Creamy Parmesan Garlic Mushroom Chicken Bake
This Creamy Parmesan Garlic Mushroom Chicken Bake combines tender chicken and earthy mushrooms in a luscious garlic parmesan cream sauce for a decadent dinner that tastes like it took hours, yet requires minimal effort.
Equipment
- Oven-safe skillet
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts about 2 pounds
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- salt and freshly ground black pepper to taste
- 2 tbsp olive oil
For the creamy sauce
- 1 tbsp butter
- 2 tbsp minced garlic about 6 cloves
- 8 oz cremini mushrooms sliced
- 1/2 cup chicken broth
- 1 cup heavy cream substitute: half-and-half for lighter version
- 1 cup freshly grated Parmesan cheese
- 1 tsp dried thyme
- 1/4 tsp red pepper flakes optional
- fresh chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken breasts with Italian seasoning, garlic powder, salt, and pepper on both sides. For thicker chicken breasts, consider butterflying them to ensure even cooking and maximum flavor absorption.
- 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. Transfer chicken to a plate and set aside.
- In the same skillet, add butter and allow it to melt. Add the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add the heavy cream, Parmesan cheese, dried thyme, and red pepper flakes if using. Stir continuously until the cheese melts and the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper to taste.
- Return the seared chicken to the skillet, nestling the pieces into the creamy mushroom sauce. Spoon some sauce over the chicken to ensure it's well-coated. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once done, garnish with fresh chopped parsley. Allow the dish to rest for 5 minutes before serving, which lets the chicken reabsorb some juices and the sauce to set to the perfect consistency.
Notes
For a lighter version without sacrificing flavor: substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt; use chicken thighs with skin removed; increase mushrooms quantity by 50% to add volume with fewer calories; replace half the Parmesan with nutritional yeast for a nutty flavor with less fat; add 1 cup of spinach or kale during the final minutes of cooking.
Common mistakes to avoid: overcooking the chicken, using pre-grated Parmesan cheese, rushing the mushroom cooking process, bringing cream straight from the refrigerator, and skipping the resting period after baking.
Refrigerate leftovers in an airtight container for up to 3 days. For reheating, add 1-2 tablespoons of chicken broth to revitalize the sauce.
Nutrition
Calories: 520kcalCarbohydrates: 5gProtein: 43gFat: 37gSodium: 630mgFiber: 1gSugar: 2gCalcium: 25mgIron: 15mg
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