Baked Mushroom Chicken

Baked Mushroom Chicken is a wholesome and comforting dish that brings together tender, seared chicken breasts, a rich mushroom-garlic sauce, and a blanket of melted mozzarella. Gluten-free and high in protein, it’s a nourishing dinner option that doesn’t skimp on flavor. Whether you’re meal prepping or planning a cozy weeknight meal, this one-pan recipe is easy to love and even easier to make.

Why You’ll Love This Recipe

This dish delivers the hearty satisfaction of comfort food with nutritious ingredients and simple steps. The mushrooms add earthy depth, the chicken stays juicy thanks to a quick sear and light bake, and the melted mozzarella provides the perfect cheesy finish. It’s ideal for gluten-free diets, pairs beautifully with rice or mashed potatoes, and works wonderfully for leftovers throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.5 lbs boneless, skinless chicken breasts

• 1/2 teaspoon sea salt (or to taste)

• 1/4 teaspoon ground black pepper (or to taste)

• 1/4 cup gluten-free flour + 1 tablespoon for the sauce

• 2 tablespoons clarified butter or ghee, divided

• 1 lb mixed mushrooms (champignon, shimeji, or your favorites), sliced if needed

• 4 fresh garlic cloves, minced

• 1½ cups low-sodium chicken bone broth or stock

• 1/3 cup freshly shredded mozzarella cheese

• Fresh curly parsley, chopped (for garnish)

• Avocado oil (for greasing the baking dish)

Directions

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with avocado oil.

2. If the chicken breasts are thick, slice them in half lengthwise to create evenly sized cutlets.

3. Season both sides of the chicken with salt and pepper. Lightly dredge each piece in the gluten-free flour.

4. Heat 1 tablespoon of ghee in a large skillet over medium heat. Sear half of the chicken for 2 minutes per side until golden brown. Remove and repeat with the remaining ghee and chicken.

5. Transfer the seared chicken to the prepared baking dish in a single layer.

6. In the same skillet, sauté the mushrooms for 3–4 minutes until they release their juices and begin to brown. Add the minced garlic and cook for another 1 minute.

7. In a small bowl, whisk the remaining 1 tablespoon of flour into the chicken broth until smooth. Pour this mixture into the skillet with the mushrooms, stirring to deglaze and combine. Bring to a gentle simmer.

8. Pour the mushroom sauce over the chicken in the baking dish. Sprinkle evenly with shredded mozzarella cheese.

9. Bake uncovered for 15–17 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is melted and bubbly.

10. Garnish with fresh parsley and serve hot.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 370 kcal per serving

Variations

• Dairy-Free: Skip the mozzarella or use your favorite dairy-free cheese alternative.

• Add Greens: Stir in a handful of spinach or kale to the mushroom sauce before baking for extra nutrients.

• Different Cheese: Swap mozzarella with provolone, fontina, or Gruyère for a more robust flavor.

• Extra Creamy: Add a splash of cream or a tablespoon of cream cheese to the sauce for extra richness.

• Vegan Adaptation: Use tofu or seitan instead of chicken and vegetable broth instead of chicken broth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F or in the microwave until warmed through. For freezing, allow the dish to cool completely, then freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and offer a juicier texture. Adjust baking time as needed.

What kind of mushrooms are best for this recipe?

A mix of champignon, shimeji, cremini, or baby bella mushrooms adds depth and texture, but any mushrooms you like will work.

Can I make this ahead of time?

Yes, you can prepare the dish through step 8 and refrigerate it, then bake just before serving.

Do I need to cover the dish while baking?

No, baking uncovered allows the cheese to melt and brown slightly.

Is it okay to skip searing the chicken?

Searing adds flavor and helps lock in moisture, but you can skip it if you’re in a hurry.

Can I use regular flour if I’m not gluten-free?

Yes, all-purpose flour works just as well if gluten isn’t a concern.

What sides pair well with this dish?

Try it with mashed potatoes, rice, roasted vegetables, or a fresh green salad.

How do I thicken the sauce more?

Let the sauce simmer a little longer before pouring it over the chicken, or add a touch more flour to the broth.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts more evenly and has better flavor.

What should the internal temperature of the chicken be?

Cook until the internal temperature reaches 165°F for safe consumption.

Conclusion

Baked Mushroom Chicken is a flavorful, protein-rich meal that’s simple enough for weeknights yet satisfying enough for guests. With its savory mushroom sauce, gooey cheese topping, and juicy chicken, it’s a dish that brings comfort without compromising on wholesome ingredients. Easy to prep and full of earthy, herby flavor, this is a recipe you’ll come back to again and again.

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