🍄 Creamy Baked Chicken with Mushrooms
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil, optional
Instructions
- Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Season the chicken:
Pat the chicken breasts dry. Season both sides with salt, black pepper, and Italian seasoning. - Sear the chicken:
Heat the butter and olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 2–3 minutes per side, just until lightly golden. Remove the chicken and set aside. - Cook the mushrooms:
Add the sliced mushrooms to the same skillet. Cook for 4–5 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and cook for another 30 seconds. - Make the creamy sauce:
Reduce the heat to medium-low. Pour in the chicken broth and heavy cream, stirring to combine. Add half of the Parmesan cheese and stir until the sauce is smooth. Simmer gently for 2–3 minutes. - Combine:
Return the chicken breasts to the skillet or place them in the prepared baking dish. Pour the mushroom cream sauce over the chicken and sprinkle the remaining Parmesan on top. - Bake:
Bake uncovered for 20–25 minutes, depending on the thickness of the chicken, until the chicken reaches an internal temperature of 165°F (74°C). - Rest and garnish:
Remove from the oven and let the chicken rest for 5 minutes. Sprinkle with fresh parsley.
🍽️ Serving Suggestions
Serve with mashed potatoes, rice, pasta, roasted vegetables, or a simple green salad to soak up the creamy mushroom sauce.
💡 Tip
For evenly cooked chicken, pound thicker breasts to an even thickness before seasoning. Avoid overbaking so the chicken stays tender and juicy.