Baked Chicken and Mushrooms: 1 Savory Dish

Name: Baked Chicken and Mushrooms: 1 Savory Dish
Prep time: 10 min
Cook time: PT-492290H54S
Total time: PT-492290H54S
Cuisine: American
Ingredients: 6 boneless, skinless chicken breast halves (about 4 ounces each); 1/4 teaspoon paprika; 1 tablespoon butter; 1/2 pound fresh mushrooms, sliced; 1/2 cup sherry or low-sodium chicken broth; 3 green onions, chopped; 1 garlic clove, minced; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 3/4 cup shredded part-skim mozzarella cheese

By anna Boncoeur On December 4, 2025

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Baked Chicken and Mushrooms might just save your weeknights! I’m Anna, and I absolutely adore sharing simple, flavorful chicken recipes that make everyday cooking feel joyful instead of like a chore. I know how hectic things get when you’re trying to get a good meal on the table fast. That’s why I focus on dishes like this one—comforting, packed with savory flavor, and honestly, so easy.

This baked chicken and mushrooms dish is one of those tried-and-true winners I keep coming back to. It’s tested, it’s reliable, and it always comes out perfectly tender under that blanket of bubbly mozzarella. If you need a dinner that tastes like you spent ages on it but actually takes under 45 minutes total, this is the one you need in your rotation. Trust me, we’re going to make dinner easy and delicious together!

Table Of content

Why This Baked Chicken and Mushrooms Recipe Works So Well

This recipe isn’t just another chicken dish; it’s a total lifesaver for busy evenings. When you’re juggling work, kids, or just life in general, you need meals that deliver maximum flavor for minimum effort. This baked chicken and mushrooms recipe is designed exactly for that—it’s incredibly easy and delivers a seriously savory result every single time. It’s about smart timing, not complicated techniques.

It’s a one-pan wonder (mostly!) which means cleanup is a breeze.
The initial bake on the chicken ensures it stays tender before the sauce even hits it.
It’s ready from start to finish in about 40 minutes—perfect for weeknights!
The combination of garlic, paprika, and rich sautéed mushrooms creates an unbelievably savory mushroom sauce topping.

Quick Preparation for Busy Cooks

You seriously won’t believe how fast the prep goes. Seriously, I time myself! You only need about 10 minutes to get everything ready to go into the oven. That means you’re sprinkling paprika on the chicken and slicing mushrooms while the oven is preheating. It’s all about efficiency here. There’s no heavy dredging or complicated layering required—just simple steps that move you quickly toward dinner.

Flavor Built Through Simple Steps

The secret to making this an amazing easy chicken dinner isn’t fancy ingredients; it’s the order of operations! We don’t just dump raw mushrooms on top. We take the time to sauté those sliced mushrooms in butter until they are beautifully tender and just starting to brown. That little bit of browning makes such a huge difference, building a deep, savory base for the sauce that soaks right into the chicken as it finishes baking. It’s flavor building 101, done right! You can find more inspiration for easy weeknight meals on my Pinterest page.

Gathering Your Ingredients for Baked Chicken and Mushrooms

Okay, let’s talk about what you need to pull this wonderful baked chicken and mushrooms together. Since this is designed to be quick, we are using simple pantry staples and fresh mushrooms. You’ll notice we’re using six chicken breasts, which is perfect for a family dinner or having some tasty leftovers for lunch the next day! Don’t worry if you don’t have everything exactly on hand; we’ll chat about swaps in a minute.

Item	Quantity
Boneless, Skinless Chicken Breast Halves	6 (about 4 oz each)
Paprika	1/4 teaspoon
Butter	1 tablespoon
Fresh Mushrooms, Sliced	1/2 pound
Sherry (or Broth)	1/2 cup
Green Onions, Chopped	3
Garlic Clove, Minced	1
Salt and Pepper	To Taste (1/2 tsp salt, 1/8 tsp pepper)
Shredded Mozzarella Cheese	3/4 cup

Ingredient Clarity and Preparation Notes

A few quick notes before you start chopping! Make sure those chicken breasts are roughly the same size so they cook evenly—that’s key for a successful bake. For the mushrooms, you want them sliced nicely, not too thick. Also, please mince that garlic just before you use it; the fresh flavor really pops in the sauce. And remember, while the recipe calls for salt and pepper, always taste as you go and adjust based on how savory you like things!

