The Creamy Chicken and Mushroom Bake Recipe brings together tender chicken breasts smothered in a luscious, velvety mushroom and cheese sauce that feels like a warm hug on a plate. This dish perfectly balances earthy mushrooms, aromatic herbs, and rich creaminess with a golden, cheesy crust that will quickly make it your new weeknight favorite. Whether you’re cooking for family or friends, this comforting bake promises a flavor-packed experience that’s as simple to prepare as it is satisfying to eat.
Ingredients You’ll Need
Each ingredient in this Creamy Chicken and Mushroom Bake Recipe is straightforward yet essential, coming together to create layers of flavor and texture that make every bite special. From the juicy chicken that forms the base to the fresh mushrooms that add earthiness and the herbs that bring aromatic depth, these ingredients are your ticket to a delicious meal.
- 4 boneless, skinless chicken breasts: The star protein that stays juicy and tender through baking.
- 1 tablespoon olive oil: Used for browning the chicken and adding a subtle fruity note.
- 1/2 teaspoon salt: Enhances all the flavors, making them pop.
- 1/4 teaspoon black pepper: Adds gentle heat and depth.
- 2 cups fresh mushrooms, sliced: Provide earthy richness and a meaty texture.
- 1/2 onion, finely chopped: Adds sweetness and a delicate background flavor.
- 2 cloves garlic, minced: Gives the sauce an aromatic punch.
- 1 cup chicken broth: Forms the savory base of the creamy sauce.
- 1 cup heavy cream: Brings indulgent creaminess that clings to the chicken and mushrooms.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty depth to the sauce.
- 1/2 teaspoon dried thyme: Gives a subtle herbal note.
- 1/2 teaspoon dried rosemary: Adds woodsy, fragrant flavor perfectly suited to chicken.
- 1/2 cup shredded mozzarella cheese: Creates a melty, golden crust on top.
- Fresh parsley for garnish (optional): Adds fresh color and brightness at the end.
How to Make Creamy Chicken and Mushroom Bake Recipe
Step 1: Prepare the Chicken
Start by heating olive oil in a skillet over medium-high heat. Season the chicken breasts evenly with salt and black pepper, then sear them for 4 to 5 minutes on each side. You want a beautiful golden crust but keep in mind the chicken will finish cooking in the oven, so don’t cook it all the way through just yet. Once browned, set the chicken aside on a plate.
Step 2: Sauté the Mushrooms and Onion
In the same skillet, toss in the finely chopped onion and sauté for 2 to 3 minutes until it becomes translucent and soft. Stir in minced garlic and sliced mushrooms, then continue cooking for another 4 to 5 minutes. The mushrooms should release their moisture and brown nicely, developing that irresistible umami flavor that forms the backbone of your creamy sauce.
Step 3: Make the Creamy Sauce
Pour chicken broth into the skillet with the mushrooms and onions, stirring to combine. Let it simmer gently for 2 minutes to reduce slightly and deepen the flavor. Next, add the heavy cream along with grated Parmesan cheese, dried thyme, and rosemary. Allow this mixture to cook for 3 to 4 minutes until it thickens into a rich, silky sauce. Stir continuously to melt the cheese fully and ensure no lumps remain.
Step 4: Assemble the Bake
Grease a 9×13-inch baking dish lightly and lay the partially cooked chicken breasts evenly spaced inside. Pour the creamy mushroom sauce over the chicken, making sure each piece is well coated. Finish with an even sprinkle of shredded mozzarella cheese on top—this will melt into a golden, bubbly crust as it bakes.
Step 5: Bake to Perfection
Pop the dish into a preheated oven at 375°F (190°C) for approximately 25 to 30 minutes. This time allows the chicken to finish cooking fully while the sauce thickens further and the cheese melts into a delicious golden finish. If you want an extra-crispy top, switch to the broil setting for 1 to 2 minutes at the end, watching closely so it doesn’t burn.
Step 6: Serve and Enjoy
Once baked, garnish with freshly chopped parsley if you like a pop of green and freshness. Serve your Creamy Chicken and Mushroom Bake hot, letting the cream sauce shine alongside your favorite sides.
