Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Mushroom Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy chicken breasts are lightly seared, smothered in a rich mushroom-garlic sauce, and finished with a sprinkle of melted mozzarella. This comforting and wholesome baked dish is gluten-free, high in protein, and bursting with earthy, savory flavors—perfect for cozy dinners or weekly meal prep.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

  • 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)

Instructions

  1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with avocado oil.
  2. If chicken breasts are thick, slice them in half lengthwise to ensure even cooking.
  3. Season both sides of chicken with salt and pepper. Lightly dredge in 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, or until golden. Repeat with the remaining ghee and chicken.
  5. Transfer browned chicken to the prepared baking dish.
  6. In the same skillet, sauté mushrooms for 3–4 minutes. Add garlic and cook 1 minute more.
  7. In a bowl, whisk 1 tablespoon flour into the chicken broth until smooth. Pour into skillet, stirring to deglaze. Bring to a simmer.
  8. Pour mushroom sauce over the chicken in the baking dish. Sprinkle with mozzarella.
  9. Bake for 15–17 minutes, until chicken is cooked through and cheese is melted.
  10. Garnish with fresh parsley and serve hot.

Notes

  • Use a mix of mushrooms for a deeper, earthy flavor profile.
  • If you prefer a cheesier dish, add extra mozzarella or Parmesan before baking.
  • This dish pairs beautifully with mashed potatoes, rice, or roasted vegetables.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 chicken breast with sauce
  • Calories: 370
  • Sugar: 2g
  • Sodium: 460mg
  • Fat: 17g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 45g
  • Cholesterol: 115mg

Find it online: https://iamstarved.com/baked-mushroom-chicken/