Alcohol-Free Option for Baked Chicken and Mushrooms

If you prefer to keep things alcohol-free, this recipe handles that switch beautifully. That sherry adds a nice little tang, but you can skip it entirely without any drama. Just use an equal amount—1/2 cup—of low-sodium chicken broth instead. Honestly, the broth works just as well to deglaze the pan and create that lovely sauce base for your mozzarella chicken. If you enjoy simple, flavorful chicken dishes, you might also like this easy creamy oven baked chicken thighs recipe.

Step-by-Step Instructions for Perfect Baked Chicken and Mushrooms

Follow these steps closely, and you’ll have a restaurant-quality, incredibly easy chicken dinner on the table without breaking a sweat. We break this down into three main phases: starting the chicken, building the sauce while it bakes, and finishing it off with that glorious cheese top. Pay attention to the baking times, and always, always use your thermometer!

Phase One: Initial Chicken Bake and Mushroom Prep

First things first, let’s get the oven going! Preheat your oven to 350 degrees Fahrenheit. While it heats up, grab a 13 by 9 inch baking dish and give it a quick coat of cooking spray—this saves so much scrubbing later. Lay those six chicken breast halves in a single layer in the dish. Don’t overlap them! Now, sprinkle them lightly and evenly with your paprika; this adds a lovely color and warmth. Pop this dish into the hot oven uncovered and let it bake for 15 minutes. This initial bake is crucial because it starts cooking the chicken through before we soak it in liquid, helping it stay juicy later.

While that chicken is getting its head start, grab a large nonstick skillet. Set it over medium heat and toss in that tablespoon of butter. Once it’s melted and shimmering, add your sliced mushrooms. We need to give these time to release their moisture and start getting some color on them.

Phase Two: Creating the Savory Pan Sauce

Keep stirring those mushrooms occasionally for about 5 to 7 minutes. You’re looking for them to soften up and get those nice golden-brown edges—that’s where the serious flavor comes from! When they look perfect, lower the heat slightly and stir in your sherry (or broth, if you swapped it out), the chopped green onions, the minced garlic, salt, and pepper. Bring this whole mixture to a gentle boil, just long enough to let those flavors meld together for about a minute, then immediately pull the skillet off the heat. We don’t want to overcook the aromatics!

Phase Three: Final Bake and Mozzarella Topping

Now, carefully pull that partially baked chicken dish out of the oven—watch out for the hot dish! Take that hot mushroom mixture and pour it evenly right over the chicken breasts. Make sure every piece gets a good amount of the liquid and mushrooms. Slide the dish back into the oven for another 10 to 15 minutes. This is where you MUST check the temperature. Stick a meat thermometer into the thickest part of the largest breast; you are aiming for 165 degrees Fahrenheit. Once it hits that magic number, take it out and immediately sprinkle that 3/4 cup of mozzarella cheese evenly over everything. Return the dish to the oven for just 3 to 5 more minutes, only until that cheese is completely melted and starting to look bubbly and golden around the edges.

Resting and Serving the Baked Chicken and Mushrooms

This last step is non-negotiable, seriously! Take the dish out of the oven and let it rest right there on the counter for a full 5 minutes before you even think about serving it. Resting allows the juices that have rushed to the surface during baking to redistribute back into the meat. If you cut it right away, all that moisture leaks onto the plate! After resting, you can serve this mozzarella chicken by spooning the rich mushrooms and melted cheese right over the top of each chicken breast. Enjoy that amazing savory sauce! For another great baked chicken option, check out this melt in your mouth baked chicken breast recipe.

Essential Equipment for Your Baked Chicken and Mushrooms

You don’t need a ton of fancy gear for this easy chicken dinner, which is part of why I love it so much! Most of this stuff is probably already sitting in your kitchen cabinets. Having the right tools just makes the process smoother, especially since we’re moving things from the stovetop to the oven.

A sturdy 13 by 9 inch baking dish is essential for laying the chicken in a single layer.
You’ll need a large nonstick skillet for sautéing those mushrooms perfectly.
A reliable instant-read meat thermometer is your best friend for safety and juiciness.
Of course, you need basic cutting tools: a sharp knife and a cutting board for prepping the mushrooms and green onions.

Tips for Achieving Expert Level Baked Chicken and Mushrooms

We’ve got the basic steps down, but if you want to really elevate this simple dish and make it taste like you spent hours in the kitchen, here are a few little tricks I’ve picked up over the years. These small adjustments, borrowed from my notes, help build layers of flavor and guarantee the best texture for your baked chicken and mushrooms.