How to Serve Creamy Chicken and Mushroom Bake Recipe
Garnishes
A little garnishing can elevate this dish from delicious to truly eye-catching. Fresh parsley sprinkled on top adds a burst of color and a hint of herbaceous brightness that cuts through the richness of the creamy sauce beautifully.
Side Dishes
To round out your meal, serve this bake with simple yet complementary sides. Creamy mashed potatoes or fluffy rice are perfect to soak up the sauce, while a crisp green salad provides a refreshing contrast to the richness.
Creative Ways to Present
If you’re feeling a bit fancy, serve the bake family-style directly from the dish at the table, inviting everyone to dig in. For a more formal setting, plate with a neat serving of jasmine rice or herbed couscous alongside a small green salad, then drizzle extra sauce over the chicken for an irresistible presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Creamy Chicken and Mushroom Bake Recipe to an airtight container and refrigerate. It will keep well for up to 3 days, allowing you to enjoy delicious leftovers without sacrificing flavor or texture.
Freezing
This bake freezes wonderfully, making it a great option for meal prep. Freeze in a suitable dish or freezer-safe container for up to 2 months. When you’re ready to eat, thaw overnight in the fridge before reheating.
Reheating
For best results, reheat leftovers gently in the oven at 350°F (175°C) until warmed through, around 15-20 minutes. This method helps preserve the sauce’s creamy consistency and keeps the chicken tender. Microwaving works in a pinch but may alter texture slightly.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While white button mushrooms work great, feel free to experiment with cremini, shiitake, or portobello for added depth and texture.
Is it necessary to brown the chicken before baking?
Browning the chicken adds flavor and a lovely color, plus it helps seal in juices. Skipping this step can make the dish less vibrant and slightly less flavorful.
Can I substitute heavy cream with something lighter?
You can use half-and-half or a mixture of milk and cream for a lighter version, but the sauce won’t be quite as rich and creamy.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C). The 25-30 minute baking time usually gets it there, but using a meat thermometer is the safest bet.
Can I add vegetables to this bake?
Yes, adding vegetables like spinach, peas, or bell peppers can add nutrition and color—just make sure to adjust cooking times accordingly so everything finishes perfectly.
Final Thoughts
This Creamy Chicken and Mushroom Bake Recipe is a true crowd-pleaser that brings comfort and elegance to your dinner table with ease. Once you try it, you’ll see why it’s quickly become one of my go-to dishes for a cozy night in or impressing guests without fuss. Give it a whirl, and I promise it’ll become a favorite in your recipe collection too!
Print
Creamy Chicken and Mushroom Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
A rich and comforting creamy chicken and mushroom bake featuring tender chicken breasts simmered in a savory mushroom and herb cream sauce, topped with melted mozzarella and Parmesan cheese. Perfectly baked to golden perfection, this dish is ideal for a satisfying family dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 2 cups fresh mushrooms, sliced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
Sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Topping and Garnish
- 1/2 cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook them in the skillet for 4-5 minutes on each side until golden brown but not fully cooked through. Remove from skillet and set aside.
- Sauté the Mushrooms and Onion: In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and sliced mushrooms, and cook for another 4-5 minutes until the mushrooms are browned and tender.
- Make the Creamy Sauce: Pour in the chicken broth and stir to combine. Let the broth simmer for 2 minutes. Add the heavy cream, grated Parmesan cheese, dried thyme, and rosemary, and cook for an additional 3-4 minutes until the sauce thickens slightly and the cheese melts completely.
- Assemble the Bake: Grease a 9×13-inch baking dish and arrange the partially cooked chicken breasts inside. Pour the creamy mushroom sauce evenly over the chicken, ensuring each piece is well covered. Sprinkle the shredded mozzarella cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and the sauce is bubbly and golden. For an extra golden top, broil for 1-2 minutes at the end.
- Serve: Garnish with freshly chopped parsley if desired. Serve alongside rice, mashed potatoes, or a fresh side salad for a complete meal.
Notes
- To ensure even cooking, pound chicken breasts to an even thickness before cooking.
- Use fresh herbs if available for enhanced flavor instead of dried thyme and rosemary.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.
- Substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free alternative, but cooking time and sauce consistency may vary.
- Broiling at the end is optional but recommended for a nicely browned cheese topping.
