Chicken & Mushroom Bake Recipe – European Special
Chicken & Mushroom Bake is a comforting, creamy dish that combines tender chicken with savory mushrooms in a rich, flavorful sauce. The chicken is first seared to golden perfection, then baked in a luscious cream sauce made with garlic, onions, herbs, and a splash of chicken broth, all topped with melted cheese for a deliciously indulgent finish. This dish brings together the earthy richness of mushrooms and the heartiness of chicken, making it perfect for a cozy family dinner or a special occasion. Serve it with your favorite side, like roasted vegetables, rice, or mashed potatoes, and you’ll have a meal that’s both satisfying and full of flavor.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Chicken & Mushroom Bake Ingredients :
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (about 225g) mushrooms, sliced (button, cremini, or a mix of wild mushrooms)
- 1 cup (240ml) heavy cream (or half-and-half for a lighter option)
- 1/2 cup (120ml) chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- Salt and pepper, to taste
- 1 cup grated cheese (cheddar, mozzarella, or a combination)
- 1 tablespoon fresh parsley (optional, for garnish)
How to make Chicken & Mushroom Bake :
Preheat the Oven:Preheat your oven to 375°F (190°C).
Sear the Chicken:Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts (or thighs) with salt and pepper.
Sear the chicken for about 4-5 minutes on each side, or until golden brown. The chicken doesn’t need to be fully cooked through, as it will continue cooking in the oven.
Remove the chicken from the skillet and set it aside on a plate.
Cook the Mushrooms:In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion over medium heat until soft, about 3-4 minutes.
Add the garlic and cook for an additional 30 seconds, until fragrant.
Add the sliced mushrooms to the pan and cook until softened and browned, about 5-7 minutes. Season with salt, pepper, thyme, and rosemary.
Make the Cream Sauce:Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 2-3 minutes to slightly thicken the sauce. Taste and adjust seasoning if necessary.
Assemble the Bake:Place the seared chicken breasts into a baking dish.
Pour the mushroom and cream mixture over the chicken, ensuring it’s evenly coated.
Sprinkle the grated cheese over the top of the chicken and mushroom mixture.
Bake:Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is melted and bubbly.
Garnish and Serve:Once baked, remove from the oven and let it rest for a few minutes.
Garnish with fresh parsley if desired.
Serve hot with a side of vegetables, rice, mashed potatoes, or a fresh salad.
Recipe Notes:
Chicken:This recipe works well with either chicken breasts or thighs. If using thighs, you may need to increase the cooking time by a few minutes as they tend to take longer to cook through.
Mushrooms:You can use any type of mushrooms you prefer. A mix of button mushrooms, cremini, or even wild mushrooms like shiitake or portobello adds depth of flavor.
Serving Suggestions:This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a simple green salad. You can also serve it over pasta or rice for a heartier meal.
Make Ahead:You can prepare the chicken and mushroom mixture ahead of time, store it in the fridge, and bake it when you’re ready to serve. It can also be stored for 2-3 days in the fridge and reheated in the oven or microwave.