Mastering the Mushroom Sauté for Depth

Don’t rush the mushrooms! I cannot stress this enough when building that savory flavor. When you first put them in the butter, they’ll look like they’re swimming, and then they’ll start shrinking dramatically. You need to cook past that point until the water evaporates completely and they start to stick just slightly to the bottom of the pan and brown up. That deep brown color means maximum flavor transfer. If you pull them too early, the sauce will taste watery instead of rich. If you are looking for more one-pan ideas, this delicious one-pan dinner might be perfect.

Ensuring Even Cooking in Your Baked Chicken and Mushrooms

Consistency is everything when baking poultry. If you have some super thick chicken breasts and some paper-thin ones, the thin ones will dry out while you wait for the thick ones to hit that safe 165 degrees Fahrenheit internal temperature. My advice? If you have thick breasts, gently pound them between two sheets of plastic wrap until they are all about the same uniform thickness, maybe three-quarters of an inch. This way, they all finish cooking at the same time, guaranteeing moist meat across the board!

Adjusting the Sauce Texture

The recipe as written gives you a nice, brothy sauce from the sherry/broth and mushroom juices, which is great for soaking into the chicken. But maybe you’re feeling extra decadent one night! If you want a truly creamy sauce that clings beautifully to the meat, take a spoonful of regular light cream or even half-and-half and stir it into the mushroom mixture right before you pour it over the chicken. It melts right in during that second bake and makes this mozzarella chicken feel extra luxurious.

Frequently Asked Questions About Baked Chicken and Mushrooms

It’s totally normal to have questions when trying a new recipe, especially one you want to become a staple! I’ve gathered a few common things people ask about this easy chicken dinner so you feel confident when you start cooking.

Can I use chicken thighs instead of breasts in this Baked Chicken and Mushrooms recipe?

Oh yes, you absolutely can use boneless, skinless chicken thighs! Thighs are super forgiving and stay juicy even if you overcook them a tiny bit. Since they are usually a bit thicker and have more fat, just add about 5 to 10 extra minutes to the total baking time. You still need to check that internal temperature, aiming for 165 degrees Fahrenheit, but thighs are very hard to mess up!

What vegetables pair well with Baked Chicken and Mushrooms?

This dish is so versatile! Since the sauce is rich and savory, you want something that soaks up those juices or offers a nice fresh contrast. Steamed green beans or lightly roasted asparagus are perfect because they cook fast. If you’re serving this over rice or pasta, that’s even better for catching all the delicious sauce!

How do I make the pan sauce thicker without alcohol?

If you used broth instead of sherry and still want a thicker coating for your mozzarella chicken, here’s a super quick trick I use sometimes! Before you add the broth to the sautéed mushrooms, whisk one teaspoon of cornstarch into about two tablespoons of cold water to create a slurry. Pour that slurry into the boiling mushroom mixture and stir constantly for about 30 seconds; it will thicken right up! Just remember to pour it over the chicken quickly after that.

Storing and Reheating Your Leftover Baked Chicken and Mushrooms

I always hope there are leftovers because this baked chicken and mushrooms tastes almost as good the next day! It’s a fantastic meal prep choice, but you do need to store it the right way so that the chicken stays tender and the cheese doesn’t get weirdly oily when reheated. Don’t just throw the whole pan in the fridge; portioning it out is much better for quality control and quick lunches.

Storing Portions Safely

The best way to keep this dish fresh is to let the entire baking dish cool down on the counter until it’s just warm, not piping hot. Then, scoop individual servings into airtight containers. This helps prevent the cheese from sticking together in one big slab. You can safely store these portions in the refrigerator for up to 3 days. Make sure those lids are sealed tight so the chicken doesn’t dry out from exposure to the fridge air!

Storage/Reheating Method	Time/Temperature
Refrigeration	Up to 3 days in an airtight container
Oven Reheat (Recommended)	325 degrees Fahrenheit, covered, until heated through
Microwave Reheat	Covered, using medium power in short bursts

Estimated Nutritional Breakdown for Baked Chicken and Mushrooms

When we talk about making weeknight meals easy, we also want them to fit into a sensible diet, and this baked chicken and mushrooms recipe is certainly on the lighter side! Since we are using lean breast meat and mostly fresh ingredients, it keeps the fat content reasonable. Please remember that these numbers are just estimates based on the ingredients listed, as exact values can change depending on the brand of cheese or broth you use.