season both sides with kosher salt, black pepper, Italian seasoning, and onion powder.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes on each side until golden brown.
- Transfer the chicken to a plate and set aside.
Cooking the Mushrooms
- Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the sliced mushrooms and cook for 6 to 8 minutes, stirring frequently.
- Add minced garlic and 1 tablespoon of chopped parsley; sauté for about 30 seconds.
Making the Sauce
- Stir in chicken broth, half-and-half (or heavy cream), Dijon mustard, and 1/4 cup of grated parmesan cheese. Let it simmer for about 2 minutes.
- Return the seared chicken to the skillet, spooning the sautéed mushrooms and sauce over the top. Sprinkle mozzarella cheese and remaining parmesan over everything.
Baking
- Place the skillet in the oven and bake for 18 to 22 minutes, or until the cheese is melted and bubbly and the chicken reaches 165°F internal temperature.
- Let it rest for 5 minutes and finish with remaining chopped parsley.
Notes
For a lighter version, consider using skinless chicken thighs and low-fat yogurt instead of heavy cream. Incorporating more vegetables can enhance nutrition and color. Letting the dish rest allows flavors to meld and sauce to thicken.