Creamy Mushroom Baked Chicken
This elegant yet approachable dish combines tender chicken with a rich, velvety mushroom sauce that creates a perfect harmony of flavors. A restaurant-quality dish that requires less than 10 ingredients and impresses dinner guests.
Equipment
- Oven-safe skillet
- Meat thermometer
Ingredients
- 4 boneless, skinless chicken breasts approximately 2 pounds
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms sliced (substitute white button or shiitake for different flavor profiles)
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 cup chicken broth low-sodium preferred
- 1 cup heavy cream for lighter version, substitute half-and-half
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon dijon mustard
- Salt and freshly ground black pepper to taste
- 1/4 cup grated parmesan cheese optional, for topping
- 2 tablespoons fresh parsley chopped, optional, for garnish
Instructions
- Season both sides of the chicken breasts generously with salt and pepper. For even cooking, ensure your chicken breasts are relatively uniform in thickness, pounding thicker parts if necessary.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove chicken to a plate and set aside.
- In the same skillet, add the sliced mushrooms and cook for about 5 minutes until they begin to brown and release their moisture. Add the diced onion and continue cooking for another 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Add the heavy cream, thyme, and dijon mustard. Bring to a gentle simmer and let the sauce reduce for about 5 minutes, stirring occasionally, until it begins to thicken slightly.
- Preheat your oven to 375°F (190°C). Return the chicken breasts to the skillet, nestling them into the creamy mushroom sauce. If using, sprinkle parmesan cheese over the top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove from the oven and let the dish rest for 5 minutes, allowing the chicken to reabsorb its juices and the sauce to set. Garnish with fresh chopped parsley before serving.
Notes
For a healthier version, you can substitute the heavy cream with Greek yogurt mixed with a little milk.
This dish pairs well with cauliflower mash, steamed vegetables, or crusty bread to soak up the delicious sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from separating.
Nutrition
Calories: 425kcalCarbohydrates: 7gProtein: 39gFat: 28gSaturated Fat: 14gCholesterol: 185mgSodium: 380mgFiber: 1gSugar: 2g
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