Chicken & Mushroom Bake Recipe – European Special
Chicken & Mushroom Bake is a comforting European-style main course featuring tender chicken breasts (or thighs) seared to golden perfection, then baked in a rich cream sauce with garlic, onions, thyme, and rosemary. Savory mushrooms add earthy flavor, while melted cheese on top brings indulgent richness. Serve this creamy bake with sides such as roasted vegetables, mashed potatoes, or fresh greens for a satisfying dinner that’s simple yet elegant.
- 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 Choice & Cooking Time: Using chicken thighs adds juiciness, though they may require a few extra minutes to cook fully compared to breasts.
Mushroom Varieties: A mix of button, cremini, or even wild mushrooms boosts flavor depth and earthy tones in the dish.
Sauce Adjustments: For a lighter version, substitute half-and-half or milk for heavy cream; adjust seasoning with herbs for balance.
Serving & Leftover Tips: Best served hot straight from the oven; leftovers keep in the fridge for 2-3 days and reheat well, maintaining creaminess.
